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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! 🙂

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 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,…

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…

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.  

Come celebrate Spring

May 18th – MAy 25th. Enjoy an amazing 3 course meal prepared by Chef Chris McKinley for only $40. First Course Blistered Radishes, Fromage d’Affinois au Poivre, Cranberry Mostarda, Aged Saba Grilled Artichoke Barigoule, Basil Pesto Aioli and charred Lemon Apple Wood Smoked Fish with Cucumber Grabiche, Deconstructed Egg and Toast Points Wagyu Bone Marrow, Crispy Lamb Bacon, Red Onion Jam, Aleppo Pepper Second Course Heirloom Tomatoes, Wild Arugula, Baby Spinach, Warm Bacon Vinaigrette Chop Caesar Salad, Charred Tomatoes, Roasted Garlic Croutons, Sardinian Dressing Chilled Corn Soup, Avocado Succotash, Calabrain Chile Oil Third Course Housemade Tagliatelle Pasta, Tenderbelly Pork Bolognese,…