FULL MENU
MENU SUBJECT TO CHANGE
If paying with credit card, please be aware a 3% surcharge will apply to help offset our processing fees.
This amount does not exceed what we pay in fees. To avoid surcharge, you may pay with debit card or cash.
All menu items except Tuna Nachos & Lobster Rangoons can be prepared gluten free upon request.
Please alert your server to any allergies or dietary restrictions.
CHILLED SHELLFISH
Jumbo Shrimp Cocktail
Cocktail Sauce, Horseradish | 4.5ea
Chilled King Crab Legs
8 oz, Drawn Butter | 65
Halibut Ceviche*
Jalapeno, Watermelon, Cilantro Lime Vinaigrette
Shellfish Sampler*
King Crab, Oysters (3NH, 3ME), Jumbo Shrimp (6), Halibut Ceviche | 115
Fresh Shucked Oysters on the Half Shell*
3.50ea
Enjoy fresh, locally
sourced oysters from the New England states of
MAINE
NEW HAMPSHIRE
SOUPS & SALADS
Award Winning Seafood Chowder
Maine Lobster, Scallops, Shrimp, Haddock, Clams | CUP 9 | BOWL 14
AG Caesar Salad
Focaccia Croutons, Shaved Parmesan, Caesar Dressing, White Anchovies | 15
Baby Wedge Salad
Green Goddess, Petite Tomatoes, Crispy Bacon, Crumbled Blue, Pickled Red Onion | 14
Mediterranean Bowl
Roasted Chickpeas, Marinated Feta, Cucumber, Heirloom Tomato, Pickled Red Onion, Piquillo Pepper, Orzo, Lemon-Feta Dressing | 19
Farmers Market Salad
Little Leaf Lettuce, Cucumber, Cherry Tomato, Easter Egg Radish, Rainbow Carrots, Honey-Herb Vinaigrette | 10
Add protein to any salad!
Chicken Breast 10 | Jumbo Shrimp 14 | Crab Cake 15 | Steak Tips 16
Salmon 16
STARTERS
Lobster Rangoon
Fresh Maine Lobster, House Duck Sauce | 18
General Tso Brussels Sprouts
Carrot, Pickled Fresno, Sesame, Ginger Aioli | 14
Tuna Nachos*
Wonton, Avocado, Cucumber, Furikake, Kimchi Aioli, Seaweed Salad | 20
Bangs Island Mussels
‘Simply Steamed’, Garlic, Cherry Tomatoes, Parsley, White Wine, Crostini | 16
Maine “Peekytoe” Crab Cake
Parsnip Puree, Citrus, Frisee Salad, Old Bay Lemon Oil | 18
Rhode Island Calamari
Banana Pepper, Zucchini, Roasted Tomato Aioli, Marinara | 18
Tuna Crudo
Yellowfin Tuna, Black Garlic Molasses, Fried Shallot, Avocado, House Chip | 22
AG CLASSICS
Fish Tacos
Fried Haddock, Pickled Red Cabbage, Pineapple Salsa, Sweet Pepper Aioli, Crispy Fries | 22
Jumbo Shrimp Scampi
Fresh Fettuccini, Roasted Tomatoes, Basil, Parmesan | 33
BBQ Pork Chop
BBQ Rub, Confit Potato, Swiss Chard, Peach & Tomato Chutney | 38
Statler Chicken
Brie & Leek Risotto, Swiss Chard, Pan Jus | 32
Fresh Pesto Pasta
Fresh Fettucine, Roasted Squash, Heirloom Cherry Tomato, Wild Mushroom, Grate Parmesan, Green Goddess Cream Sauce | 26
Aged Cheddar Burger*
Brioche Bun, Roasted Garlic Aioli, Smoked Cheddar Cheese, Caramelized Onion, Arugula, Crispy Fries | 22
add bacon +2
Maine Lobster Roll
Toasted Brioche, Lemon Mayonnaise, Petite Lettuce, Crispy Fries | 38
add drawn butter 2
FRESH FISH
Pan-Seared Halibut
Saffron Tomato Beurre Blanc, Confit Potato, Garlic Haricot Vert | 44
Coconut Curried Salmon
Lemongrass, Herbed Jasmine Rice, Bok Choy, Honey Ginger Glaze | 36
Pan Seared Sea Scallops
Corn Puree, Arugula, Wild Mushroom, Sambal, Pancetta | 43
Baked Haddock Piccata
Lemon Capers, Whipped Potatoes, Grilled Asparagus, Herb Breadcrumb | 32
Fish & Chips
Atlantic Haddock, AG Tartar Sauce, Crispy Fries, Coleslaw, Lemon | 29
Lobster & Shrimp Pasta
Fresh Picked Lobster, Garlic, Shallot, Snap Peas, Roasted Tomato, Cream Sauce, Linguini | 42
BUTCHER’S BLOCK
Thoughtfully Sourced
CHOOSE YOUR PROTEIN
14 oz Beef Ribeye | 54
12oz Strip Steak | 49
8oz Filet Mignon | 54
CHOOSE YOUR SAUCE
[Brandy Peppercorn Cream ] [ Red Wine Demi ]
[ Roasted Garlic Butter ] [ Roquefort Butter ]
CHOOSE TWO SIDES
[ Whipped Potato ] [ Confit New Potato ]
[ Jasmine Herb Rice ]
[ Grilled Asparagus ] [ Haricot Vert ]
MAKE IT SURF & TURF!
[ King Crab 65 ] [ Garlic Butter Shrimp 14 ]
[ Butter Poached Lobster 32 ]
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness, especially if you have certain medical conditions.
**The Atlantic Grill uses the upmost care and caution when handling product and serving our customers; however, our establishment does utilize certain products which contain gluten and other allergens, therefore the risk of cross-contamination exists. 10.22