The Atlantic Room Dinner

Dinner Menu

Appetizers

  • BEETS AND BLUE CHEESE
    Kale, Orange, Toasted Sunflower Seeds, Maple Bourbon Vinaigrette
    15
  • LOCAL SEAFOOD SOUP
    Creole Tomato Broth, Andouille
    16
  • LOBSTER MAC N' CHEESE
    Bechamel, Thyme, Chives
    20
  • OCTOPUS
    Local Sweet Potato, Meyer Lemon, Pomegranate, Arugula
    17
  • BEEF TARTAR
    Harissa Aioli, Almonds, Fried Brussels Sprouts, Feta
    18
  • CRISPY SHRIMP
    Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame
    17

Main Plates

  • SWORDFISH
    Melted Leeks, Smoked Pumpkin, Butterbeans, Guajillo Pepper Vinaigrette
    38
  • LOCAL SHRIMP & GRITS
    Tomato Bacon Jus, Jimmy Red Corn Grits, Scallions
    37
  • SEARED DECKLE
    Sauce Au Poivre, Confit Potatoes, Grilled Asparagus
    39
  • SALMON
    Blue Crab, Asparagus, Fried Parmesan and Garlic Potatoes, Hollandaise
    38
  • REDFISH
    Black Garlic Gnocchi, Creamed Winter Greens, Sundried Tomato Gremolata, Kale Chips
    37
  • SCALLOPS
    Caramelized Carrot Puree, Parsnip-Turnip Hash, Shave Brussels Sprout and Cranberry Salad, Ham Hock Reduction
    39
Sustainable Seafood Initiative

The Atlantic Room is a proud member of the Sustainable Seafood Initiative that ensures the health of worldwide fisheries.

 

Please alert our service staff about any dietary restrictions
Jonathan Banta Chef De Cuisine
Dan Vershon and Nicholas Torno Sous Chef