DINNER MENU

BRUNCH COMING SOON

Share

  • Falafel Macaroons
    14
    labneh, cucumber, dill, pickled vegetables, tahini (V) (GF).
  • TRIO OF SPREADS
    15
    hummus, smoked eggplant, whipped feta, grilled crispy herb pita. (V).
  • Calamari
    16
    sauce gribiche, charred lemon.
  • Atrium Chips
    15
    crispy eggplant & zucchini, dill crème fraiche. (V)
  • Spicy Tuna Tartare
    28
    chili aioli, avocado, micro green, crispy taro chips.
  • Mediterranean Cheese & Charcuterie
    28
    chefs selection of assorted cheese & charcuterie, marinated olives, pickled vegetables, bread.
  • SHORT RIB AGNOLOTTI PASTA
    38
    summer truffles, black truffle butter, parmigiano reggiano.
  • OYSTER MUSHROOM SKEWERS
    16
    garlic butter, thyme, chickpea puree.
  • SPANISH OCTOPUS
    26
    cannellini beans, castilano olilves, fingerling potatoes, shallot puree, spanish choizo, meyer lemon vinaigrette.
  • IMPERIAL GOLDEN OSETRA CAVIAR
    85
    chive crème fraiche, lemon herb waffles.

Fire

FLATBREADS

  • HOUSE SMOKED SALMON
    32
    dill crème fraiche, red onions, chives.
  • WILD MUSHROOM
    27
    black truffle, parmesan cream, wild mushrooms, chives. (V)
  • PROSCIUTTO DE PARMA
    25
    burrata mozzarella, baby arugula, aged balsamic, extra virgin olive oil.
  • MEDITERRANEAN
    19
    spinach pesto, smoked eggplant, greek feta, artichoke hearts, kalamata olives, cherry tomatoes. (V)

Sea

  • MAINE DIVER SCALLOPS
    42
    fennel, endive, citrus, kalamata olives, tarragon, meyer lemon, buttered couscous.
  • BLUE CALADONIAN PRAWNS
    30
    prawns, grilled white corn, caramelized cipollini onions, harissa sauce, fresh herbs and chard lemon.
  • SCOTTISH SALMON
    36
    confit cherry tomatoes, smoked yukon gold potato puree, garlic asparagus and lemon vinaigrette .
  • BRANZINO
    38
    capers, olives, artichokes, cherry tomatoes, sauce de province, charred lemon (GF).

Land

  • SNAKE RIVER FARMS FILET MIGNON (8 oz)
    90
    charred tomatoes, smoked potato puree, broccoli, house steak sauce.
  • ATRIUM MARY’S ORGANIC CHICKEN
    26
    crispy potato, aleppo, herb goat cheese, sundried tomatoes.
  • MEDITERRANEAN LAMB CHOPS (3)
    36
    horseradish labneh, micro cilantro, harissa aioli.
  • PRIME RIBEYE (16 oz)
    75
    argentinian chimichurri, arugula salad, meyer lemon vinaigrette.

Garden

  • Endive & Figs
    18
    baby arugula, manchego cheese, candied walnuts, tahini vinaigrette. (V) (GF)
  • Baby Kale & Crispy Farro
    17
    baby asparagus, cherry tomatoes, goat cheese, orange vinaigrette. (V) (GF)
  • Atrium Chicken Salad
    21
    napa cabbage, carrots, scallions, toasted almonds, crispy rice noodles, sesame asian dressing.
  • MEDITERRANEAN “GREEK” SALAD
    18
    tomatoes, persian cucumbers, red bell peppers, red onion, kalamata olives, greek feta, lemon vinaigrette. (V) (GF)
  • Heirloom Tomato & Burrata
    19
    shaved onions, aged balsamic, extra virgin olive oil, basil aioli, parmesan crisp, micro greens. (V) (GF)
  • Beet Layered Cake
    18
    herb goat cheese, roasted hazelnuts, citrus vinaigrette. (V) (GF)

Sides

  • SAUTEED WILD MUSHROOMS
    18
    caramelized cipollini onions. (V)
  • CRISPY POTATOES
    13
    fingerling potatoes, sumac, aleppo garlic aioli. (V)
  • GRILLED JUMBO ASPARAGUS
    14
    crispy prosciutto, parmigiano reggiano.
  • SAUTEED BROCCOLINI
    14
    sundried tomatoes, garlic, chili (V)
Skip to content