Winter Dinner Menu
Monday, February 08, 2010
Champagne & Caviar 1/8 ounce Osetra Royal Galilee Malossal Caviar &
three ounce glass of Laurent Perrier Brut L-P NV (additional $15 per person)
Buttery Parsnip and Vanilla Bean Soup cracked pepper chips and green apple chutney
Smoked Salmon Roe deconstructed accompaniments
Pumpkin Ricotta Egg Yolk Raviolioxtail, swiss chard and pine nut sage breadcrumbs
Berkshire Pork Dumpling oyster mushroom, smoked apple and bok choy
Seared Hudson Valley Foie Gras pain d’epice, ginger, sultana raisins
With two ounce glass of Dorigo Picolit ‘Passito’, Friuli DOCG 2007 (additionally $12 per person
Baby Spinachcream cheese, smoke, elements of Worcestershire sauce
Spinach and Arugula Salad spiced pear, pecans, orange and ginger
Mâche and Belgian Endivebutternut squash, Asian pear, cider and black peppercorn
Wild Organic Hearts of Palm persimmon, mâche and nutmeg
Olive Oil Poached Walu vadouvan, kabocha, granny smith apple and pepita succotash
Wild Chatham Cod porcini, cider, spiced bacon and celery root
Dayboat Scallop carrot, wild rice and hazelnut velouté
Braised Mancha Farms Veal blood orange, quinoa, chestnuts and endive
Free Range Pheasant bacon, fig and coco bean
South Texas Antelope quince, toasted barley, salsify and manchego
Dry Aged Beef Rib “Eye” (additional $8 per person) gnocchi soufflé, swiss chard and black Burgundy truffle
Piedmonte Côte de Boeuf(additional $20 for two or more; additional $30 for one)
taleggio potato cake and cauliflower almond gratin
Bittersweet Dairy’s Holy Cow, Juniper Grove Redmondo, and Crossroads Blue
selection of farmhouse and artisanal cheeses
Bittersweet “Peppermint Patty” Tanzinian ganache, hot chocolate beignet and peppermint sorbet
Smokey Chocolate Mousse caramel powder, bacon brittle, chocolate micro-sponge and burnt sugar gelato
Maple-Nut “Torte” maple mousse, walnut pie, sous vide quince and candy cap ice cream
“Bananas Foster” Tartcaramelized banana, banana cake, brown sugar streusel and malted-rum gelato
Frozen “Nougat” marcona almond dacquoise, nougat parfait, hole-y honey and pistachio ice cream
Frozen “Nougat” marcona almond dacquoise, nougat parfait, hole-y honey and pistachio ice cream
Lemon Poppy Seed Cake lemon curd, butter cake, crispy pudding and lemon~poppy sherbet
Housemade Sorbets apricot-vanilla, tequila-lime and sour cherry with warm ginger sugar doughnuts
Butterscotch Strudel Flambé apples, local organic pecans, sugared puff pastry and cinnamon toast ice cream
(additional $6 per person)
3 courses $55 4 courses $65 5 courses $75 6 courses $83 8 courses $97 9 courses $104
additional course $7
all courses per person pricing
Taxes and gratuities are not included
Executive Chef Debbie Gold
James Beard Foundation Best Chef: Midwest 1999
Pastry Chef Nick Wesemann
View Tonight's Menu PDF Format
The American Restaurant welcomes back Executive Chef Debbie Gold, James Beard Foundation Best Chef, Midwest 1999.