The Atlantic Room Dinner

Dinner Menu

Appetizers

  • BURRATA SALAD
    Marinated Tomatoes, Arugula, Strawberry-Balsamic Drizzle, Toasted Almonds
    16
  • SHE CRAB SOUP
    Creamed Sherry, Micro Greens
    16
  • LOBSTER MAC N' CHEESE
    Bechamel, Lobster Demi, Herbs
    20
  • LOW COUNTRY DUCK RILLETTE
    Crispy Country Ham Wrapped, Fried Green Tomato, Tomato Jam
    18
  • P.E.I. MUSSELS
    Corona-Lime Broth, Chorizo, Grilled Baguette
    18
  • CRAB AND AVOCADO TOAST
    N.C. Blue Crab, Tomato Water, Cucumber, Arugula Puree, Grain Mustard Aioli
    20
  • FRIED OYSTERS
    Ranch Dusted Oyster, Spinach, Warm Pepper Vinaigrette
    17
  • CRISPY SHRIMP
    Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame
    17

Main Plates

  • CHILEAN SEA BASS
    Johns Island Butterbean Succotash, Toasted Fennel Broth, Jalapeno-Bacon Marmalade
    37
  • SEA SCALLOPS
    Truffle Cauliflower Puree, Crispy Sunchoke, Sweet Peas, Red Pepper Coulis, Herb Drizzle
    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
    N.C. Blue Crab, Asparagus, Fried Parmesan & Garlic Potatoes, Hollandaise
    38
  • SWORDFISH
    Heirloom Tomato Pomadoro, Farro, Broccolini, Parmesan Roasted Carrots
    39
  • SURF & TURF
    Maine Lobster, Hanger Steak, Twice Baked Potato, Lemon-Tarragon Brussel Sprouts
    Market Price
  • N.C. FLOUDER
    Mushroom-Sage Risotto, Calvados Cream, Roasted Beets, Pearl Onions, Spiced Sunflower Seeds
    44
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