Atwater's

Name: Atwater's
Address: 15 S. River Ln., 60134, IL, 60134
Telephone: 630-208-7433

15 S. River Ln., Geneva, IL 60134, US

• Monday: 7:00AM-9:00PM •Tuesday: 7:00AM-9:00PM •Wednesday: 7:00AM-9:00PM •Thursday: 7:00AM-9:00PM •Friday: 7:00AM-10:00PM •Saturday: 8:00AM-10:00PM •Sunday: 8:00AM-9:00PM •

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Details

Cuisine: American (New), French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Brunch

Traditional

Two eggs with bacon or sausage, hash browned potatoes and your choice of toast

Corned Beef Hash

Two eggs perched atop corned beef served with hash browned potatoes and toast

Omelet

Three country fresh eggs served with hash browned potatoes, toast and your choice of ham, bacon, onions, green peppers, red peppers, mushrooms, spinach, hot salsa, American, Swiss , cheddar

Eggs Ranchero

Two eggs over-easy served on fl our tortillas with refried beans topped with a traditional Pico de gallo and a blend of melted cheeses

Steak and Eggs

Six-ounce steak cooked to order accompanied by two eggs any style served with hash browned potatoes

Eggs Benedict

Two poached eggs and Canadian bacon on an English muffi n, glazed with hollandaise sauce served with fresh seasonal fruit

Egg Beaters®

Scrambled and served with seasonal fresh fruit

Pancakes

Stack of three, your choice of plain, strawberry or blueberry, served with maple syrup

Texas Style French Toast

With cinnamon and vanilla accents with seasonal fresh fruit

Side Orders

Refreshing Starts

Lunch

Appetizers

Sesame Tempura Shrimp

Perched on Soba noodles in a sweet teriyaki glaze

Ginger Beef Brochette

Grilled beef tenderloin on sautéed onions marinated in cilantro, lime and ginger

Champagne and Brie Crab Cakes

Delicate Maryland crab cakes and melted brie with whole butter lime garlic sauce

Black Pepper Seared Scallops

Sea scallops on vegetable succotash in mandarin buerre blanc

Soups

White Bean and Sweet Onion

White French beans and Vidalia onions in rich cream sauce

Chef’s daily creation

Salads

Atwater’s

Mixed hot house greens, served with caramelized onion, goat cheese, crushed pistachio and champagne raspberry vinaigrette

Caesar Salad

Romaine served with a classic Caesar dressing and sour dough croutons

Spinach and Roasted Pear

Sweet roasted pears surround spinach with a Warm bacon dressing topped with crumbled stilton and toasted walnuts

Shrimp and Asparagus

Spring Greens topped with grilled shrimp, marinated asparagus and artichoke hearts, Tossed in champagne black pepper vinaigrette

Lunch Entrees

Traditional Club

Honey smoked turkey club on whole grain bread with crisp maple bacon, romaine lettuce, and sliced roma tomatoes

Atwater’s Burger

Lean house ground beef cooked to order, served on a toasted bun with your choice of toppings

Chicken Waldorf Croissant

Apples, walnuts and raisins with grilled chicken, in a light mayonnaise served on a fresh baked croissant

Petit Beef Tenderloin

Beef tenderloin topped with caramelized onions on purple potatoes

Ravioli

Chef’s selection of hand-rolled ravioli with accompanying sauce and grilled garlic baguette

Sautéed Pork Medallions

Served over a bed of cherry tomato date compote and garlic whipped potatoes. With cabernet black pepper demi glace

Macadamia Mahi Mahi

Grilled mahi on jasmine rice with sautéed melon and macadamia cream sauce with spring vegetables

Pine Nut Tilapia

Lightly dusted tilapia sautéed with broccoli and roast peppers, with pine nuts, covered in a pesto butter on angel hair pasta

Duck Breast

Twin breast marinated in citrus vinaigrette wrapped in maple bacon served on summer lentils with oven roasted vegetables

Grilled Tuna on Toasted Brioche

Drizzled with lemon pepper aoli and topped with fried plantains and grilled endive

Forest Veal

Cutlets lightly dusted and sautéed with morel, shitake and oyster mushrooms in port wine demi-glace on chive mashed potatoes

Chicken Cannelloni

Tender fi re roasted chicken and spring vegetable wrapped in fresh

Luncheon Dessert Selections

Herrington English Trifle

Freshly baked bread pudding layered with light mousse and berries

Chocolate Silk

Decadent smooth chocolate with light as air topping

Crème Brûlée

Please ask your server for today’s selections

Lemon Raspberry Fresco

Sugared raspberries and Chambord over lemon sorbet

Classic Napoleon

Stacked puff pastry and vanilla custard with chocolate drizzle

Carrot Cake

This classic with the twist of pineapple and a touch of coconut

Dinner

Appetizers

Seared Hudson Valley Foié Gras With Black Pepper Arugala

Champagne Crab Cakes

New England Crab with Molten Brie and Roasted Shallots

Ginger Beef Brochette

Grilled Beef Tenderloin Marinated in Teriyaki, Cilantro, Lime and Ginger

Paté and Artisan Cheese

A Selection of Hand-crafted Cheeses and House Paté

Saffron Scallops

On Lemon Lime Jicama Shred

Sesame Asparagus

Tender Spears in Light Tempura with Black and White Sesame

Ahi Tuna

Served with Nishiki Rice, Pickled Ginger and Hot Wasabi

Soups

Bean and Sweet Onion

White French Beans with Vidalia Onions and Rich Cream

Chef’s Soup Selection with Regional Ingredients

Salads

Atwater’s

Mixed Hot House Greens served with Caramelized Red Onion, Goat Cheese and Crushed Pistachio in a Champagne Raspberry Vinaigrette

Caesar

Classic Caesar Tossed with Sourdough Croutons

Spinach and Roasted Pear

Sweet Roasted Pears on Warm Bacon Dressing Topped with Melted Stilton and Toasted Walnuts

Tuscan Artichoke

Long Stemmed, Marinated in Sunfl ower Oil, served on Endive with Roasted Garlic and Grilled

Dinner Entrees

Lamb Rack

Tender Lamb Encrusted with Whole Grain Mustard on Horseradish Yukon Gold Potatoes with Shitake Apricot Ragout and Grilled Asparagus

Seared Black Sesame Tuna

Served Medium Rare on Grilled Spring Vegetable, Jasmine Rice and Daikon Radish Seeds with Citrus Sesame Buerre Blanc

Pine Nut Chicken

Twin Breast of Chicken Stuffed with Pineapple and Mango Pine Nut Risotto on Wilted Spinach with Sautéed Avocado in Cream Reduction

Bamboo Mahi and Scallops

Steamed Mahi on Lemon Grass with Soy Scallops, Plantains and Pineapple Basil Basmati

Crab Stuffed Beef Tenderloin

Roasted Beef Tenderloin with Back-Fin Crabmeat, Sautéed Spinach and Roasted Tomatoes on Tarragon Béarnaise and Pine Nut Risotto

Earl Grey Filet

Barrel-cut Filet Mignon accented with English Tea, Seared then Baked, served on Caramelized Onions with Chanterelle Risotto Cakes Topped with Seared Foié Gras

Raspberry Duck

Herb Encrusted on Tabouleh Quinoa Drizzled with Balsamic Raspberry Reduction and Roasted Asparagus

Eggplant and Lentils

Roasted Eggplant Filled with Light Curried Green Lentils on Asian Glazed Fig Basmati and Steamed Ratatouille

Delmonico Au Poivre

Highly Marbled Prime Rib Eye Rolled in Crushed Black Pepper Topped with Wild Mushrooms on Creamy Sun Dried Tomato Polenta and Glace de Viande

Veal and Shrimp

Veal Tenderloin Lightly Dusted, Sautéed with Baby Spinach and Sweet Shallots around Tender Gulf Shrimp on Lemon Pepper Angel hair Pasta in Chardonnay Cream Sauce

Dinner Dessert Selections

Peaches and Cream

Sautéed Peaches on Warm Date Nut Bread with Chantilly Cream

Atwater’s Bananas Foster

Brandied Caramel Bananas over Bread Pudding with Cinnamon Ice Cream

Chocolate Phyllo Raspberry Brownie

Rich Warm Chocolate Brownie in Crispy Phyllo with Fresh Raspberry Coulis

Danish Brie Cheesecake

Creamy and Rich on a Chocolate Crumb Crust with a Touch of Brie

Crème Brûlée

Vanilla Bean Crème Brûlée

Molten Chocolate Cake

Rich Chocolate Cake with a Molten Center with Vanilla Bean Ice Cream

Cherry Egg Rolls

Cream Cheese and Cherries in Cinnamon Egg Rolls with Praline Ice Cream

All Day Dining Menu

Breakfast Favorites

Traditional

Two eggs with bacon or sausage, hash browned potatoes and your choice of toast

Omelet

Three country fresh eggs served with hash browned potatoes and toast. Your choice of ham, onion, green pepper, bacon, Swiss or cheddar

Egg Beaters®

Scrambled and served with seasonal fresh fruit

Texas Style French Toast

With cinnamon and vanilla accents served with seasonal fresh fruit

Side Orders

Grilled ham * Corned beef hash * Bacon * Sausage *

Fresh Fruit Plate

Warm Jumbo Croissant, Danish or Muffin

Smoked salmon with bagel and cream cheese

Luncheon and Dinner Favorites

Appetizers

Soup of the Day

Crab Cakes

Delicate Maryland crab cakes and melted brie with butter lime garlic sauce

Paté and Artisan Cheese

A Selection of hand crafted cheeses and house paté

Salads

| Caesar Salad

Sandwiches

Traditional Club

Layers of fresh carved turkey, and apple wood smoked bacon with lettuce and tomato. Your choice of white, wheat, or rye bread

Waldorf Croissant

The classic Waldorf salad with diced chicken breast served on a croissant

The Atwater’s Burger

1/2 pound of freshly ground beef with your choice of cheese, served with lettuce, tomato, and steak fries

Entrées

Pine Nut Chicken

Twin Breast of Chicken Stuffed with Pineapple and Mango Pine Nut Risotto on Wilted Spinach with Sautéed Avocado in Cream Reduction

Seared Black Sesame Tuna

Served Medium Rare on Grilled Spring Vegetable, Jasmine Rice and Daikon Radish Seeds with Citrus Sesame Buerre Blanc

Earl Grey Filet

Barrel fi let rolled in tea, seared, baked and served on caramelized onions with Whipped potatoes and lemon grass demi-glace

Desserts

Chocolate Phyllo Raspberry Brownie

Rich Warm Chocolate Brownie in Crispy Phyllo with Fresh Raspberry Coulis

Crème Brulee

Please ask your server for the daily selections of this French classic