The Ocean Room - Ocean Dinner

Dinner Menu

Chilled Seafood

  • Oysters on the Half Shell

    Classic Cocktail Sauce, Champagne Mignonette, Lemon 4 (each)
  • Shrimp Cocktail

    Spiced Palmetto Lager Poached Shrimp, Classic Cocktail, Lemon Gel 19
  • Fruits De Mer

    Daily Selection of Oysters (4), Shrimp Cocktail (2), ½ Main Lobster Tail 35

Caviar

  • Florida Siberian Caviar85
  • North Carolina Osetra Caviar125
  • North Carolina Osetra Imperial Caviar160

First Plates

  • Lobster Bisque

    Hushpuppies, Herbed Butter Poached Lobster, Puffed Rice 15
  • Lowcountry Onion Soup

    Palmetto Beef Oxtail, Geechie Boy Rye, Battery Park Cheese 16
  • Caesar

    Cured Egg Yolk, Hearts of Romaine, White Anchovies, Parmesan Croutons, Traditional Dressing 15
  • *Farmer’s Salad

    Shaved Vegetables, Toasted Cornbread, Benton's Country Ham, Pecans, Buttermilk-Scallion Dressing 15
  • *Burrata

    Petite Heirloom Tomatoes From Wadmalaw Island, Black Pepper Brioche Crisp, Basil Coulis 16
  • Seared Foie Gras

    Season's First Berries, Grand Marnier Pain Perdu, Blackberry Gastrique 30
  • **Grouper Sashimi

    Salad of Edamame, Beets, Shoots and Spouts, Sesame Vinaigrette 16
  • *Chilled Pea Soup

    Buttermilk, Mint Blooms, Pea Tendrils 14
  • Pork Belly Confit

    Blueberry Granola, Greek Yoguart Sweetened with Johns Island Honey, Mimosa Foam 15

Beef

  • Filet Mignon

    USDA Certified Angus Beef, 21 Day Wet Aged 48 (8 oz)
  • Rib-Eye

    USDA Prime Certified Angus Beef, 21 Day Wet Aged 60(16 oz)
  • New York Strip

    USDA Prime Certified Angus Beef, 21 Day Wet Aged 48 (10 oz)
  • Grassfed Filet Mignon

    From Brasstown, North Carolina, 21 Day Wet Aged 85(12 oz)
  • Dry Aged Manhattan Strip

    USDA Certified Angus Beef, 21 Day Dry Aged 75 (16 oz)
  • Dry Aged Bone-In Ribeye

    USDA Certified Angus Beef, 21 Day Dry Aged 75 (18 oz)
  • Master Purveyor's Dry-Aged Bone-In Rib-Eye

    USDA Prime Certified Angus Beef, 28 Day Dry Aged 100 (20 oz)

Steak Additions

  • Peppercorn Crust5
  • Roasted Garlic5
  • Blue Cheese Crust10
  • Oscar18
  • Broiled Shrimp with Spicy Hollandaise20
  • Broiled Lobster Tail Oscar30
  • French Perigord Truffle30

House Made Sauces

  • Béarnaise, Au Poivre, Horseradish Crème Fraiche, Ocean Room Steak Sauce3

Entrees

  • "Our Fishermen and Farmers"

    A Melange of Glazed Spring Vegetables, Oyster Mushroom Cream, Nasturtium 42
  • "Grandma's Sunday Chicken"

    Roulade of White and Dark Meat, Carrots Cooked in Schmaltz, Date Jus 31
  • Ricotta Gnocchi

    Asparagus, Seasonal Mushrooms, Green Garlic Soubise, Flowers and Petite Greens 29
  • **Atlantic Salmon

    Perigord Truffle, Celeriac, Brussels, Turnip, Watermelon Radish, Charcoal Wheat, Pineapple Gel 36
  • **Scallops

    Charleston Gold Risotto with Sweet Potatoes, Pepitas and Pomegranate, Benton's Ham Broth 36
  • Plancha Seared Tuna

    Wasabi- Arugula Coulis, Soy Gel, Shaved Radish, Spring Vegetable Vinaigrette 37

Sides for the Table

  • *Asparagus with Hollandaise10
  • *Mepkin Abbey Shitake and Oyster Mushrooms15
  • Glazed Spring Vegetables13
  • Creamed Spinach9
  • Benton's Bacon Tots11
  • *Loaded Baked Potato11
  • Lobster Mac and Cheese16
  • *Truffled Pomme Frites13

Our culinary team will be more than happy to meet your special dietary needs. * indicates dishes that can be prepared vegan or vegetarian upon request. ** indicates dishes contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.

“Live In Each Season As It Passes, Breathe The Air, Drink The Drink, Taste The Fruit, And Resign Yourself To The Influences Of Each.”

Henry David Thoreau

  • Chef de Cuisine Jason S. Rheinwald
  • Sous Chef Kyle Bowling
  • General Manager Joshua Smolik
  • Wine Steward Erika Selheim

We ask that guests please silence and refrain from cell phone use while in the restaurant. Thank you.

For additional information or reservations please contact leisure services at (843) 768-6253.