The Atlantic Inn

Restaurant 1879 Menus

Squash Tabbouleh ..........$16

Roasted local squash, bulger wheat, fresh mint & sage, sherry vinaigrette with house made lavash

Burrata Salad ..........$17

Baby arugula, grilled pears and port braised shallots, finished with a roasted apple vinaigrette and toasted hazelnuts

PEI Mussels * ..........$18

Fresh mussels in a miso broth, with nori, roasted garlic, fresh cilantro and finished with house made kimchi & baguette

Rabbit Confit ..........$22

Confit rabbit leg, smoked corn spoon bread, roasted blackberry compote finished with fried vidalia onion petals

Pan Seared Foie Gras * ..........$22

With rum braised bananas, lavender infused maple syrup, a brown sugar and walnut crumble served with graham crackers

Seared Scallops * ..........$35

Sweet potato gnocchi, roasted golden beets, green tomatoes, fresh burrata, finished with a cranberry hollandaise

Pan Roasted Halibut Curry * ..........$30

With roasted thai eggplant and summer squash in a pinoy coconut curry and finished with shredded crispy potatoes and pickled chilis over white rice

Cast Iron Roasted Pheasant Breast ..........$31

Butter crisped chickpea cake, crispy brussels sprouts tossed in bacon, apple and pine nut salsa

Wagyu Boneless Ribeye * ..........$55

Marinated and seared with drunken goat cheese potato au gratin, roasted broccolini and finished with an au poivre sauce

Dessert Board ..........$16

The pastry chef’s daily selection of different cookies, pastries, confections with a variety of different garnishes add a delicious glass of rumchata - $7

Ricotta Cake ..........$14

Citrus infused ricotta cake, blackberry & lavender jam, and candied orange

Peanut Butter Ice Cream Sandwich ..........$13

Housemade peanut butter cookie stuffed with chocolate chip ice cream and rolled in pistachio, finished with a mocha glaze

Dulce de Leche Crème Brûlée * ..........$13

Finished with a white chocolate almond brittle

House Trio ~ Sorbets & Ice Cream ..........$8

A changing selection of house made ice creams & sorbets (3 scoops)

Artisan Cheese Board ..........$24

Chef denny’s selection of fine cheeses, and seasonal garnishes with grilled sourdough and crackers

Oysters on the Half Shell * ..........$4.00 ea

Chef's changing variety of local oysters with mignonette, cocktail sauce and lemon wedges. minimum of three

Marinated Mixed Olives ..........$7

In a toasted ginger marinade with blistered jalapenos, artichoke hearts, pearl onions, fresh oregano & bread & butter pickles

Salmon Crudo * ..........$17

Pepita crusted salmon, fresh jalapeños, pomegranate seeds finished with an orange aioli

Artisan Cheese Board ..........$24

Chef denny’s selection of fine cheeses and seasonal garnishes with grilled sourdough and crackers

BEC Deviled Eggs ..........$13

Bacon, egg & cheese filling, red onion jam, parmesan tuile

House Made Focaccia Basket ..........$5

With chef’s infused olive oil

Mac ~n ~ Cheese Croquettes ..........$13

Fresh pasta tossed with smoked chicken, cilantro pistou, fresno peppers & mozzarella; fried and finished with basil aioli

Raclette ..........$15

Cranberry compote, toasted hazelnuts, finished with a side of allspice infused honey

Garlic Shrimp ..........$16

Paprika marinated shrimp tossed in a white wine and tomato broth, spanish chorizo and finished with a fresh corn salad

Atlantic “Hot Chicken” Sliders ..........$14

Buttermilk fried chicken tossed in big d’s hot sauce with bibb lettuce, whiskey pickles and blue cheese aioli; served with buffalo ranch chips

Cottage Fry Poutine ..........$14

Chicken liver gravy, cheese curds, pickled red onions & cracked coriander

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

For the team!

Tomato Salad ..........$16

Local tomatoes, shaved brussel sprouts, wine poached golden raisins, shaved manchego finished with a mango & sriracha vinaigrette

Watermelon Salad ..........$16

Tajin spiced watermelon, shaved cucumbers, balsamic braised red onion, red lettuces, chili lime vinaigrette and pistachio crumble

Vegetable Curry ..........$15

Seasonal vegetables sautéed and tossed in a yellow curry, thai eggplant, and steamed summer squash topped with a side of white rice

French Bread ..........$14

Toasted baguette, fresh tomato sauce, cheddar cheese, balsamic red onions, and roasted patty pans

Saffron Risotto ..........$22

Saffron and coriander infused risotto, roasted jumbo asparagus, oyster mushrooms, and shaved manchego cheese

Eggplant ..........$23

Grilled eggplant, burrata and citrus triangoli, roasted patty pans, local heirloom tomatoes finished with a malt aioli

Pan Roasted Tofu ..........$19

With moroccan style couscous, charred brussel sprouts, citrus infused crème fraiche and chive oil

Marinated Mixed Olives ..........$7

In a toasted ginger marinade with blistered jalapenos, artichoke hearts, pearl onions, fresh oregano & bread & butter pickles

Artisan Cheese Board ..........$24

Chef denny’s selection of fine cheeses and seasonal garnishes with grilled sourdough and crackers

BBQ Frites ..........$8

House cut fries topped with bbq cauliflower, cheddar cheese curds and pickle pineapple

House Made Pickles ..........$5

Bowl of house made mixed pickles with a side of crostini and spicy olive oil

Raclette ..........$15

Mango compote, chili infused honey, toasted pistachios with sour dough

Patatas Bravas ..........$12

Seared in butter. tossed in a basil aioli, finished with chimichurri & shaved red onion

Watermelon Poke ..........$12

Fresh watermelon, avocado, pickled ginger, red onion & artichoke hearts topped with sesame seeds on a bed of white rice

Atlantic "Hot" Bites ..........$13

Tofu tossed in rice flour tossed in big d's hot sauce, topped with whiskey pickles, blue cheese aioli and marinated bibb lettuce

House Made Focaccia Basket ..........$5

With chef’s infused olive oil

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

Round of (beers) for the chef and staff