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Reserve your table in Atwater’s here:



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

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


Italian cheese plate 18
Capretta Sardinian, goat’s milk, Sardinia, Italy
La tur, cow, sheep, & goat’s milk, Piedmont, Italy
Podda classico, cow & sheep’s milk, Sardinia, 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


Roulade of spring hare with ginger carrot puree,
Andouille, sautéed fiddlehead fern & morel, wild raspberry glacé 32

Ash crusted heart of aged beef strip loin with sauce bordelaise,
Chevere corn pudding, grilled radicchio 38

Plum-glazed frenched 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
Sommelier Mark Czubak