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					           Every country has a story that can be told through its cooking. To experience that story, all you have to do is taste the lost
           dishes that sustained those who came before us. America was created by the immigrants who reinvented its food, until their
          dishes were displaced by the next wave of newcomers. This menu tells the forgotten story between the arrival of the first new
       Americans and the arrival of the last. This country has an incredible culinary diversity across its states; but it also has an incredible
             depth through the centuries. America Eats Tavern is a place where you can travel through time to find the moment when
                                                        our American identity was forged in a pot, skillet and bowl.

                                                                                          BREAD BASKET
                                                       Whole wheat Parker House roll, walnut-honey bread, and buttermilk biscuit.
                                                                           Served with blackberry butter.

          OYSTERS ON THE HALF SHELL                                                   PICKLED OYSTERS                                                  GRILLED BUTTER OYSTERS
           Thomas Downing, New York City, 1825                                       New York City, 18th Century                                      Thomas Downing, New York City, 1825

 Downing owned the most famous oyster cellar in New                       An American tavern favorite since the                            A Downing specialty beloved by the power-brokers,
 York. A free African American, he stored his oysters in          mid 1700s, before the days of canning, using the popular                financiers and socialites who made his oyster cellar so
    the basement, where escaping slaves hid on the                          spices of the era. Perfect with beer.                         successful: Smoky oysters on the half shell, touched by
 Underground Railroad to freedom. These oysters are                                                                                       the flame that rises from a drop of butter and a bed of
  inspired by the traditional garnishes served by New                                            12                                                             oak charcoal.
  York’s oystermen: house-made fruit vinegars, black
               pepper, sea salt and lemon.                                                                                                                                12

                      ½ doz 14    doz 26

           HANGTOWN FRY                                OYSTERS ROCKEFELLER                                          OYSTER STEW                                    SPOONBREAD
         Hangtown, California, 1849.                       Antoine’s, New Orleans, 1899               Grand Central Oyster Bar, New York City, 1913          WITH OYSTER ICE CREAM AND
   Hangtown was a rough mining town              When Antoine Alciatore’s escargots grew              Grand Central is the last living link to New                    CAVIAR
known for its public hangings and its gold         hard to find and out of fashion, his son                              York’s                              Eliza Leslie, The Lady’s Receipt Book, 1847
strikes. When a lucky 49er struck gold, he        Jules reinvented the dish with local Gulf               great oyster culture. As rail travel                  First named as Indian Puffs, this
 celebrated at the Cary House restaurant         oysters. He named it for the richest man in            declined, so did the oyster bar, which            spoonbread is so light it could almost be a
  by ordering this dish. Perhaps the first       the world because it tastes and looks like            abandoned almost all its seafood dishes            soufflé. The ice cream was inspired by one
 true Californian cuisine, it combines the          a million dollars. Jules’ original recipe          by the early 1970s. The one oyster dish                  of Mark Twain’s favorite snacks.
 most expensive ingredients of the time:                       remains a secret.                        that never left the menu through the
         oysters, eggs and bacon.                                                                          decades before its revival was                                 15   Saturday only
                                                      15    Monday and Thursday only                               this great stew.
                                                                                                                    12    Friday only

                                                                                          TO FOLLOW
                EGGS A LA BENEDICK                                            FRIED CHICKEN WITH CATSUP                                             SHRIMP ‘N’ ANSON MILLS GRITS
              Charles Ranhofer, New York, 1894                                       Gordonsville, Virginia, 1869                                                Jamestown, 1607

 Chef Ranhofer is thought to have developed this classic             Deep-fried foods, first introduced by Spanish and                    Native Americans first taught the colonists to hull corn
at his legendary Delmonico’s restaurant for a patron, Mrs          Portugese slave-traders, are the living history that links              into hominy, creating one of the first truly American
LeGrand Benedict, who wanted something new for lunch.              the South and the Mediterranean. During the civil war,                 foods. Here we use creamy Anson Mills grits, carefully
        Ranhofer included the dish in his 1894 book                women sold fried chicken from trays balanced on their                         milled from rediscovered heirloom corn.
                      The Epicurean.                              heads to soldiers along the C&O railroad in Gordonsville.
                             16                                                                  12

                             PEANUT BUTTER AND JELLY SANDWICH                                                                   SHRIMP REMOULADE
                             Helen Louise Johnson, Enterprising Housekeeper, 1896                                            & FRIED GREEN TOMATOES
                                                                                                                     Francois Tanty, French Cooking for Every Home,
               Nut butters were originally considered a health food, and only grew into                                 Adapted to American Requirements, 1893
                                      -                   -
                  a sandwich filling -- along with jelly -- towards the end of the 19th
                 century. The first known PB&J appeared in a cookbook written by                      Tanty was chef to Napoleon III and the Russian Czar before he came to
                 Johnson and published by the Enterprise Manufacturing Company,                        America, and this dish is inspired by both worlds. Remoulade was a
               which made hand-crank meat grinders, just as they were starting to sell                  classic French sauce, which was transformed with Creole spices, as
                a nut-grinding blade. If more people wanted to make her ‘‘Sweet and                            chefs like Tanty adapted it to American requirements.
                   Nut Sandwiches,’’ they might just buy the new nut-grinder too.
                                           10    with Foie Gras 16

HUSH PUPPIES WITH HOMEMADE CORN BUTTER                                           BABY CORN ON THE COB                                          VERMICELLI PREPARED LIKE PUDDING
                                                                                  WITH BROWN BUTTER                                                             Philadelphia, 1802
A Southern fisherman’s favorite, fried over an open fire
with the leftovers to keep the dogs quiet. At some point,         Native Americans taught the colonists how to survive by                   The grandfather of today’s mac ‘n’ cheese was first
humans figured the corn cake was a perfect match with               growing and harvesting corn. Now corn is the most                      written down by Lewis Fresnaye, a refugee from the
   freshly caught fish -- or American sturgeon caviar.
                        -                                           widely grown crop in the Americas. This sweet baby                     French Revolution. One of America’s first commercial
                                                                    corn, from the best farming co-op near the nation’s                   pasta-makers, Fresnaye handed out this recipe with the
                 10    with ½ oz Caviar 21                                                                                                                 coiled pasta he sold.
                                                                             capital, is how corn should taste.
                                                                                                 12                                                                        8

                                                 CLAMBAKE                                                                           BUFFALO WINGS
                                                                                                                         Frank and Teressa’s, Anchor Bar, Buffalo, 1964
                 Native Americans taught the first settlers how to dig for clams in the
               1600s but the colonists thought the shellfish was inferior food for slaves.            A late night inspiration by Teressa Belissimo to impress her bar-tending
                Clams were first cooked with hot rocks and seaweed. Today we serve                     son and his hungry friends. Rather than throw the wings into a stock,
                   them on the half-shell, just warm enough to see a wisp of steam,                   Teressa transformed them into something fried and spicy. They were an
                                          with clarified butter.                                                                    immediate hit.

                                                      15                                                                                      14

      ABALONE WITH BUTTER-PEPPER AIR,                               CRAB WITH OLD BAY AIR, OUT OF THE SHELL                                        PICKLED STURGEON WITH CAVIAR
         BOURBON WORCESTERSHIRE                                                            Baltimore, 1940                                         Mary Randolph, The Virginia Housewife, 1838
        John Steinbeck, Cannery Row, Monterey, 1945
                                                                   Spice merchant Gustav Brunn escaped Nazi Germany                            The first regional American cookbook included
     Abalone was an abundant, delicious California                 with a hand-cranked grinder in his suitcase. He created                                                                    -
                                                                                                                                             several incredible pickles, including this fish -- now
  seafood which was decimated by over-fishing in less              Old Bay in 1940 for Maryland’s beloved crabs and the                  prized, but originally served to slaves. In the late 1800s, a
  than a decade. We thinly slice our sustainable, farm-                         recipe remains unchanged.                                 dime could buy you a serving of the finest caviar from
      raised abalone, and serve it on the shell with                                                                                                          the Hudson Valley.
                                                                             12 ea   Tuesday and Wednesday only
                  a delicate butter air.
                                                                                                                                                        12   Saturday and Sunday only
              Market Price when available

                                       Sponsorship of America Eats Tavern is provided by American Express and Dole Food Company
                                                       Proceeds donated to the Foundation for the National Archives
                                                                                       SOUPS & SALADs
                     SHE CRAB SOUP                                                      CLINTON’S GAZPACHO                                                 HARVARD BEET SALAD
               William Deas, Charleston, SC, 1909                                                                                                                 Fannie Farmer,
                                                                         Mary Randolph included a recipe for what she called                         The Boston Cooking School Cook Book, 1906
Scottish seafood bisque transformed with the addition of               ‘‘gaspacha’’ in her 1838 Virginia cookbook, showing the
Carolina blue crabs. Deas, who cooked for the Charleston              early Spanish influence on American cooking. Gazpacho                   Supposedly named after the crimson color of Harvard,
mayor, dressed it up with crab roe when his boss hosted               finally arrived at the White House 160 years later, where             this dish uses cornstarch, unlike its predecessors, the root
                President Taft for dinner.                                  it became one of President Clinton’s favorites.                                puddings of Medieval Europe.

                               11                                                        9    with Maine Lobster 15                                                       12

                  MOCK TURTLE SOUP                                            SHRIMP IN GRAPEFRUIT COCKTAIL                                                       PEANUT SOUP
           Amelia Simmons, American Cookery, 1796                                     Irma Rombauer, Joy of Cooking, 1931                                  George Washington Carver, 1914

  In the first American cookbook, Simmons included a                  Rombauer was a St Louis widow who self-published The                   Carver published his peanut research to show how poor
 recipe for both turtle soup and mock turtle -- or, as she             Joy of Cooking as she struggled to support her family.                   African-American farmers could prosper from an
   put it, ‘‘To dress a calve’s head. Turtle fashion.’’ The           The book sold in the millions through the 20th century,                  unpopular crop. Peanut butter quickly grew from a
diamondback terrapin -- Maryland’s official state reptile ---          with its simple, conversational recipes. This fresh salad,              delicacy to a commercial success. We take crushed
  was considered slave food until it grew fashionable in              from Rombauer’s first edition, reflects the great journey             peanuts, peanut praline and mace to recreate something
 stews and soups in the 19th century. From Louisiana to               of the American grapefruit. A century before the Joy of               close to the recipe of Rufus Estes. Estes was born a slave
the mid-Atlantic, turtle soup was wildly popular until the              Cooking, they traveled from Barbados to Florida, and                         but rose to become executive chef of the
    population collapsed and the trade ended in 1971.                        -                                        -
                                                                      then -- with the help of Spanish missionaries -- to Texas,                    Pullman Railroad Car Company in Chicago.
                                                                                    where the Ruby Red was born.
                      12    Tuesday only                                                                                                                                  9

                        COBB SALAD                                               CHESAPEAKE CRABCAKES                                              WALDORF SALAD ‘YOU’RE THE TOP’
                 Robert Cobb, Hollywood, 1936                                WITH PICKLED WATERMELON SALAD                                               Oscar Tschirky, New York City, 1893
                                                                                          Lord Baltimore Hotel, 1932
   Cobb was the owner of the renowned Brown Derby                                                                                           Tschirky was a Swiss immigrant who started his career as
 restaurant in Hollywood. One night he was hungry and                   Just four years after opening, the landmark Baltimore                  a busboy but rose to become maitre d’hotel of the
   supposedly created this salad from the leftovers he                      hotel published the first known recipe for this                 Waldorf-Astoria. His original recipe included only apples,
discovered in the walk-in refrigerator. He loved the result                              Chesapeake favorite.                                      celery and mayonnaise. Walnuts appeared
         so much that he added it to the menu.                                                                                                                 two decades later.
                                                                                              One 12        Two 18
                               16                                                                                                                                         12

  Today we think only of tomato, but there were historically dozens of incredible catsups, used to add flavor to meat and fish. An English import, probably of Chinese origin, the
                          first American catsups were thinner and spicier than today’s ketchup. Here is a taste of American history through condiments.
                                                                                         3   Selection varies daily

              OYSTER                                          ANCHOVY                                                MUSHROOM                                          BLACKBERRY
           Mary Randolph,                                      Eliza Leslie,                            Catherine Beecher, Miss Beecher’s                              Mrs E. F. Haskell,
     The Virginia Housewife, 1838                      Directions for Cookery, 1837                       Domestic Receipt Book, 1846                         The Housekeeper’s Encyclopedia, 1861

          GOOSEBERRY                                        BLUEBERRY                                                 TOMATO                                          JACK DANIEL’S
Mrs F. L. Gillette and Hugo Ziemann, The                       Maria Parloa,                      Lydia Maria Child, The Frugal Housewife, 1830                   Lynchburg, Tennessee, 1866
     White House Cookbook, 1887                     Miss Parloa’s New Cook Book, 1880             The grandmother of the Heinz tomato ketchup

                                                                                          Meats & Fish
                 EISENHOWER’S STEW                                              CORNMEAL CRUSTED CROAKER                                             NEW ENGLAND CLAM CHOWDER
          Dwight D. Eisenhower, Washington DC, 1954                                  WITH SUCCOTASH                                                      WITH POACHED COD
                                                                                        Plymouth, Massachusetts, 1769                                      Plymouth, Massachusetts, 1624
    This dish was included among Ike’s personal recipe
 collection, as ‘‘General Eisenhower’s Old-Fashioned Beef             The first printed mention of succotash came on a menu                 Chowder was originally a fish stew from Brittany, France,
 Stew.’’ The original recipe, using 20 pounds of meat and            celebrating the first Forefather’s Day to mark the landing              and the Native Americans cooked their own thickened
similar quantities of vegetables, was supposed to feed 60            at Plymouth rock. But the dish finds its origins in a Native               broth of clams and potatoes. The pilgrims initially
  people. The White House warned that the scaled-down                 American dish called misickquatash, meaning an ear of                 disdained clams. But they soon changed their tastes, and
  recipe, widely requested by the public and reprinted in             corn. The pilgrims turned it into a stew of beans, meat,              they changed chowder forever, when they brought cows
              newspapers, had not been tested                                         potatoes and ground corn.                             to America in 1624. It was the addition of milk that made
                    in such small portions.                                                                                                             chowder a New England favorite.
                              30                                                                                                                                          28

          SHRIMP AND PORK JAMBALAYA                                      BISON TOMAHAWK STEAK WITH CHEDDAR                                                    LOBSTER NEWBERG
    Sarah Josepha Hale, New Household Receipt-Book, 1853                  MASHED POTATOES, CATSUPS & PICKLES                                                       Delmonico’s, 1876
                                                                                      Lewis and Clark, South Dakota, 1804
The origins of jambalaya are as mixed as the dish, with its                                                                                     The secret sauce came to Delmonico’s from Ben
 flavors from Africa, France, Spain and the Middle East.             Bison was a vital and sacred part of the Native American                  Wenberg, who shipped fruit from South and Central
  Mrs Hale, who is credited with making Thanksgiving a                 culture for many thousands of years before Lewis and                   America. Wenberg used rum and cayenne from Latin
national holiday, published the first known recipe in 1853.           Clark ate their first on August 23, 1804. As they crossed             America, but Delmonico’s chef substituted sherry for the
 In Provence, in the south of France, a jambalaia at that            the Great Plains, the great explorers each consumed nine                rum and created a classic. Wenberg was later banished
   time was a mixed stew with rice. But in Louisiana it                pounds of meat a day. But by the end of the century,                 from the restaurant after some forgotten dispute, but his
        became something bigger in the original                         commercial hunters almost finished off the majestic                         sauce was too popular. So Delmonico’s
                  American melting pot.                              species as factories demanded bison leather for machine                             simply reversed a few letters to
                                                                     belts. The US Army even tried to eliminate bison as a way                              rename the dish Newberg.
                           42 /2 ppl
                                                                             to control the tribes that relied on its meat.
                                                                                                  68 /2 ppl

                KENTUCKY BURGOO                                          BBQ BEEF SHORT RIBS WITH ‘COLD SLAW’                                              MUTTON SHOULDER
            WITH RABBIT, SQUAB & LAMB                                           Lettice Bryan, The Kentucky Housewife, 1839                            WITH OYSTERS AND CATSUPS
                 Gus Jaubert, Kentucky, 1860s                                                                                                                  Esther Allen Howland,
                                                                         Barbecue was a Caribbean cooking technique that                           The New England Economical Housekeeper, 1845
  Burgoo was originally the porridge served to English               traveled first to Virginia and the Carolinas, along with the
 sailors, until French chef Jaubert transformed it into a              African slaves’ taste for spices and peppers. In Texas,               Howland was married to a publisher who was a direct
meaty stew while serving the Confederate general John                   barbecue came to mean beef, in a sweeter sauce. In                  descendant of one of the Mayflower pilgrims. Her hugely
   Hunt Morgan. Originally made with blackbirds and                    North Carolina, the pork is cooked in a vinegar-based                   popular book was an eclectic mix of ‘‘economical’’
         squirrels, Kentucky burgoo is still served                    sauce. We serve our ribs with sauces inspired by both                  recipes and ‘‘useful’’ medicinal remedies. Her recipe
               to large crowds on Derby Day.                         state traditions, along with the coleslaw that first arrived             called for hanging the mutton for ‘‘some days’’ then
                                                                                          with Dutch settlers.                                            salting it for two more days.
                   32      Wednesday only
                                                                                                       28                                                26    Saturday and Sunday only

                                                                                             CHICKEN POT PIE
                                                                       Hannah Glasse, The Art of Cookery Made Plain and Easy, 1805

                                                     The first pot pies appeared in print in America as early as 1785. Within two decades, the
                                                         classic cookbook by the English writer Hannah Glasse described the pot pie as
                                                                                ‘‘the American mode of cooking.’’
                                                                                             28   Thursday only

  Dedicated to Michael Batterberry, my dear friend who achieved more than anyone in celebrating America's culinary
 traditions, and Senator Daniel Patrick Moynihan, who told me if you love America, America will always love you back.
                                                                                             - José Andrés

                                           Souvenir menus available with a $5 contribution to the Foundation for the National Archives
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