Oceana Grill

Freshly shucked oysters, baked with a decadent blend of herbs, garlic butter, and a crispy Parmesan crust.

Jumbo Gulf shrimp sautéed in a spicy Cajun cream sauce, served over creamy, stone-ground grits with a hint of smoked gouda.

Locally sourced redfish fillet, heavily seasoned with our secret blend of spices and pan-seared to perfection. A New Orleans classic.

A rich, dark roux-based gumbo brimming with shrimp, crab, andouille sausage, and okra, served with a scoop of white rice.

Atlantic salmon fillet coated in a sweet and savory praline pecan crust, pan-seared and drizzled with a citrus glaze.

Large portobello mushroom caps filled with lump crab meat, bell peppers, and a savory bread stuffing, baked until golden.