Dinner Menu

Oysters and Caviar

  • Oysters on the Half Shell

    Classic Cocktail Sauce, Fresh Horseradish, Champagne Mignonette 4 (each)

  • Shrimp & Lobster Cocktail

    Palmetto Ale Poached White Shrimp & Lobster, Classic Cocktail Sauce, Frisee, Horseradish Foam 32

  • Smoked Trout Caviar

    Wild Caught From The Puget Sound, Cold Smoked, Large Eggs, Firm Texture, Bright Orange Color 30

  • American Hackleback Caviar

    Wild American Sturgeon, Small Eggs, Buttery Texture, Dark Pearl Color 50

  • North Carolina Osetra Caviar

    Medium To Large Eggs, Complex Flavor, Light Salinity, Amber To Dark Color 135

First Plates

  • Burrata

    Grapefruit, Frisee, Radicchio, Pomegranate, Bourbon Barrel-Aged Balsamic Vinaigrette18

  • Caesar Salad

    Heart of Romaine, Smoked Trout Roe, Cured Egg Yolk, Parmesan-Brioche Crisp, Anchovy Dressing15

  • Farmer’s Salad

    Shaved Vegetables, Toasted Cornbread, Benton’s Country Ham, Pecans, Buttermilk Scallion Dressing 15

  • Bison Carpaccio

    Fried Russet Potato, Horseradish, Black Garlic-Truffle Aioli 20

  • Maine Lobster Bisque

    Buttered Lobster, Madeira & Vanilla Sabayon 16

  • “Kiawah Oyster Roast”

    East Coast Oysters, Cheddar Cheese, Cornbread, Hot Sauce 18

  • Hudson Valley Foie Gras

    Mango “Chutney”, Crispy Plantain, Coconut Gel, Flavors of Mole 26


  • Filet Mignon

    USDA Certified Angus Beef, 21 Day Wet Aged 49 (8 oz)/70 (12 oz)

  • New York Strip

    USDA Prime Certified Angus Beef, 21 Day Wet Aged 54 (12 oz)

  • Rib-Eye

    USDA Prime Certified Angus Beef, 21 Day Wet Aged 60(16 oz)

  • Dry Aged Kansas City Strip

    USDA Prime Certified Angus Beef, 21 Day Dry Aged 75 (16 oz)

  • Dry Aged Bone-In Ribeye

    USDA Prime Certified Angus Beef, 21 Day Dry Aged 85 (18 oz)

  • Dry Aged T-Bone

    USDA Prime 40 Day Dry Aged (For Two, Served Sliced) 170 (30 oz)

Steak Additions

  • Peppercorn Crust3
  • Roasted Garlic5
  • Blue Cheese Crust10
  • Jumbo Lump Crab Oscar18
  • Broiled Shrimp Oscar20
  • Broiled Lobster Tail with Bearnasie27

House Made Sauces

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


  • Braised Octopus

    Scallop Mousse Agnolotti, Butternut Squash Puree, Squid Ink Sauce, Aged Feta, Frill Mustard 36

  • *Atlantic Salmon

    Parsnip Puree, Beets, Saffron Pickled Fennel, Orange Segment, Salmon Skin “Cracklins”, Sumac 38

  • Plancha Seared Tuna

    Oolong-Mushroom Tea, Pac Choi, Radish, Ginger, Maitake & Enoki Mushrooms, Pomegranate 37

  • Truffle Encrusted Halibut

    Little Neck Clams, Salsify, Romanesco, Leek, Charred Onion, Pine Nuts, Fumet Blanc 42

  • Colonial Wheat Gnocchi

    Green Cauliflower, Carrot, Broccoli, Carrot Top & Pistachio Pesto, Spring Onion Soubise 28

  • Storey Farms Chicken

    Roasted Carrots, Smoked Carrot Puree, Braised Wheat Berry, Purple Cabbage, Madeira Jus 31

Sides for the Table

  • Charred Asparagus With Hollandaise10
  • Mepkin Abbey Mushrooms15
  • Roasted Carrots10
  • Brussels Sprouts with Bacon, Pecans & Maple12
  • Loaded Baked Potato11
  • Yukon Gold Potato Puree9
  • Benton’s Bacon Tots11
  • Creamed Greens12
  • Truffled Pommes Frites13
  • Lobster Mac and Cheese18

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 Kyle Bowling
  • Sous Chef Joseph Palmitessa
  • General Manager Chris Meiklejohn
  • 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.