Dinner Menu

Starters

      • OYSTERS ON THE HALF SHELL Cocktail Sauce, Mignonette, Mango Hot Sauce, Lemon MP
      • SHE CRAB SOUP North Carolina Crab, Sherry, Crab Roe 17
      • LOBSTER MAC N’ CHEESE Cavatappi Pasta, Gruyere-Parmesan Fondue, Bread Crumbs 20
      • OYSTER CEVICHE On the Half Shell, Strawberry Brine, Jalapeno Granita, Slaw 20
      • OCTOPUS* Whipped Potato, Calabrain Chiles, Celery, Chorizo Dust, Potato Chips, Oregano 18
      • CRISPY SHRIMP Sweet Chili Sauce, Napa Cabbage, Yuzu, Black Sesame 18
      • FIGS & HAM Raclette Cheese, Figs, Country Ham, Spring Onions, Toast Points, Arugula 17
      • MUSSELS Pesto, Cured Tomatoes, White Wine, Garlic Aioli, Grilled Bread 18
      • BEET SALAD Roasted Beets, Citrus, Asparagus, Arugula, Sunflower Seeds, Smoked Goat Cheese,
        Basil Vinaigrette
         17
      • GREENS SALAD Grape Tomatoes, Carrots, Red Onion, Blackberry Vinaigrette 14
      • CAESAR SALAD Romaine, White Anchovies, Grana Padano, Croutons, Caesar Dressing 15

Main Plates

  • SEAFOOD STEW Shellfish Brodo, Fresh Catch, Shrimp, Mussels, Clams, Crab, Boudin, Potatoes,
    Grilled Bread
    MARKET PRICE
  • SCALLOPS* Pea Puree, Fava Beans, Charred Tomatoes, Beech Mushrooms, Black Garlic Molasses,
    Dill
    39
  • SHRIMP & GRITS Tomato Bacon Jus, Yellow Grits, Scallions 37
  • MANHATTAN STRIP* Roasted Garlic Whipped Potatoes, Peppers, Cipollini Onion, Bordelaise Sauce 42
  • SALMON* Cauliflower Puree, Roasted Marble Potatoes, Asparagus, Crab Meat, Hollandaise 39
  • SWORDFISH Sauce Romesco, Scorched Sunchokes, Fennel, Citrus and Arugula Salad, Gremolata 38
  • BLACKENED MONKFISH Purple Rice Grit Cake, Broccolini, Country Ham, Strawberry Chow Chow 36
  • SNAPPER Butterbean Tomato Salad, Saffron Aioli, Green Olive Tapenade, Fried Capers,
    Parsley
     39

Sides

  • Truffle Mac and Cheese 12
  • Herb Whipped Potatoes 12
  • Pimento Cheese Grits, Tomato Jam 12
  • Fried Brussels Sprouts, Chipotle, Queso Fresco 12
  • Grilled Jumbo Asparagus 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 Graham Parris Executive Sous Chef Stephanie Wampole & Miles Sanders Sous Chef Brad Potts General Manager