Participating in Minnesota Monthly‘s Wine Week: October 4-10, 2009 The Oceanaire Seafood Room is presenting a special menu, with wine pairings, during wine week for $29.95, along with optional wine selections for an additional $15 ($44.95 for three courses and two wines).
First Course (choice of):
Cup of New England Clam Chowder
Oceanaire House Salad with Choice of Dressing
East Coast – West Coast Oyster Sample
Second Course (choice of):
Grilled Jumbo Shrimp
Red Chili Glazed with a Dan Dan Noodle Salad
Grilled Costa Rican Dayboat Mahi-Mahi
Braised Shiitake Mushrooms with Edamame in Miso Broth
Corn Meal Crusted Star Prairie Farms Trout
Roasted Butternut Squash and Nueske’s Bacon Hash with Red Wine Reduction
Third Course (choice of):
Cinnamon Bread Pudding
Caramel Apple Sauce and Cinnamon Ice Cream
Chocolate Mousse
Whipped Cream
Caramel Panna Cotta
Snicker doodles
Wine Week Special Offering: Grahams, 6 Grapes Portugal – $6
Menu subject to change due to availability.
1300 Nicollet Mall
Hyatt Regency Center
Minneapolis
www.theoceanaire.com
Culinary Team:
Executive Chef Rick Kimmes, Sous Chefs Kyle McClearly, Carlose Cutierrez & Robert Wohfeil
The Oceanaire Seafood Room is presenting a special menu, with wine pairings, during wine week for $29.95, along with optional wine selections for an additional $15 ($44.95 for three courses and two wines).
First Course (choice of):
Cup of New England Clam Chowder
Oceanaire House Salad with Choice of Dressing
East Coast – West Coast Oyster Sample
Second Course (choice of):
Grilled Jumbo Shrimp
Red Chili Glazed with a Dan Dan Noodle Salad
Grilled Costa Rican Dayboat Mahi-Mahi
Braised Shiitake Mushrooms with Edamame in Miso Broth
Corn Meal Crusted Star Prairie Farms Trout
Roasted Butternut Squash and Nueske’s Bacon Hash with Red Wine Reduction
Third Course (choice of):
Cinnamon Bread Pudding
Caramel Apple Sauce and Cinnamon Ice Cream
Chocolate Mousse
Whipped Cream
Caramel Panna Cotta
Snicker doodles
Wine Week Special Offering: Grahams, 6 Grapes Portugal – $6
Menu subject to change due to availability.
1300 Nicollet Mall
Hyatt Regency Center
Minneapolis
www.theoceanaire.com
Culinary Team:
Executive Chef Rick Kimmes, Sous Chefs Kyle McClearly, Carlose Cutierrez & Robert Wohfeil