Author: Jay Taylor

A Seafood Feast at Carmines Atlantis

While Carmine’s is famous for its legendary meatballs and chicken cutlets, the seafood menu is the true hidden gem of the Atlantis location. Bringing the soul of Southern Italy to the shores of the Bahamas, these dishes are designed for one thing: extravagant sharing. In true Carmine’s fashion, “abundant” is an understatement. When you order a seafood platter here, you aren’t just getting a meal—you’re getting a mountain of fresh ingredients swimming in house-made sauces.

The Shrimp Specialties

Shrimp is the undisputed star of the maritime menu at Carmines Atlantis. Whether you prefer a kick of heat or a classic garlic finish, there is a $50$+ platter waiting for your table.

• Shrimp Scampi ($57.00): A crowd favorite featuring jumbo shrimp sautéed in a decadent pool of garlic, white wine, and butter. It is the ultimate “dip your bread” dish.
• Shrimp Fra Diavolo ($52.00): For those who like a little fire, this dish tosses succulent shrimp in a spicy marinara seasoned with red pepper flakes and Italian herbs.
• Shrimp Marinara ($52.00): The purist’s choice—slow-simmered in Carmine’s signature tomato sauce until tender.

From the Coast of Italy: Clams & Salmon

If you want to move beyond the shrimp, the menu offers high-end coastal classics that lean into traditional Mediterranean preparation.

• Salmon Oreganato ($68.00): This is the crown jewel of the seafood selection. The salmon is topped with a savory crust of toasted breadcrumbs, oregano, and garlic, then broiled to perfection.
• Zuppa di Clams ($38.00): A “soup” of fresh clams available in either a savory red broth or a garlicky white wine sauce. It’s light, fragrant, and perfect as a shared starter.

Pasta Pairings: Red vs. White

One of the most popular ways to enjoy seafood at Carmines Atlantis is over a massive bed of pasta. You have two distinct paths to choose from:

• Shrimp – Red ($60.00): A hearty, tomato-based celebration.
• Shrimp – White ($62.00): A sophisticated, garlic-and-oil-forward preparation that highlights the sweetness of the seafood.

The Unofficial “Must-Order” Side

You cannot fully experience the seafood menu without an order of Garlic Bread ($27.00). In any other restaurant, $27 for bread might seem steep, but at Carmine’s Paradise Island, it is a massive, toasted loaf infused with herbs and butter. It is practically mandatory for soaking up the Scampi sauce or the Zuppa di Clams broth.

Pro Tip: Carmine’s portions are massive. One seafood platter and one order of garlic bread are usually plenty to satisfy 3–4 people!

Seafood Lover’s Feast

For a group of six at Carmine’s, the goal is to balance the rich, buttery sauces of the seafood with bright acidity and plenty of “bread power” to soak up every drop. Because Carmine’s portions are massive, this curated menu is designed to provide a variety of flavors without overwhelming the table (though you’ll likely still have leftovers!).

Here is the ultimate Seafood Lover’s Feast for a party of six:

The Carmine’s Seafood Shared Menu

Carmine’s Paradise Island menu

Recommended for 6 Guests

The “Bread is Mandatory” Phase

• 1 Order of Hot Garlic Bread ($27.00)
  • Why: You simply cannot eat Scampi or Zuppa without it. This massive, herb-crusted loaf is the “utensil” for the sauces to come.
• 1 Order of Fried Calamari (Appetizer)
  • Why: It’s the quintessential NYC-Italian starter. Crispy, golden, and served with a side of their famous marinara.

The Shellfish Course

• 1 Order of Zuppa di Clams – White ($38.00)
  • Why: Choosing the white sauce (garlic, oil, and white wine) provides a lighter, aromatic contrast to the red sauces appearing later in the meal. It cleanses the palate and highlights the fresh clams.

The Main Attractions

• 1 Order of Shrimp Scampi ($57.00)
  • Why: This is the crowd-pleaser. Jumbo shrimp swimming in a decadent garlic-butter sauce.
• 1 Order of Salmon Oreganato ($68.00)
  • Why: For the “meatier” seafood fix. The broiled breadcrumb crust adds a necessary crunch to the meal, and the salmon provides a rich, heartier protein for the group.

The Pasta Base

• 1 Order of Shrimp – Red ($60.00)
  • Why: Served over a mountain of pasta, this brings the classic Italian-American “Sunday Gravy” feel to the table. The red sauce is robust and pairs perfectly with the salinity of the shrimp.

The Grand Finale

• The Titanic ($30.00 – $35.00 approx.)
  • Why: You’ve conquered the sea; now you have to sink the ship. This chocolate torte layered with fruit and mounds of ice cream is the only way to end a Carmine’s feast. It’s built for six people to attack with six spoons.

Total Strategy for the Group:

• Estimated Cost: Approximately $45 – $55 per person (excluding drinks/tax/gratuity).
• The “Pro” Move: Order the Private Label Magnum of Pinot Grigio. The crisp acidity of a cold white wine is the perfect foil for the heavy garlic and butter in the Scampi and Clams.

Seafood Steak or Both

For a group with a mix of seafood lovers and “meat and potatoes” traditionalists, the key to a successful Carmine’s dinner is The Great Divide. Since everything is served in massive family-style bowls, you can split the table right down the middle with heavy hitters from both land and sea.

Here is a balanced menu designed to satisfy everyone in a group of 6–8.

The Land & Sea Showdown Menu

1. The Shared “Icebreaker”

• Fried Calamari ($40.00 approx.): Even the meat-eaters usually can’t resist a crispy, golden ring of calamari dipped in marinara.
• Garlic Bread ($27.00): Essential for both the seafood sauces and the meat gravies.

2. The Seafood Side (The “Coastal” Picks)

• Shrimp Scampi ($57.00): The gold standard of Italian seafood. It’s buttery, garlicky, and light enough to not weigh down the table.
• Salmon Oreganato ($68.00): This is the “steak” of the sea. Its savory, breaded crust appeals to people who usually prefer roasted meats over shellfish.

3. The Meat Side (The “Red Sauce” Classics)

• Chicken Parmigiana ($45.00 – $50.00 approx.): Carmine’s signature. A massive, breaded cutlet smothered in melted mozzarella and marinara. It is the ultimate comfort food for the non-seafood crowd.
• Meatballs ($35.00 – $40.00 approx.): These aren’t just meatballs; they are the size of softballs. Tender, flavorful, and served in a rich ragu that competes with any seafood dish on the menu.

4. The “Middle Ground” Pasta

• Penne alla Vodka ($35.00 – $40.00 approx.): A creamy, tomato-based pasta that acts as the perfect bridge. It pairs beautifully with both the Shrimp Scampi and the Chicken Parm.

Comparison: Land vs. Sea

The “Tie-Breaker” Dessert

• The Titanic: Because whether you ate the Salmon or the Chicken, everyone can agree on a mountain of chocolate cake, fruit, and ice cream.

Pro Tip for the Table: If you have one person who is strictly meat-only, ask the server for a side of the “Sunday Gravy”—it’s a meat-infused tomato sauce that can be added to any plain pasta.

Spanning seven acres, the magnificent Paradise Lagoon is a man-made, ocean-fed saltwater environment that serves as a central hub for beach activities at the resort. It features two distinct sandy beaches, each offering a unique experience.

• South Paradise Lagoon Beach: For those seeking adventure, the South Beach is the primary destination for water sports. Here, guests can rent equipment for snorkeling, paddle boating, kayaking, and other aquatic activities. The clear lagoon is teeming with tropical fish, making it an excellent and safe spot for snorkeling.
• North Paradise Lagoon Beach: Perfect for families and relaxation, the North Beach is located in a calm, protected cove. It features tranquil blue waters and a gently sloping, gradual entry into the water, creating an exceptionally safe swimming area for children and adults alike. Its serene atmosphere makes it an ideal place to unwind and enjoy the beautiful surroundings.

Dining at Carmine’s in Atlantis is more of a “sport” than a standard dinner. Because it’s a recreation of a famous NYC institution, it follows specific “unspoken rules” that can catch first-timers off guard.

Here is your essential survival guide to conquering a meal at Carmine’s without being overwhelmed.

1. The “Golden Rule” of Portions

Everything is massive. We aren’t talking “large”; we are talking “serving platter” large.

• The Math: One “item” (like the Shrimp Scampi or Chicken Parm) generally feeds 3 to 4 adults.
• The Trap: Do not order an entree for every person at the table. If there are 6 of you, 2 or 3 entrees total is usually more than enough.
• The Leftover Reality: If you are staying in a hotel room without a microwave or a large fridge, be careful! You will have leftovers, and they are too good to throw away.

2. Master the Reservation Game

• Book Early: Carmine’s is one of the most popular spots in the Marina Village. In peak season, reservations can fill up weeks in advance.
• The “Waitlist” Hack: If you can’t get a table, try to snag a seat at the bar. They serve the full menu there, and it’s often first-come, first-served.
• Timing: If you want a quieter experience (as quiet as Carmine’s gets), aim for an early seating (5:00 PM – 5:30 PM) or a very late one (9:30 PM).

3. Dress Code & Vibe

• Attire: The vibe is Resort Casual. You’ll see people in nice sundresses or polo shirts/khakis.
• Avoid: While it’s in a resort, try to avoid showing up in wet swimwear or just a cover-up. Think “Nice Dinner in the Marina.”
• The Decibel Level: This is not the place for a whispered romantic proposal. It is loud, boisterous, and high-energy—perfect for kids and big groups, less so for a quiet intimate chat.

4. Strategic Ordering

• The Garlic Bread is a Tool: Don’t think of it as an appetizer; think of it as a sponge. Order it to arrive with your seafood or pasta so you can soak up the sauces.
• Ask the Server: The staff at Carmine’s are experts at “ordering intervention.” If they tell you that you’ve ordered too much food, believe them.
• The Titanic Strategy: If you want the famous Titanic dessert, pace yourself. It is a literal mountain of food. Many tables skip appetizers just to ensure they have “Titanic space” at the end.

Quick Checklist for Success: