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To get to Atwater's at the Herrington Inn in Geneva, visitors pass through a charming, flagstone-floored lobby, past comfortable furnishings and a small lobby bar. Ten tables dressed with white linens and fresh flowers allow for intimate dining in the atrium-like room. Three walls of windows frame views of the gardens and the Fox River; the fourth wall is a towering stone fireplace. In warm weather, staff expands the seating with tables on the patio.
Dinner options on the eclectic menu include Earl Grey filet, beef tenderloin rolled in tea, seared, baked and served on caramelized onions with purple whipped potatoes and lemon grass demi-glace, and Double Duck, a herb-rolled pan seared duck breast on pine-nut polenta with open flame grilled asparagus in blackberry glaze, topped with seared foie gras. At lunch, seafood, soups, salads and sandwiches are among the choices. Breakfast and brunch menus offer traditional eggs-meat-and-potato platters, but also such surprises as huevos rancheros, banana buttermilk souffl