Spring/Summer Dinner Menu

Crab Cake   20

Roasted Beet Hummus, Dijon Aioli, Sunflower Shoots, Kalamata Olives, Capers, Feta Cheese, Lemon Vinaigrette
(not GF)
 

Tempura Zucchini Eggplant Caprese 19

Tempura Eggplant and Zucchini, Burrata, Cherry Tomato Agrodolce, Basil, OO, Balsamic Glaze

Grilled Shrimp and Grits 21

Blistered Shishito Peppers, Egmont Mornay, Prosciutto Crisp, Red Wine Reduction
 

Artisan Cheese and Charcuterie Plate   27

Hooks 7 Year Aged Cheddar, Humboldt Fog Goat, 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 6

Cinnamon Crema, Toasted Pepitas, Chile Oil

Soup Du Jour   6

Atwater’s Salad   9

Field Greens, Raspberry Champagne Vinaigrette, Feta Cheese,

 Toasted Pistachios, Caramelized Onions
 

Classic Caesar   10

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

Grated Salt Cured Egg Yolk, Anchovies, Caesar Dressing
 

Roasted Beet Salad   13

Sliced Beets, Fried Capers, Toasted Pine Nuts, Shaved Shallots, Olive Oil, Arugula, 
Goat Cheese, Balsamic Reduction, Lemon Juice
 

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          8oz Grilled Filet Mignon      52

Boursin Whipped Yukon Gold Potatoes, Grilled  Asparagus, Garlic Ale Demi-Glace
 

                Braised Beef Short Ribs   47

Roasted Cauliflower Puree, Tri-Color Baby Carrots, Shallot Haystack, Black Garlic Demi-Glace
Grated Pecorino Cheese

       Maple and Walnut Crusted Alaskan Halibut  48

          Creamed Brussel Sprouts, Port Reduction, Dill Maple Butter Pan Sauce

   Lobster and Italian Sausage Risotto    52
 Grilled Canadian Lobster Tail, Italian Sausage, Carmelized Pearl Onions, Roasted Red Pepper,
Arrabbiata Sauce, Shaved Parmesan
 

 Nori Dusted Faroe Island Salmon    38

 Avocado Mousse, Crispy Jasmine Rice, Lump Crab, Wakame Salad, Sriracha Mayo
 

          Espresso Glazed Duroc Pork Tenderloin   39

Sweet Potato Hash, Grilled Broccolini, Fig and Bacon Jam

Maple Leaf Farms Duck Breast 42
Butternut Squash Puree, Oyster Mushrooms, Smoked Blackberry Gastrique

Grilled Tumeric Caulflower Steak 33

Cannellini Bean Succotash, Cherry Tomato Agrodolce, Shaved Parmesan Cheese, Roasted Garlic

Porcini Crusted Grilled USDA Prime Ribeye  57

Herbed Pomme Frites, Creamed Spinach, Chimichurri

Prices subject to change

All Foods are cooked in Clarified Butter

Shared Plates will incur a $5 fee

Executive Chef Kevin Gillespie