Dinner

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 starter

Crab beignets

with brie & citrus aioli  14

Hudson Valley foie gras

 Rhubarb sautéed port reduction served with brioche toast points  13

Pan seared diver scallops

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

 

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

 

second

Tomato basil bisque

with goat cheese mousse 7

Chef’s seasonal soup

Butternut squash soup with cinnamon creme fraiche 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


main

Ash crusted 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 confit leg of duck

Cherry preserve, lardoon and Dijon braised Brussels sprouts, and Wisconsin wild rice in a butternut squash puree   34

Miso glazed Chilean sea bass  over forbidden black rice

with a sesame wakame salad and a dashi broth   36

Grilled loin of ahi tuna with Italian lardo

 heirloom sauce Vierge, arugula fennel citrus salad   32

Wild mushroom risotto with braised oxtail and manchego cheese,

served with a parmesan wafer  32

 

Executive  Chef Jeff Meyer