LUNCHEON

MENU

~ SERVED NOON TO 4PM ~

 

Soups

Chef’s Hearty Country Soup of the Day 12

Simple Onion Soup 13

Soupe à l’Oignon Gratinee 16

Lobster Bisque a l’ancienne 18

 

Appetizers

Pate de Foie de Canard 17

Carpaccio of Roasted Beets with Citrus Vinaigrette and Orange Salsa 15 v

Smoked Rainbow Trout, Horseradish Cream and Shallot-Citrus Dressing, Toast Points 18 

Bison Carpaccio Shaved Parmesan, Extra Virgin Olive Oil 17 *

Oak-Smoked Scottish Salmon with Garnishes, Toast Points 19

Blue Crab Meat and Avocado Cocktail 20 

 

Salads 

Spinach Salad with Champignons & Lardon, Aged Sherry Vinaigrette 17

Mixed Greens Citrus-Herb Dressing 13 v

Chicken and Shrimp Cobb with Bacon and Avocado, Cucumber and Poached Pear 22

 

Shellfish

Gardiner’s Bay (8) Littleneck Clams 15 *

Pickerell’s Excellent Hog Neck Peconic Oysters 18 *

…by the dozen, clams 20, oysters 25

Jumbo Shrimps (5) with Cocktail Sauce and Citrus Mayonnaise 19

Petrossian Imperial Ossetra-grade Transmontanus Caviar, 30 grams, traditional accompaniments 125  *

Plateau de Fruits de Mer - Shellfish Tower 70 *

Six Oysters, Eight Clams, Four Shrimps, Mussels, Seared Tuna 
Cocktail Sauce, Citrus Mayonnaise and Mignonette

Plateau de Fruits de Mer – Shellfish Platter plus Petrossian Oscetra Caviar (30 grams ) 175 *

 

Sandwiches

The American Hotel Lobster B.L.T. with Green Salad 25

Crab Cake Burger, Cole Slaw and Potato Salad 16 *

Triple-Decker Chicken Breast Club, Cole Slaw and Potato Salad 18 

A/H Duck Sandwich, Lime Mayonnaise, Cole Slaw and Potato Salad 19

Croque Monsieur with Small Green Salad 17

Grilled Portobello Mushroom Vegetarian Sandwich and Small Salad 18 v

Great Beef Burgers, Cole Slaw and Potato Salad 16-17-18 *

~

Catch of the Day – Priced to Market

Filet of Flounder a la Meuniere 21 or Amandine 23

Lobster – Two Pound – Steamed or Grilled 48

Chicken Paillard Grille – Simply Grilled Thin Cutlet of Chicken Breast 20

Luncheon Sirloin Steak Maître d ‘Hotel 24 *

 

Weekends and Holidays 

EGGS BENEDICT SAUCE HOLLANDAISE 19

SMOKED SALMON EGGS BENEDICT 19    

BRIOCHE FRENCH TOAST, GRADE “A” AMBER MAPLE SYRUP 17

 

Consuming raw/under-cooked meats, fish, shellfish, or fresh eggs may increase your risk of food-borne illness, especially with certain medical conditions. This menu consists of, or contains, meat, fish, shellfish or fresh eggs. Raw or uncooked to proper temperature will not destroy harmful bacteria and/or virus. Department of health, Suffolk County.