Oregon seabass and wild mushrooms




Cast iron Lasagna


Thats how you byob. Wow


Noble bread


Atlas bistro is over the moon excited to partner with noble breads to feature the best bread in the valley at our restaurant.  Thank you, Jason! :-)

Monterey day boat sardine


Day boat sardine, sauce romesco, rasian agrodolce

Et Fille Wine Dinner Thursday March 20th

Atlas Bistro is excited to Welcome Jessica, owner and winemaker at Et Fille, for a special evening of wine and food.  This is also a great opportunity to taste Chef Michael’s cuisine as he has taken over the cockpit at Atlas last month.  Michael’s wine country fare is just what the valley needs!

et fille

Et Fille Winery


First Course

Oregon Dungeness Crab Fritters

Avocado, Sauce Gribiche, English Cucumber

Poached Ruby Grapefruit, Cilantro Fennel Salad


2011 Et Fille Viognier Deux Verts Vineyard Yamhill-Carlton Oregon



Second Course

Potato and Herb Gnocchetti

Asparagus, English Peas, Smoked Sheep’s’ Milk Ricotta

Mint, Zucchini Flowers

2010 Et Fille Pinot Noir Willamette Valley, Oregon



Third Course

Roasted Spring Lamb

 Fava Beans, Pea Tendrils, Poached New Potato & Pearl Onions

Pickled Huckleberries, Lamb Jus


2008 Et Fille Nicholas Vineyard Pinot Noir Chehalem Mountains, Oregon



Fourth Course

Soft Chocolate Bar

 Mascarpone White Chocolate Mousse, Candied Macadamia Nuts

Cherry Gelee, Cherry Soil, Berry Spice Sorbet


2011 Et Fille Kalita Vineyard Pinot Noir Yamhill-Carlton, Oregon


Et Fille Wines will be Available for Purchase after Dinner

Four Course Pre-Fixe Wine & Food Paring $75++


St. Valentine’s Day Menu

St Valentine’s Day Weekend



Seasonal Amuse Bouche



First Course

Half Shell Trio of Hog Island Oysters

tellicherry peppercorn granita

 cucumber angel hair, blood orange mignonette

sturgeon caviar, fennel, vodka and dill crème fraiche

. . . . .

Oregon Dungeness Crab

Arizona Citrus, avocado, pepper relish, arugula, cucumber, crispy shallot



Second Course

McClendon’s Merlin Beet Risotto

blankoma & golden beets, beet green salad, walnut pesto, SarVecchio parmesan

. . . . .

Maine Lobster Spaghetti

 shellfish brodo, saffron, campari confit, toasted brioche crumbs, Sardinian bottarga




Third Course

California White Sea Bass

wild foraged mushrooms, bean ragout, baby artichoke barigoule, radish and fines herbes salad

. . . . .

Aged Prime Filet Mignon

 sunchoke & parsnip gratin, pickled huckleberries, Bob’s asparagus, green garlic, beet demi, foie gras butter



Fourth Course

Triple Chocolate Pie

macerated spiced raspberries, cocoa dentelle, ruby port sorbet, berry coulis

. . . . .

Barnes’ Farm Meyer Lemon Sabayon

 glazed brioche do-nut, lemon ice cream, blueberry & star anise compote



Four Course Menu @ $75 per person

please request vegetarian & allergy substitutions in advance



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