The Atlantic Room Dinner

Dinner Menu

Appetizers

  • BURRATA
    Smoked Carrots, Pea Sprouts, Candied Pecans, Honey Vinegar
    16
  • CRAB AND ASPARAGUS VELOUTE
    North Carolina Crab, Red Pepper Tapenade
    16
  • LOBSTER MAC N' CHEESE
    Bechamel, Lobster Demi, Herbs
    20
  • GARDEN SALAD
    Sweetbay Greens, Local Vegetables, Basil Vinaigrette
    15
  • TUNA POKE
    Soy-Yuzu Marinade, Avocado, Toasted Macadamia Nuts, Puffed Rice, Pickled Jalapeno
    21
  • MUSSELS PROVENCAL
    Pernod, Fennel, Blistered Tomatoes, Baguette
    18
  • FOIE GRAS TORCHON
    Cured Foie Gras, Beet-Orange Granita, Frisee
    19
  • 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
    Sauce Tonnato, Giant White Beans, Shitake Mushrooms, Snap Peas, Radish-Celery Heart Salad
    39
  • BRONZINI
    Pea Puree, Sweet Potato, Caramelized Spring Onion, Lardo, Frisee-Hazelnut Salad
    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