Atlas Global Bistro

Name: Atlas Global Bistro
Address: 3111 Woodward Ave., 48201, MI, 48201
Telephone: 313-831-2241

3111 Woodward Ave., Detroit, MI 48201, US

• Monday: 11:00AM-10:00PM •Tuesday: 11:00AM-10:00PM •Wednesday: 11:00AM-10:00PM •Thursday: 11:00AM-11:00PM •Friday: 11:00AM-12:00PM •Saturday: 4:30PM-12:00PM •Sunday: 10:00AM-3:00PM •

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Details

Cuisine: Eclectic / Int'l
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

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

Brunch

Egg Dishes and Omelets

Classic Cajun

Stuffed with Andouille sausage, red and green peppers, onions, and cheddar cheese.

Smoked Salmon & Dill

Fresh, smoked Salmon folded in with fresh dill and cream cheese.

Island Crab

Crabmeat, avocado, scallions and tomatoes.

Very Vegetarian

Tomatoes, scallions, mushrooms, spinach, red and green peppers, red onions and tofu.

Steak and Eggs

Steak and Eggs 7oz Center cut New York Strip with Two eggs your way and hash browns

Corned Beef Hash

Classic presentation with two poached eggs served atop a generous portion of corned beef hash. Garnished with green onions.

Two Eggs the Way You Want Them!

Two eggs served the way you like them with Atlas Breakfast Potatoes and choice of bacon, Andoulle Sausage or honey-roasted turkey.

Atlas Favorites

Turkey Eggs Benedict

Two eggs poached and then placed atop honey-roasted turkey breast and toasted English muffin. Finished with Hollandaise sauce

Crabmeat Benedict

Two eggs poached and then placed atop fresh lump crabmeat and toasted English muffin Finished with Hollandaise sauce.

Chorizo con Huevos

Traditional Mexican breakfast made with three scrambled eggs mixed with Chorizo (spicy Mexican sausage). Garnished with a side of salsa pico de gallo, black beans and warmed flour tortillas.

C3 (Cass Corridor Cakes)

A stack of three made with fresh vanilla batter. Finished with warmed maple syrup.

The Addison French Toast

Three slices of thick-cut Texas toast, dipped in cinnamon and eggs.

On the Lighter Side

Granola Parfait

A generous selection of seasonal fruits and berries layered between crunchy Granola, honey and yogurt

Oatmeal

Classic Irish Stewed Oats With raisins or fresh fruit

Sides

Toast

English Muffin

Small Side of Fruit

Ham, Link Sausage, Honey-roasted Turkey, Bacon, Andouille Sausage; your cho

Breakfast Potatoes

Bagel with Cream Cheese

Salads

Chicken Caesar

Grilled Chicken Breast atop hearts of romaine tossed in citrus anchovy Dressing. Grana parma, romano and asiagio cheeses with house made croutons

Grilled Blackened Prawns

Two prawns on spring greens topped by croutons, pine nuts Tomato, onion and vinaigrette

Sandwiches

Fried Egg and Ham

On double cut sourdough; Served with hash browns

Atlas Burger

12oz of ground premium meats and seasonings with cheese and usual suspects; Add bacon, mushrooms, grilled onion or blue cheese for Price: $1.00 Served with fries

Southwestern Turkey Burger

Queso blanco, grilled red onion and salsa fresca

Spicy Black Bean Burger

Bean Patties on Onion Kaiser with Caramelized Onions, Roasted Red Peppers, Chipolte Mayonnaise and Jalapeno Monterey

Grilled Yellowfin Tuna Sandwich on Brioche

Lettuce, tomato, onion, roasted peppers and black olive tapenade

Triple Decker Roasted Turkey Club

Shaved Carolina Turkey, Candied Bacon, lettuce, Tomato and Sour Apple and Grilled Red Onion Aioli

Lunch

Appetizers

Skewered Korean Beef Bulgogi

Caramelized Beef Loin Satay with Rice Noodle Slaw and Korean Barbeque Sauce

Four Seed Sashimi Tuna

Mustard, Fennel, Black and White Sesame Seared Tuna. Sliced on Sushi Rice with Fennel-Orange Slaw, Japanese Spinach, Seaweed Salad, Ponzu and Wasabi

Risotto Croquettes with Herbed Mushrooms

Griddled Wild Mushrooms Deglazed with White Balsamic on Apple and Parmesan Rice Croquettes

Seared Sea Scallop Steak

Gigantic Diver Scallop in Shell. Tomato Butter, Onion Compote, Truffle, Garlic

Maple Leaf Farms Duck Confit

Crisp Breadcrumb Crusted Duck. Poached Pear, Watercress Hazelnut Reduction

Alaskan Dungeness Crab Cake

Pacific Crab Cakes on Spicy Mango Salsa with Chile Puree

Salads

The Atlas

Spring Greens topped by Croutons, Pine Nuts, Tomato, Onion and Champagne Vinaigrette

Et Tu?

Hearts of Romaine Tossed in a Citrus Anchovy Dressing. Grana Parma, Romano, and Asiago Cheeses & House Crouton Stick

Sliced Tender Skirt Steak and Pear Salad

Char-grilled 7oz Marinated Beef Sliced on Honey Dipped Pear, Gorgonzola Mousse, Frothed Toasted Walnut and Lemon-Rhubarb Vinaigrette

Seared Tuna Loin a la Nicoise

Poached Potato, Green Bean, Tomato Petal, Egg, Olives and Mustard Vinaigrette with French Country Mustard Aioli

Hearts of Palm

Tempura Dipped Cactus Palm on House Lettuces, Asparagus, Crisp Serrano Ham, Roasted Tomato, Shaved Grana and Roasted Pine Nuts with Citrus Vinaigrette

Soups of the Day

Lunch Entrees

Bistro Slider

3 Packed. Ground Premium Meats on Butter Bun

Southwestern Turkey Burger

Quesadilla Cheese, Avocado Mousse, Scallion, Parsley, Lemon, Lettuce, Tomato

Four Cheese and Olive Bread

Caramelized onion and Tomato

Black Bean Patty Sandwich Open Face

Bean Patties on Griddled Toast with Melted Provolone, Caramelized Onion and Tomato-Pineapple Salsa

Pasta Linguini

Scallop, Mussels, Calamari and Prawn Tossed in Olive Oil and Garlic with Spinach, Tomato and Roasted Pepper

Grilled Chicken Foccacia

Boneless Breast with Provolone, Blanched Asparagus and Roasted Red Bell Pepper, Lettuce, Tomato

Salmon Reuben

Pan Roasted on New York Onion Stuffed Bun with Carrot and Celery Root Slaw and Not-So Russian Sauce

Black and Blue

Char-Grilled Skirt Steak on Griddled Panini Bread with Onion Marmalade and Whipped Gorgonzola, Lettuce, Tomato

Mediterranean Chicken Flatbread

Griddled Flatbread Rolled around Boneless Chicken Thigh, Sprouts, Tomato, Onion, Cucumber and Hummus

The Vegetarian

Grilled Eggplant, Sprouts, Tomato, Onion, Asparagus, Roasted Red Bell Pepper and Boursin Spread and Melted Fresh Mozzarella on Local Bread

Blonde Ravioli Stuffed with Creamy Goat Cheese

Large Ravioli with Roasted Balsamic Figs, Pearl Onions, Fennel, on Hazelnut Brown Butter and Artichoke Crisps

Grilled N.Y. and Sweet Frites

Choice Steak Marinated with Sweet Yam Fries on Mustard Demi-Glace

Trout Salad Sandwich

Idaho Rainbow Trout Salad Sandwich on Walnut Bread

Braised Sausages with Lemon and Potato

Braised and Browned Italian Sweet Links with Roasted Creamer Potatoes and Rosemary Broth

Almond Squid Rings

Crispy Crusted Calamari Tossed in Banana Peppers, Garlic and Olives with Marinara, Lemon and Red Pepper Aioli

Dinner

Appetizers

Skewered Korean Beef Bulgogi

Caramelized Beef Loin Satay with Rice Noodle Slaw and Korean Barbeque Sauce

Kona Coast Sweet Shrimp

Polynesian Char Grilled Prawns on Toasted Fresh Coconut Shavings and Vanilla-Dark Rum Glaze

Four Seed Sashimi Tuna

Mustard, Fennel, Black and White Sesame Seared Tuna. Sliced on Sushi Rice with Fennel-Orange Slaw, Japanese Spinach, Seaweed Salad, Ponzu and Wasabi

Risotto Croquettes with Herbed Mushrooms

Griddled Wild Mushrooms Deglazed with White Balsamic on Apple and Parmesan Rice Croquettes

Seared Sea Scallop Steak

Gigantic Diver Scallop in Shell. Tomato Butter, Onion Compote, Truffle, Garlic

Maple Leaf Farms Duck Confit

Crisp Breadcrumb Crusted Duck. Poached Pear, Watercress Hazelnut Reduction

Alaskan Dungeness Crab Cake

Pacific Crab Cakes on Spicy Mango Salsa with Chile Puree

Professor Arnold’s Baked Feta and Croutes

Imported Feta Marinated in Lemon and Oregano, Baked with Toasted Bread Pillow

Salad

Ellen’s Bouquet of Hothouse Greens

Hydroponic Lettuces with Warm Roasted Goat Cheese, Shallot-Lavender Vinaigrette, Toasted Walnut, and Roasted Peppers

Fall Poached Pear and Bitter Greens

Mixed Greens with Celery Root Ribbons, Toasted Hazelnuts, Petite Basque Cheese Twirl, Sliced Pear, and Grand Marnier Vinaigrette

Horiatiki

Chunky Cucumber, Red Onion, Sweet Peppers, Tomato, Olives and Feta Tossed with Oregano-Red Wine Vinaigrette

The Wedge

Lettuce, Basil-Blue Cheese Dressing, Tomatoes, Crumbled Bacon, Pickled Onions

The Atlas

Spring Greens topped by Croutons, Pine Nuts, Tomato, Onion and Champagne Vinaigrette

Et Tu?

Hearts of Romaine Tossed in a Citrus Anchovy Dressing. Grana Parma, Romano, and Asiago Cheeses & House Made Croutons

Entrees

Atlas Lamb Shank

Braised Colorado Lamb in Pomegranate Reduction with Fried Garlic Chips, Carrot Spatzle and Tied Bean Bundles

Maple Leaf Farms Duck Cassoulet

A Pair of Braised Duck Legs in a Crispy Panko Coat on Stuffed Purse of Baked French Lentil du Pay with Smoked Meat

Beef Strip Loin Paniolo

Thick House Cut Steak in Big Island Marinade with Sweet Potato-Sage Croquettes and Long Bean Knots

Chicken Mozambique

Pan Roasted Free Range Chicken Breast with Braised Potato, Battered Eggplant, Green Chutney and Piri Piri Sauce

Cold Water Crab Cakes and Sweet Prawn

Dungeness and Jonah Crab Cakes with Grilled Jumbo Prawn on Whole Grain Mustard Remoulade and Roasted Pepper-Grilled Pineapple

Kurobuta Pork Tenderloin Medallions

Three Medallions Char Crusted on Braised Radicchio with Green Apple Risotto, Vegetable Pearls and Herb Jus Lie

Blonde Ravioli Stuffed with Creamy Goat Cheese

Large Ravioli with Roasted Balsamic Figs, Pearl Onions, Fennel, on Hazelnut Brown Butter and Artichoke Crisps

Jail Island Salmon Filet a la Riberna

Fresh East Coast Canadian Salmon Slowly Roasted in Woodpecker English Cider Reduction with Poached Potato, Spinach and Cured Ham Cracklin’

Pheasant Breast Supreme & Chili en Nogada

Farm Raised Pheasant with Citrus Butter over Fruit Stuffed Poblano Pepper with Frothed Walnut Sauce and Fresh Herbs

Provimi Veal Loin Chop

Pan Roasted Veal with Potato Rosti, Black Winter Truffle, and Carrot Spaghetti Strings on Baked Pearl Onion and Wild Mushroom Fricasse

Daube de Boeuf Bourguignonne

Red Wine and Herb Infused Beef Roast with Parsnip Puree. Mushroom, Smoked Bacon, Asparagus, Onion and Horseradish Zip Sauce