Summer Dinner Menu
Champagne & Caviar 1/8 oz Osetra Prime Galilee Malossal Caviar
Laurent Perrier Brut L-P NV (Additional 15)
Zucchini Bisque shrimp, yuba
Dayboat Scallop fennel, honeydew, lavender
Baby Octopus tomato, squid ink strozzapreti, Globe artichokes
Campo Lindo 63˚ Egg porcini, summer truffle, rice pudding
Hudson Valley Foie Gras rhubarb, cherries, pistachio mandel bread
add two ounce glass of Picolit (additional $12 per person)
Watercress pistachio, bing cherries, compressed peaches
Baby Spinach pulled mozzarella, pecans, La Quercia Coppa
Crums Heirloom Tomatoes avocado, watermelon, olive, mustard
Sockeye Salmon beets, green beans, Nastursims, chanterelle mushrooms
Yellow Fin Tuna cucumber, puffed rice, nuoc cham, cilantro
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
Young Goat masa, cilantro, charred pineapple
Dry Aged Rib “Eye” French onion broth, fingerling potatoes, Musser’s aged cheddar
(additional $8 per person)
Dry Aged Côte de Boeuf applewood grilled, Good Acres tomato salad, chitarra pasta
(additional $40 for two or more; additional $30 for one)
Grass Fields Farm’s Fait Gras, Fraga Farm’s Rio Santiam, Creamy Sexy 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, mandarin~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.
