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  • Atlas DineOutMenu V3 4.25x11

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    limitforce
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    The document is a 3 course menu for a dine out event with options for each course. The amuse bouche is a blackened tuna appetizer. For the first course guests can choose between a Caesar salad or smoked potato chowder. The second course options are filet mignon, smoked chicken, salmon or butternut squash risotto. Dessert choices are a chocolate peanut butter dessert or raspberry tart. Wines can be purchased separately by the glass or bottle to accompany the meals.

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    Menu

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    122021-Atlas-DineOutMenu-V3-4.25x11

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    The document is a 3 course menu for a dine out event with options for each course. The amuse bouche is a blackened tuna appetizer. For the first course guests can choose between a Caesar salad or smoked potato chowder. The second course options are filet mignon, smoked chicken, salmon or butternut squash risotto. Dessert choices are a chocolate peanut butter dessert or raspberry tart. Wines can be purchased separately by the glass or bottle to accompany the meals.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views2 pages

    Atlas DineOutMenu V3 4.25x11

    Uploaded by

    limitforce
    The document is a 3 course menu for a dine out event with options for each course. The amuse bouche is a blackened tuna appetizer. For the first course guests can choose between a Caesar salad or smoked potato chowder. The second course options are filet mignon, smoked chicken, salmon or butternut squash risotto. Dessert choices are a chocolate peanut butter dessert or raspberry tart. Wines can be purchased separately by the glass or bottle to accompany the meals.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    2022 DINE OUT MENU

    $49 | $65 with wine (3oz ea)

    AMUSE BOUCHE (vegetarian option available)


    blackened tuna, roma tomato, avocado, green onion, cilantro,
    ponzu, sesame, served on a fried wonton chip
    Steller’s Jay Brut

    COURSE ONE (choice of one)

    CAESAR SALAD
    heart of romaine, reggiano parmegiano, capers, bacon,
    traditional dressing
    Babich Sauvignon Blanc, New Zealand

    JOSPER SMOKED POTATO CHOWDER


    potato vermicelli, sweet corn
    Boen Chardonnay, California

    COURSE TWO (choice of one)

    PETITE FILET BERNAISE


    6 oz CAB filet, warm potato salad, chimichurri
    Wines of Substance Cabernet Sauvignon, Washington

    JOSPER SMOKED CHICKEN BREAST


    shiitake peppercorn sauce, roasted potato
    Boen Chardonnay, California

    MAPLE CURED SALMON STEAK


    horseradish-cream potato, pickled shallot, dill oil
    See Ya Later Ranch Pinot Noir

    BUTTERNUT SQUASH RISOTTO


    caper brown butter sauce, fried sage, pine nuts, parmigiano-
    reggiano petals
    Laughing Stock Viognier, BC VQA

    COURSE THREE (choice of one)

    CHOCOLATE PEANUT BUTTER MARQUIS BAR


    caramel corn crème anglaise
    Taylor Fladgate 10-year-old tawny port (2oz)

    RASPBERRY LEMONCELLO TART


    almond meringue, coconut crispy crunch, raspberry sorbet
    Quail’s Gate Optima Late Harvest (2oz)

    WINE
    6oz 9oz BTL
    BABICH SAUVIGNON BLANC 14 21 55
    LAUGHING STOCK VIOGNIER 17 25 70
    BOEN CHARDONNAY 15 22 60
    CULMINA ROSE SAIGNEE 16 24 62
    SUBSTANCE CABERNET SAUVIGNON 17 25 70
    BAROSSA VALLEY ESTATE SHIRAZ 15 22 60

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