Hours
Sun-Thurs
5:30 pm-Until
Fri & Sat
5:30 pm-10:30 pm
Sunday Brunch
10:00 am-2:00 pm
Closed Mondays November-April
Meals Served
Dinner
Sunday Brunch
Cuisine
American
Eclectic
Dining Information
Children's Menu
Extensive Wine Menu
Seasonal Menus
Terrace/Patio Dining
Vegetarian Meals
Lounge/Bar
Indoor & Outdoor
Live Music
Tues
7:00 pm-10:00 pm
Seasonally on Weekends
Call Ahead
Additional Services
Catering
Full Service Catering
Private Parties
Private Rooms
Attire
Dressy Casual
Reservations
Suggested
Smoking
Non-Smoking
Handicap Facilities
Elevator
Bathroom Accessible
Credit Cards
American Express
Visa
Master Card
Checks
Local-Accepted
Website
www.atlanticville.net
For a truly unforgettable dining experience, visit Atlanticville Restaurant and remember to use your American Express® Card.American Express

Atlanticville Restaurant

2063 Middle Street
Sullivan's Island, SC 29482
Phone: 843-883-9452
Fax: 843-883-9765

Reservations
SESAME SEARED YELLOWFIN TUNA WITH CARROT GINGER CURRY AND BRAISED BOK CHOY
6 Servings
Ingredients For Tuna
6 4 Ounce Yellowfin Tuna
1/3 c Black/White Sesame Seeds
3 T Extra Virgin Olive Oil
Ingredients For Bok Choy
1/4 c Honey
1/2 c Water
1/4 c Sugar
6 heads Baby Bok Choy, Split in Half Lengthwise
Hoisin, in Squeeze Bottle, Garnish
6 Cilantro Springs, Garnish
6 Lime Wedges, Garnish
Ingredients For Curry
2 Large Carrots, Peeled, Sliced Uniformly for Cooking Time
2 oz Ginger Root, Peeled Free of Skin Slived Uniformly Into Coin Shape
1 qt Cold Water, to Boil Carrot and Ginger
1/2 T Lobster Base
1 T Red Miso Pasta, in Finer Grocery Store, Ethnic Aisle
2 14 Ounce Cans Coconut Milk
1/4 c Granulated Sugar
Method For Curry
  • In large saucepan, add chopped carrots, and fresh ginger coins and cover with cold water.
  • Boil to allow carrots to become soft.
  • Add miso pasta, lobster base, sugar and coconut milk.
  • Simmer 10 minutes. Puree ingredients.
  • May need to add water to thin to desired consistency.
  • Strain and keep hot until served.
    • Method For Bok Choy
  • Combine soy water and bring to boil, then add sugar and honey.
  • Allow to reduce by 1/4 volume over medium to high heat.
  • Blanch bok choy in hot water bath.
  • Add bok choy to soy water and simmer approximately 3 to 4 minutes coating bok choy.
    • Method For Tuna
  • Coat tuna filet with sesame seeds first.
  • Sear tuna to desired temperature in hot skillet with olive oil.