The Atlantic Inn

Restaurant 1879 Menus

Smoked Caesar Salad ..........$11

Fresh hearts of romaine, smoked caesar dressing, rye crostini, soft boiled egg, black olive puree, parmesan tuile

Heirloom Tomato Salad ..........$13

With a whipped basil ricotta, pea tendrils, bacon lardons and a balsamic syrup

Corn Soup ..........$11

Hot corn and leek soup served with a parmesan chip and chilled poached shrimp

Pan Seared Foie Gras * ..........$19

Pickled green strawberries, toasted pumpernickel batons, blackberry gelee and toasted pistachio butter

Tuna Poke * ..........$15

Whipped avocado, rice noodles with cucumbers, carrots, daikon radish and a sambal dressing

Mussels ..........$13

Steamed in a green curry sauce with galangal, kaffir lime, lemongrass, grilled sourdough, ginger oil

Baked Oysters ..........$13

Local oysters baked with a fontina and potato fondue and finished with bowfin caviar

Roasted Quail ..........$17

With chicken liver stuffing, cherry compote, over a chilled greek quinoa salad

Seared Scallops ..........$29

Grated horseradish, sautéed fava beans, tomato bacon vinaigrette, roasted sunchokes

Braised Lamb Neck ..........$28

With a ricotta spinach gnudi, marinated roasted tomatoes, sautéed kale, oyster mushrooms and lamb jus

Pesto Rubbed Statler Chicken Breast ..........$26

Brined and roasted, with a white bean, clam and pork ragout, sautéed mustard greens, tomato- pine nut pesto and saffron garlic aioli

Seafood Cannelloni ..........$27

Crab and asparagus filled cannelloni, lobster béchamel, sweet corn puree, frizzled leeks, truffle dust

Crispy Skinned Striped Bass * ..........$28

With fried herb chickpeas, roasted broccoli rabe, sweet potato~aji amarillo sauce and a grape radish slaw

Baked Stuffed Lobster ..........$41

Pound and a half lobster, with scallop and shrimp stuffing, coconut purple sticky rice,

Cast Iron Seared Sirloin ..........$36

Bone-in 12oz sirloin, grilled baby bok choy, creamy charred jalapeno rice pilaf and kimchi butter

Classic Strawberry Shortcake ..........#13

Fresh summer strawberries, vanilla bean ice cream, eric’s house made biscuits, topped with strawberry sauce and whipped cream

House Trio ~ House Made Sorbets & Ice Cream ..........$13

A changing selection of ice creams and sorbet

Linda’s Chocolate Bread Pudding ..........$13

Chocolate sponge cake, soaked in valrhona chocolate custard, baked and served warm with freshly made whipped cream

Four Seasons ..........$13

Light and refreshing raspberry chiffon atop a sweet tart lemon filling layer on a lemon zest butter sponge cake, candied citrus and toasted coconut flakes

Dessert Artisan Cheese Board ..........$19

Chef’s special selection of international cheeses (three) with sweet & savory garnishes

Oysters on the Half Shell * ..........$3.50 ea

With chef’s choice of assorted sauces…… minimum of three……

Atlantic Inn Shellfish Platter * ..........$44

4 shrimp cocktail, 4 littleneck clams, 6 oysters and lobster escabeche served icy cold with traditional accompaniments

Marinated Olive Medley ..........$6

Harissa saffron marinade, citrus peel, peppadew peppers, shaved red onion

Salty and Sweet Snack Mix ..........$5

Duck fat roasted mixed nuts, pretzels, maldon salt, fresh herbs and hirkame

Mezze Platter ..........$14

Chef’s selection of spreads and dips served with grilled pita and crudité

Artisan Cheese Board ..........$19

Chef adi’s changing selection of fine cheeses, seasonal garnishes and accouterments

Smoked Salmon Deviled Eggs ..........$7

With cream cheese, fried capers, and everything bagel spice

House Made Charcuterie Platter ..........$25

Chef’s selection of cured meats, pates and terrines. served with house made jams, pickled vegetables and fruits

Round of Beer for the Chef and Staff ..........$20

For the team!

Baked Oysters ..........$13

Local oysters baked with a fontina and potato fondue, finished with bowfin caviar

Sugar Cane Skewered Ahi Tuna * ..........$13

Grilled and spice rubbed, mint balsamic gastrique

Shrimp Chicharones ..........$14

Crispy fried baby shrimp with a ahi amarillo glaze and a jicama toasted coconut endive salad

Parmesan Frites ..........$10

With fresh sage and a chimichurri aioli

Crispy Chicken Lollipops ..........$13

With a plum barbeque sauce & creamy sesame blue cheese yogurt

Buffalo Sliders ..........$17

Ground buffalo burger patties, baby spinach, melted blue cheese, fried shallots and big d’s hot sauce

Prosciutto - Tomato Mac & Cheese Croquettes ..........$11

Crispy fried, marinated olive tomato tapenade

Grilled Pork Spare Ribs ..........$11

Thinly sliced, purple sticky rice, cilantro scallion pepper salad

Buffalo Sliders ..........$12

Ground buffalo burger patties, baby spinach, melted blue cheese, fried shallots and big d’s hot sauce

Smoked Caesar Salad ..........$11

Fresh hearts of romaine, smoked caesar, dressing, rye crostini, soft boiled egg, black olive puree, parmesan tuile

Heirloom Tomato Salad ..........$13

With a whipped basil ricotta, pea tendrils, and a balsamic syrup

Corn Soup ..........$11

Hot corn and leek soup served with a parmesan chip

“Impossible”Sliders ..........$12

“impossible” burger patties, baby spinach, melted blue cheese, fried shallots and big d’s hot sauce

Grilled Tofu ..........$18

Sweet potato puree, marinated tomatoes, kale and white wine butter sauce

Roasted Cauliflower Steak ..........$20

With a jalapeño rice pilaf, grilled broccoli rabe and kimchi butter

Vegetarian Pasta ..........$18

Gnudi, patti pans, fava beans, pea tendrils, red onion and bell peppers

Artisan Cheese Plate ..........$19

Chef adi’s changing selection of fine cheeses, seasonal garnishes and accouterments

Parmesan Frites ..........$10

With fresh sage and a chimichurri aioli

Mixed Olives ..........$6

Harissa saffron marinade, citrus peel, peppadew peppers, shaved red onion

Deviled Eggs ..........$7

With sliced avocado, citrus greens and herbs

Mezze Platter ..........$14

Chef’s selection of spreads and dips served with grilled pita and crudité

Round of (beers) for the Chef and Staff ..........$20

Round of (beers) for the chef and staff