Sherlock breathes some good Oceanaire
Sherlock Zone, our intrepid food detective, believes that a seafood restaurant is a good choice for people who want to stay in the Zone. By in large, it is, but diners have to take a few precautions.
Sherlock and friends recently visited the Oceanaire Seafood Room, which has restaurants scattered around the country.
Several starters were perfect, and some could be used as protein sources for the entire dinner. Coming to Sherlock’s table were Jumbo Shrimp Cocktail and Jumbo Lump Crabmeat Cocktail. There is also a Chilled Seafood Platter, “a towering sampler” of chilled shrimp, crab , lobster and fresh oysters. The hot appetizers featured more breading and fried items, but oysters, clams, and escargot might hit the spot. Just stay away from the Shrimp and Grits.
As an entrée, Sherlock chose the shrimp scampi but without the linguini, served on a bed of spinach. Also good choices are Grilled Canadian Swordfish and Fin and Shell Fish Stew. Make sure to skip entrees that are breaded or have rich sauces.
A nice feature is called “Simply Grilled or Broiled,” and choices include Idaho Rainbow Trout, Gloucester Haddock, Massachusetts Flounder, Bay of Fundy Salmon, Ecuador Mahi-Mahi, Iceland Arctic Charr, Georges Bank Sea Scallops, Canada Swordfish and Canada Yellowfin Tuna.
And of course, lobster abounds.
Make sure to get your carb sides (you will need more than one) – steamed asparagus, pan roasted button mushrooms or sautéed spinach. There are also several salads.
All in all, it was a good night out, and everyone left the restaurant firmly in the Zone.