Dinner Menu


    • OYSTERS ON THE HALF SHELL Cocktail Sauce, Mignonette, Mango Hot Sauce, Lemon MP
    • WHIPPED RICOTTA Arugula, Beets, Caraway Vinaigrette, Pumpkin Seed Granola, Smoked Cherry Jam 17
    • SHE CRAB SOUP North Carolina Crab, Sherry, Crab Roe 17
    • LOBSTER MAC N’ CHEESE Bechamel, Lobster Demi, Herbs 20
    • OCTOPUS* Warm Chorizo-Potato Salad, Peas, Pickled Pearl Onions, Grain Mustard, Paprika Oil 18
    • CRISPY SHRIMP Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame 18
    • GREENS SALAD Grape Tomatoes, Carrots, Red Onion, Blackberry Vinaigrette 14
    • CAESAR SALAD Romaine, Cured Tomatoes, Anchovy, Grana Padano, Croutons, Caesar Dressing 15

Main Plates

  • SEAFOOD STEW Roasted Winter Squash and Shellfish Broth, Local Fish, Shrimp, Mussels, Clams, Crab, Crawfish, Boudin, Sage Toast MARKET PRICE
  • SCALLOPS* Farro, Melted Leeks, Pea Puree, Tomatoes, Radish 39
  • SHRIMP & GRITS Tomato Bacon Jus, Yellow Grits, Scallions 37
  • SARATOGA RIBEYE Sauce Au Poivre, Truffle Mac ‘N Cheese, Green Beans, Shallots 44
  • SALMON* N.C. Blue Crab, Asparagus, Fried Parmesan-Garlic Potatoes, Hollandaise 39
  • SNAPPER Creamed Corn, Sweet Potatoes, Country Ham-Crab-Radicchio Salad, Cranberry Agro Dolce 39


  • Truffle Mac and Cheese 12
  • Smashed Parmesan Potatoes 12
  • Benton’s Bacon Mashed Potatoes 12
  • Pimento Cheese Grits, Tomato Jam 12
  • Sweet Potato-Country Ham-Gruyere Gratinee 12
Sustainable Seafood Initiative

The Atlantic Room is a proud member of the Sustainable Seafood Initiative that ensures the health of worldwide fisheries.

Please alert our service staff about any dietary restrictions. *Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Nicholas Torno Chef de Cuisine Jeff Howe Executive Sous Chef Stephanie Wampole Sous Chef Brad Potts General Manager