The Ocean Room - Ocean Dinner

Dinner Menu

Oysters and Caviar

  • Oysters on the Half Shell

    Classic Cocktail Sauce, Fresh Horseradish, Champagne Mignonette 4 (each)
  • "Kiawah Oyster Roast"

    East Coast Oysters, Cheddar Cheese, Hot Sauce, Cornbread 18
  • Smoked Trout Caviar

    Wild Caught From The Puget Sound, Cold Smoked, Large Eggs, Firm Texture, Bright Orange Color 30
  • American Hackleback Caviar

    Wild American Sturgeon, Small Eggs, Buttery Texture, Dark Pearl Color 50
  • North Carolina Osetra Caviar

    Medium To Large Size, Complex Flavor, Light Salinity, Amber To Dark Color 135

First Plates

  • Farmer's Salad

    Shaved Vegetables, Toasted Cornbread, Benton's Country Ham, Pecans, Buttermilk-Scallion Dressing15
  • Heart Of Romaine

    Smoked Trout Roe, Cured Egg Yolk, Parmesan-Brioche Crisp, Anchovy Dressing15
  • Lobster Bisque

    Buttered Lobster With Vanilla And Madeira 16
  • SC White Shrimp

    Palmetto Lager Poached, Horseradish, Celery, Lemon 15
  • Fried Duck Egg

    Burgundy 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 (12 oz)
  • Rib-Eye

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

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

    USDA Prime Certified Angus Beef, 21 Day Dry Aged 85 (18 oz)
  • 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 Shrimp Oscar20
  • Broiled Lobster Tail with Bearnasie27

House Made Sauces

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

Entrees

  • Plancha Seared Tuna

    Wasabi Coulis, Petite Greens, Soy Gel, Vegetable Vinaigrette 37
  • *Atlantic Salmon

    Peruvian Potatoes, Snow Peas, Pearl Onions, Celeriac Puree, Burgundy Truffles 38
  • Seared Scallops

    Butternut Squash, Squid Ink Capellini, Barrel Aged Feta, Mustard Frill 36
  • Red Curry Fish

    Thai Red Curry Sauce with Coconut Milk, Charleston Gold Rice, Broiled Green Onions, Cilantro 42
  • Anson Mills Piccolo Farro

    Soft Boiled Farm Egg, Daily Collection of Local Vegetables, Herb Pistou 25
  • Storey Farms Chicken Cassoulet

    Speckled Butterbeans, Benton's Bacon, Spaghetti Squash Confiture 31

Sides for the Table

  • Charred Asparagus With Hollandaise10
  • Mepkin Abbey Mushrooms15
  • Roasted Carrots10
  • Fall Vegetables With Piccolo Farro12
  • Loaded Baked Potato11
  • Yukon Gold Potato Puree9
  • Benton's Bacon Tots11
  • Creamed Greens12
  • Truffled Pommes Frites13
  • Lobster Mac and Cheese18

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 Kyle Bowling
  • General Manager Chris Meiklejohn
  • 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.