Front Page | History | Dining | Accommodations | Membership | Staff | The Update | Reciprocal Clubs
Information | Private Parties | Special Events | Calendar | Breakfast | Lunch | Dinner | Dessert


DINNER MENU

Autumn at The Athenaeum

Appetizers

French Onion Soup Gratinée

 

Athenaeum Lobster Bisque

 

Dungeness Crabcakes Corn salad, Avocado, Roasted Pepper Remoulade

 

Tuna Tartar Avocado, Smoked Salmon, Mustard Dressing, Capers

 

Wild Mushroom Streudel Goat Cheese, Romesco, Watercress





______________________________________________

Small Plates

Roasted Cultivated Mushrooms with Herbs and Romesco


Trio of Soups: White Gazpacho, Lobster Bisque, French Onion Gratinée


Roasted Corn Empanadas

goat cheese, cilantro salad, poblano pumpkin seed salsa, lime creme fraiche

 

Grilled Japanese Eggplant

feta cheese, pine nuts, tomato basil sauce


Crispy Bacon Wrapped Dates


Chorizo Stuffed Squid Ink Risotto, Smoked Paprika Vinaigrette





______________________________________________

Salads

  Yes We Have A Green Salad

pickled cauliflower, olives, haricot vert, tomatoes, green goddess dressing

 

Burrata with Oven Roasted Tomatoes

arugula, olive oil, pesto balsamic reduction

 

Athenaeum Caesar Salad

with aged parmigiano reggiano, marinated anchovies and croutons

 

Fall Fruit Salad

apples, roasted grapes, pomegranate, toasted walnuts, walnut oil, balsamic, watercress, goat cheese

 

Steak House Salad

flat iron steak, iceberg wedge, roasted mushrooms, asparagus, heirloom tomatoes, gorgonzola vinaigrette





______________________________________________

Pasta

  Macaroni and Cheese

Gruyere, Fontina, Brie and white cheddar cheeses, roasted mushrooms,
asparagus, roasted pepper coulis, herb crust

 

Grilled Sea Scallops A La Cecca

garlic, tomato, white wine, parsley, squid ink spaghetti

 

Carbonara

tagliatelle, peas, pancetta, roasted tomatoes, black pepper parmesan sauce

 

Bucatini Amatriciana

guanciale, tomato, onion, garlic, parsley, red pepper


______________________________________________

Entrees

  Miso Marinated Grilled Sea Bass

ginger bamboo rice, japanese eggplant, wasabi soy beurre blanc

 

Pan Roasted Columbia River Salmon

layered potato, ginger spinach, carrot ribbons

 

Fish and Chips

mashed peas, crispy lemon, tartar sauce

 

Smoked Paprika and Garlic Roasted Jidori Chicken

sweet potato hash, haricots verts and roasted chicken pomegranate jus

Pan Seared Venison Loin

apple fig, chutney, cider sauce, butternut squash polenta, balsamic brussel sprouts

Braised Lamb Shank

dijon mashed potato, cavolo nero, de puy lentils, cripy onions

Coffee Malt Crusted Beef Short Rib

pistachio banana squash, dijon mashed potato, asparagus

Bone-In Filet Mignon

truffle parmesan frites, gremolata, grilled asparagus, bordelaise


______________________________________________

Where not specified, entrées are served with the chef’s daily selection of accompaniments.


Wine recommendations for Appetizers and Entrées. 
May be purchased by the bottle.

A 10% service charge applies to food and beverage items.

Return to the Top