T H E   A M E R I C A N   H O T E L



Soupe à l’Oignon Gratinée / 22 Simple Onion Soup / 19

Lobster Bisque au Chaudron / 24

Chef’s Clear Soup of the Day / 21

Daily Selection of Game Consommé, Beef Broth, Bouillon of Dover Sole


Mixed Greens / 16 — Caesar Salad / 18 — Spinach Salad / 23

Cobb Salad with Chicken & Shrimp / 36


Roasted Bone Marrow / 29 

Crisp Veal Sweetbreads a la Grenobloise / 25

Long Island Duckling Confit, Frisée, Vinaigrette / 27

Terrine de Foie Gras Garni / 23 — Foie Gras Sauté au Porto Branca / 43

Brandade de Morue with Extra Virgin Olive Oil – Cod, Potato and Garlic Soufflé 19

Smoked Scottish Salmon with Garnishes and Toast Points / 30

Champignons Sauvage with Shallot Cream on Brioche Toast / 29

Blue Crab* and Avocado Cocktail / 29

 Crab Cake with Arugula / 27

Jumbo Shrimp Cocktail (5) with Cocktail Sauce and Citrus Mayonnaise / 30

Gardiner’s Bay Littleneck Clams* / 23 per 8 / 29 per 12

Chris Coyne’s ‘Peeko’ Peconic Oysters Mignonette* / 33 per 8 / 43 per 12   Oysters Rockefeller (6) / 29


American Hackleback Caviar 28g 90

 Oscetra White Sturgeon Caviar 28g 150

Beluga Hybrid Kaluga Caviar 28g 200


Omelets 26 Eggs Benedict 28

Salmon Eggs Benedict28

Brioche French Toast with Berries and Maple Syrup / 26


Lobster B.L.T. / 39

Blue Crab Cake Burger / 30

Triple-Decker Chicken Club / 29

Duck Sandwich with side of Lime Mayonnaise / 31

Portobello Mushroom Sandwich / 29

Croque Monsieur / 27

(Sandwiches are served with Cole Slaw and Potato Salad or Mixed Greens)


Shrimp Grillé Beurre Blanc or en Salade 46

Norwegian Salmon Filet Sauce Vin Blanc or Salade a la Mala 46

Fresh Local Filet of Flounder a la Meuniere or Amandine 43

Atlantic Cod ‘Fiorentina’ Green Peppercorn Crusted, Chive Beurre Blanc 45

Crab Cakes Premium Maryland Blue Claw Crab 45

North Atlantic Lobster Steamed or Grilled 82

 Lobster Risotto 54 ¥ Vegetable Risotto 42

Birds and Meat

Heritage Chicken a la Rouennaise Roti au Jus (half) 49

Free-range, no antibiotics, no hormones, humanely raised with farm-to-table audit trail.

Brace of Quail Veronique, Grapes and Wild Rice 44

Long Island Duckling Breast a l ’Orange 47


Australian Lamb Chops aux Herbes de Provence 66

Roast Loin of Rabbit au Jus 40

Black Angus Sirloin Steak Sauce Bearnaise / 12 ounce 76

Black Angus Filet Mignon Maître d’hôtel Butter 6 oz /8 oz 59 / 69

Tournedos of Bison a la Rossini Foie Gras and Truffles / 6 oz 76

 Beef and Kidney Pie 41

Calf’s Liver and Bacon Sauté 49


 Selection of a la carte Seasonal Vegetables

Soufflé aux Epinards/Spinach Soufflé 14
    Wild Mushrooms with Shallots and Garlic 16
Carottes a la Vichy Amandine 14
Gratin de Pommes de Terre a la Dauphinoise 16


Monday Prime Rib $59 – Tuesday Dollar Oysters Wednesday Limitless Lobster $80

Thursday Salad, Moules & Muscadet $55* – Friday Paella & Albarino $65*

* In lieu of wine, complimentary dessert and soft drinks – no shared plates, please.


Fondue at 4pm

 Happy Hour Menu 4pm-6pm

* Consuming raw/undercooked meats, fish, shellfish, or fresh eggs may increase your risk of food-borne illness, especially those with certain medical conditions. This menu
Item consists of, Or contains, meat, fish, shellfish or fresh eggs Raw or uncooked to proper Temperature will not destroy harmful bacteria. Suffolk County Dept of Health.
Before Placing your order, please inform your server if a person in your party has a food allergy. Not all ingredients are listed on the menu.


Breakfast Available Saturday and Sunday 9am-10:45am

Lunch Daily 11:30am-4pm

Happy Hour Daily 4pm-6pm
Light Menu between Lunch and Dinner

Dinner Daily 4pm-10pm

With Reservation
Walk-ins Welcome by Availability





The American Hotel

P. O. Box 1349
49 Main Street
Sag Harbor, NY 11963