The Atlantic Room Dinner

Dinner Menu

Appetizers

  • BURRATA SALAD
    Sweetbay Greens, Local Vegetables, Basil Vinaigrette
    19
  • SHE CRAB SOUP
    North Carolina Crab, Sherry, Crab Roe
    17
  • LOBSTER MAC N' CHEESE
    Bechamel, Lobster Demi, Herbs
    20
  • TOMATO TRIO
    Whipped Herb Goat Feta, Fried Green, House Preserved Cherries, Grilled Heirloom and Basil Gazpacho
    18
  • TUNA POKE
    Soy-Yuzu Marinade, Avocado, Toasted Macadamia Nuts, Seasoned Rice, Pickled Jalapeno
    21
  • MUSSELS PROVENCAL
    Pernod, Fennel, Blistered Tomatoes, Baguette
    18
  • OCTOPUS
    Crispy Fingerling Potatoes, Charred Broccolini, Chorizo, Smoked Paprika Aioli, Radish
    18
  • CRISPY SHRIMP
    Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame
    17

Main Plates

  • BOUILLABAISSE
    Lobster, Mussels, Clams, Shrimp, Oysters, Crab, Saffron-Tomato Broth, Fennel, Grilled Baguette
    MARKET PRICE
  • SCALLOPS
    Street Corn Puree, Fava Bean-Chipotle Salad, Chorizo Arepa, Cilantro
    39
  • LOCAL SHRIMP & GRITS
    Tomato Bacon Jus, Scallions, Carolina Yellow Corn Grits
    37
  • DECKLE
    Sauce Au Poivre, Truffle Mac N Cheese, Shallots, Haricot Verts
    39
  • SALMON
    N.C. Blue Crab, Asparagus, Fried Parmesan & Garlic Potatoes, Hollandaise
    38
  • TUNA
    Carolina Gold Fried Rice, Broccoli Slaw, General Tso's Sauce
    39
  • GRILLED SWORDFISH
    Tomato Bisque, Tomato Panzanella, Black Garlic, Pistou
    38
  • RATATOUILLE GRATINEE
    Basil-Sweet Peas Risotto, Tomato, Arugula, Vincotto
    32
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
Nicholas Torno, Dan Vershon and Ryan CourtrightSous Chef