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Maryland crab fritters

with brie & citrus aioli  14

Hudson Valley foie gras

 Rhubarb sautéed port reduction served with brioche toast points  13

Rillettes of White Marble Farms pork

 grilled crostini, cornichons, candied red onions  13

Italian cheese plate  18

Capretta Sardinian, goat’s milk, Sardinia, Italy

Pinna Brigante, sheep’s milk, Sardinia, Italy

Taleggio, cow’s milk, Lombardy, Italy

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 ménage, cow, sheep, & goat’s milk, Carr valley, Wisconsin

Charcuterie board  18

                                                                                                                      featuring chef’s selections



Tomato basil bisque

with goat cheese mousse 7

Atwater’s salad with caramelized onions, raspberries, Sonoma goat cheese,

toasted pistachios, & raspberry champagne vinaigrette  8

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

Caesar salad with romaine leaves, red onions, croutons

white anchovies, & parmesan cheese  8


Oso bucco of monk fish over  fried polenta cake, sautéed garlic scapes,

chips of sun choke and spiced tomato reduction 32


Ash crusted heart of aged beef strip loin with sauce bordelaise,

Chevere corn pudding, grilled radicchio   38

Plum-glazed breast of pheasant, braised white asparagus,

 wild mushroom compote, blackberry glacé   34

 Herb grilled filet of angus beef, Gruyère whipped Yukon potato with

black garlic confit, grilled asparagus, demi glaze   36


Maple Leaf Farms roast leg of duck stuffed with foie gras,

 Cara Cara orange reduction, fennel pollen, smoked heritage potatoes   34

Pan seared Mediterranean sea bass served whole, with pickled ramps,

Wisconsin wild rice, roasted pepper emulsion, artichoke crisp   34

Grilled loin of ahi tuna

 heirloom sauce Vierge, arugula fennel citrus salad   32

Executive  Chef Jeff Meyer