The Ocean Room - Ocean Dinner

Dinner Menu

Chilled Seafood

  • Oysters on the Half Shell

    Classic Cocktail Sauce, Fresh Horseradish, 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, Crab Salad 40


  • Florida Siberian Caviar85
  • North Carolina Osetra Caviar125
  • North Carolina Osetra Imperial Caviar175

First Plates

  • Lobster Bisque

    Madeira Sabayon, Lobster Mousseline, Puffed Rice 15
  • Wreckfish Sashimi

    Salad of Shoots and Sprouts, Edamame, Pickled Beets, Sesame Vinaigrette 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

    Marinated Petite Heirloom Tomatoes From Holy City Farms, Black Pepper Brioche Crisp, Basil Coulis 16
  • Foie Gras TERRINE

    Collection of Berries, Rye Toast, Red Veined Sorrel 28
  • Chilled Pea Soup

    Buttermilk, Mint Blooms, Pea Tendrils 14
  • Fried Duck Egg

    Potato Aligot, Hericot Verts Sauteed with Brown Butter, Sherry Glazed Shallots, Pecans 15


  • Filet Mignon

    USDA Certified Angus Beef, 21 Day Wet Aged 49 (8 oz)/58 (10 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 54 (10 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 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 100 (20 oz)

Steak Additions

  • Peppercorn Crust5
  • Roasted Garlic5
  • Blue Cheese Crust10
  • Jumbo Lump Crab Oscar18
  • Broiled Lobster Tail Oscar30
  • Broiled Shrimp with Spicy Hollandaise20
  • Australian Black Winter Truffles35 (5 grams)

House Made Sauces

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


  • "Our Fishermen and Farmers"

    A Melange of Glazed Spring Vegetables, Oyster Mushroom Cream, Fines Herbs 42
  • *Atlantic Salmon

    Creamed Corn, Puree of Roasted Peaches and Peppers, Spiced Indigo Popcorn, Duck Egg Emulsion 38
  • *Scallops

    Charleston Gold Rice With Sweet Peas and Saffron, Benton's Ham Broth 39
  • "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, Summer Vegetable Vinaigrette 37
  • Ricotta Gnocchi

    Asparagus, Seasonal Mushrooms, Green Garlic Soubise, Flowers And Petite Greens 29
  • Pork Belly Confit

    Bourbon Soy Glazed, Storey Farms Egg, Brown Rice, Red Veined Sorrel, Mushroom Tea, Finger Limes 32

Sides for the Table

  • *Asparagus with Hollandaise11
  • *Mepkin Abbey Shitake and Oyster Mushrooms15
  • Glazed Vegetables13
  • Creamed Spinach12
  • Benton's Bacon Tots11
  • *Loaded Baked Potato11
  • Lobster Mac and Cheese18
  • *Truffled Pomme Frites13
  • Potato Puree9
  • Geechie Boy 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 S. 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.