ATLANTIA

Light & Refreshing Midday Plates

Lunch centers on raw and chilled seafood, crisp salads, and seasonal vegetables with bright, modern flavors.

• Oyster, Half Shell – Yuzu–mimosa flavors, shiso, crisp enoki mushroom.
• Shrimp Cocktail – Maine shrimp, Bloody Mary gazpacho, avocado.
• Shrimp Cocktail (Classic) – Jumbo shrimp in court bouillon with layered cocktail sauce.
• Sea Scallop Crudo – Preserved lemon gelée, caramelized cream, green apple.
• Belgian Endive Caesar – Aged Parmesan in multiple textures, focaccia crumbs.
• Mixed Garden Lettuces – Maytag bleu cheese, candied walnuts, grape tomatoes, white balsamic.
• Oysters on the Half Shell – Kumamoto oysters, shallot mignonette, yuzu foam.
• Tuna Tartare – Avocado, kaffir lime, cucumber, radish, ginger–caramel, red chili.
• Jumbo Lump Crab Cake – Shrimp mousse binder, fines herbes, pickled jalapeño–lime tartar.
• Boston Clam Chowder – Applewood bacon, fried parsley, oyster crackers.
• Roasted Farm Vegetables – Seasonal varieties, sourdough crumble, smoked labne, fried egg.
• Maine Lobster Roll Sliders – House-baked brioche, local cultured butter, chives.
• Grilled Octopus – Potato–garlic purée, tomato confit, piquillo pepper, green garlic–mussel froth.
• Profiteroles (Savory) – Foie gras ganache, apricot jam, smoked sea salt.

Main Courses

• Parchment‑Seared Halibut – Cauliflower textures, Lancaster oyster mushrooms, preserved truffle vinaigrette.
• Slow‑Roasted Loch Duart Salmon – Cast iron corn pudding, fennel, teardrop tomatoes, basil broth.
• Braised Red Snapper – Coconut basmati, spring peas, hearts of palm barigoule, lobster–curry.
• Seared Sushi Grade Tuna – Porcini crust, white bean–miso cassoulet, arugula, smoked tomato.
• Sautéed Diver Sea Scallops – Creamy white polenta, baby spinach, garlic confit, lemon brûlée.
• GoFish & Chips – Lager‑battered Chatham Bay cod, rosemary frites, tartar and cocktail sauces, lemon.
• Dover Sole for Two – Table‑side, potato gratin, pearl onions, Swiss chard, sauce Choron (MP).
• Pastured PA Chicken – Meyer lemon tabbouleh, broccoli rabe shoots, cider gastrique.
• Beef Ribeye – Whipped Yukon Gold potatoes, baby spinach, cipollini onions, black truffle béarnaise.
• Braised Crispy Pork Belly – Heirloom grit cake, grilled broccolini, espelette pepper, black lime.
• Roasted Jurgieliwicz Duck Breast – Kohlrabi purée, salt‑roasted beet, local chicories, blackberry gastrique.
• Ricotta Gnocchi – Chorizo bolognese, fresh mozzarella, pecorino, basil chimichurri.

Dinner showcases refined seafood, premium meats, and handmade pasta with layered, global flavors.

• Warm Cobbler – Nectarine, vanilla bean, iced local milk from Klein Farms.

Comforting, fruit‑forward desserts with attention to local, high‑quality dairy and classic flavors.

Snack‑Style Bites

Throughout the day, expect refined small plates and canapés drawn from the Day Break, Starters, and Main selections, tailored to your appetite and activities.

• Savory profiteroles, mini crab cakes, oyster shooters, and lobster roll sliders.
• Light crudo tastings, tartare spoons, and seasonal vegetable bites.
• Comfort snacks such as fried mac & cheese nuggets or crisp waffle‑chicken bites.

Chef’s Style & Influences

Island‑inspired, seafood‑driven cuisine with modern American technique, luxury ingredients, and playful, globally accented flavors.