Atlas Feast Web Menu
Culinary masterpieces composed with the world's finest ingredients, each plate a canvas of precision, passion, and artistry.
Three colossal U-10 diver scallops seared in cultured brown butter, resting on saffron-infused cauliflower purée, with crispy pancetta, golden raisin beurre blanc, and microgreens.
28-day dry-aged Moulard duck breast scored and rendered to perfection, paired with wild cherry gastrique, celery root fondant, pickled radish, and a port wine reduction.
Carnaroli risotto slow-cooked in white truffle stock, finished with aged Parmigiano-Reggiano, shaved black truffle, mascarpone cream, and toasted pine nuts.
8 oz. Prime center-cut filet mignon crowned with seared foie gras, black truffle Madeira sauce, pommes Dauphine, and haricots verts with toasted almonds.
Sustainably sourced Dover sole roasted tableside, filleted and finished with lemon caper beurre noisette, charred asparagus, and delicate herb oil.