Summer Dinner Menu
Thursday, July 29, 2010
Champagne & Caviar 1/8 ounce Osetra Prime Galilee Malossal Caviar &
three ounce glass of Laurent Perrier Brut L-P NV (additional $20 per person)
Smoked Tomato Soup olive oil croutons, basil
Dayboat Scallop fennel, honeydew, lavender
Braised Pork Belly King Trumpet mushroom, potato, creamed peas
Campo Lindo 63˚ Egg porcini, summer truffle, rice pudding
Torchon of Hudson Valley Foie Gras coco, kumquat, rye
with two ounce glass of Picolit (additional $12 per person)
Watercress pistachio, bing cherries, compressed peaches
Baby Spinach pulled mozzarella, pecans, La Quercia Coppa
Organic Beet crispy greens, English peas, olive oil
Sockeye Salmon bulgur wheat, succotash, popcorn, red eye gravy
Yellow Fin Tuna cucumber, puffed rice, nuoc cham
Alaskan Halibut cauliflower, Beau Soleil mushrooms, marble potatoes, malt
Campo Lindo Chicken Breast potato gnocchi, zucchini, squash blossom, sauce vierge
Duck Breast turnips, pickled blueberries, pumpernickel jus
Berkshire Pork Tenderloin masa, cilantro, charred pineapple
Dry Aged Rib “Eye” French onion broth, fingerling potatoes, Musser’s aged cheddar
(additional $8 per person)
Dry Aged Piedmontese Côte de Boeufapplewood grilled, Good Acres tomato salad, chitarra pasta, bagna caulda
(additional $30 for two or more; additional $40 for one)
Bittersweet Dairy’s Goat Feta, Cato Corner Despearado, Sweet Grass Asher Blue
selection of farmhouse and artisanal cheeses
Choco-Corn Crunch bittersweet ganache, cocoa kettle corn, hazelnut torte, corn sherbet
“Black Forest Cake”chocolate-kirsch sponge, torched cherries, milk chocolate cremaux, iced sweet cream
Good Humor® “Blackberry Buckle” mascarpone parfait, berry boba, angel food cake, blackberry sorbet
Passion Pain Perdue peppered strawberries, passion fruit crunch, strawberry fizz, maple~brown butter gelato
Grilled “Peach Melba” raspberry parfait,peach custard, vanilla micro-sponge, peach~buttermilk sorbet
Lemon Poppy Seed Cake lemon curd, butter cake, crispy pudding, lemon~poppy sherbet
Housemade Sorbets coconut, mango~vanilla, blueberry~tarragon, warm malted milk doughnuts
Berries & Cream Flambé elderflower liquor, pecans, ricotta-cornmeal crêpe gateau, sour cream gelato
3 Courses $55 4 Courses $65 5 Courses $75 6 Courses $83 7 Courses $90 8 Courses $97 9 Courses $104
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.
