Atlas Restaurant

With pesto, tomato, pine nuts, and parma reggiano

With autumn fruit relish

With white wine, garlic, and parsley

With goat cheese and walnuts

With roasted pears, parma reggiano, pear vinaigrette

Eggplant filled with gruyere, spinach and roasted peppers

With sage and wilted escarole

With mushrooms and tomato confit

Stuffed with prosciutto and fontina, natural jus

With duck pate and lingonberry sauce, sage dressing

With roasted vegetables, cider sauce

With red wine reduction, béarnaise butter and fries

With red wine, garlic, mint, and cous-cous

With pine nuts, currants and lemon

Hot, creamy espresso served over vanilla ice cream

Layers of hazelnut and almond meringue, creme blanc and dark chocolate