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Dinner Menu

    • Entrees

    • Twin Crab Cakes

      40

      Broiled with Caper Tartar

    • Petite Filet Mignon

      40

      Demi-Glaze, hotel butter, & crispy fried onions

      *with a Crabcake ... add $15
      *with BBQ Shrimp ... add $9
      *with Seared Scallops ... add $12

    • Pan Seared Salmon

      32

      Touched with Citrus Buerre Blanc & pomegranate glaze

    • Twin Grilled Bone-in Pork Loin Chops

      31

      Dusted with Cajun spice & topped with two big shrimp, caramelized onions, & Applewood bacon; touched with garlic butter & demi-glace

    • Chicken Scaloppini a la Pistachio

      30

      Mushrooms, prosciutto, & pistachios in a Madeira wine demi - glace touched with cream over cheese ravioli

    • Scallops St. Jacques

      38

      Seared scallops on a bed of baby spinach with mushrooms, roasted shallots, & tarragon Buerre Blanc, crushed Caesar croutons

    • Broiled Cod

      36

      Broiled filet of cod topped with jumbo lumps of crab, mushrooms, caramelized onions simmered with white wine and demi-glace over wild mushroom raviolis and finished with a drizzle of white truffle oil

    • Seafood Grand Slam

      41

      Broiled crab cake, shrimp & scallops touched with Hawaiian BBQ, & cod touched with lemon Beurre Blanc

    • Fried Oyster Dinner

      34

      Eight “Count” oysters fried to perfection

    • Stuffed Shrimp

      38

      5 jumbo shrimp stuffed with a MD style crabcake; Finished w/a glaze of classic Eastern Shore imperial sauce

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