Dinner Menu


  • SHE CRAB SOUP North Carolina Crab, Sherry, Crab Roe 17
  • LOBSTER MAC N’ CHEESE Bechamel, Lobster Demi, Herbs 20
  • BURRATA Spring Pea Hummus, Ambrose farms Vegetables, Smoked Olive Oil, Lemon-Honey 19
  • CLAMS Corn Country Ham, Pickled Fresno Chilies, Parsley, Grilled Bread 17
  • MUSSELS Pesto, Cured Tomatoes, White Wine, Garlic Aioli, Grilled Bread 18
  • OCTOPUS* Charred Eggplant Puree, Salsa Cruda, Pine Nuts 18
  • CRISPY SHRIMP Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame 18

Main Plates

  • SEAFOOD BOIL Local Fish, Clams, Mussels, Shrimp, Crab, Crawfish, Andouille, Corn Relish, Corn Bread MARKET PRICE
  • SCALLOPS* Farro, Caramelized Fennel, Pea Puree, Tomatoes, Spring Salad 39
  • PORK SCHNITZEL Fingerling Potatoes, Whole Grain Mustard, Capers, Meyer Lemon, Parsley 34
  • SHRIMP & GRITS Tomato Bacon Jus, Jimmy Red Corn Grits, Scallions 37
  • DECKLE* Sauce Au Poivre, Truffle Mac-N-Cheese, Green Beans, Shallots 44
  • SALMON* N.C. Blue Crab, Asparagus, Fried Parmesan-Garlic Potatoes, Hollandaise 39
  • GROUPER Turnip-Black Garlic Puree, Butter Beans, Country Ham, Strawberry-Arugula Salad 38
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 Ryan Courtright Sous Chef Brad Potts General Manager