This is one of my favorites restaurants in Detroit, The Atlas Bistro, great higher end joint. I'm leaning Lamb Chops?
FIRST COURSE:
Scallop with Preserved Peppers
(Jumbo sea scallop, edamame pur?e, red pepper and poblano
giardiniera, sorrel)
-or-
Bahn Mi
(Country-style pork p?t?, chili aioli and pickles)
-or-
Gazpacho
(Cucumber pearls, heirloom tomatoes, fried garlic, spring herbs and olive oil)
-or-
Amalfi Salad
(Watercress, fris?e, endive, orange, radish, fennel, red onion, goat cheese, olive oil, tarragon vinegar)
-or-
Wedge Salad
(Iceberg lettuce, smoked Gorgonzola, pancetta, bacon and mustard vin and tomato jam)
-or-
Et Tu? Salad
(Romaine lettuce, Parmesan, sourdough crouton and creamy anchovy
garlic dressing)
-or-
Atlas Salad
(Field greens, Manchego cheese, Ni?oise olives, pistachio, red onion, Champagne vinaigrette)
SECOND COURSE:
Double Soy-braised Short Rib
(French-cut short rib, bamboo rice risotto, pickled cucumber and beets, mint and coriander)
-or-
Tofu Pad Thai
(Fried tofu, peanut and tamarind pur?e, pho noodles, sprouts, cilantro, lime and poached egg)
-or-
Tea-poached Corvina
(Green tea poach, pickled ginger, sorrel, radish, bok choy, cardamom vin)
-or-
Lamb Chops
(Rosemary and saffron jus, brioche crust, roasted new potatoes, English peas and honey drizzle)
-or-
Chicken Braised with Lemon and Fennel
(Yogurt-braised leg quarter, aubergine and sunchoke hash, citrus and
barley salad)
-or-
Pork Tenderloin
(Persillade crust, apple, mustard greens, creamy orzo, Gorgonzola, ?Rock n? Rye? reduction)
-or-
Salmon
(Tri-colored cauliflower, mustard oil, dill beurre rouge and caper berries)
-or-
Duck Confit
(Chorizo, black lentil, roasted cherry tomato, dandelion greens, shallot and red currant demi)
THIRD COURSE:
Berries
(Strawberries and black berries, Drambuie, pink peppercorn sabayon and balsamic air)
-or-
Ice Cream
(Vanilla gelato, olive oil, frozen grapes, dark chocolate and grappa)
-or-
Smoked Cr?me Br?l?e
(Bourbon caramel and pistachio)
-or-
Chocolate Strawberry Cake
(Pop Rocks and strawberry coulis)
FIRST COURSE:
Scallop with Preserved Peppers
(Jumbo sea scallop, edamame pur?e, red pepper and poblano
giardiniera, sorrel)
-or-
Bahn Mi
(Country-style pork p?t?, chili aioli and pickles)
-or-
Gazpacho
(Cucumber pearls, heirloom tomatoes, fried garlic, spring herbs and olive oil)
-or-
Amalfi Salad
(Watercress, fris?e, endive, orange, radish, fennel, red onion, goat cheese, olive oil, tarragon vinegar)
-or-
Wedge Salad
(Iceberg lettuce, smoked Gorgonzola, pancetta, bacon and mustard vin and tomato jam)
-or-
Et Tu? Salad
(Romaine lettuce, Parmesan, sourdough crouton and creamy anchovy
garlic dressing)
-or-
Atlas Salad
(Field greens, Manchego cheese, Ni?oise olives, pistachio, red onion, Champagne vinaigrette)
SECOND COURSE:
Double Soy-braised Short Rib
(French-cut short rib, bamboo rice risotto, pickled cucumber and beets, mint and coriander)
-or-
Tofu Pad Thai
(Fried tofu, peanut and tamarind pur?e, pho noodles, sprouts, cilantro, lime and poached egg)
-or-
Tea-poached Corvina
(Green tea poach, pickled ginger, sorrel, radish, bok choy, cardamom vin)
-or-
Lamb Chops
(Rosemary and saffron jus, brioche crust, roasted new potatoes, English peas and honey drizzle)
-or-
Chicken Braised with Lemon and Fennel
(Yogurt-braised leg quarter, aubergine and sunchoke hash, citrus and
barley salad)
-or-
Pork Tenderloin
(Persillade crust, apple, mustard greens, creamy orzo, Gorgonzola, ?Rock n? Rye? reduction)
-or-
Salmon
(Tri-colored cauliflower, mustard oil, dill beurre rouge and caper berries)
-or-
Duck Confit
(Chorizo, black lentil, roasted cherry tomato, dandelion greens, shallot and red currant demi)
THIRD COURSE:
Berries
(Strawberries and black berries, Drambuie, pink peppercorn sabayon and balsamic air)
-or-
Ice Cream
(Vanilla gelato, olive oil, frozen grapes, dark chocolate and grappa)
-or-
Smoked Cr?me Br?l?e
(Bourbon caramel and pistachio)
-or-
Chocolate Strawberry Cake
(Pop Rocks and strawberry coulis)
