The Atlantic Room Dinner

Dinner Menu

Tasting Menu

We kindly request that the entire table participates in the Tasting Menu

Blue Crab Gumbo

Okra, Trinity, Butter Rice
DeSante "L'atelier Savignon Blanc, Napa Valley, 2012**

Crispy Shrimp

Napa Cabbage, Sweet Chili Sauce, Yuzu Drizzle
La Craie Chenin Blanc, Vouvray, Loire Valley, 2012**

Pumpkin SeeD Crusted Swordfish

Butternut Squash Puree, Cream Rapini, Roasted Cippolinis
Broc "Gamay Noir", Umpqua Valley, Oregon, 2013**

White Chocolate Bread Pudding

Tia Maria Hard Sauce, Chantilly Cream
Quinta De La Rosa Tawny Port, Portugal, NV**

  • Tasting Menu 70
  • Wine Pairing 50

Appetizers

  • ARUGULA & BEET SALAD

    Candied Pecans, Vincotto, Georgia Olive Oil, Ghost Chili Chèvre 14
  • BLUE CRAB GUMBO

    Okra, Trinity, Butter Rice 16
  • LOBSTER MAC N' CHEESE

    Bechamel, Thyme, Chives 20
  • DUCK RILLETTE

    Butternut Squash Ravioli, Sage Brown Butter 19
  • SALMON TARTAR

    Poblano, Aji Amarillo, Red Onion, Coconut, Cilantro 18
  • CRISPY SHRIMP

    Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame 17
  • MUSSELLS LINGUINI

    Pesto, Pecorino, Fried Pumpkin Seed 17

Main Plates

  • PUMPKIN SEED CRUSTED SWORDFISH

    Butternut Squash Puree, Cream Rapini, Roasted Cippolinis 39
  • RAINBOW TROUT

    Herb Couscous, Sweet Pea & Basil, Heirloom Carrots 35
  • LOCAL SHRIMP & GRITS

    Tomato Bacon Jus, Scallions, Carolina Blue Corn Grits 37
  • SEARED DECKEL

    Au Poive Sauce, Confit Potatoes, Grilled Asparagus 39
  • SALMON

    Roasted Beets, Cauliflower Puree, Local Mushrooms, Port Wine 37
  • BOURBON GLAZED TUNA

    Sweet Potato Gnocchi, Braised Greens, Spiced Ham Hock Broth 39
  • BRASSERIE SHORT RIB

    Sauce Espagnole, Potato Puree, Crispy Brussels Sprouts 35
  • LOBSTER & CRAB PAD THAI

    Noodles, Peanuts, Lime, Egg, Cilantro 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