Fall/Winter 2025/2026 Dinner Menu

Jumbo Lump Crab Cake   23

Bacon Date Chutney, Fried Lemon, Chili Lime Aioli, Port Reduction
 

Apple Cinnamon Braised Pork Belly 20

Toasted Bourbon Raisin Brioche, Charred Ricotta, Lingonberry

Steamed Prince Edward Island Mussels 18

Toasted Sourdough, Charred Lemon, Grated Prairei Breeze Cheddar, Chardonnay Pan Jus
 

Artisan Cheese and Charcuterie Plate   28

Hook's 7 Year Aged Cheddar, Cypress Humboldt Fog, Prosciutto Di Parma, Calabrese, Gherkins, Honeycomb, Pickled Raisins,
Whole Grain Mustard, Grapes, Toast Points, Marinated Olives and Peppadew Peppers

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     Roasted Butternut Squash Bisque 6

Cinnamon Crema, Toasted Pepitas

Soup Du Jour   6

Atwater’s Salad   9

Field Greens, Raspberry Champagne Vinaigrette, Feta Cheese,

 Toasted Pistachios, Caramelized Onions
 

Classic Caesar   11

 Pickled Red Onion, Grilled Toast Point, Shaved Parmesan, Cherry Tomatoes,

Grated Salt Cured Egg Yolk, Anchovies, Caesar Dressing
 

Caramelized Apple and Kale Salad   14

Toscana Kale, Caramelized Granny Smith Apples, Dried Cherries, Goat Cheese, Toasted Pepitas, Avocado Apple Cider Vinaigrette
 

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          8oz Grilled Filet Mignon      52

Roasted Garlic Whipped Yukon Gold Potatoes, Grilled  Asparagus, Morel Mushroom Demi-Glace

Pan Roasted Chilean Sea Bass 53
Pork Belly and White Bean Cassoulet. Grilled Broccolini, Dijon Bechamel 
 

                Espresso Glazed New Zealand Lamb Chops   54

Creamy Roasted Garlic Polenta, Crispy Raw Honey Sea Salt Brussels Sprouts, Espresso Demi-Glace

       Chicken Fricassee 38

          Bone-In Amish Chicken Breast, Fondant Potatoes, Wilted Baby Spinach, Cremini Mushrooms, Cognac Peppercorn Cream

   Carmelized Sea Scallops and Tiger Shrimp    42
 Turmeric Ginger Sticky Rice, Bok Choy, Sesame Soy Honey Glaze
 

 Sumac Dusted Wild Alaskan Sockeye Salmon    43

 Sweet Potato Latke, Braised Purple Cabbage, Scallions, Dill Crema
 

          Pistachio Crusted Duroc Pork Tenderloin   41

Roasted Butternut Squash Puree, Grilled Broccolini, Cherry Port Wine Demi-Glace

Grilled Vegan Turmeric Cauliflower Steak 33

Cannellini Bean Succotash, Cherry Tomato Agrodolce, Vegan Feta, Roasted Garlic

Charbroiled 14oz USDA Prime Ribeye 66

Sweet Corn Fritters, Charred Shallots, Shishito Peppers, Gherkin Remoulade, Chili Compound Butter

Prices and items are subject to change

  All Foods are cooked in Clarified Butter, Olive Oil can be substituted

Shared Plates will incur a $5 fee

Executive Chef Kevin Gillespie