CHRISTMAS 2011 - NEW YEAR'S EVE 2011 - LUNCH - DINNER

CHRISTMAS 2011 - THE AMERICAN HOTEL

 

Christmas Eve & Christmas Day 

Opening Hours for Christmas Eve 5.00pm to 10.00pm
Opening Hours for Christmas Day 12.00pm to 8.00pm
 
Menu
 
Cruditee’
a

 

Chestnut Veloute w/ Brussel Sprouts
Game Consomme w/ Quenelles
a
Saute Peconic Bay Scallops au Beurre
Terrine of Duck Livers au Truffe
Frisee Salad, Blood Oranges & Tarragon
Smoked Brook Trout with Horseradish
Endive & Watercress Salad, Roquefort, Walnuts
a
Dry Aged Prime Rib au Jus
Grilled Scottish Salmon Bercy
Saute Local Striped  Bass au Champagne
Braised Chicken Breast Grand Mere
Roast Duck a la Orange
Roast Lamb Chops Dijonaise with Tarragon
Risotto Primavera
a
Holiday Dessert Selection
Eggnog & Gluhwine

Adults $75.- Kids $37.50

 

New Years Eve

Early Seating 6.00pm(ish) $75.-
Dinner Dance 9.00pm(ish) $175.-


Early Seating

Vegetable Crudites 
  
a

Roast Butternut Squash Veloute w/Sage

a

Salad Imperiale

  a

ENTREES

Roast Leg of Colarado Lamb,Herbs de Provence
Saute Local Striped Bass Dugleré
Roast Chicken Breast  Forestiere
Grilled Filet Mignon Bercy
Pappardelle Pasta aux Cepes Provencal

Holiday Desserts

 

New Years Eve Dinner Dance

Crudites & Canapes

      a

Double Game Consomme Brunoise

      a

Saute Peconic Bay Scallops au Beurre

     a

Intermezzo of Blood Orange Granité

    a

ENTREES

Roast Long Island Duck Bigarade
Rack of Veal Poelle a la Chasseur
Scottish Partridge Forestiere w/ Cognac
Grilled Filet Mignon aux Cepes
Saute Wild Local Bass Sauce Champagne
Roast Rack of Lamb Pistou Crust
Risotto Piedmontaise

        a

Local Mecox Cheese Selection

          a

Marjolaine au Chocolate , sauce au Café

 

 

 

LUNCH MENU - THE AMERICAN HOTEL

LUNCH

Daily Soups and Specials
˜˜˜
Salad Chiffonade Balsamic Vinaigrette 11

Spinach & Bacon with Mushrooms & Dijon Dressing 14

Duck and Chicken Liver Terrine au Truffle 14

Champignons Sauvages a la Crème sur Toast 16

Fresh Shellfish

Gardiner’s Bay Clams on Half-Shell 14

Howard Pickerell’s Excellent Oysters 17

Eight Excellent Hog Neck Oysters, sauce Mignonette

Clams and Oysters are Served Raw.

Smoked Trout with Fresh Garden Horseradish Sauce 15

Five-Count  Jumbo Shrimp Cocktail 17

Plateau de Fruits de Mer per person 38

Plateau de Mer Deluxe $150

Petrossian Sustainable California Caviar

Royal (Sevruga-grade) $90.

Imperial (Ossetra-grade) $110.

 

Lobster BLT 20

Fresh Chicken Breast Club 16

American Hotel Duck Sandwich 17

Skirt Steak Sandwich on Toast 19

Angus Beef Burgers 15.-17.
..  Burgers served with Potato Salad and Cole Slaw  ..

Croque Monsieur 13

Chopped Salad 16. with Poached Chicken 22.


Fish du Jour 20

Grilled Shrimps and Avocado Salad 21

Fresh Local Flounder Saute Beurre Blanc 21

Luncheon Tuna a la Nage 23.

Grilled Long Island Lobster  p/a

Poule au Pot 22

Simple Grilled Lamb Chops Mint 32.

 

SATURDAY & SUNDAY ONLY

Canadian Bacon or Smoked Salmon Eggs Benedict 17.

Brioche French Toast with Grade “A” Amber Maple Syrup 15.


Weekday Special

Cup of Soup, Salad and Sandwich (changes daily) 15.00

 

*Consuming raw or undercooked meats, shellfish or fresh eggs may increase your risk of Food borne illness, especially if you have a medical condition. SUFFOLK COUNTY HEALTH

 

 

 

DINNER MENU - THE AMERICAN HOTEL

DINNER

Appetizers

Soupe du Jour P/A

Simple Onion Soup 11

Soupe a l’Oignon Gratinee 15

 

Hotel Garden Organic Salad Greens Balsamic 11

Spinach & Bacon Salad 16
Champignons Sauvages, superb olive oil & Creamy Dijon Dressing Classic

Caesar Salad 15

Fresh Shellfish

Blue Claw Crab Cocktail 18 *

Gardiner’s Bay Clams on Half-Shell 14 *

Howard Pickerell’s Excellent Oysters17 *
Eight Excellent Hog Neck Oysters, sauce Mignonette

*Clams and Oysters are Served Raw.

 

Smoked Brook Trout with Horseradish Sauce 15

Tuna Ceviche 15 *

Oysters Rockefeller 18

Shrimp Cocktail 17
Five Jumbo Shrimps, Cocktail Sauce & Citrus Mayonnaise

Brandade de Morue 13
Potato & Salt Cod with Garlic – Codfish “Soufflé”

Oak-Smoked Scottish Salmon 17

 

Petrossian Royal 90 - Petrossian Imperial 110
Sustainable California Sevruga-grade Caviar - Osetra-grade

 

Plateau de Fruits de Mer per person 40

Oysters, Clams, Mussels, Shrimps with Three Sauces

Deluxe Plateau de Fruits de Mer, for two 150
« Plateau » with Caviar, Sashimi, Soy and Wasabi

Terrine de foie de canard 14

With black truffles and cornichons

Saute Bay Scallops 16

Foie Gras Saute au Sauternes 26

 

Seafood Entrees

 

Freshest Catch of the Day p/a

Sauté Filet of Flounder au Crabe 29

Sauté Bay Scallops 32

Grilled Scottish Salmon Beurre Rouge 31
Red Wine Shallots , Butter , Field Mushrooms

Yellow-Fin Tuna a la Nage * 34
Sesame-Crusted Sushi in Lemongrass-Scented Broth Enoki, Daikon Radishes, Cucumbers, Carrots Julienne, Sprouts & Greens

Saute Wild Striped Bass 32
Fennel , Saffron , Bouillabaisse jus

Atlantic Lobster 46
Grilled or Steamed

 

Vegetarian

Risotto Primavera 28 - Kid’s Pasta 16

 

Fowl & Wild Game

Savory Breast of Local Free-Range Chicken 28
Onions, Lardons, Mushrooms, Legumes du Jour

Long Island Duckling a l’Orange 30

Roasted Scottish Woodpidgeon flambé 30

 

Red Meats

Cooked to Order

Filet Mignon Maitre d’Hotel 8 oz  38

Sirloin Steak au Poivre  42

Carre d’Agneau Printaniere  44
Rack of Lamb, Rosemary Jus and Seasonal Vegetables

 

*Consuming raw/undercooked meats,fish,shellfish,or fresh eggs may increase your risk of food-bourn illness,especially if you have certain medical conditions. This menu item consists of, or contains, meat, fish, shellfish or fresheggs that are raw or not cooked to proper temperature to destroy harmful bacteria and/or virus. Department of Health, Suffolk County, New York