With its "global" cuisine, Atlas brings a deliciously unique flair to the city of Detroit. Situated in the historic Addison Building in the Brush Park District, the restaurant’s menu is well-versed on the regional nuances of food and wine from all over the globe. With its soaring ceilings and vintage wood bar, Atlas is “a wonder to behold,” according to Citysearch. Atlas was awarded three stars from the Detroit News and was a finalist for the 2008 best “New American” restaurant in Detroit (finishing 2nd overall) by WDIV.

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FIRST COURSE:

Scallop with Preserved Peppers
(Jumbo sea scallop, edamame purée, red pepper and poblano
giardiniera, sorrel)
-or-
Bahn Mi
(Country-style pork pâté, chili aioli and pickles)
-or-
Gazpacho
(Cucumber pearls, heirloom tomatoes, fried garlic, spring herbs and olive oil)
-or-
Amalfi Salad
(Watercress, frisée, 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, Niçoise 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 purée, 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 Crème Brûlée
(Bourbon caramel and pistachio)
-or-
Chocolate Strawberry Cake
(Pop Rocks and strawberry coulis)