Cast iron Lasagna

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Thats how you byob. Wow

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Noble bread

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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

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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

 

Back in Town and Ready to Rock !

Chef Chris McKinley has just returned from his worldwide culinary adventure and is ready to dazzle with some amazing flavor combinations.  New dishes are going to be added daily.  We officially reopen softly on Friday August 16th.  We look forward to our 13th season in the valley.  Cheers.

 

Baby Octopus Salad Nicoise

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