Atlas Restaurant

fried corn tortillas with chipotle salsa (little spicy).

blackened raw ahi tuna, wontons, wasabi cream, teriyaki reduction, pickled ginger (little spicy).

garbanzo and black bean hummus, with warm tortillas.

avocado, roasted red bell peppers, tomatoes, boursin, and organic greens rolled in a tortilla, cut sushi style, with pesto dipping sauce.

mixed greens, toasted walnuts, granny smith apples, crumbled feta cheese, croutons, and champagne vinaigrette.

seven jumbo wild shrimp in a beer-spiked new orleans style lemon and rosemary butter sauce with toasted crostinis (little spice).

lightly breaded and flash fried, with mixed greens, cornichons, crostinis, and fig chutney.

spinach, artichokes, and smoked gouda cheese, with crostinis and fresh basil.

a puree of black beans and vegetables garnished with sour cream and chipotle salsa.

a creamy tomato soup garnished with pesto, croutons, and basil.

a changing selection made with the freshest of seasonal ingredients.

grilled chicken breast, organic greens, cucumbers, asian slaw and rice noodles, with rice wine vinaigrette, thai peanut sauce, crushed peanuts, and fresh herbs (little spice).

crispy hand breaded fried chicken tenderloins, spicy "wing" sauce, organic romaine lettuce, carrots, celery, tomatoes, and your choice of house-made maytag blue cheese or ranch, topped with crunchy onion string (medium spice).

romaine lettuce, classic caesar dressing, parmesan cheese, tomatoes, and house-made croutons.

marinated bell peppers, red onions, black olives, with feta cheese, tomatoes, croutons, and mixed greens, with extra virgin olive oil, red wine vinegar, and creamy cucumber sauce.

crispy hand breaded fried chicken tenderloins, spicy "wing" sauce, parmesan yukon gold potatoes, carrots and celery, with your choice of house-made maytage blue cheese or ranch dressings with crunchy onion string (medium spice).

marinated bell peppers, red onions, black olives with feta cheese, tomatoes, croutons, and creamy cucumber sauce.

sauteed bell peppers, onions, eggplant, zucchini, with tomatoes and herbed goat cheese, curried couscous and pesto sauce.

grilled chicken breast, hickory smoked ham and black beans, rice, and pineapple poblano salsa with roasted red pepper and tamarind "jerk" sauce (little spice).

lemon and rosemary marinated shrimp, sauteed with creole tomato-vegetable sauce and andouille sausage-jambalaya (very spicy).

ancho chili rubbed pork tenderloin, bacon and pepper-jack potato fritters, sugar snap peas, and mango chutney (little spice).

farm raised catfish fillet, andouille sausage-jambalaya, buttermilk coleslaw, and new orleans style remoulade sauce (medium spice).

an organic pan-roasted, six ounce, mushroom-crusted salmon filet with white bean puree, wilted arugula, pancetta, and pine nuts, finished with chianti vinaigrette.

portobello mushroom stuffed with warm garlic herb cream cheese, atop grilled polenta, brocolini, and tomato basil sauce.

baked macaroni with gruyere, fontina, mozzarella, and parmesan cheese, gratineed with mornay sauce, topped with marinated slow-roasted roma tomatoes.

choice of certified black angus 12 ounce grilled n.y. strip or 6 ounce fillet mignon, with parmesan yukon gold potatoes, balsamic enhanced natural reduction, and sauteed asparagus.

a decadent flour-less chocolate cake, cooked to order for you, with a warm, liquid center, served with a scoop of vanilla ice cream. please order with main course.

rich custard made from tahitian vanilla beans.

(fried corn tortillas with chipotle salsa, 4 times as large as our regular menu app.1 per 40 guests).

(garbanzo and black bean hummus, with tortillas, 4 times as large as our regular menu app.1 per 40 guests).

(avocado, roasted red bell peppers, tomatoes, herb goat cheese, and organic greens rolled in a tortilla, cut sushi style, with pesto dipping sauce, 9 rolls from our regular menu, 63 pieces).

(tomatoes, basil, crushed garlic, olive oil, on atlas made grilled focaccia, 20 pieces).

thin sliced house cured salmon, red onion marmalade, creme fraiche, toasted rye 25 pieces).

(sliced medium-rare, horseradish aioli, caramelized onions, arugula, atlas made grilled focaccia. 20 pieces) (little spice).

hickory smoked and sliced turkey, roasted tomato confit, avocado, arugula, stone ground mustard aioli, atlas made grilled focaccia. 20 pieces).

(chilled wild caught jumbo gulf shrimp with tangy new orleans' style remoulade sauce, 80 jumbo shrimp.).

(wild caught jumbo gulf shrimp in a spicy cajun lemon butter sauce with garlic toasted bread, 80 jumbo shrimp).

(smoked gouda, cream cheese, roasted garlic, spinach with crostinis 1 per 40 guests).

(wild caught gulf shrimp, napa cabbage, bell peppers, sprouts, rice noodles with mango dipping sauce, 60 pieces).

blackened rare ahi tuna, wontons, wasabi cream, teriyaki reduction, 20 pieces) (little spice).

blackened rare black angus beef tenderloin, wontons, wasabi cream, teriyaki reduction, 20 pieces) (little spice).

(grilled with warm peanut sauce, crushed peanuts, herbs, 60 skewers).

(dried figs, maytag blue cheese, bacon and walnuts on toast rounds 40 pieces).

(herb goat cheese, tender duck, and savory strawberry marmalade on toast rounds, 40 pieces).

(pineapple, mango, orange supreme, and raspberry, 50 skewers).

choice of 1 salad, 1 entree, 1 starch, 1 vegetable and 1 dessert.

choice of 2 salad, 2 entree, 1 starch, 2 vegetable and 1 dessert.

choice of 1 salad, mac "n" cheese, and chocolate decadence cake.

mixed greens, toasted walnuts, granny smith apples, crumbled feta cheese, croutons, and champagne vinaigrette.

organic greens, cucumbers, asian slaw and rice noodles, with rice wine vinaigrette, thai peanut sauce, crushed peanuts, and fresh herbs.

organic romaine lettuce, classic caesar dressing, grated parmesan cheese, tomatoes, and house-made croutons.

marinated bell peppers, red onions, and olives, with feta cheese, tomatoes, croutons, and organic greens, with red wine vinaigrette, and creamy cucumber sauce.

tender slices of grass fed brisket with caramelized onions, beef jus, and horseradish cream.

bacon wrapped certified black angus filet mignon cooked medium with balsamic reduction.

sauted hormone and antibiotic free chicken breast, with madeira, wild mushrooms, and white truffle cream sauce.

grilled hormone and antibiotic free chicken breast, black beans, tropical fruit salsa and "jerk" sauce (little spicy).

ancho chile rubbed hormone and antibiotic free pork tenderloin with mango chutney (little spicy).

an organic pan-roasted, mushroom-crusted salmon filet with white bean puree, and chianti vinaigrette.

farm raised catfish fillet and new orleans style remoulade sauce (medium spice).

baked macaroni with gruyere, fontina, mozzarella, and parmesan cheese with marinated slow-roasted roma tomatoes.

portobello mushroom stuffed with warm garlic herb cream cheese, with tomato basil sauce.

roasted zucchini, yellow squash, red onion, tomato, eggplant.

carrots, pearl onions, zucchini, portobello mushrooms.

with ground chorizo.

with toasted almonds.

rich custard made with tahitian vanilla beans with a crisp caramelized sugar topping.

sweet buttermilk biscuits topped with chopped strawberries and strawberry coulis with whipped cream.

with raspberry coulis and whipped cream.

with raspberry coulis and whipped cream.

flourless chocolate cake enhanced with grand marnier, with raspberry coulis and whipped cream.