FULL MENU
MENU SUBJECT TO CHANGE
All menu items except ravioli can be prepared gluten free upon request.
Please alert your server to any allergies or dietary restrictions.
CHILLED SHELLFISH
Jumbo Shrimp Cocktail
U8 Shrimp, Cocktail Sauce, Local Horseradish | 4.5ea
Chilled King Crab Legs
8 oz, Drawn Butter | 65
Raw Bar Sampler
King Crab, Oysters (3NH, 3ME), Jumbo Shrimp (6), Lobster Tail | 120
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
Seasonal Soup
Chef’s Seasonal Creation | CUP 8 | BOWL 11
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
Autumn Harvest Bowl
Brown Rice & Quinoa, Butternut Squash, Herbed Goat Cheese, Candied Pepitas, Maple Dijon Aioli | 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 8 | Jumbo Shrimp 14 | Crab Cake 15 | Steak Tips 16
Salmon 16 | Lobster Salad 4oz 32
STARTERS
Baked Brie
Hot Honey, Balsamic, Roasted Grapes, Sourdough | 16
Rhode Island Calamari
Roasted Tomato Aioli, Banana Peppers, Zucchini, Marinara | 16
Stuffed Zucchini
Garlic-Herb Whipped Ricotta, Pomodoro, Pecorino | 16
Bangs Island Mussels
‘Simply Steamed’, Garlic, Cherry Tomatoes, Parsley, White Wine, Crostini | 16
Maine “Peekytoe” Crab Cake
Whole Grain Mustard Sauce, Old Bay Oil, Spring Succotash | 17
Tuna Crudo
Citrus Soy, Lotus, Wakame | 22
Spicy Crunchy Tuna Roll
Toasted Sesame, Panko, Tobiko, Spicy Mayo | 18
Shrimp & Avocado Roll
Shrimp, Avocado, Cucumber, Sweet Thai Chili Sauce | 16
AG CLASSICS
Maine Lobster Roll
Toasted Brioche, Lemon Mayonnaise, Petite Lettuce, Crispy Fries | 38
add drawn butter 2
Braised Short Rib
Whipped Potatoes, Glazed Carrots, Horseradish Gremolata | 34
Wagyu Burger
Brioche Bun, Steak Sauce Aioli, Cobb Smoked Bacon, Lettuce, Tomato, Onion, Whipped Brie, Crispy Fries | 22
Bolognese
Braised Short Rib, Heirloom Ragout, Pappardelle, Pecorino | 32
Chicken Breast
Half Roasted Chicken, Apple Cider Jus, Whipped Potato, Lemon Zest & Pecorino Broccolini | 30
Shrimp Scampi
Fresh Fettuccini, Roasted Tomatoes, Basil, Parmesan | 32
Gorgonzola & Butternut Squash Ravioli
Wild Mushrooms, Sage Cream Sauce | 26
FRESH FISH
Pan-Seared Halibut
Lobster Risotto, Asparagus, Lemon Butter Sauce, Fennel Jam | 40
Coconut Curried Salmon
Lemongrass, Herbed Jasmine Rice, Bok Choy, Honey Ginger Glaze | 36
Pan Seared Sea Scallops
Butternut Spinach Risotto, Blood Orange Gastrique | 42
Baked Haddock Piccata
Whipped Potatoes, Capers, Lemon, Herb Breadcrumbs, Seasonal Vegetables, Lemon, Caper Berries | 32
Grilled Atlantic Swordfish
Romesco, Squid Ink Orzo, Roasted Broccolini | 38
Seafood Pie
Local Haddock, Halibut, Clams, Lobster, English Peas, Puff Pastry, Arugula Salad | 28
Fish & Chips
Atlantic Haddock, AG Tartar Sauce, Crispy Fries, Coleslaw, Lemon | 29
BUTCHER’S BLOCK
Thoughtfully Sourced
CHOOSE YOUR PROTEIN
16 oz Beef Ribeye Oven Toasted Peppercorns | 58
10oz Strip Steak Oven Toasted Peppercorns | 52
8oz Filet Mignon Porcini Powder | 54
CHOOSE YOUR SAUCE
[Brandy Peppercorn Cream ] [ Smoked Bone Marrow Butter ] [ Red Wine Demi ]
[ Roasted Garlic Butter ] [ Caramelized Shallot Dijon Cream ]
CHOOSE TWO SIDES
[ Glazed Carrots ] [ Whipped Potatoes ] [ Soy Glazed Bok Choy ]
[ Maple-Bacon Brussels Sprouts ] [ Crispy Garlic New Potatoes ]
[ Baked Sweet Potato, Maple Butter, Sour Cream ] [ Jasmine Herb Rice ]
MAKE IT SURF & TURF!
[ King Crab 65 ] [ Garlic Butter Shrimp 14 ]
[ Butter Poached Lobster Tail 25 ] [ Maine Peeky Toe Crab Cake 15 ]
*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