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Crab Cakes   15

Avocado Emulsion, Pineapple Relish

Five Spice Braised Pork Belly   16

Pickled Daikon Radish Slaw, Chili Reduction


Diver Scallops   16

Beet Purée, Corn and Hominy Succotash

Italian Cheese Plate   18

Capretta  Goat-Sardinia

Pinna Brigante  Sheep-Sardinia

Taleggio  Cow-Lombardy


Domestic Cheese Plate   18

Cypress Grove Humboldt Fog  Goat-Humboldt County, California

Widmer’s 6 Year Aged Cheddar  Cow-Wisconsin

Carr Valley Cave Aged Marisa  Sheep-Wisconsin


Charcuterie Board   18

Duck Prosciutto

Finocchiona Italian Salami

Toscana Italian Salami





Butternut Squash Soup   7

Atwater’s Salad   8

Field Greens, Raspberry Champagne Vinaigrette, Sonoma Goat Cheese,

Pistachio, Caramelized Onion, Raspberry

Grilled Peach Salad   9

Baby Arugula, Garlic Confit Vinaigrette,

Candied Pecans, Maytag Blue Cheese, Hibiscus Ginger Reduction

Caesar Salad   8

Romaine, Red Onion, Anchovy, Croutons , Asiago Cheese



Caribbean Red Snapper   36

Jerk Spice, Coconut Pineapple Jasmine Rice,

 Mango Salsa, Passion Fruit Beurre Blanc

Ahi Tuna Loin   34

Sesame Seared, Ginger Scallion Black Rice,

Bok Choy, Miso Mirin Chili Reduction

Delmonico Au Poivre   44

Gorgonzola Whipped Potatoes, Grilled White Asparagus,

Caramelized Onions, Port Wine Demi Glacé

Angus Filet Mignon   38

Gruyere Whipped Potatoes, Grilled Green Asparagus,

Black Garlic Confit Purée, Demi Glacé

Espresso Rubbed Lamb Rack   37

Pumpkin Gnocchi, Garlic Cream, Salsify Chip, Herb Demi Glacé

Strauss Farm Veal Tenderloin   44

Applewood Bacon Wrapped, Wild Mushroom Spätzle, Asparagus Tips, Demi Glacé


Chilean Sea Bass   36

Poached Pear Quinoa, Pickled Cabbage, Romanesco, Citrus Beurre Blanc

Maple Leaf Duck Confit   32

Roasted Fingerling Sweet Potatoes,

Cherry Glaze, Ruby Port Reduction



Executive Chef Jeff Meyer

Executive Sous Chef John Fagot



*Menu as of 11/6/15*