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"De gustibus non est disputandum"
(there is no disputing about tastes)
Michael Thorne Executive Chef, AtomicGourmet.com
Atomic Gourmet
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Spring Menu Ideas

Lunch

Salads

Cobb - Crisp iceberg lettuce with rows of diced tomato, avocado, crumbled blue cheese, bacon bits, egg, diced chicken, and cheddar cheese. Served with your choice of dressing

Black & Blue - Choice of blackened grouper or blackened Texas tail filet served over, mixed iceberg & romaine lettuce, shredded carrot, garlic croutons, and a Roquefort blue cheese vinaigrette.

Herb Roasted Chicken ala McCue - A whole breast filet rubbed with a blend of herbs and spices. Served on a bed of club mixed greens, red onion slivers, poached pear slices, feta cheese, and toasted almonds with your choice of dressing.

Coconut shrimp fried to a golden brown over house mixed greens tossed with diced pineapple, papaya, hearts of palm, cashews, and raspberry yogurt vinaigrette.

Soups

Vichyssoise

Soup de hier

Entrées

Pan Seared Rainbow Trout with pecan brown butter sauce, wild rice pilaf, and sourwood honey glazed carrots.

Chesapeake Bay Crab Cakes served with julienne vegetables, stone ground cheddar grits, red pepper coulis, & caper aioli.

Quiche du Jour - Baked fresh daily, served with chefs sides.

Linguini tossed with roma tomato, black olive, whole basil & capers in a white wine sauce. Topped with broiled fresh mozzarella & extra virgin olive oil.

Sandwiches & Burgers

Slow roasted prime rib sliced thin and topped with sautéed mushrooms, onions, & peppers on a toasted hoagie roll with melted provolone cheese. Served au jus with fries, cole slaw, chips, or fresh fruit.

Smoked Boston butt pork roast tossed in a light, tangy bbq sauce. Served on a soft Kaiser roll with your choice of fries, cole slaw, chips, or fresh fruit.

Tuna salad served open faced on a split English muffin topped with sliced heirloom tomato, cheddar cheese and broiled. Served with fries, cole slaw, chips, or fresh fruit.

Specialty Burgers

Our own mix of filet and lean ground beef start off your selection.

The Santa Fe

Sliced Avocado & Monterey Jack

The Portland

Sautéed Mushroom & Swiss

The Chicago

Applewood Smoked Bacon & Cheddar

The All American

Cheddar, American, & Swiss Cheeses

(Feel free to mix and match)

Served with lettuce, sliced tomato, onion, pickle and your choice of fries, cole slaw, chips, or fresh fruit.

Appetizers

Chilled colossal shrimp served in a martini glass with cocktail sauce and sliced citrus garnish

Calamari marinated in buttermilk, tossed in seasoned flour, then fried golden brown. Tossed with pickled cherry peppers and served with Fra Diavalo sauce

Salads

Club mix of greens tossed with fresh herbs, orange segments, and dried cranberries. Complimented by champagne vinaigrette.

An iceberg lettuce wedge with blue cheese dressing, diced tomato, bacon bits, sliced cucumber, and crumbled gorgonzola cheese.

Traditional Caesar

Soups

Vichyssoise

Soup de Hier

Entrée Salads

Cobb

Crisp iceberg lettuce with rows of diced tomato, avocado, crumbled blue cheese, bacon bits, egg, diced chicken, and cheddar cheese. Served with your choice of dressing.

Black & Blue

Blackened grouper or blackened Texas tail filet, over mixed iceberg & romaine lettuce with shredded carrot, garlic croutons, and a Roquefort blue cheese vinaigrette.

Buffalo Chicken Wedge

Our steakhouse wedge salad with chopped chicken tenders tossed in honey buffalo sauce.

Grilled Caesar

The traditional Caesar salad with your choice of Grilled Chicken Breast, Salmon, or Texas tail filet of beef

Potato & Fennel Salad with Seared Scallops

Thin slices of fennel poached slightly in white wine. Tossed with baby watercress, arugula, and red bliss potatoes in a creamy Dijon mustard dressing surrounded by pan seared sea scallops.

Entrées

Jumbo Lump Crab Cakes

Three oversize portions of our signature cakes always made with jumbo lump crab meat. Served with a warm red pepper coulis, and caper aioli.

North Atlantic Cod with Lobster Succotash

Seared Atlantic cod served over shoepeg corn and lime beans simmered in lobster butter

Chicken ala Grecque

An 8oz. frenched chicken breast sautéed with artichoke hearts, kalamata olives, grape tomatoes, and feta cheese

Pasta Capri

Sapelo clams steamed in a light white wine and seafood broth. Tossed with roma tomatoes, capers, basil & linguini. Finished with broiled fresh mozzarella

Roast Pork ala Hunter

Pork tenderloin roasted with a sweet spice rub. Served with an applewood smoked bacon, wild mushroom & shallot ragout.

Chicken Cordon Bleu

A 10oz chicken roulade of smoked black forest ham & gruyere cheese with a Dijon crème fraiche.

Prime Rib

A 14oz slow roasted ribeye sliced to order and served au jus with horseradish sauce.

Grilled Filet of Beef

An 8 oz. center cut filet served with herbed maitre d’hotel butter.

Grilled Pork Chop

A generous 10oz marinated pork chop grilled to perfection. Served with blackberry demi glace.

Club Select Vegetarian Plate

Choose four items from our selection of side dishes to create a personalized entrée.

Side Dishes

Loaded twice baked potato Stone ground cheddar grits

Colorado gold mashed potatoes Squash casserole Broiled tomatoes

Asparagus with hollandaise Buttered haricot verts Steamed broccoli crowns

Sautéed spinach

 




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