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1000 Boardwalk, Atlantic City, New Jersey 08401, United States
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Council Oak Steaks & Seafood

For upscale dining in an intimate setting, guests can make a reservation at Council Oak Steaks & Seafoods, originally made famous at the Seminole Hard Rock Hotel & Casinos in Florida. This is Council Oak Steaks & Seafood’s first fish-focused restaurant, bringing guests the Northeast’s freshest catches sourced by local fishermen with an a la carte menu focused on ocean-to-table fare, with table-side caviar service and a fire-burning kitchen, all set in an elegant dining room inspired by the bold aesthetic of the Seminole culture.

Reservations

Menu

SALAD

Caesar, Shaved Parmesan, Garlic Crouton, White Anchovy, Chives | 16

Oak Seasonal Salad, Baby Greens, Cucumber, Black Radish, Smoked Radish, Apple, Shaved Carrots, Fennel, Candied Pistachios, Pistachio Vinaigrette | 14

Iceberg Wedge, Heirloom Tomato, Applewood Smoked Bacon, Kikorongi Blue Cheese Dressing | 13

SOUP

New England Clam Chowder, Pancetta, Oyster Crackers | 13

APPETIZERS

Cross-Cut Shortribs, Kimchi Aioli Shaved Vegetables | 21

Wood Fired Bacon, Roasted Shallot Puree, Apple Vinaigrette | 17

Maryland Crab Cake, Caper Aioli, Sweet Corn Succotash | 18

Fried Calamari & Shrimp, Melted Tomatoes, Pepperocini Peppers, Garlic Chips | 18

Wood Fired Octopus, Salt Crusted Potatoes, Roasted Peppers, Romesco, Marcona Almonds | 19

Roasted Burrata, Charred Tomatoes, Basil, Garlic Chips | 17

Mussels Posillipo, Spicy 'Nduja, Fennel, Tomatoes  | 17

RAW BAR

GRAND TOWER, Alaskan King Crab, Maine Lobster, Shrimp Cocktail, East Coast Oysters | For Two 85. For Four 160

King Crab 1/2lb | 31

Maine Lobster LB | 31

Shrimp Cocktail, Horseradish Cocktail Sauce | 20

Jumbo Lump Crab Cocktail, Lemon Vinaigrette, Chives | 21 

East Coast Oysters, Half Dozen, Cocktail, Milgononette | 19

Tuna Tartare, Avocado, Spicy Mayo, Mango | 18

Beef Tartare, Parmesan Espuma, Capers, Toasted Quinoa | 16

SHELLFISH POTS FOR THE TABLE

Maine Lobster, Shrimp, Clams, Mussels, Andouille Sausage, Corn, Spicy Seafood Broth | 51

Seafood Pot, Shrimp, Clams, Mussels, King Crab, Scallops, Fish, Corn, Seafood Broth | 49

WOOD FIRED

Filet Mignon 10oz | 49

Skirt Steak, Chimichurri | 39

Free Range Half Chicken, Bacon, Roasted Corn, Mushrooms, Truffle Jus | 32

Veal Porterhouse, 16oz, Black Garlic, BBQ | 48

Seabass, Harissa, Lentils, Bacon, Truffle Vinaigrette | 44

Skuna Bay Salmon, Lentils, Bacon, Black Olive Vinairgrette | 36

Dry Boat Scallops, Pumpkin Purée, Maitake Mushrooms, Crispy Brussel Sprouts, Truffle Cream | 41

Whole Branzino, Fine Herbes Salad | 38

2 lb Maine Lobster, Drawn Butter | 59

USDA Prime, 45-Day Dry Aged

Bone-in New York Strip 20oz | 59

Bone-in Ribeye 22oz | 59

Porterhouse 40oz for 2 | 115

SAUCES & ADDITIONS

Chimichurri | 3

Bernaise | 3

House Made Steak Sauce | 3

Red Wine Demi | 4

Lobster | 31

Alaskan King Crab | 31

Applewood Smoked Bacon | 7

Blue Crab Oscar | 17

SIDES

Au Gratin Potatoes | 11

Hand-Cut Fries, Parmesan, Fine Herbes | 9

Crispy Potatoes, Za’atar, Onion, Shishito, Paprika Aioli

| 11

Homestyle Mashed Potatoes, & Chives | 10

Crab Twice Baked Potatoes, Tillamook Cheddar, Bernaise | 19

Creamed Spinach, Parmesan, Gruyere | 13

Grilled Asparagus, Truffle Vinaigrette | 11

Grilled Broccolini, Roasted Garlic, Crispy Shallot | 12

Roasted Wild Mushrooms, Sherry, Pistou | 14

Lobster Mac + Cheese, Panko, Tarragon | 21

Oyster Recycling Program

Council Oak Fish is doing its part to ensure the sustainability of the seafood industry. While “fish” may be in the name, the restaurant serves a lot of oysters — in just months, we can easily rack up around 25,000 pounds worth, which is roughly 50,000 shells. That’s because so many people love eating them — and eating a lot of them. However, we’re making an effort to make sure there will continue to be enough to go around. We participate in an oyster-shell recycling program in partnership with Stockton University and the Cooperative Extension of Rutgers New Jersey Agricultural Experiment Station (NJAES). Oyster farmers are able to use the recycled shells to raise more oysters, ensuring the industry’s sustainability.