American Restaurant

Name: American Restaurant
Address: 200 E. 25th St., 64108, MO, 64108
Telephone: 816-545-8001

200 E. 25th St., Kansas City, MO 64108, US

• Monday: 11:30AM-9:00PM •Tuesday: 11:30AM-9:00PM •Wednesday: 11:30AM-9:00PM •Thursday: 11:30AM-9:00PM •Friday: 11:30AM-10:00PM •Saturday: 11:30AM-10:00PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: American (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Sample Spring Lunch Menu

FIRST COURSES

An American Value

Butternut Squash Soup

roasted apple and sage

Petite Romaine Salad

Asiago crisp and anchovy dressing

Baby Spinach Salad

hardboiled egg, shaved red onions and warm bacon vinaigrette

Steamed Mussels

Boulevard Bully Porter beer, red onions and thyme

ENTRÉES

Pan Roasted Salmon

asparagus and celery salad with crispy capers and extra virgin olive oil

Campo Lindo Chicken

green lentil and artichoke ragout

Open Face “Cheese Steak”

beef tenderloin, peppers, onions, port salut cheese and herbed potato chips

Sesame Seared Ahi Tuna

ginger vinaigrette, carrots, chives and miso soup

Shrimp “Shepherd’s” Pie

potato mousseline, pearl onions and trumpet royale mushrooms

Oven Roasted Halibut

herbed polenta, pine nuts, fava beans and bacon

DESSERT

Trio of Cookies

Brown Sugar Vanilla Crème Brûlée

Chocolate Pot Au Crème

Crème Fraîche Cheesecake

Sample Spring Dinner Menu

Caviar

Astara Persicus Caviar Presentation

One eighth ounce Astara Persicus Caviar & three ounce glass of Krug Grande

Appetizers

Jerusalem Artichoke Soup

lamb tenderloin, fiddlehead ferns and fava beans

Seared Hudson Valley Foie Gras

blood orange, Castello di Ama olive oil and fresh oregano

Crispy Veal Sweetbreads

spring vegetables and fried parsley

Housemade Pappardelle Pasta

steamed mussels and butter poached French breakfast radishes

Sonoma Mushroom Stack

housemade ricotta cheese and panko fried egg

Beef Carpaccio

micro arugula, Parmigiano Reggiano and Castello di Ama olive oil

Salads

Tender Butter Lettuce

olives, chick peas, crispy onions and balsamic vinaigrette

Petite Romaine Lettuce

buttermilk~sage dressing and rosemary croutons

Petite Red Oak Lettuce

manchego cheese, cinnamon almonds and aged sherry vinaigrette

Fingerling Potato and Cucumber Salad

Australian marinated feta cheese

The Ocean

New Zealand King Salmon

black quinoa, fennel confit and smoked wild steelhead roe

Pan Roasted Scallops

free form oxtail ravioli and oyster mushrooms

Olive Oil Poached Halibut

marble potatoes, sea beans and fish fumet

Crispy Loup de Mer

sautéed rutabaga, trumpet royale mushrooms and fresh tarragon

The Land & Sky

Pan Seared Kobe Beef

taleggio stuffed risotto cake, Swiss chard and balsamic gastrique

Roasted Rib “Eye”

celery root- potato cake and Brussels sprout leaves

Jamison Farm Lamb Loin

smoky marble potato and Sonoma mushroom ragout with toasted caraway sauce

Veal Meatloaf

mashed potatoes, roasted asparagus and porcini mushrooms

Campo Lindo Chicken Breast

polenta fries, smoky English peas and housemade bacon

Cheese

La Ferme du Bonheur Fresh Raw Goat Milk Cheese Cheese, Hook’s Ten Year Ch

Sweets

Mango~ Raspberry So Soufflé Glacé

chocolate tuile, raspberry coulis and bittersweet chocolate ice cream

Double Malted Euphoria

malted chocolate, vanilla mousse and Marcona almond brittle

Blackberry Buckle Napoleon

pastry cream, blackberry jam and black pepper ice cream

Chocolate Covered Strawberry Semifredo

hot fudge, strawberry tartare and balsamic sorbet

Grilled Lime Pound Cake

crème fraîche~tapioca pudding, blueberry gelée and burnt honey ice cream

Spring Sorbet Trio

honey tuile and warm buttermilk beignets

Berries and Cream Flambé

spring berries and pecans with buttermilk ice cream