Summer Dinner Menu
Thursday, July 02, 2009
Champagne & Caviar 1/8 ounce Osetra Gueldenstaedtii Malossol Caviar &
three ounce glass of Laurent Pierre Brut L-P NV (additional $15 per person)
Buttermilk Corn Chowder bacon, chanterelles and summer truffles
Organic Turnip Ravioli swiss chard, smoked pork belly and jalapeño sauce
Bacon Wrapped Ahi Tuna grilled polenta, veal and heirloom tomato syrup
Scallop Crudo granny smith apple, ginger salt, summer truffles and yuzu
Housemade Charcuterie Plate
Smoked Wild Mushrooms fresh sheep’s cheese, cherries, lardo and fresh masa
Torchon of Hudson Valley Foie Gras strawberries, espresso, spearmint and celery seed brioche
with a 2 oz glass of Dorigo Passito, Picolit DOCG2006(additional $12)
Baby Romaine Leaves 63°egg, mustard crouton, grilled fresh sardine and toasted garlic
Organic Radish Salad brown butter croutons, watercress and pistachio vinaigrette
Artichoke Hearts duck prosciutto, fontina, arugula, and grissini
Grilled Goode Acres Green Tomatoes hazelnut, porcini, apricot and chard leaves
Copper River Salmon polenta gnocchi, mousseron mushrooms, rosé wine and garlic scape sauce
Diver Caught Sea Scallops port glaze, beets, fennel, pistachios and lamb rib molé
Kona Kampachi farro verde, English peas, giant white corn and squash blossom cream
Seared West Coast Halibut Peruvian potatoes, Tuscan black kale and guanciale
Braised Beef Cheeks poached radishes, baby carrots, heirloom beans and herbed braising jus
Jamison Farm Lamb Two Way rack, braised belly, stone fruit, granola and red wine gastrique
Campo Lindo Chicken pancetta, artichokes, basil and brie cheese risotto
Dry-Aged Beef Rib “Eye” (additional $8) porcini mushrooms, smoked potato and brandy~peppercorn jus
Piedmontese Côte de Boeuf (additional $20, for two or more) Taleggio potato cake and asparagus
Queso Zamorano, Green Dirt Farm’s Aged Sheep’s Cheese and Royal Blue Stilton
selection of farmhouse and artisanal cheeses
Chocola~Tea Euphoriamilk and white chocolate mousse, candied lemon and Thai iced tea sherbet
Chocolate “Tiramisu”cocoa~mascarpone semifreddo, amaretto pain de genes and mocha gelato
“Root Beer Float” Cakevanilla parfait, sarsaparilla marshmallow, sassafras wafer and root beer milk ice cream
Toasted Hazelnut Terrine blueberry fritter, praline powder, orange fizz and blueberry ripple ice cream
Sweet Corn and Cherries³ caramel corn flan, cherry trio, pistachio tasting and corn sherbet
Strawberry “Capresé” basil mousse, olive oil cake, fried fresh cheese strawberries and balsamic gelato
Housemade Sorbets Goode Acres strawberry, melon~orange flower, and blackberry~thyme with warm madelines
Berry Cobbler Flambéberries, pecans, and honey~crumble cornbread with cream cheese ice cream
(additional $6 per person)
3 courses $55 4 courses $65 5 courses $75 6 courses $83 7 courses $90 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.