Staff Blog
MENU EXCLUSIVE: The Ugly American
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| Tripp hungry! |
After the jump, enjoy a sneak peek at the appetizer, entree, bar and dessert menus for The Ugly American, which is on course to open soon in the South Philly space (1100 Front St.) that housed La Vigna. Former 4 Corners manager Kevin Kelly is the owner; chef is Loie Brasserie vet David Gilberg, with his wife, Carla Gilberg, on delicious baking duties.
We promise that Linda Tripp is in no way involved with the restaurant.
APPETIZERS
Smoked Turkey Consomme Turkey dumplings, black trumpet mushrooms 8
Venison Chili Cranberry beans, sour cream, green chile spoon bread 10
Stuffed Pepper Roasted poblano, Creamy lobster, leeks 10
Grilled Endive Salad Country ham, pineapple, red wine shallot vinaigrette 9
“Fish Sticks” Cornmeal crusted salt cod, lemon-caper mayo 8
Spinach Salad Goat cheese, roasted squash, dried currants, walnut praline, sherry mustard vinaigrette 8
Chicory Salad Poached egg, warm roasted potatoes & mushrooms, lemon truffle vinaigrette 9
American Cheese Selection of five domestic cheeses 15
ENTREES
Monkfish Filet Spaghetti squash “carbonara”, braised escarole 17
American Cassoulet Fresh and smoked bacons,local sausages, black-eyed peas, braised greens 17
Seared Diver Scallops Little neck clams, brussel sprouts, salt potatoes, shellfish broth 23
Grilled Pork Chop Cheddar grits, broccoli rabe, apple pork jus 20
Vegetarian Mushroom Meatballs Julienne vegetables, black truffle cream 17
Slow Roasted Chicken Wild rice pilaf, braised cippolini onions, lemon rosemary sauce 16
Pan Roasted Halibut Fricassee of mussels, bacon, yams and caramelized onions 22
Steak & Fries Bourbon barbecue sauce 20
Shrimp Scampi Prawns, fettuccini, garlic, chilies, peas and white wine 18
BAR MENU
Crispy Chicken Wings Bourbon BBQ or Fiery 7
Sausage & Peppers Sandwich Aged provolone, side of fries 10
Mushroom Po Boy Broccoli rabe & goat’s cheese, side of fries 10
BBQ Cheeseburger choice of beef or turkey patty, Bourbon BBQ sauce, cheddar cheese, bacon, lettuce, side of fries 10
Roc City Garbage Plate Two beef patties, macaroni salad, fries, raw onions, mustard pan sauce 10
American White Water Mussels Leeks, APA broth 8
Ham Sandwich Herb omelet & Limburger cheese, side of fries 8
Roast Beef on Wick Caramelized onions, fresh horseradish, au jus, side of fries 9
Chef’s Salad Ham, aged provolone, mixed lettuces, boiled egg, ranch dressing 8
Classic Caesar Salad Garlic croutons, lemon, anchovy, shaved cheese 7
DESSERT
Classic Cheesecake Butterscotch Cranberry Sauce 8
Dark Chocolate Mousse Toasted Marshmallow and Graham Cracker Crumbs 7
Fudgy Brownie Sundae Peanut Butter Ice Cream and Banana Sauce 7
Cookie Plate with Root Beer Pudding Sugar, Chocolate Chip, Gingersnap, Peanut Butter 7
Lemon Pudding Cake 7
Apple Pie Cheddar Cheese Ice Cream 7
Homemade Ice Creams & Sorbets 6
looks interesting..
love me some smoked turkey concomme!
does any one know what the beer selection/bar will be like?
Ginger:
I don’t have any of the numbers yet, but the owner told me that all the beer and wine will be American, with an emphasis on local producers.
Everyone better hurry up and try this place…the chef and and his master (pastry chef) should be walking out real soon. par for the course…
The word on the street is that the chef is trying to steal his staff from other restaurants. Not only is this the biggest faux pas in the industry, but its also the most classless and non-respecting act a chef can do.
Uh…are “John Smith” and “Sue Smith” a little jealous, perhaps?
FYI–”non-respecting” is not a word.
“Disrespectful,” a word Sue should be very familiar with, might be the term for which she is hopelessly groping.
Looks like a nice selection. Looking forward to trying it.
John and Sue Smith need to get a clue….I look forward to having a place with QUALITY food and a fun atmosphere……And I love yams!!!
Everything that Kevin Kelly touches turns to gold….4 Corners Management was built upon his knowledge, keen business sense,and years of dedicated service….He is a king in an industry run by snakes….I hope Philadelphia is ready to pick-up what he is putting down…I know that I am……Elvis
Ms. Smith, from where is a chef to get his staff if not other restaurants he’s worked? Cooking school recent grads? Career changers? Unemployed cooks? Sorry, but the reality is that the only sure fire way to get competent kitchen staff is to hire cooks/chefs you’ve worked with in the past. I’ve been the guy who follows a coworker to other jobs, and I’ve been the guy brings coworkers with me as a package deal. You try not to ruin the kitchen you’re leaving, but it’s the industry standard to take a guy or two with you. It’s not “classless,” but rather the unfortunate reality of kitchen life.
I hope they know that the ugly American was ugly in appearance only-he is the good American, not the uneducated, obnoxious one. They should have read the book.
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