Easter Sunday at The American Hotel

April 16, 2017

 

Springs Vegetable Crudités – Basil Pistou Mayonnaise

Chilled English Pea, Confit of Tomato & Tarragon

Chicken Consommé Madrilene Celery, Tomato, Pimentoes, Sorrel, Vermicelli

Smoked Brook Trout with Horseradish & Citrus

Mosaique Terrine of Farm Chicken, Foie Gras, Truffles & Leeks, Cumberland Sauce

White and Green Spring Asparagus Salad, Black Truffle Dressing & Chervil

Endive and Frisee Salad, Form D’Ambert Blue, Caramelized Pecans, Sherry Vinaigrette

Warm Yukon Gold & Scottish Salmon Cake, Arugula Salad & Remoulade sauce

Jumbo Shrimps (5) with Cocktail Sauce and Citrus Mayonnaise + $12

Pickerel’s Excellent Hog Neck Peconic Oysters + $10

Gardiner’s Bay (8) Littleneck Clams + $8

Plateau de Fruits de Mer for 2, + $50

Deluxe Plateau de Fruits de Mer with Caviar for 2, + $135

Petrossian Imperial Oscetra-grade 30 grams + $90

Roast Leg of Spring Lamb Ratatouille Nicoise Rosemary

Roast Scottish Salmon, Morels & Leeks

Sauté Local Flounder Amandine

Roast Long Island Duck a la Orange

Sauté Jumbo Lump Crab Cakes Sauce Moutarde de Meaux

Carnaroli Risotto Printaniere Wild Mushrooms, Roast Cherry Tomatoes & Parmesan

Grilled Petite Fillet Mignon Maître D ’Hotel

Fresh Lobster, Steamed or Grilled +25

Australian Rack of Lamb with Seasonal Vegetables + 25

$65.00 Adults, Kids $32.50