THE RESTAURANT - As sleek as a 1930’s ocean liner, yet as relaxed as a dinner on the shore, the very design of the restaurant reinforces The Oceanaire’s devotion to seafood. Effortless lines and fluid details refine style and elegance with intricate accents of the 30’s and 40’s while big-band music swirls through the air. The Oceanaire is an inviting retro supper club that serves the freshest seafood with a focus on quality, quantity and flavor in both classic and contemporary preparations. THE MENU - It looks like a menu, but it’s really a testament - our daily-printed promise to serve only Ultra-Fresh seafood. That means the tuna you order tonight was swimming yesterday afternoon. It means we coddle each fish at an ideal refrigerated temperature until the moment it hits the grill and it means an emphasis on simplicity, seasonal preparations and regionally inspired dishes. Since our offerings are based entirely on market availability, Ultra-Fresh also means that what you see in daily offerings is just a snapshot of a menu that lives and breathes right along with our seafood. Our kitchen staff, led by Executive Chef Kyle Thompson, specializes in pairing exquisite sauces and spices to match the texture and flavor of seafood from around the world. Wine lovers will be interested to know that we have been awarded Wine Spectator’s “Award of Excellence” three years running, so you can expect a wine list to please every palette.