Atlantica Restaurant

Velvety Greek yogurt layered with maple granola, poached pear, tart cranberry compote, and toasted pecans.

Fluffy apple cider pancakes served with cinnamon whipped butter and warm maple syrup.

Rich brioche French toast served with candied walnuts and warm maple syrup.

Fluffy farm-fresh eggs made with roasted butternut squash, tender spinach, and creamy goat cheese, served with seasoned breakfast potatoes.

Grilled skirt steak made with rosemary-seasoned potatoes and vibrant chimichurri, served with farm-fresh eggs.

8 oz. prime beef blend made with caramelized shallot jam and house pickles, served on a toasted brioche bun.

Sweet Maine lobster dressed in warm drawn butter, Connecticut style, or chilled with bright lemon-herb dressing, Maine style.

Braised short rib made with roasted root vegetables, topped with sunny-side-up eggs.

Smoked turkey and aged cheddar made with a sunny-side-up egg and cranberry aioli, served on a buttery croissant.

Poached farm-fresh eggs and Canadian bacon made with silky Hollandaise, served with seasoned breakfast potatoes.

Butter-poached lobster and poached farm-fresh eggs made with silky Hollandaise

Creamy avocado toast topped with your choice of three: heirloom tomato, pickled onion, feta, bacon, egg, or delicate microgreens.

Traditional Margherita made with pomodoro, fresh mozzarella, and fragrant basil.

Crispy Nashville hot chicken made with smoked bacon, scallions, melted mozzarella, and creamy ranch dressing.

Topped with Fig jam, arugula, whipped goat cheese, and aged balsamic glaze.

Made with fresh mozzarella, fragrant basil, and a finishing drizzle of hot honey.

Cider-brined half chicken made with fragrant ginger-scented carrots, fried rice, and a garlic shoyu glaze.

Lobster, jumbo shrimp, clams, and mussels gently simmered in a fragrant tomato-fennel broth, infused with aromatic herbs and coastal flavors.

Delicate glass noodles and tofu made with carrot, daikon, garlic, and fresh cilantro in a fragrant Szechuan sauce.

Tender lobster made with a rich white cheddar béchamel and finished with a buttery crumb topping.

Delicate halibut crusted with wasabi, served with soba noodles and a fragrant dashi broth.

Prime Angus cowboy ribeye served with garlic-sautéed green beans and roasted fingerling potatoes.

Fresh Long Island littleneck clam, served with house cocktail sauce and lemon.

Fresh East Coast oysters served with champagne mignonette and house cocktail sauce

Fresh jumbo shrimp served with house cocktail sauce and grilled lemon.

Fresh shrimp ceviche served with blood orange, kale, and citrus vinaigrette.

Tender kale made with aged Cotija, toasted pepitas, fresh orange supremes, pickled carrots, and yuzu vinaigrette.

Crisp romaine hearts tossed with Parmesan, house-made garlic herb croutons, and classic Caesar dressing, available traditional or spicy.

Seared ahi tuna with pickled carrot, cucumber ribbons, edamame, crispy onions, and carrot ginger dressing.

Crisp iceberg lettuce made with creamy Gorgonzola, Gala apples, red onion, bacon lardons, dried cranberries, and lemon-maple vinaigrette.

Creamy chowder made with sweet Long Island corn, fresh clams, and chives.

Wok-charred edamame served with spicy garlic soy.

Fresh mussels made with white wine and sambal, served with grilled sourdough.

Fresh clams made with Applewood bacon, roasted peppers, and garlic butter.

Tender ribs made with Korean BBQ sauce, cranberry-pickled carrots, and toasted sesame.

Golden-fried artichoke accompanied by chili herb yogurt and fresh herbs.

8 oz. prime beef blend made with caramelized shallot jam and house pickles, served on a toasted brioche bun.

Sweet Maine lobster dressed in warm drawn butter, Connecticut style, or chilled with bright lemon-herb dressing, Maine style.

Choice of shrimp or salmon, blackened or grilled, served with daikon, pickled carrots, and sweet chili aioli.

Shaved ribeye made with caramelized onions and Gruyère, served on garlic sourdough with au jus.

Crispy buttermilk-marinated chicken breast made with fiery cayenne pepper-infused sauce, house pickles, and creamy mayo, served on a toasted brioche bun.