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Crab Cakes

Avocado emulsion & pineapple salsa 15


Five spice braised pork belly

With pickled daikon radish slaw and fermented chili purée 16


Prince Edward Island mussels

Fennel sautéed with toasted crostini & garlic aioli 14


Pan seared diver scallops

Over beet puree, corn and hominy succotash, & thai chili oil 16


Domestic cheese plate 18

Cypress Grove Humboldt fog, goat’s milk, Humboldt County, California

Widmer 6 year aged cheddar, cow’s milk, Wisconsin

Carr Valley Marisa, sheep’s milk, Carr valley, Wisconsin


 Italian cheese plate 18

Capretta Sardinian, goat’s milk, Sardinia, Italy

Pinna Brigante, sheep’s milk, Sardinia, Italy

Taleggio, cow’s milk, Lombardy, Italy


Charcuterie board 18

featuring chef’s selections



Chef’s Seasonal Soup

Ginger carrot bisque with fennel pollen crème fraiche & prosciutto crisp 7


Atwater’s salad with caramelized onions, raspberries, Sonoma goat cheese, toasted pistachios, & raspberry champagne vinaigrette 8


Roasted beet carpaccio with feta cheese, pickled fennel , orange tarragon vinaigrette 9


Caesar salad with romaine leaves, red onions, croutons

white anchovies, & parmesan cheese 8



Caribbean jerked filet of red snapper over coconut pineapple jasmine rice with mango chutney and chili passion fruit beurre blanc 36


Sesame encrusted ahi tuna loin over ginger scallion

forbidden rice, braised bok choy, and white miso mirin reduction 34


Angus Delmonico au poivre with gorgonzola whipped potatoes, caramelized onion port demi glacé and charred white asparagus 44


Herb grilled filet of angus beef gruyère whipped Yukon potato with black garlic confit, grilled asparagus, demi glacé 38


Maple Leaf Farms confit leg of duck cherry preserve, lardon and dijon braised brussels sprouts, and Wisconsin wild rice 34


Rosemary roasted rack of lamb over herb brown butter gnocchi, minted English pea puree, sautéed spring vegetables and thyme scented glacé 37


Pan seared filet of sea bass

over poached pear quinoa with pickled ramps, citrus beurre blanc 36


Chanterelle dusted California white sturgeon over roasted sweet corn and hominy cake, with wild cilantro chimichurri and sautéed spinach 38


Executive Chef Jeff Meyer

Executive Sous Chef John Fagot

Dining Room Manager Brandon Hollander


*Menu as of 6/15/15*