$55 Per Person

First Course

NEW ENGLAND CLAM CHOWDER

CAESAR SALAD
Croutons, Shaved Parmesan

OYSTER TRIO
Cocktail Sauce, Mignonette

SEARED CRUSTED YELLOWFIN TUNA
Seaweed Salad, Pickled Ginger, Caramel Soy, Wasabi ($10)

Second Course

SEARED FAROE ISLAND SALMON
Crab Miso Butter, Togarashi Panko, Micro Cilantro

GRILLED WILD ECUADOR MAHI MAHI
Sweet & Spicy Rice Noodles, Carrot, Green Onion, Peanut, Cilantro

PAN-SEARED AIRLINE CHICKEN BREAST
Angel Hair Pasta, Piccatot Sauce, Crispy Parmesan

GRILLED 6 OZ. CENTER-CUT FILET MIGNON
Root Vegetable Hash, Horseradish Cream

10 oz. Center-Cut Filet for ($12) | 14 0z. Dry-Aged Ribeye ($15)

ENRICHMENTS

Lobster Tail $28, Crab Cake $26, Laughing Bird Shrimp $12

Upgrade Your Table
Spicy Tuna Roll Avocado, Cucumber, Unagi Sauce, Spicy Masago Mayo ($10)

Lobster & Crab Macaroni and Cheese ($20)

Hashbrowns a la Oceanaire ($9)

Third Course

SUNDAE’S SEASONAL SORBET

CHOCOLATE MOUSSE

OCEANAIRE KEY LIME PIE

Daily Menu Offerings Subject to Change Based on Availability

Culinary Team

Marcy Breckendridge – Executive Chef

Beth Bruce – Sous Chef

Ben Taylor – Sous Chef