The American Grille Restaurant

2012-02-08T19:19:00.000-08:00

*New American Grille Menu Launch*

We are pleased to introduce our new American Grille lunch and dinner menu. Our Executive Chef Shane Lamb and his team have come up with a variety of items that will acquaint you with the best of British Columbia's regional bounty.

Some of the items include:

Lunch

West Coast Cobb

Roast chicken, bacon, tomato, goat cheese, romaine housemix, raspberry vinaigrette

Braised BeefBrisket Sliders

Apple slaw, chipotle bbq sauce, kosher dill, sourdough

Cajun Chicken Clubhouse Sandwich

Marinated blackened chicken, mango aioli, toastedfocaccia

Baked Flat Bread

Tandoori chicken, caramelized onion, goat cheese,cilantro

4 Cheese Calabrese Panini

Aged cheddar, havarti, brie, parmesan, roast tomato,basil, grill pressed ciabatta

Thick Stack Pastrami Sandwich

Seared Montreal pastrami,grilled rye, jack cheese, caramelized onions,

mustard, kosher dill

Dinner

Flat BreadMargherita

Mozzarella, tomato, basil

Braised BeefBrisket Sliders

Apple slaw, chipotle bbq sauce, kosher dill, sourdough

Veal Osso Buco

Slow braised veal shank, red curry, cinnamon spice,

root vegetable,gremolata, natural jus
Moules et Frites
Mussels & fries, white wine reduction, garlic,onions, tomato, chives, truffle aioli
Baked FlatBread
Tandoori chicken, caramelized onion, goat cheese,cilantro
Vegetarian Pasta
Asparagus, tomatoes, basil, capers,
extra-virgin olive oil, angel hair pasta
Fresh Catch
Server will provide detailson our daily sustainable seafood

2012-02-08T13:27:00.001-08:00

Valentine's Day

Valentine’s Day PrixFixe Menu

5 courses

• Romantic Inspiration

Garlic Soup

Garlic confit | chive oil

Jumbo Scallops

Cous-Cous & Fig Salad | citrus vinaigrette |micro greens

Mesclun Salad

Candied walnuts | grape tomatoes | beets | goatcheese| raspberry vinaigrette

•

PLEASANT ANTICIPATION

(Intermezzo)

Calamansi Sorbet

•

CUPID MAKES HIS MARK

Flank Steak & Prawns

Pomme frites | asparagus tempura | garlic pawns|rosemary jus

Arctic Char

Roasted corn salsa | sweet peas | grilled fennel |lemon grass beure blanc

Add Tiger Prawns: $5.00

BraisedLamb Shank

Slow braised lamb shank | parsnip puree | grilledcippolini onions | natural jus

•

PROMISES and COMMITMENT

Banana Walnut Cake

Orange caramel sauce | caramelized banana gelato |almond praline

White Chocolate Brownie

Chocolate & Pistachio pate | macerated berries |hazelnut cream | vanilla gelato

Brule Trio

Raspberry | vanilla | mango| biscotti

•

-Assorted Truffles-

$35 per personexcluding taxes and gratuities

Reservations are highly recommended and can be made through Opentable or call 604-232-2804

Dine Out Vancouver 2012

2012-01-10T13:48:00.000-08:00

Dine Out Vancouver 2012

January 20 to February 5, 2012

Reservations are highly recommended and can be made through Opentable or call 604-232-2804

Appetizers

Garlic Soup Chive Souffle (*Veg)

Jumbo Scallops Cous Cous

Flank Steak Salad

Entrees

Grilled Ahi Tuna Warm Potato Salad

Braised Lamb Shank

Butternut Squash Agnolotti (*Veg)

Desserts

Banana Walnut Cake Orange Caramel Sauce

Calamansi & Passion Fruit Sorbet

Peach Melba Poached Peach Crumble

$28.00 per person

*A 15% Service charge will be added to tables of 10 or more.

(*V) Vegetarian

*Dine Out Vancouver menu not applicable with any other discount offers.

New Years Eve 2011

2011-12-28T15:21:00.000-08:00

AMERICAN GRILLE

Five Course Table D'Hote

Amuse

Royal Miyagi Oysters

Champagne |white wine vinegar | Thaichilies | shallots| coriander

Appetizer

Salad Nicoise

Ahi tuna | quail egg | haricot vert |vine ripe tomatoes| fingerling potatoes

Pork belly & Scallop

Pan seared Scallop | Braised Pork Belly |Green Grape Compote | Berry gastrique

Grilled Jumbo Prawns

Roasted Corn Salsa | Edamame | AvocadoCrème Fraiche | Coriander

Palate Cleanser

White Sangria | Iced grapes

Entrée

Arctic Char

Golden beet purée | rainbow carrots | whiteasparagus| sorrel butter

Cornish Game Hen

Dessert

Banana Walnut Cake

Grand marnier caramel | caramelized bananagelato | almond praline

Calamansi & Passion Fruit

House made exotic fruit sorbet | chilledraspberry pepper soup | assorted melons

$60.00 Per Person not inclusive or gratuities or taxes

*Please note that we will also be offering our regular Dinner Menu*

Christmas Eve Table d'Hote

2011-11-09T17:43:00.000-08:00

Christmas Eve
Three Course Table d’Hôte Menu

Winter Squash Soup
Cinnamon Crème Fraiche

Turkey
Oven roasted white and dark meat, sage and apple bread pudding, candied yams, smoked bacon sautéed Brussels sprouts and cranberry jus

Pecan Tart
Vanilla gelato, maple mousse

$35.95 per person
(Taxes and Gratuities not included)

Each item is available individually
Please ask your server

*No Substitutions please*

*Entertainment cards may not be used in conjunction with the full 3 course table d’hôte menu*

Christmas Day Brunch and Dinner

2011-10-29T11:09:00.000-07:00

Make your Christmas Day Reservations now

Call 604.232.2804 for seating times

Christmas Dinner Buffet 2011

A Selection of Freshly-baked White and Whole Grain Bread Rolls
with Whipped Butter and Garlic Butter

Mixed Winter Green Salad with Savory Dressings
Traditional Caesar Salad with Aged Parmesan and Herb Croutons
Waldorf Salad
German Potato Salad
Cranberry Coleslaw
Grilled Mushroom Salad
Poached Asparagus with Fennel and Grapes

Seafood Platter Including Candied Salmon, Cured Salmon Gravlax, Squid Salad and Shrimp with Honey Dijon Sauce, Cocktail Sauce and Lemon
Platter of European Cold Cuts with Assorted Pickles and Relishes

Squash Ravioli in a Rosé Sauce
Carved Prime Rib with a Rich Red Wine Jus
Roasted Pork Shoulder with Pineapple Sauce
Roasted Leg of Lamb with Rosemary and Pan Jus
Traditional Roast Turkey with Apple and Sage Stuffing
Natural Turkey Gravy and Homemade Cranberry Sauce
Grilled Wild Salmon Filet with Roasted Garlic and Shallot Cream
Carrots, Cauliflower Gratin, Brussels Sprouts and Bacon,
Brown Sugar and Pecan baked Yams, Garlic Mashed Potatoes and Steamed Jasmine Rice

Freshly Baked Pies, Christmas Cookies
A selection of Chocolate Tortes, Cakes, Pecan Tarts and Cheesecakes
Warm Christmas Pudding with Brandy Anglaise
Chocolate Mousse and Flavored Jello
Fresh Fruit Platter

Freshly Brewed Starbucks Coffee, Decaf or Assorted Tazo Teas

$42.95 – Adults
$32.95 – Seniors
$22.95 – Children (5-10)
Taxes and Gratuity not included
Reservations are Strongly Recommended

-------------------------------------------------------------------------------------------------

Christmas Day Brunch 2011

Display of Fruit Breads, Danishes, Croissants, Muffins,
Savory Scones with Fruit Preserves, Sweet Butter and Cream Cheese
Honeydew, Watermelon, Cantaloupe, Pineapple, Fresh Strawberries,
Grapes and Fresh Fruit Segments, Assorted Fresh Fruit Juices

Traditional Eggs Benedict, Herb Roasted Potatoes
Maple Cured Bacon, Pure Pork Sausage, Smoked Ham
French Toast and Crisp Belgian Waffles with Strawberry Sauce,
Whipped Cream and Maple Syrup

Mixed Winter Green Salad with Savory Dressings
Traditional Caesar Salad with Aged Parmesan and Herb Croutons
Waldorf Salad
German Potato Salad
Cranberry Coleslaw
Grilled Mushroom Salad

Cured Salmon Gravlax with Honey Dijon Sauce
Prawn Cocktail
Platters of European Cold Cuts with Accompanying Condiments

Chinese Dim Sum, Spring Rolls
Grilled Salmon Filet with Roasted Garlic and Shallot Cream
Carved Prime Rib with Rich Red Wine Jus
Traditional Roast Turkey with Apple and Sage Stuffing,
Natural Turkey Gravy and Homemade Cranberry Sauce
Baked Ham with Raisins and Mustard Sauce
Carrots, Cauliflower Gratin Brussels Sprouts and Bacon,
Brown Sugar and Pecan baked Yams, Garlic Mashed Potatoes and Steamed Jasmine Rice

Freshly Baked Pies, Christmas Cookies
A selection of Chocolate Tortes, Cakes, Pecan Tarts and Cheesecakes
Warm Christmas Pudding with Brandy Anglaise
Chocolate Mousse and Flavored Jello

Freshly Brewed Starbucks Coffee, Decaf or Assorted Tazo Teas

$39.95 – Adults
$29.95 – Seniors
$19.95 – Children (5-10)
Taxes and Gratuity not included
Reservations are Strongly Recommended

7571 Westminster Hwy, Richmond, BC V6X 1A3
604.232.2804

Prime Rib is Back On The Weekends

2011-10-07T17:37:00.000-07:00

We have EXTENDED our Prime Rib special through November!!!
November 1st to 30th!

$26 per person

Available only on Fridays, Saturdays, and Sundays from
5:00pm to 10:00pm
(while quantities last)

Reservations are highly recommended, please call 604.232.2804 to reserve a table.

Thanksgiving Table D'hote

2011-09-22T08:44:00.000-07:00

3 Course Thanksgiving Dinner

October 7-10, 2011

5:00pm to 10:00pm

Starter
Autumn Squash Soup
Cinnamon cream

Main

Turkey

Oven roasted white and dark meat, sage and apple bread stuffing, brussels sprouts with

sauteed smoked bacon, mashed potatoes and pan gravy

Dessert

Pumpkin Pie

Maple cream, caramel sauce

Choice of Tazo tea or fresh brewed Starbucks coffee

$35.00 / person

***Entertainment cards or any special offers may not be used in conjunction with this menu***

2 for $28

2011-06-04T10:24:00.000-07:00

2 for $28

starts June 17th

June 17th - June 26th: available every Friday, Saturday, and Sunday

July 1st - September 31st: available EVERYDAY

Choose any appetizer and entree for $28

Choose any entree and dessert for $28

(Price per person for two course dinner)
*Mussels are subject to an additional charge

Reservations are highly recommended, please call 604.232.2804

NEW PARKING REGISTRATION! No need to purchase a parking ticket. Simply register your plate # with our restaurant host for two hours of free parking.

Date Night Chef's Table Menu

2011-05-10T13:35:00.000-07:00

Date Night Chef's Table

Thursday evening only

May 26 & June 2, 9, 16, 23, 30

A unique, interactive culinary experience

First Course

Amuse

Chicken popsicle, with mango and coriander chutney

Second Course

Salad of Beet and Goat Cheese

Brioche toast, herb goat cheese, balsamic reduction

Third Course

Braised Beef Short Rib

Garlic roasted polenta, cipollini onions, swiss chard, pineapple gremolata

Fourth Course

Dessert

Poached Pears with Gelato

Red wine poached pears, almond cake, maple ginger gelato

$35.00 per person

Reservations highly recommended

$35.00 Date Night Chef's Table

2011-05-04T16:32:00.000-07:00

The American Grille Restaurant is pleased to announce our newest dinner feature.

"DATE NIGHT CHEF'S TABLE" Now available for $35.00 per person

We are known for our highend Chef's Tables where guests will spend from $85.00-$120.00 per person. Have our Executive Chef and Sous Chef's showcase their talents and create 4-6 courses, the Chef will visit your table during each course and explain the story behind the menu item.

This promotion will only be available on the following Thursdays: May 12, 19, 26 / June 2, 9, 16, 23, 30.

Enjoy an 4 course Date Night Chef's Table for $35.00 per person. Menu to include the following: Amuse, Starter, Main Course & Dessert

Book your table today 604.232.2804

Mother's Day Brunch Buffet

2011-04-25T12:54:00.000-07:00

Sunday, May 8, 2011

Seating will be at 10:00am, 10:30am, 12:00pm, 12:30pm

Breakfast

Plated Fresh Baked Muffins, Croissants, and Fruit Danish, Traditional egg and Canadian Ham Benedict, Seasoned Home-Style Potatoes, Hickory Smoked Bacon, Country Pork Sausages, Crisp Belgium Waffles, Whipped Cream and Strawberries, Baked French Toast and Quebec Maple Syrup

Salads

Caesar Salad, Fresh Market Greens with a selection of dressing, Baby Spinach Salad with Pepper Cream Dressing and Eggs, Salad Nicoise with Green Bean, Potato, Tomato and Salmon with Cabernet Sauvignon Dressing, German Style Potato Salad with roasted Onions and Stone Ground Mustard, Roasted Corn and Black Bean Salad with Fresh Cilantro, Penne Salad with Basil Pesto and Grilled Peppers

Antipasto Platters to Include

Thinly sliced Prosciutto and Salami, Marinated Artichoke Hearts and Grilled Vegetable, Smoked Turkey with Cranberry Chutney, Honey Ham with Stone Ground Mustard, Gravlax Salmon with Dill Honey Dijon, Chilled Tiger Prawns with Cocktail Sauce

Hot Selections

Breaded Chicken Parmesan with Tomato Basil Sauce and Mozzarella, Herb Marinated Grilled Salmon with a Lemon Cream Sauce, Curried Lamb Vindaloo, Chutney and Chickpeas, Steamed Dim Sum Dumplings, served with Chilli Sauce and Soy Lo-Mien, Mixed Vegetable and Bean Sprout, Rice Pilaf, Gratin Potato

Carving Station

Orange Glazed Ham with a selection of Mustards, Roasted Prime Rib with Spicy Dijon, Horseradish and Natural Jus

Desserts

Freshly Baked Cakes, Pies, Pastries and Chocolate Mousse, Fresh Sliced Seasonal Fruit, A Selection of Canadian and Imported Cheeses, Served with Baguette and Water Crackers

$39.95 per person

$29.95 for seniors

$18.95 children 6-10

Child 5 and under are complimentary

Reservations are required

Mother's Day Brunch

2011-04-20T09:44:00.000-07:00

Legendary Mother's Day Brunch Buffet

Sunday, May 8, 2011

Reservations are highly recommended 10:00am, 10:30am, 12:00pm , 12:30pm seatings

**Our brunch menu will be posted shortly after our Easter Brunch Buffet**

$39.95 per person

$29.95 for seniors

$18.95 children 6-10

Complimentary for 5 and under

EARTH HOUR

2011-03-25T18:26:00.000-07:00

We will be open as usual, but we will be turning some lights off to show our support for WWF's symbolic Earth Hour event.

Please join us!

Saturday, March 26th, 2011

8:30pm - 9:30pm

www.EarthHourCanada.org

PRIME RIB SPECIAL

2011-03-08T19:43:00.001-08:00

PRIME RIB SPECIAL

April 1st to May 29th

Limited time offer

$26 per person

(while quantities last)

Available only on Fridays, Saturdays, and Sundays

5:00pm to 10:00pm

Reservations are highly recommended

Call 604.232.2804 to make your reservations

Valentine's Day

2011-02-04T18:17:00.000-08:00

Valentine's Day

Four Course Table d'Hote Menu

Appetizer

Jumbo Prawns

Yukon Gold potato & chive blini, Hass avocado salsa, creme fraiche, cucumber and cilantro pearls

Intermezzo

Sorbet

Asian pear and lychee sorbet, raspberry and pepper soup

Main

Lamb Loin

Rosemary crusted lamb loin, apple and potato puree, Cipollini onions, baby squash, natural jus

Dessert

Sabayon

Mango and banana sabayon, vanilla gelato

$42 per person

(Taxes and gratuity not included)

*Not valid with any other discount offers or promotions

RESERVATIONS ARE HIGHLY RECOMMENDED, PLEASE CALL 604.232.2804 TO BOOK YOUR TABLE

Dine Out Vancouver Food Pics

2011-01-24T11:45:00.000-08:00

2011 Dine Out Vancouver

Here are some sample photos from our Dine Out Vancouver menu

Ahi Tuna

Pepper crusted loin, ginger shiitake, pickled fennel, crispy won ton & citurs aioli

Smoked Sable Fish

Fingerling potatoes, caramelized onion, baby bok choy, miso & honey gastrique

Mille Fuille

Puff pastry, lemon curd, fresh raspberry, pineapple Gelato

2011 DINE OUT VANCOUVER MENU

2011-01-12T09:58:00.000-08:00

Available January 24 - February 6, 2011

First Course

Ahi Tuna

Pepper crusted loin, ginger shiitake salad, pickled fennel, crispy won ton & citrus aioli

Roasted Garlic Squash Soup

Oven roasted squash, cinnamon foam, chive oil

Cherry Stone Clams

Lemongrass broth, garlic, shallots, grape tomatoes, chives & grilled foccacia

Second Course

Smoked Sable Fish

Fingerling potatoes, caramelized onion, baby bok choy, miso & honey gastrique

Veal Saltimbocca

Sage and prosciutto crust, carrot rissoto, asparagus, roasted cipollini onions calvados jus

Risotto Cake

Tower of ratatouille, roasted garlic, roasted red pepper coulis, chive oil

Third Course

Espresso Pot De Creme

Chocolate biscotti, macerated berries

Mille Fuille

Puff pastry, lemon curd, fresh strawberries, pineapple gelato

Lemon Tart Brule

Cream chantilly, raspberry compote, lemon chip

$28.00

Per Person

Dine Out Vancouver 2011

2011-01-06T11:35:00.000-08:00

Attention all foodies and winos alike:

Dine Out Vancouver begins from January 24 - February 6, 2011.

This years prix-fixe menu has been designed by our newest Sous Chef Mike Gonzales Jr. and partnership with Gray Monk Wines.

For those unfamiliar with DOV you can simply visit www.tourismvancouver.com

Stay tuned for this year's 2011 DOV menu launch.

New Year's Eve Five-Course Dinner

2010-12-15T18:00:00.000-08:00

New Year's Eve Five-Course Dinner

Treat yourself to an exquisite five-course dinner on New Year's Eve at the

American Grille!
For reservations, please call 604.232.2804.

*Note our regular a la carte dinner menu will NOT be available on New Year's Eve. Entertainment Cards and/or Discount Cards will NOT be accepted with this menu.

New Year's Eve 2010

First Course

Baked Asparagus

Wrapped in Puff Pastry and Prosciutto Ham, Shaved Parmessan, Saffron Cream Reduction

Jumbo Scallops

Curry Crusted Scallop, Couscous Salad, Caramelized Figs, Berry Gastrique

Seafood Cake

Crab, Prawns and Salmon, Coconut and Curry Cream Reduction

Mushroom Velute

Duxelle of Wild Mushroom, Foccacia Crouton, Truffle Essence

Second Course

Flat Bread

Tandoori Chicken, Caramelized Onions, Roasted, Garlic, Sundried Tomatoes, Coriander Yogurt

Asian Vegetable Crepe

Vermicelli Noodles, Daikon, Sprouts, Carrots, Tofu, Coriander & Peanut Hoisin Sauce

Spinach

Grape Tomatoes, Pancetta Chip, Red Onions, Feta Cheese, Raspberry and Balsamic Vinaigrette

Lobster Ravioli

House Made Ravioli, Crisp Bacon Lardons, Asparagus, Roasted Garlic Cream Sauce, Tomato Concasse

Palate Cleanser

Calamansi & Cumquat Granite

Citrus & Mint Infused Champagne

Fourth Course

Chicken Ballotine

Bacon Wrapped Thighs, Cranberry Stuffing, Braised Potato, Asparagus, Chasseur Sauce

Smoked Sable Fish

Fingerling Potatoes, Caramelized Onions, Sauteed Baby Bok Choy, Shiitake Mushroom, Miso & Honey Gastrique

Surf and Turf

Beef Tenderloin, Grilled Jumbo Prawns, Baby Carrots, Apple and Potato Puree, Natural Jus

Vegetable Strudel

Lentil Ragout, Orange Reduction

Fifth Course

Sticky Toffee Pudding

Orange Caramel Sauce & Maple Gelato

Panna Cotta

Vanilla Custard, Pineapple Compote, Raspberry Coulis

Blueberry Cheesecake Cannelloni

Citrus and Mint Gastrique, Mango Gelee

Chocolate and Raspberry Bar

Layered Caramel and Chocolate Ganache, Peanut Brittle

$60.00 per person

(Tax and Gratuity Not Included)

Menu created by Junior Sous Chef Mike Gonzales

CHRISTMAS RESERVATIONS

2010-12-04T13:27:00.000-08:00

Christmas Day Buffet is filling up fast!! If you haven't already reserved your table please call now as we currently only have limited seatings available. Please note all Christmas Day reservations need to be made and confirmed by telephone. Please call 604.232.2804 to reserve your table or to confirm your reservation.

We will be serving breakfast from 7:00am to 9:00am on December 25, 2010. Our a la carte menu will be available during this time only. We will not be serving our breakfast buffet on this day.

Christmas Eve Dinner

2010-11-14T14:15:00.000-08:00

Christmas Eve

Three Course Table d'Hote Menu

Winter Squash Soup

Cinnamon creme fraiche

Turkey

Oven roasted white and dark meat, sage and apple bread pudding, candied yams, smoked bacon, sauteed Brussels sprouts and cranberry jus

Pecan Tart

Vanilla gelato, maple mousse

$35.95 per person

(Taxes and Gratuities not included)

*We will also be offering our regular dinner menu*

Please be advised that the American Grille Restaurant will be closing at 9:00PM on Christmas Eve.

Christmas Brunch and Dinner Buffet

2010-11-13T13:22:00.000-08:00

We are now taking reservations for our annual Christmas Brunch and Dinner Buffet. We highly recommend that you reserve your table as soon as possible as we book up fast!

Call 604.232.2804

See below our Christmas Brunch Buffet Menu and Christmas Dinner Buffet Menu.

CHRISTMAS BRUNCH BUFFET

Display of Fruit Breads, Danishes, Croissants, Muffins

Savory Scones with Fruit Preserves, Sweet Butter and Cream Cheese

Honeydew, Watermelon, Cantaloupe, Pineapple, Fresh Strawberries,

Grapes and Fresh Fruit Segments, Assorted Fresh Fruit Juices

Quiche Loraine

Traditional Eggs Benedict, Herb Roasted Potatoes

Maple Cured Bacon, Pure Pork Sausage, Smoked Ham

French Toast and Crisp Belgian Waffles with Strawberry Sauce,

Whipped Cream and Maple Syrup

Mixed Winter Green Salad with Savory Dressings

Traditional Caesar Salad and Aged Parmesan and Herb Croutons

Waldorf Sald, German Potato Salad,

Manitoba Rice Salad with Sun Dried Fruits, Grilled Wild Mushroom Salad

Cured Salmon Gravlax with Honey Dijon Sauce

Hand Peeled Shrimp with Cocktail Sauce and Lemon

Platters of European Cold Cuts with Accompanying Condiments

Chinese Dim Sum

Grilled Wild Salmon Filet with Roasted Garlic and Shallot Cream

Carved Prime Rib with Rich Red Wine Jus

Traditional Roast Turkey with Apple and Sage Stuffing,

Natural Turkey Gravy and Homemade Cranberry Sauce

Baked Ham with Raisins and Mustard Sauce

Buttered Baby Carrots with Parsley, Cauliflower Gratin, Brussels Sprouts and Bacon,

Brown Sugar and Pecan Baked Yams, Garlic Mashed Potatoes and Steamed Jasmine Rice

Freshly Baked Pies, Christmas Shortbread

A selection of Chocolate Tortes, Cakes, Pecan Tarts and Cheesecakes

Warm Christmas Pudding with Brandy Anglaise

Chocolate Mousse and Flavored Jello

Freshly Brewed Coffee, Decaf or Assorted Teas

$39.95 -Adults

$29.95 -Seniors

$19.95 -Children (5-10)

Taxes and Gratuity not included

CHRISTMAS DINNER BUFFET

A selection of Freshly-Baked White and Whole Grain Bread Rolls

with Whipped Butter and Garlic Butter

Mixed Winter Green Salad with Savory Dressings

Traditional Caesar Salad with Aged Parmesan and Herb Croutons

Waldorf Salad, German Potato Salad,

Manitoba Rice Salad with Sun Dried Fruits, Grilled Wild Mushroom Salad

Poached Asparagus and Shaved Parmesan with Truffle Vinaigrette

Seafood Platter including Poached Salmon, Cured Salmon Gravlax, Mussels and Shrimp with Honey

Dijon Sauce, Cocktail Sauce and Lemon

Smoked Ham Platter with Assorted Pickles and Relishes

Roasted Vegetable Strudle with Herb Aioli

Carved Prime Rib with Rich Red Wine Jus

Roasted Leg of Lamb with Rosemary and Pan Jus

Traditional Roast Turkey with Apple and Sage Stuffing

Natural Turkey Gravy and Homemade Cranberry Sauce

Grilled Salmon Filet with Roasted Garlic and Shallot Cream

Buttered Baby Carrots with Parsley, Cauliflower Gratin, Brussels Sprouts and Bacon,

Brown Sugar and Pecan Baked Yams, Garlic Mashed Potatoes and Steamed Jasmin Rice

Freshly Baked Pies, Christmas Shortbread

A selection of Chocolate Tortes, Cakes, Pecan Tarts and Cheesecakes

Warm Christmas Pudding with Brandy Anglaise

Chocolate Musse and Flavored Jello

Freshly Brewed Coffee, Decaf or Assorted Teas

$42.95 -Adults

$32.95 -Seniors

$22.95 -Children (5-10)

Taxes and Gratuities not included

2 for $26

2010-10-22T10:46:00.000-07:00

Hurry in for our 2 for $26 dinner special!! Only 10 days remaining. Have any APPETIZER and ENTREE for $26 or any ENTREE and DESSERT for $26.

*Note steamed mussels will have an additional charge of $3.00 during this promotion.

Reserve your table now, call 604.232.2804

BC Hydro PowerSmart Conservation Dinner

2010-10-18T09:39:00.000-07:00

Join us Thursday, October 21, 2010 for the 2nd annual BC Hydro PowerSmart Candlelight Conservation Dinner and help raise awareness about energy saving. We will be dimming the lights and turning up the ambience. Exclusive offer to all Power Smart Team Members and celebrity recipe booklets for all guests to take home.

For more information about this event and how you can become a Power Smart Team Member please visit:

http://www.bchydro.com/news/articles/conservation/candlelight_conservation_dinner_2010.html

Reserve your table now, call 604.232.2804

We won 2 awards!!!

2010-09-22T10:14:00.000-07:00

Richmond News

Best of Richmond 2010

Readers Choice Awards

Vancouver Airport Marriott voted for "Best Hotel Lounge in Richmond"

The American Grille Restaurant voted for "Best Business Lunch"

Follow Us!!!

2010-09-16T10:06:00.000-07:00

www.twitter.com/americangrille

Receive updates on menu updates, wine tastings, daily features, upcoming events!!!

Follow us today!

Voted Best Business Lunch

2010-09-14T10:08:00.000-07:00

Richmond News

Best of Richmond 2010

Readers Choice Awards

The American Grille Voted for "Best Business Lunch"

"We would like to thank our guests for the support"

21 Days Left...

2010-09-09T11:43:00.000-07:00

$28 for 2 Courses ends in 21 days...

5.00pm to 10.00pm

Your choice of the following:

Any one appetizer and any one entree

Any one entree and any one dessert

***We will not be accepting any other promotional offers with this special***

Taxes and Gratuity not included

***Please note: additional charges will be added to selected menu items***

Reservations highly recommended please call 604.232.2804

See you at dinner time!

Wine Down!!!

2010-09-03T11:36:00.000-07:00

Bin End Wines 50% Off

This feature will not last...

Bin End Whites

Wolf Blass Chardonnay 375ml $21

Sonora Ranch Chardonnay $25

Sonora Ranch Semillon -Chardonnay $25

Pure Evil Chardonnay $30

Poaches St. Hallett Semillon - Chardonnay $27

Prospect Winery Riesling $30

Inniskillin chenin Blanc $30

Painter Bridge Chardonnay $38

Pampas Del Sur Chardonnay - Chenin Blanc $26

Oyster Bay Chardonnay $31

Sandhill King Family Pinot Gris $32

Beringer Chardonnay $38

Castello Di Pomino $42

Bin End Reds

Wolf Blass Cabernet Sauvignon 375ml $20

Sumac Ridge Cellar Selection Merlot $30

Twisted Cabernet Sauvignon $32

Mission Hill Five Vineyard Cabernet Sauvignon $31

Louis De viniere Pinot Noir $33

Condesa De Leganza Tempranillo $32

Hardy's Varietal Range Shiraz $34

New Wine List

2010-09-02T11:20:00.000-07:00

We are pleased to annouce a few new additions to our wine program.

White Wines

Grant Burge Vines Un-oaked Chardonnay - Barossa, Australia

Rich stone fruit & varietal peach, complimented by tones of ripe grapes

Southernmost White Fin Del Mundo - Patagonia, Argentina

Floral aromas, hints of citric & tropic fruits with touches of honey

Caymus Conundrum - Napa Valley, CA, United States

Secretive blend of grapes, with notes of apricot, melon, pear & light vanilla

Red Wines

Liberty School Cabernet Sauvignon - Paso Robles, CA, United States

Fruity characters of rich blackberry & cherry, with a silky texture

La Posta Malbec - Mendoza, Argentina

Raspberry & boysenberry fruit flavors laid over a lush, creamy finish

Pampas Del Sur Reserve Malbec - Mendoza, Argentina

Ripe berries, hints of coffee flavours drawn from the oak barrels

Southernmost Red Fin Del Mundo - Patogonia, Argentina

Medium bodied, fresh aromas of ripened red fruits

Francis Ford Coppola Zinfandel - Lodi, CA, United States

Raspberries, plums & creme brulee

$28 for 2 Courses

2010-06-07T10:10:00.000-07:00

The legendary dinner promotion is back!

$28 for 2 Courses

Starts: June 11, 2010

5:00pm to 10:00pm

Your choice of following:

any one appetizer and any one entree

any one entree and any one dessert

***Add dessert for $5.00 more***
(We will not be accepting any other promotional offers with this special)
Taxes and Gratuity not included

Please note: additional charges will be added to selected menu items

Reservations highly recommended please call 604-232-2804

2010 Eat Vancouver B.C Chefs Association Culinary Competition

2010-05-31T13:44:00.000-07:00

This past Sunday, May 31, 2010, there was an annual event held at the Vancouver Convention Center, called Eat Vancouver. Part of the event is numerous different food competitions, one of which our Culinary team was a part of.

I am proud to report that Michael Gonzales and Gary Ugalde, along with help from Jaspere Relagado and Ace Amonte, under the supervision of Sous Chef Rolando Sanares, took home the following.

Gold medal / Individual Plates

Silver medal / Banquet Platter

Silver medal / Tapas

Bronze medal / Gala Dinner

Their tireless efforts and dedication to the cause of competition is immeasurable and impressive.

Please join in congratulating their efforts and once again this year, bringing home the goods!

Great job Gentlemen,

Executive Chef Shane Lamb

Judges inspecting our table

Butter Carving of Eagle and Salmon

Chicken Popsicle
Tamarind and Apple Chutney

Dessert Sampler
Chocolate Pistacio Bar Tropical Fruit Gelee with Raspberry Sorbet, Mango Cannelloni

Poached Eel with Shrimp Roulade
Turned Root Vegetable Saffron and Tomato Broth

Duck Two Ways
Pan Seared Breast, Leg Confit, Orange Gastrique, Yam and Potatoe Pave

Spring Pea Puree
with Cinnamon Foam Soup

Mussel Shooters
Tomato Fennel Broth

Banquet Platter

Seafood Terrine
Herbed Polenta with Leeks

Curried Smoked Salmon
Fresh Fruit Salad

Crab and Mango Roll
Pickled Vegetables

Squid Galantine
Carrot Mousse with Cucumber

$25.00 Prime Rib Promotion

2010-05-11T12:16:00.000-07:00

American Grille Restaurant

Our famous Prime Rib is back!

Limited time offer

$25 per person

(While quantities last)

Available every Thursday, Friday, Saturday, and Sunday from

5:00pm to 10:00pm

Reservations are highly recommended

Please contact 604 232 2804 to make your reservations

Mother's Day Brunch

2010-05-04T11:22:00.000-07:00

Mother’s Day Brunch

Sunday May 9, 2010

Breakfast:

Plated fresh baked muffins, croissants and fruit Danish

Traditional egg and Canadian ham Benedict

Seasoned Home-style potatoes

Hickory smoked bacon, country pork sausages

Crisp Belgium waffles, whipped Cream and strawberries

Baked French toast and Quebec maple syrup

Salads:

Caesar salad

Fresh market greens with a selection of dressing

(Tomato, cucumber, croutons, cheese, mushrooms and bacon)

Baby spinach salad with pepper cream dressing and eggs

Salad Nicoise with green bean, potato, tomato and salmon with cabernet sauvignon dressing

German style potato salad with roasted onions and stone ground mustard

Roasted Corn and black bean salad with fresh cilantro

Penne salad with basil pesto and grilled peppers

Antipasto Platters to Include:

Thinly sliced Prosciutto and salami, marinated artichokes hearts and grilled vegetables

Smoked turkey with cranberry chutney, Honey ham with stone ground mustard,

Gravlax salmon with dill honey Dijon

Chilled Tiger prawns with cocktail sauce

Hot Selections:

Breaded chicken Parmesan with tomato basil sauce and mozzarella

Herb marinated grilled salmon with a lemon cream sauce

Curried Lamb Vindaloo, chutney and chickpeas

Steamed dim sum dumplings, served with chilli sauce and soy

Lo-mien, mixed vegetable and bean sprout

Rice pilaf

Gratin potato

Carving Station:

Orange glazed ham with a selection of mustards

Roasted prime rib with spicy Dijon, horseradish and natural jus

Desserts:

Freshly baked cakes, pies, pastries and chocolate mousse

Fresh sliced seasonal fruit

A selection of Canadian and imported cheeses

Served with baguette and water crackers

$37.00 per person

$28.00 for seniors

$17.50 children 6-10

Children 5 and under are free

Tourism Vancouver Dine Out Vancouver

2010-04-20T12:29:00.000-07:00

Restaurant

Vancouver Tourism Dine Out Vancouver 2010

April 26th to May 6, 2010

Now taking reservations, call 604.232.2804

Reservations highly recommended

Cheers!

Easter Brunch Buffet

2010-03-24T10:42:00.000-07:00

EASTER BRUNCH BUFFET

Sunday April 4th, 2010 11.30am to 2.00pm

BREAKFAST ITEMS:

Plated fresh baked muffins, croissants and fruit danish

traditional eggs benedict with canadian ham, hickory smoked bacon, country pork sausages

baked French toast and quebec maple syrup

SALADS:

Caesar salad, fresh market greens with a selection of dressing, waldorf salad, german style potato salad with

roasted onions and stone ground mustard, green cabbage coleslaw

ANTIPASTO PLATTERS TO INCLUDE:

Thinkly sliced proscuitto and salami, marinated artichoked hearts and grilled vegetables, selection of assorted cheese

mussels, gravlax salmon with dill honey dijon, grilled shrimp with mango

HOT SELECTIONS:

Marinated grilled chicken breast, roast salmon with lemon creme sauce, ricotta cheese and spinach cannelloni

seasonal vegetables, rice pilaf, mashed potato

DESSERTS:

Freshly bakes cakes and french pastries, fresh sliced seasonal fruit, jello, easter bunny cookies and chocolates

$28.95 per person

$24.00 for seniors

$14.00 children 6-10

Children 5 and under are free

Winter Games Weekly Fresh Sheet

2010-02-10T20:13:00.000-08:00

Winter Games Weekly Fresh Sheet

Friday, February 12 to Thursday, February 18, 2010

STARTERS

French Onion Soup

Fresh herbs and Gruyere cheese, French baguette crouton

6.50

Boston Wedge

Iceberg lettuce, bacon bits, spiced pecans, tomatoes, crumbled blue cheese dressing

8.50

Bacon Wrapped Scallops

Classic cocktail sauce

10.50

ENTREES

Weiner Schnitzel

Breaded pork cutlets, braised cabbage, herb spatzle, apple jus

Trout

Pan seared Rainbow trout fillet, lemon herb butter, garlic sauteed French beans and potato hash

Braised Lamb Stew

Winter root vegetables, buttered fingerling potatoes

DESSERTS

Warm Banana Bread

Rum caramelized bananas and pecans, vanilla gelato, caramel sauce

Cinnamon Crepes

Blueberry compote and vanilla cream

Chocolate Bombe

Maple walnut gelato, custard cream

OLYMPIC RESERVATIONS

2010-02-05T23:55:00.000-08:00

For personal à la carte lunch and dinner reservation requests during the 2010 Winter Olympics in Richmond, please phone the restaurants directly at:

604.232.2804

Plenty of parking available!

Weekly Feature...

February 12-28, 2010
Keep an eye out for our Weekly Fresh Sheet Menu, we are listing our hotest palete pleasing favorites from our Table D'hote menu.

Menu will be available for viewing on February 10, 2010

New Extended Operating Hours

Breakfast 5.30am - 11.00am
Lunch 11.00am - 4.30pm
Dinner 4.30pm - 11.30pm [Last call at 11.00pm]

Open 7 days a week

New Years Eve Menu

2009-12-18T10:55:00.000-08:00

New Years Eve Dinner

**Choice of one item per course**

~ First Course ~

Baked Asparagus

Wrapped in puff pastry and Prosciutto ham, shaved Parmesan, saffron cream reduction

Mushroom Tart

Roasted Partobello en croute, mushroom duxelle, port syrup, truffle essence

Jumbo Scallop

Soft basil polenta, watercress and beet salad, charred tomato coulis

Prawn Bisque

Poached shellfish medallion, brioche crouton, lobster foam

~ Second Course ~

Poached Pear

Butter lettuce, Brie cheese, root vegetable chips, cider vinaigrette

Cured Salmon

Fennel and endive salad, pickled carrot ribbons, fig dressing

Spinach

Heirloom tomatoes, crispy Pancetta, black olive vinaigrette

Lobster

Lemon-butter poached, frisee, asparagus, snap peas, orange segments, Riesling vinaigrette

~ Third Course ~

Plate Cleanser

Iced Berries

Champagne infused white cranberry juice

~ Fourth Course ~

Chicken Breast

Baby shrimp stuffing, lobster sauce, roasted garlic and herb gnocchi

Beef Tenderloin

Shellfish mousseline, Hollandaise sauce, Rosti potato

Barramundi

Melted leeks, lardons braised potatoes, beurre blanc

Vegetable Streudel

Lentil ragout, orange reduction

~ Fifth Course ~

Mini Chocolate Bombe

Maple walnut gelato, creme anglais

Peanut Butter Cheesecake

Peanut brittle, raspberry gelee

Ice wine Sabayon

Marinated fresh berries, lemon dacquois

Dark Chocolate Mousse

Cocoa tuille, Irish Cream hot chocolate

$60.00

(Tax and gratuity not included)

Happy New Year!!!

Menu composed by Sous Chef Alex Hancock

Festive Three Course Dinner December 21-24

2009-11-11T14:59:00.000-08:00

American Grille Festive Table d'Hote Menu

Available December 21-24, 2009

First Course

Winter Squash Soup

Cinnamon creme fraiche

Second Course

Turkey

Oven roasted white and dark meat, sage and apple bread pudding, candied yams,

smoked bacon, sauteed brussels sprouts and cranberry jus

Third Course

Pecan Tart

Vanilla gelato, maple mousse

$30.00

Per Person (Tax included)

***Entertainment cards may not be used in conjunction with the full 3 course table d'hote menu***

2009 Christmas Day Dinner Buffet

2009-10-24T09:48:00.000-07:00

Christmas Dinner Buffet

A Selection of Freshly-baked White and Whole Grain Bread Rolls
with Whipped Butter and Garlic Butter

Mixed Winter Green Salad with Savory Dressings
Traditional Caesar Salad with Aged Parmesan and Herb Croutons
Waldorf Salad
German Potato Salad
Manitoba Rice Salad with Sun Dried Fruits
Grilled Wild Mushroom Salad
Poached Asparagus and Shaved Parmesan with Truffle Vinaigrette

Seafood Platter Including Poached Salmon, Cured Salmon Gravlax, Mussels and Shrimp with Honey Dijon Sauce, Cocktail Sauce and Lemon
Smoked Ham Platter with Assorted Pickles and Relishes

Roasted Vegetable Strudle with Herb Aioli
Carved Prime Rib with a Rich Red Wine Jus
Roasted Leg of Lamb with Rosemary and Pan Jus
Traditional Roast Turkey with Apple and Sage Stuffing
Natural Turkey Gravy and Homemade Cranberry Sauce
Grilled Wild Salmon Filet with Roasted Garlic and Shallot Cream
Buttered Baby Carrots with Parsley, Cauliflower Gratin, Brussels Sprouts and Bacon,
Brown Sugar and Pecan baked Yams, Garlic Mashed Potatoes and Steamed Jasmine Rice

Freshly Baked Pies, Christmas Shortbread
A selection of Chocolate Tortes, Cakes, Pecan Tarts and Cheesecakes
Warm Christmas Pudding with Brandy Anglaise
Chocolate Mousse and Flavored Jello

Freshly Brewed Coffee, Decaf or Assorted Teas

$39.00 – Adults / $29.00 – Seniors / $19.00 - Children
Taxes and Gratuity not included
Reservations are Strongly Recommended

2009 Christmas Day Brunch Menu

2009-10-24T09:44:00.000-07:00

Christmas Day Brunch

Display of Fruit Breads, Danishes, Croissants, Muffins,
Savory Scones with Fruit Preserves, Sweet Butter and Cream Cheese
Honeydew, Watermelon, Cantaloupe, Pineapple, Fresh Strawberries,
Grapes and Fresh Fruit Segments, Assorted Fresh Fruit Juices

Quiche Loraine
Traditional Eggs Benedict, Herb Roasted Potatoes
Maple Cured Bacon, Pure Pork Sausage, Smoked Ham
French Toast and Crisp Belgian Waffles with Strawberry Sauce,
Whipped Cream and Maple Syrup

Mixed Winter Green Salad with Savory Dressings
Traditional Caesar Salad with Aged Parmesan and Herb Croutons
Waldorf Salad
German Potato Salad
Manitoba Rice Salad with Sun Dried Fruits
Grilled Wild Mushroom Salad

Cured Salmon Gravlax with Honey Dijon Sauce
Hand Peeled Shrimp with Cocktail Sauce and Lemon
Platters of European Cold Cuts with Accompanying Condiments

Chinese Dim Sum
Grilled Wild Salmon Filet with Roasted Garlic and Shallot Cream
Carved Prime Rib with Rich Red Wine Jus
Traditional Roast Turkey with Apple and Sage Stuffing,
Natural Turkey Gravy and Homemade Cranberry Sauce
Baked Ham with Raisins and Mustard Sauce
Buttered Baby Carrots with Parsley, Cauliflower Gratin, Brussels Sprouts and Bacon,
Brown Sugar and Pecan baked Yams, Garlic Mashed Potatoes and Steamed Jasmine Rice

Freshly Baked Pies, Christmas Shortbread
A selection of Chocolate Tortes, Cakes, Pecan Tarts and Cheesecakes
Warm Christmas Pudding with Brandy Anglaise
Chocolate Mousse and Flavored Jello

Freshly Brewed Coffee, Decaf or Assorted Teas

$36.00 – Adults / $27.00 – Seniors / $18.00 - Children
Taxes and Gratuity not included
Reservations are Strongly Recommended

NEWS FLASH!!!

2009-10-15T08:52:00.000-07:00

2 for $25.00 Dinner

Last Chance to book your reservations!

Please be advised the 2 for $25.00 Dinner Promotion will finally be coming to an end...

Saturday October 31, 2009

Hope to see you all

For reservations please call: 604.232.2804

Come celebrate Thanksgiving with us!!

2009-10-03T12:28:00.000-07:00

Thanksgiving Turkey Dinner
October 11 & 12, 2009

Roast Turkey Dinner
Oven-roasted white and dark meat, garlic mashed potatoes,

savory bread stuffing, seasonal vegetables and pan gravy

$17

Come on down and gobble, gobble, gobble it up!!

TALK 1410 AM "Restaurant of the week!"

2009-09-19T11:49:00.000-07:00

Kasey Wilson from TALK 1410 AM had joined us for dinner and she had announced the American Grille as her choice for "restaurant of the week".

Kasey Wilson raved about the food, especially the Steamed Mussels, Sicilian Gnocchi and the Knickerbocker Glory. She gave high recommendations to her listeners to come in and try us for dinner or even just dessert.

Steamed Mussels

White wine reduction, garlic, diced tomato, warm filone bread

Sicilian Gnocchi

Pan-seared potato gnocchi, basil, French beans, caramelized onions, olive oil, black pepper, diced tomato

Knicker Bocker Glory

Vanilla gelato, lemon curd, meringue chips, chocolate sauce, fresh banana, whipped cream and chopped nuts

$25 for 2 Courses Extended to October 31, 2009

2009-09-19T11:43:00.000-07:00

$25 for 2 Courses

Dinner extended through October 31, 2009

4:00pm to 10:00pm

Your choice of any one appetizer and any one entree from our entire menu***Add dessert for $5.00 more***

(We will not be accepting any other promotional offers with this special)Taxes and Gratuity not included

Reservations highly recommended please call 604-232-2804

Snap Shots Dinner Menu

2009-08-28T10:55:00.000-07:00

8oz. AAA Alberta Beef Strip Loin char-grilled, garlic-mashed potatoes, asparagus, peppercorn jus
West Coast Dungeness Crab Cakes two Dungeness crab cakes, pepper relish

Bocconcini & Local Heirloom Tomatoes balsamic reduction, cracked black pepper, fresh basil

Oven Roasted Rack of Lamb pan-seared potato gnocchi, French beans, natural jus

Queen Charlotte Halibut pan-seared filet, citrus glaze, sautéed julienne vegetables, herbed risotto

Private Dining

2009-08-22T13:41:00.000-07:00

Private Dining

For Private Dining at the American Grille, customized set menus may be created to suit all tastes and budgets. We can generally offer up to four choices per course, though exceptions may apply depending on the size of your party. If you desire a special dish that is not on our menu, our Chefs are happy to oblige!

Our management is here to assist you in the planning of your exclusive entertaining experience.

Call us at 604.232.2804

American Grille Wine Notes

2009-08-06T10:06:00.000-07:00

This week I would to introduce you to a wine that is making some buzz around the industry!

Gnarly Head 2007 Old Vine Zinfandel

The 07 Gnarly Head Old Vine Zin is crafted from 35-80 year old vines. This medium bodied wine combines the luscious, heady aromas of blackberry, raspberry and spicy oak with the richness of chocolate and jam. Complex flavors of French and American Oak add spice notes to the balanced mouthfeel, leading to a super smooth and juicy finish.

I was first introduced to this wine from Lori Murao of Select Wine Merchants back in 2007, at that time it was an earlier vintage I tried and I fell in love with it instantly!

Here are some more additional factoids about the Gnarly Head Zin.

The Grapes were harvested in late September and early October 2007, then gently pressed immediately after they were picked and inspected. After 7-9 days of fermentation, the wine was racked to concentrate the rich fruit flavors and to add complexity.

This wine is a crowd pleaser at dinner parties, this wine is also great for simple meals at home and easy to pair.

Cheers,

Taka Kuwata

Summer Promotion

2009-07-10T14:52:00.000-07:00

2 COURSE MEAL FOR $25.00

June 6, 2009 - August 31, 2009

4:00pm to 10:00pm

Your choice of any one appetizer and any one entree from our entire menu

***Add dessert for $5.00 more***

(We will not be accepting any other promotional offers with this special)

Taxes and Gratuity not included

Reservations highly recommended

Please call 604-232-2804

Q & A with Taka Kuwata

2009-07-10T11:04:00.001-07:00

Taka Kuwata

1. What is your favorite American Grille dish?

I have several. My first choice would be the Oven Roasted Rack of Lamb and my second choice would be the Wild Pacific Salmon. Being Japanese and growing up on seafood at a young age I find it very difficult to find a restaurant that can properly cook fish. Our boys in the kitchen have it down to a science and cook our fish perfectly every time!!!

2. Where have you worked before coming to the Vancouver Airport Marriott?

I've worked at the Fairmont Hotel Vancouver, The Best Western Richmond Hotel & Convention Center (which is now known as the Sheraton Vancouver Airport) and The Hilton Vancouver Airport Hotel.

3. What inspires you about wines?

I love the serious attention to detail the grape growers and wine makers absorb into the juice. I've tried making wines at home from pressing grapes, and to make a long story short, my wife has asked me to never make wine again.

4. What is your favorite wine?

My favorite this week would be a wine from Napa, California;

Orin Swift Cellars - The Prisoner

Full Bodied Blend

50% Zinfandel

24% Cabernet Sauvignon

14% Syrah

9% Petite Sirah

2% Charbono

1% Grenache

5. What is your worst fear?

The day our planet stops producing grapes for wine.

6. Who has inspired you the most in life?

Yannick Simovich has always left an everlasting impression on my career. Most of my food and beverage knowledge has been gained from him mentoring me. To this day we still share ideas and thoughts about where the industry is headed.

7. How did you choose Hospitality & Tourism as your career?

My mother was a server for 25 years. When I turned 16 she suggested I become a dishwasher at a high-end restaurant, telling me it would change my life. I quickly got promoted over the years, working every front of the house job possible and loving it ever since!

8. What is your brand of choice for a knife?

Many people don't know I have a huge passion for cooking. I have a couple of inspirational cooking books at home, where I will think up new recipes and sketch how they are going to look on a plate. I've always used Global Knives since the start and, knock on wood, I have never cut myself!

9. What do you enjoy doing outside of work?

When I get a free pass from my wife, I enjoy downhill mountain biking on the North Shore. The thought of speeding down a steep hill clears my head of any thoughts related to work, because the only thing running in my mind for 5 minutes is "don't crash and go over your handle bars".

10. What is your worst habit?

Playing with my Blackberry on my days off...

Father's Day

2009-06-08T13:43:00.000-07:00

Join us for a very special Father's Day Barbecue Buffet

Sunday June 21, 2009

11:00am - 2:30pm

Reservations highly recommended

Cold Menu

coleslaw, potato salad, pasta salad, green salad, Caesar salad,

Thai noodle salad, cold cuts, assorted cheeses and fruits

Hot Menu

barbecue chicken, mini beef burgers, grilled German bratwurst,

meat lasagna, mashed potatoes, assorted vegetables, french fries

adults - $25.00

Seniors - $20.00

Children 5 - 10 years $15.00

Kids 5 and under - eat free

no other promotional offers will be accepted with the buffet

*please note our regular breakfast buffet will end at 10:00am on this day*

Eat Vancouver BC Chef's Culinary Competition

2009-06-06T14:34:00.000-07:00

Congratulations to our Culinary team!

Rolando Sanares Jr. (Sous Chef), Gary Ugalde and Mike Gonzales for their success at the Eat Vancouver BC Chef's Culinary Competition on May 24, 2009

Seafood Platter Gold Medal

Meat Platter Gold Medal

Showpeice (butter) Gold Medal

4 Main Courses Silver Medal

Seafood Platter Grand Gold Medal

From left to right: Gary Ugalde, Rolando Sanares Jr., Mike Gonzales

Q & A with Rolando Sanares

2009-05-15T15:07:00.000-07:00

Rolando Sanares

1. What is your favorite American Grille dish?

"Seafood Chowder, that's why it's Richmond's best!"

2. What do you consider your greatest accomplishment?

"Being a member of a national team in a culinary competition and getting the opportunity to represent your country"

3. Where have you worked before coming to the Marriott?

"Beijing China, I worked there for over ten years and opened three properties, two hotels and the last was a golf and country club"

4. What inspires you about culinary?

"There is freedom in cooking, you can always learn and create new ideas"

5. What is your brand of choice for a knife?

"VICTORINOX, when I stared in the kitchen that was one of the best knives available"

6. What do you consider a challenge?

"Doing a black box or market basket that we used to call in the old days. You are under pressure and in front of a camera"

7. How did you choose Culinary as your career?

"As most of us do, it started at home, as a young boy I used to help my father do the cooking. At the age of 5 he asked me to buy a fish in the market and I went home bringing a baby shark. I had to take it back..."

8. What is the next step in your career?

"Training young cooks for competition"

9. Who is your mentor?

"My Chef Wolfgang Uebler he has two Guinness World Records and my team Manager Joseph Paier I remember him telling us "there is 100 ways of doing things if one fails use the other"

10. What is your worst fear?

"Being sick and missing work. In 27 years working in the kitchen I can only remember one sick day and that was in 1984 or 1985. We used to have an incentive if you have perfect attendance in the hotel and that habit just continues. Besides nobody wants to get sick"

Mother's Day Brunch Menu

2009-05-09T11:03:00.000-07:00

The American Grille Restaurant

Mother’s Day Brunch

Sunday May 10, 2009
Seating will be at 9:30am, 10:00am, 11:30am, 12:00pm and 1:30pm

Breakfast:

Plated fresh baked muffins, croissants and fruit Danish
Traditional egg and Canadian ham Benedict
Seasoned Home-style potatoes
Hickory smoked bacon, country pork sausages
Crisp Belgium waffles, whipped Cream and strawberries
Baked French toast and Quebec maple syrup

Salads:

Caesar salad
Fresh market greens with a selection of dressing
(Tomato, cucumber, croutons, cheese, mushrooms and bacon)
Baby spinach salad with pepper cream dressing and eggs
Salad Nicoise with green bean, potato, tomato and salmon with cabernet sauvignon dressing
German style potato salad with roasted onions and stone ground mustard
Roasted Corn and black bean salad with fresh cilantro
Penne salad with basil pesto and grilled peppers

Antipasto Platters to Include:

Thinly sliced Prosciutto and salami, marinated artichokes hearts and grilled vegetables
Smoked turkey with cranberry chutney, Honey ham with stone ground mustard,
Gravlax salmon with dill honey Dijon
Chilled Tiger prawns with cocktail sauce

Hot Selections:

Breaded chicken Parmesan with tomato basil sauce and mozzarella
Herb marinated grilled salmon with a lemon cream sauce
Curried Lamb Vindaloo, chutney and chickpeas
Steamed dim sum dumplings, served with chilli sauce and soy
Lo-mien, mixed vegetable and bean sprout
Rice pilaf
Gratin potato

Carving Station:

Orange glazed ham with a selection of mustards
Roasted prime rib with spicy Dijon, horseradish and natural jus

Desserts:

Freshly baked cakes, pies, pastries and chocolate mousse
Fresh sliced seasonal fruit
A selection of Canadian and imported cheeses
Served with baguette and water crackers

$35.00 per person
$28.00 for seniors
$17.50 children 6-10
Children 5 and under are free

2009-05-07T18:56:00.000-07:00

Mother’s Day Weekend
3 Course Table d’Hote Menu
Available: May.7-10

Prosciutto & Melon Salad
Watermelon, Honeydew, Belgian endive, gooseberry vinaigrette and white balsamic

Trout
Pan seared Rainbow Trout fillet, white wine and herb beurre blanc, garlic sautéed French beans and rissole potatoes

Classical Chocolate Mousse
Citrus sponge cake, white chocolate curls, and fresh berries
Choice of regular coffee, café latte, cappuccino or tea with dessert

$35/person
(Taxes Included)

*Also available as individual selections*
*Entertainment cards may not be used in conjunction with the full table d’hote menu *

2009-04-23T19:13:00.000-07:00

Spring Thyme
3 Course Table d’Hote Menu
Available: Apr. 23-26

Smoked Duck
Spring greens, poached apple, herbed Bocconcini, sun-dried tomato vinaigrette and white balsamic

Fettuccini alla Carbonara
Smoked bacon, sweet green peas, caramelized onion, garlic cream sauce, egg

Napoleon
Puff pastry, honeycomb mascarpone cream, raspberry compote

Choice of regular coffee, café latte, cappuccino or tea with dessert
$35/person
(Taxes Included)

*Also available as individual selections*
*Entertainment cards may not be used in conjunction with the full table d’hote menu *

Q & A with Executive Chef Shane Lamb

2009-04-23T12:41:00.000-07:00

Executive Chef Shane Lamb

1. What is your favorite American Grille dish?

"Oven Roasted Rack of Lamb"

2. Where have you worked before coming to the Vancouver Airport Marriott?

"Vancouver Marriott Pinnacle"

3. What is your brand of choice for a knife?

"Global and Trident"

4. How often do you sharpen your knives?

"Depends solely on usage, usually once a week on a stone and daily with steel"

5. What do you consider a challenge?

"Balance of life"

6. Who has inspired you the most in life?

"My parents"

7. How did you choose Culinary as your career?

"It was something I did in High School to achieve easy credits and I just stuck with it after graduation"

8. Who is your mentor?

"Bruce Knapik JW Marriott Las Vegas Executive Chef"

9. What is your worst fear?

"I keep my fears to myself, but share my inspiration with others"

10. What is your favorite wine?

"Carmen Reserve Merlot 1992"

2009-04-17T17:23:00.000-07:00

Spring Thyme
3 Course Table d’Hote Menu
Available: Apr. 16-19

Pissaladiere
Puff pastry, goat’s cheese, black olives, capers, diced tomatoes, Parma ham and fresh basil

Duck
Pan seared, maple glazed ½ breast of Wentzel duck, braise of root vegetables, sweet pea and duck confit tart, sour cranberry jus

Semi Fredo
Orange segments, macerated berries, honey oat crumble
Choice of regular coffee, café latte, cappuccino or tea with dessert

$35/person
(Taxes Included)

*Also available as individual selections*
*Entertainment cards may not be used in conjunction with the full table d’hote menu*

2009-04-09T18:00:00.000-07:00

This week's featured
Three Course
Table d’Hote Menu

Available Apr. 9-12

Tuna
Seared Ahi tuna, Brioche toast, roasted garlic and Provencal herb aioli

Weiner Schnitzel
Breaded Veal cutlets, braised cabbage, sour cream mashed potatoes, grainy mustard jus

Cinnamon Crepes
Blueberry compote and vanilla mascarpone cream

Choice of regular coffee, café latte, cappuccino or tea with dessert

$35
Per Person
(Tax included)

Each item is available individually
Please ask your server

*No substitutions please*
*Entertainment cards may not be used in conjunction with the full table d’hote menu *

This Weeks Feature April 2 - 5, 2009 Table D'hote Menu

2009-04-03T12:18:00.000-07:00

The American Grille Restaurant

Three Course
Table d’Hote Menu

Available April 2-5, 2009

French Onion Soup
Roasted garlic, fresh herb and Gruyere cheese, French baguette crouton

Meatloaf
Roasted Portobello, zucchini and caramelized onions, chive whipped potato and roasted tomato jus

Warm Banana Bread
Rum caramelized bananas and pecans, vanilla gelato, chocolate ganache

Choice of regular coffee, café latte, café mocha or tea with dessert

$35
Per Person
(Tax included)

*Entertainment cards may not be used in conjunction with the full table d’hote menu *

Earth Hour Saturday March 28, 2009 8:30pm to 9:30pm

2009-03-27T12:29:00.000-07:00

The American Grille will be switching off our lights from 8:30pm to 9:30pm to support Earth Hour!

This year, Earth Hour has been transformed into the world’s first global election, between Earth and global warming.
For the first time in history, people of all ages, nationalities, race and background have the opportunity to use their light switch as their vote – Switching off your lights is a vote for Earth, or leaving them on is a vote for global warming. WWF are urging the world to VOTE EARTH and reach the target of 1 billion votes, which will be presented to world leaders at the Global Climate Change Conference in Copenhagen 2009.
This meeting will determine official government policies to take action against global warming, which will replace the Kyoto Protocol. It is the chance for the people of the world to make their voice heard.Earth Hour began in Sydney in 2007, when 2.2 million homes and businesses switched off their lights for one hour. In 2008 the message had grown into a global sustainability movement, with 50 million people switching off their lights. Global landmarks such as the Golden Gate Bridge in San Francisco, Rome’s Colosseum, the Sydney Opera House and the Coca Cola billboard in Times Square all stood in darkness.In 2009, Earth Hour is being taken to the next level, with the goal of 1 billion people switching off their lights as part of a global vote. Unlike any election in history, it is not about what country you’re from, but instead, what planet you’re from. VOTE EARTH is a global call to action for every individual, every business, and every community. A call to stand up and take control over the future of our planet. Over 74 countries and territories have pledged their support to VOTE EARTH during Earth Hour 2009, and this number is growing everyday.

This Weeks Feature March 26 - 29, 2009 Table d'hote menu

2009-03-26T14:58:00.000-07:00

The American Grille Restaurant

Three Course
Table d’Hote Menu

Available Mar. 26-29

Cured Salmon
Wild Coho salmon, lemon crème fraiche, mixed spring greens, cranberry poached pear

New York Steak
Grilled 6oz, double smoked hickory bacon, pearl onion and Cannellini bean ragout, Madeira sauce

Chocolate and Raspberry
Chilled caramel and chocolate ganache bar, raspberry sorbet, praline crisp

Choice of coffee or tea with dessert

$35
Per Person
(Tax included)

*Entertainment cards may not be used in conjunction with the full table d’hote menu*

Blog coming soon!!!

2009-03-19T14:59:00.001-07:00