The Atlantic Room Dinner

Dinner Menu

Appetizers

  • BURRATA
    Spring Pea Hummus, Ambrose Farms Vegetables, Smoked Olive Oil, Lemon-Honey
    19
  • SHE CRAB SOUP
    North Carolina Crab, Sherry, Crab Roe
    17
  • LOBSTER MAC N' CHEESE
    Bechamel, Lobster Demi, Herbs
    20
  • CLAMS
    Corn Country Ham, Pickled Fresno Chilies, Parsley, Grilled Bread
    17
  • MUSSELS
    Pesto, Cured Tomatoes, White Wine, Garlic Aioli, Grilled Bread
    18
  • OCTOPUS
    Charred Eggplant Puree, Salsa Cruda, Pine Nuts
    18
  • CRISPY SHRIMP
    Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame
    18

Main Plates

  • SEAFOOD BOIL
    Local Fish, Clams, Mussels, Shrimp, Crab, Crawfish, Andouille, Corn Relish, Corn Bread
    MARKET PRICE
  • SCALLOPS
    Farro, Caramelized Fennel, Pea Puree, Tomatoes, Spring Salad
    39
  • PORK SCHNITZEL
    Fingerling Potatoes, Whole Grain Mustard, Capers, Meyer Lemon, Parsley
    34
  • LOCAL SHRIMP & GRITS
    Tomato Bacon Jus, Jimmy Red Corn Grits, Scallions
    37
  • DECKLE
    Sauce Au Poivre, Truffle Mac-N-Cheese, Green Beans, Shallots
    44
  • SALMON
    N.C. Blue Crab, Asparagus, Fried Parmesan-Garlic Potatoes, Hollandaise
    39
  • GROUPER
    Turnip-Black Garlic Puree, Butter Beans, Country Ham, Strawberry-Arugula Salad
    38
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
Nicholas Torno- Chef de Cuisine
Ryan Courtright- Executive Sous Chef
Brad Potts- General Manager