Dinner Menu

Soupes - Soups

Soupe du Jour
Daily soup inspiration: Cup 5 / Bowl 7

Soupe à l'oignon
French onion consommé with melted cheese croutons Bowl 9

Hors d'Oeuvres - Appetizers

Escargots "Atmosphère"
Signature appetizer. Marinated escargots baked in garlic butter 10

Homard Thermidor
Lump lobster meat over sautéed mushrooms topped with Mornay sauce gratinée 15

Foie gras du jour
Seared foie gras with original pairing daily Market price

Crottin de chèvre chaud
Melted aged goat cheese crouton with arugula, marinated tomato, balsamic, thyme and pine nuts 9

Terrine de lapin
House made rabbit terrine served with assorted pickles and Dijon mustard 8

Plateau de charcuterie
Assorted charcuterie and rillettes served with pickles and Dijon mustard 12

Assiette de fromages
Selection of imported cheeses served with fruit garnish pairing 14

Thon cru à la Nicoise
Flash seared tuna loin Nicoise style with arugula, tomatoes, black olives, red onion, aioli 11

Moules Marinieres
Mussels marinieres cooked in white wine, shallots, garlic and light cream broth 10

Carpaccio de boeuf
Slices of raw Kobe beef with shaved Parmesan, fresh lemon juice, extra virgin olive oil Small 9 / Large 14

Salade - Salads

Salade "Maison"
Mesclum greens, marinated tomatoes, black olives, Parmesan cheese, balsamic vinaigrette 8

Salade Roquefort
Roquefort cheese, Mesclum, sliced fresh apples, walnuts, balsamic vinaigrette 9

Substitutions $2 - Kitchen split: Appetizers & Salads $3, Entrees $5

Pâtes & végétarien - Pasta & vegetarian

Tortellacci de veau à la sauge
Jumbo veal tortellini served with asparagus, glazed carrots and sage sauce 19

Gnocchi à la Provencale
Gnocchi pasta and sautéed arugula, eggplant, caramelized onion and tomato confit, Garlic and tomato cream sauce 17

Poissons - Seafood

Moules " Marinières" frites
Mussles cooked in white wine, shallots, garlic and light cream broth, House made French fries 19

Saumon aux artichauds
Salmon filet over sautéed artichokes, slow roasted tomatoes, Fingerling potatoes, garlic confit

Tomato and red bell pepper sauce 22

Truite "Amandine"
Trout filets, green beans and glazed carrots, fingerling potatoes, caper lemon butter, roasted almonds 24

Coquilles St-Jacques "Atmosphère"
Sautéed scallops served with wild mushrooms raviolis, bacon, asparagus, Arugula

Parmesan cheese and white truffle emulsion sauce 26

Viandes - Meat

Confit de canard
Duck Leg confit, cooked in the time honored French tradition, Occitane potatoes 1 Leg 20

French green beans, red wine reduction 2 Legs 28

Boeuf Bourguignon
Braised beef with portabello Tortelloni, glazed carrots, leeks confit, red wine reduction sauce 26

L'onglet sauce aux Cepes
Hanger steak served with house made French fries, French green beans, Porcini cream sauce 24

Cassoulet Toulousain
Famous French classic: Braised lamb shank served with white bean ragout, Toulouse sausage 28

Garnitures - Sides 6

Mesclum Greens - House made French fries - Green Beans - Asparagus - Sautéed Vegetables

18% gratuity may be added on parties of 5 and more

18% Gratuity added on parties of 5 and more.

Kitchen split Appetizers and salads $2.00, entrees $4.00

Reservations 678.702.1620
www.atmospherebistro.com