{STARTERS}
CHAMPAGNE & CAVIAR 1/8 oz Osetra Prime Galilee Malossal Caviar
& Laurent Perrier Brut L-P NV (additional 15)
ARTICHOKE SOUP preserved meyer lemon, artichoke chip, sorrel
CORNED BEEF white asparagus, rye, horseradish
DUROC PORK BOLOGNESE lamb’s quarters, smoke, manchego cheese
63 DEGREE CAMPO LINDO EGG corn, huitlacoche, lamb, chanterelle
BEEF MARROW Australian black truffle, marble potato, spring onion (additional 10)
TERRINE OF FOIE GRAS heirloom tomato, boudin noir, French lentil, brioche
(additional 12 for a 2 oz glass Picolit)
{SALADS}
HEARTS OF PALM micro arugula, black radish, olive tapenade
GOODE ACRES CHERRY TOMATO ricotta, nasturtium, cucamelon, banyuls
BABY ARTICHOKE petite lettuces, pistachio, fava bean
{PLATES}
WILD SOCKEYE SALMON prosciutto, parsley, cucumber, marcona almond, tomato, gin
ALASKAN HALIBUT yellow and green squash, marble potato, artichoke, red pepper, black olive
DAY BOAT SCALLOP pork belly, kimchi fried rice, cucumber
DRY AGED BERKSHIRE PORK bourbon, barley, peach, black truffle (additional 5)
CAMPO LINDO CHICKEN buttermilk, gnudi, fava beans, morel mushrooms
CRISPY DUCK bing cherry, beet, coco bean, cocoa nib, candy cap mushroom
DRY AGED RIB EYE broccoli, almond, mustard, black garlic (additional 8)
AKAUSHI CÔTE DE BOEUF chitarra pasta, sauce vierge, Tuscan black kale
(additional for one 75; for two or more 60)
{CHEESE}
SUNSET BAY focaccia crackers, rhubarb jam
PIE EYED GOAT grilled toast, bread & butter pickles
CREAMY SEXY BLUE bitter chocolate cake, mostarda
{DESSERTS}
NICKERS BAR chocolate torte, cashew caramel, bacon candy, nougat wafer, sea salt ice cream
CHERRY CHOCOLATE CRUNCH pistachio parfait, cherry sphere, chocolate puffs, kriek sorbet
COKE-A-NUT rum cake, coconut profiterole, cola fizz, rum and Coke ice cream
BOURBON PEACH COBBLER sweet tea sabayon, pecan crisps, tea cake, grilled peach sherbet
SMOKED STRAWBERRY PIE angel food microspronge, honey crème brûlée, scorched gelato
HOUSEMADE SORBETS coconut, blueberry, passion fruit, warm vanilla bean doughnuts
BERRIES N’ CREAM FLAMBÉ coffee cake, pecans, Bärenjäger, buttermilk sherbet (additional 6)
CHEF’S MENU
3 Courses 59 4 Courses 69 5 Courses 79 7 Courses 94 9 Courses 109
{SPARKLING WINES by the glass}
ROEDERER ESTATE Anderson Valley NV 10
CRÉMANT DE JURA Tête du Cuvée, Chardonnay NV 12
PHILIPPONNAT Royale Réserve, Mareuil sur Ay France NV 15
Executive Chef Debbie Gold
James Beard Foundation Best Chef Midwest 1999
Pastry Chef Nick Wesemann
General Manager/Wine Director Jamie Jamison
Restaurant Manager Erin Nelson
Please note that consuming raw or undercooked foods may increase your risk of foodborne illness
Please limit your phone conversations to the lounge
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