The Atlantic Room Dinner

Dinner Menu

Appetizers

  • PECAN ENCRUSTED GOAT CHEESE

    Granny Smith Apples, Carrots, Arugula, Champagne Thyme Vinaigrette 15
  • THAI COCONUT SHRIMP SOUP

    Lemongrass, Red Curry, Corriander 16
  • LOBSTER MAC N' CHEESE

    Bechamel, Thyme, Chives 20
  • BRAISED PORK

    Sweet Pea, Wadmalaw Sweets, Gremolata 18
  • BLUE HILL MUSSELS

    Bacon & Blue Cheese, Grilled Baguette 18
  • ECUADORIAN SHRIMP CEVICHE

    Avocado, Lime, Fresh Horseradish, Corn Nuts, Heirloom Tomato Gazpacho 19
  • ESCARGOT

    Puff Pastry, Garlic, Herbs, White Wine 16
  • CRISPY SHRIMP

    Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame 17

Main Plates

  • CHILEAN SEABASS

    Roasted Fingerlings, Lobster-Brandy Cream, Corn & Spring Onion Ragu 44
  • SEA SCALLOPS

    Carolina Gold Risotto, Butter Peas, Blistered Tomato, JalapeƱo Bacon Jam 39
  • LOCAL SHRIMP & GRITS

    Tomato Bacon Jus, Scallions, Carolina Yellow Corn Grits 37
  • SEARED DECKLE

    Sauce Au Poivre, Truffle Mac N Cheese, Shallots, Haricot Verts 39
  • SALMON

    Asparagus, N.C. Blue Crab, Fried Garlic & Parmesan Potatoes, Hollandaise 38
  • PORK CHOP MILANESE

    Buratta, Roasted Tomato, Basil, Farro, Salsa Verde 38
  • "CLAM BAKE"

    Scallops, Lobster, Mussels, Corn, Chorizo, Potatoes 45
  • SNAPPER

    Black Bean Puree, Asparagus, Green Tomato & Tomatillo Verde, Roasted Pepper Relish 37
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