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, Feta Cheese, Toasted Pistachios, Caramelized Onions)
Roasted Butternut Squash Bisque (Goat Cheese 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)
Grilled Orange Cauliflower Steak (Roasted White Bean Puree, Charred Broccolini Tips, Roasted Garlic, Cherry Tomato Agrodolce, Shaved Manchego)

THIRD COURSE
Chocolate Ganache Cake (Garnished with Chambord Butterscotch)
Vanilla Crème Brûléé (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, Feta Cheese, Toasted Pistachios, Caramelized Onions)
Roasted Butternut Squash Bisque (Goat Cheese Crema, Toasted Pepitas)

SECOND COURSE
Italian Sausage Risotto (Rapini, Roasted Garlic, Caramelized Cipollini Onions, Charred Red Peppers, Cremini Mushrooms, Grated Pecorino Romano, Arrabiata Sauce, Grilled Baguette)
Grilled Orange Cauliflower Steak (Roasted White Bean Puree, Charred Broccolini Tips, Roasted Garlic, Cherry Tomato Agrodolce, Shaved Manchego)
Pistachio Crusted Sakura Pork Tenderloin (Stone Ground Mustard Spaetzle, Crispy Bacon and Balsamic Brussel Sprouts, Lingonberry Demi-Glace)

THIRD COURSE

Chocolate Ganache Cake (Garnished with Chambord Butterscotch)
Vanilla Crème Brûléé (Garnished with White Chocolate Mousse and Wild Berries)

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

FIRST COURSE
Crab Cakes (Cajun Remoulade, Mango Chutney, Pea Tendrils, Basil oil)
Burrata and Roasted Tomato Jam (Grilled Artisan Bread, Basil Oil, Pickled Red Onion, Micro Basil, Red Wine Balsamic Reduction) 

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

THIRD COURSE
Pistachio Crusted Sakura Pork Tenderloin (Stone Ground Mustard Spaetzle, Crispy Bacon, and Balsamic Brussel Sprouts, Lingonberry Demi-Glace)
Plum Glazed Faroe Island Salmon (Ginger Kimchi Jasmine Rice, Cucumber Wakame Salad, Miso Broth, Charred Snow Peas, Sweet Chile Reduction)
Grilled Orange Cauliflower Steak (Roasted White Bean Puree, Charred Broccolini Tips, Roasted Garlic, Cherry Tomato Agrodolce, Shaved Manchego)

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