The Ocean Room - Ocean Dinner

Dinner Menu

Chilled Seafood

  • Oysters on the Half Shell

    Classic Cocktail Sauce, Champagne Mignonette, Lemon 19- Half Dozen or 38- Full Dozen
  • Chilled Shrimp Cocktail

    Spiced Palmetto Lager Poached Shrimp, Classic Cocktail, Lemon Gel 19
  • La Paz North Carolina Osetra Caviar

    Served with Rye Crisps and Traditional Accompaniments 125 (1oz)
  • Mote Florida Siberia Caviar

    Served with Rye Crisps and Traditional Accompaniments 85 (1oz)
  • Fruits De Mer

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

First Plates

  • A Kiawah Oyster Roast

    Four Broiled Oysters From The Ace Basin, Aromas Of A Lowcountry Boil 19
  • "Lox and Bagels"

    Salmon Sashimi, Smoked Salmon Roe, Everything Bagel Crumb 16
  • Lobster Bisque

    Madeira Cream, Butter Poached Lobster 15
  • Lowcountry Onion Soup

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

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

    Brioche Croutons, Benton’s Country Ham, Pecans, Buttermilk-scallion Dressing 15
  • Burrata

    Petite Heirloom Tomatoes, Black Pepper Brioche Crisp, Basil Coulis 16
  • Steak Tartare

    Palmetto Beef, Egg Yolk, Fried Herbs, Geechie Boy Rye Toast 15


  • Filet Mignon

    USDA Certified Angus Beef, 21 Day Wet Aged 48 (8 oz) / 52 (10 oz)
  • Grass Fed Filet Mignon

    From Palmetto Beef In Gaffney, SC. 21 Days Wet Aged 37 (6 oz)
  • Rib-Eye

    USDA Prime, 21 Day Wet Aged 55 (14 oz)
  • New York Strip

    USDA Prime, 21 Day Wet Aged 48 (10 oz)
  • Dry Aged Manhattan Strip

    USDA Certified Angus Beef, 21 Day Dry Aged 70 (16 oz)
  • Dry Aged Bone-In Ribeye

    USDA Certified Angus Beef, 21 Day Dry Aged 75 (18 oz)

Steak Additions

  • Oscar18
  • Blue Cheese Crust10
  • Peppercorn Crust5
  • Roasted Garlic5

House Made Sauces

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


  • 130° Filet Oscar

    USDA Certified Angus Beef, Jumbo Asparagus, Lump Crab, Potato Puree, Sauce Bearnaise 62
  • "Our Fishermen and Farmers"

    Pan Roasted Local Catch, Fresh Peas and Beans Lemon-Thyme Broth, "Sea Foam" 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 29
  • Seared Atlantic Salmon

    Sweet Tea Brined and Glazed, Miso-Creamed Corn, Blistered Shishito Peppers 36
  • Scallops

    Herbed Charleston Gold Risotto with Pumpkin, Pumpkin Seeds and Pomegranate, Benton’s Country Ham Broth 36
  • Plancha Seared Tuna

    Wasabi- Arugula Coulis, Soy Gel, Shaved John’s Island Radish, Vegetable Vinaigrette 37

Sides for the Table

  • Asparagus with Hollandaise10
  • Mepkin Abbey Shitake and Oyster Mushrooms15
  • Peas and Carrots9
  • Creamed Spinach9
  • Benton's Bacon Tots11
  • Loaded Baked Potato11
  • Lobster Mac and Cheese16
  • Truffled Pomme Frites13

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
  • 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.