The Ocean Room

Dinner Menu

Spring Tasting Menu

Salmon Sashimi

Everything Bagel Crumb, Creme Fraiche, Holy City Tomato
Dolin Vermouth Blanc, Chambery

Plancha Seared Tuna

Shaved Radish, Arugula Coulis, Spring Vegetable Vinaigrette
2012 Tenuta Delle Terre Nere, Etna Bianco

Scallops

Spring Pea and Carrot Carolina-Gold Rice, Benton's Ham Broth
2007 De Forville, Barbaresco

Battery Park

Pine Nut Crumbple, Blood Orange, Sage
Domaine de Montborgeau, Macvin, Jura

Passion Fruit Parfait

Coconut Tapioca, Cilantro Sorbet, Ginger Cake
2012 Marenco "Strev," Moscato D'Asti

  • Tasting Menu Food 85
  • Wine Pairing 65

First Plates

  • Fruits De Mer

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

    Madeira Cream, Butter Poached Lobster 15
  • Lowcountry Onion Soup

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

    Hearts of Romaine, White Anchovies, Parmesan Croutons, Cured Egg Yolk, Traditional Dressing 15
  • Steak Tartare

    Palmetto Beef, Egg Yolk, Fried Herbs, Geechie Boy Rye Toast 15
  • Farmer’s Salad

    Sweet Bay Farm’s Tender Greens, Brioche Croutons, Benton’s Country Ham, Buttermilk-scallion Dressing, Pecans 15
  • Cocktail Shrimp

    Spiced Palmetto Lager Poached Shrimp, Classic Cocktail, Lemon Gel 19
  • Chilled Oysters

    Champagne Mignonette, Cocktail Sauce, Lemon 19
  • Burrata Cheese

    Holy City Farms Heirloom Tomatoes, Micro Basil, Extra Virgin Olive Oil, Aged Balsamic  16

Beef

  • Ocean Room Filet

    100% Natural South Carolina Beef Served with Potato Puree, Spinach and Borbelaise 42 (6 oz)
  • Filet Mignon

    USDA Certified Angus Beef, 21 Day Wet Aged 47 (8 oz) / 52 (10 oz)
  • Rib-Eye

    USDA Prime, 21 Day Wet Aged 54 (14 oz)
  • New York Strip

    USDA Prime, 21 Day Wet Aged 47 (10 oz)
  • Kansas City Strip

    USDA Certified Angus Beef, 21 Day Wet Age, Bone-In 65 (16 oz)
  • 130° Filet Oscar

    Palmetto Beef, Jumbo Asparagus, Lump Crab, Potato Puree, Sauce Bearnaise 56 (6 oz)
  • House Made Sauces

    Béarnaise, Au Poivre, Horseradish Crème Fraiche, Ocean Room Steak Sauce 3

Entrees

  • PAN ROASTED CHICKEN

    Crispy Breast and Thigh, Carrots Cooked in Schmaltz, Date Jus 31
  • RICOTTA GNOCCHI

    Cauliflower, Spiced Pepitas, Browned Butter 25
  • Seasonal Catch

    Fresh Peas and Beans, Lemon-Thyme Broth 41
  • Seared Atlantic Salmon

    Parsnip Puree, Tasting Of Beets, Arugula, Beet Gastrique 36

Sides for the Table

  • Asparagus with Hollandaise10
  • Mepkin Abbey Shitake and Oyster Mushrooms15
  • Roasted Brussels Sprouts10
  • Creamed Spinach9
  • Geechie Boy "Big" Grits9
  • Sauteed Spinach9
  • Benton's Bacon Tots11
  • Yukon Gold Potato Puree10
  • Loaded Baked Potato11
  • Lobster Mac and Cheese16
  • Truffled Pomme Frites13
  • Charleston Gold Rice12

To ensure proper service, we request the menu to be ordered by the entire table without substitutions.

“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
  • Restaurant Manager Sarah Nicholas
  • Sommelier Garth Herr

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.