Atwater’s in the Herrington

Lunch Menu $19/per person (choose one from each course)

FIRST COURSE
*Atwater’s Salad (Field Greens, Raspberry Champagne Vinaigrette, Goat Cheese, Toasted Pistachios, Caramelized Onions)
*Roasted Butternut Squash Soup (Cinnamon Crema, Toasted Pepitas)

SECOND COURSE
*Sesame Crusted Ahi Tuna Salad (Sunflower Shoots, Arugula, Toasted Almonds, Mandarin Oranges, Blueberries, Avocado, Feta, Sweet Chile Vinaigrette)
*Chicken Stuffed Crepe (Sun-Dried Tomatoes, Spinach, Gouda Cheese and Champagne Cream Sauce)
*Roasted Poblano and Brie Arancini (Vegetable Medley, Bechamel, Cherry Tomato, Agrodolce, Micro Greens)

THIRD COURSE
*Chocolate Ganache Cake (Garnished with Chambord Butterscotch)
*Vanilla Crème Brûlée (Garnished with White Chocolate Mousse and Wild Berries)

3 Course Dinner Menu $49/per person (choose one from each course)

FIRST COURSE
*Atwater’s Salad (Field Greens, Raspberry Champagne Vinaigrette, Goat Cheese, Toasted Pistachios, Caramelized Onions)
*Roasted Butternut Squash Bisque (Cinnamon Crema, Toasted Pepitas)

SECOND COURSE
*Braised Short Rib Risotto (Forest Mushrooms, Roasted Garlic, Cipollini Onions, Bone Marrow Bechamel, Shaved Romano)
*Roasted Poblano and Brie Arancini (Vegetable Medley, Bechamel, Cherry Tomato Agrodolce, Micro Greens)
*Craft Mustard Rubbed Duroc Pork Tenderloin (Peruvian Potato and Pancetta Hash, Broccolini Tips, Lingonberry Merlot Demi-Glace)

THIRD COURSE
*Chocolate Ganache Cake (Garnished with Chambord Butterscotch)
*Vanilla Crème Brûlée (Garnished with White Chocolate Mousse and Wild Berries)

4 Course Dinner Menu $59/per person (choose one from each course)

FIRST COURSE
*Crab Cakes (Micro Sunflower Shoots, Mirin Vinaigrette, Bing Cherry and Tawny Port Compote, Tzatziki, Grated Montamore White Cheddar)
*Crispy Calamari (Watercress Salad, Marinated Spanish Olives, Peppadew Peppers, Fried Lemon and Fennel, Sweet Chili Sauce, Sriracha Aioli)

SECOND COURSE
*Atwater’s Salad (Field Greens, Raspberry Champagne Vinaigrette, Goat Cheese, Toasted Pistachios, Caramelized Onions)
*Roasted Butternut Squash Bisque (Cinnamon Crema, Toasted Pepitas)

THIRD COURSE
*Craft Mustard Rubbed Duroc Pork Tenderloin (Peruvian Potato and Pancetta Hash, Broccolini Tips, Lingonberry Merlot Demi-Glace)
*Harissa Glazed Faroe Island Salmon (Saffron and Scallion Jasmine Rice, Coconut Cream Sauce, Charred Snow Peas)
*Roasted Poblano and Brie Arancini (Vegetable Medley, Bechamel, Cherry Tomato Agrodolce, Micro Greens)

FOURTH COURSE
*Chocolate Ganache Cake (Garnished with Chambord Butterscotch)
*Vanilla Crème Brûlée (Garnished with White Chocolate Mousse and Wild Berries)