The Ocean Room - Ocean Dinner

Dinner Menu

Chilled Seafood

  • Oysters on the Half Shell

    Classic Cocktail Sauce, Fresh Horseradish, Champagne Mignonette, Lemon 4 (each)
  • Fruits De Mer

    Daily Selection of Oysters (4), Shrimp Cocktail (2), ½ Main Lobster Tail, Crab Salad 40
  • Shrimp Cocktail

    Spiced Palmetto Lager Poached Shrimp, Classic Cocktail Sauce, Lemon 19
  • North Carolina Osetra Caviar

    Medium to Large Size, Complex Flavor, Light Salinity, Amber to Dark Color 135
  • Florida Siberian Caviar

    Small to Medium Size Eggs, Nutty Flavor, Pronounced Salinity, Dark Color 105
  • American Hackleback Caviar

    Wild American Sturgeon, Small Eggs, Buttery Flavor, Dark Pearl Color 60

First Plates

  • Ricotta Gnocchi

    Perigord Truffle, Fines Herbs, Parmesan 30
  • Lobster Bisque

    Madeira Sabayon, Buttered Lobster with Vanilla and Tarragon 16
  • Kiawah Oyster Roast

    East Coast Oysters, Cheddar Cheese, Hot Sauce, Cornbread 18
  • Heart of Romaine

    Smoked Trout Roe, Cured Egg Yolk, Anchovy Dressing 15
  • Farmer's Salad

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

    A Collection of Citrus, Roasted Fennel, Pomegranate, Black Pepper Brioche, Basil 16
  • Fried Duck Egg

    Perigord Truffle, Potato Aligot, Haricots Verts Sauteed with Sherry Glazed Shallots and Pecans 18

Beef

  • Filet Mignon

    USDA Certified Angus Beef, 21 Day Wet Aged 49 (8 oz)/58 (10 oz)
  • New York Strip

    USDA Prime Certified Angus Beef, 21 Day Wet Aged 54 (10 oz)
  • Rib-Eye

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

    USDA Prime Certified Angus Beef, 21 Day Dry Aged 75 (14 oz)
  • Dry Aged Bone-In Ribeye

    USDA Prime Certified Angus Beef, 21 Day Dry Aged 85 (18 oz)
  • Master Purveyor's Dry-Aged Bone-In Rib-Eye

    USDA Prime Certified Angus Beef, 28 Day Dry Aged 100 (20 oz)
  • Allen Brothers Dry Aged T-Bone

    USDA Prime 40 Day Dry Aged (For Two, Served Sliced) 170 (30 oz)

Steak Additions

  • Peppercorn Crust3
  • Roasted Garlic5
  • Blue Cheese Crust10
  • Jumbo Lump Crab Oscar18
  • Broiled Lobster Tail Oscar with Bearnasie27
  • Broiled Shrimp with Spicy Hollandaise20
  • Shaved Perigord Truffle35

House Made Sauces

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

Entrees

  • "Our Fishermen and Farmers"

    A Collection of Winter Vegetables, Oyster Mushroom Cream, Fines Herbs 42
  • *Beet Brined Salmon

    Parsnip Puree, Roasted Beets, Pickled Fennel, Orange, Salmon Cracklins 38
  • "Grandma's Sunday Chicken"

    Roulade of White and Dark Meat, Carrots Roasted in Schmaltz, Date Jus 31
  • Plancha Seared Tuna

    Wasabi-Arugula Coulis, Soy Gel, Shaved Radish, Vegetable Vinaigrette 37
  • Anson Mills Piccolo Farro

    Soft Boiled Farm Egg, Broiled Winter Vegetables, Kale Chip, Herb Pistou 29

Sides for the Table

  • *Sauteed Hericot Verts with Pecans10
  • Roasted Broccoli13
  • Mepkin Abbey Shiitake and Oyster Mushrooms15
  • Loaded Baked Potato11
  • Creamed Winter Greens12
  • Roasted Carrots10
  • Winter Vegetables and Piccolo Farro12
  • Benton's Bacon Tots11
  • *Truffled Pommes Frites13
  • Yukon Gold Potato Puree9
  • Lobster Mac and Cheese18
  • Geechie Boy Jimmy Red Corn Grits10

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 Rheinwald
  • Sous Chef Kyle Bowling
  • General Manager Michael Blake
  • 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.