Amani’s BYOB announces the launch of their new menu, which was released on Thursday, July 14. Curious what Chef Jonathan Amann has up his sleeves for the farm-forward eatery’s newest in-season menu? View the menu in its entirety below.
Soups
- Caribbean Chowder
- Heirloom Tomato Gazpacho
Salads
- Grilled Chevre Stuffed Figs – Aged Balsamic
- Field Greens – Black Raspberry Vinaigrette
- Baby Spinach – Honey Dijon Dressing
- Watermelon Salad – Strawberry Vinaigrette
- Roasted Red Beets – Goat Cheese Emulsion
Appetizers
- Lightly Fried Mozzarella withTomato Confit
- Maryland Blue Crab Ceviche
- Sweet Corn and Smoked Chicken Hush Puppies
- Chef’s Selection of Oysters* M.P.
- Baked Oysters Amani 13.
- Fresh Guacamole with Strawberry and Peach Salsa
- Crispy Calamari
- Artisanal Cheese Plate M.P.
- Gulf Shrimp Tostadas
- Duck Confit Spring Rolls
Entrees
From the Sea
- Scottish Salmon – Lemon Basil Puree, Heirloom Tomato Confit, Wilted Baby Spinach, Golden Raisin Farro
- Line Caught Swordfish – Avocado Salsa, Heirloom Tomato, Sautéed Succotash, Vegetable Couscous
- Seared Yellowfin Tuna – Wasabi Crust, Watermelon Jicama Slaw, Sesame Baby Bok Choy, Forbidden Rice
- Sautéed Gulf Shrimp – Light Pesto Cream, Summer Squash Ribbons, Fried Eggplant, Bell Peppers, Pappardelle
- Diver Sea Scallops – Tropical Fruit Salsa, Jamaican Spice, Steamed Baby Bok Choy, Coconut Infused Forbidden Rice
- Maryland Blue Crab Cakes – Sweet Corn Puree, Sautéed Local Long Beans, Lemon Verbena Infused Farro
- Pecan Crusted Tilapia – Stone Fruit Chutney, Sautéed Local Long Beans, Vegetable Couscous
From the Land
- Grilled Sirloin – Roasted Cipollini Demi-Glace, Melted Bleu Cheese, Spicy Honey Drizzle, Ratatouille, Garlic Whipped Potatoes
- Long Island Duck Breast – Balsamic Glaze, Exotic Mushrooms, Goat Cheese Compound Butter, Sautéed Local Long Beans, Roasted Fingerling Potatoes
- Fennel Dusted Pork Chop – Spicy Tomato Puree, Sautéed Local Long Beans, Garlic Whipped Potatoes
- Organic Free Range Chicken – Bourbon Peach Glaze, Ratatouille, Roasted Fingerling Potatoes
- Kobe Skirt Steak – Smoked Poblano Barbeque, Succotash, Garlic Whipped Potatoes
- Smoked Chicken – Pancetta Cream, Porcini Mushroom Ravioli, Caramelized Onions, Wilted Spinach
Vegetarian or Vegan? Please let the chef know and he will create something special for you! Local Ingredients for this summer-fresh menu are provided by Tim Ferris of FarmHouse Markets, Milky Way Farm, and Chester Springs Creamery, Bo Ka Specialties of Kennett Square, and Herban Farms
Also, the East Lancaster Avenue BYOB continues their 3 course surf or turf menu every Sunday at 5pm. Join Chef Jon and co-owner/wife Jeanine Amann for their three course Surf or Turf for only $35! First, choose your soup or salad to start, followed by Slow Roasted Prime Rib or New Zealand King Salmon paired with your choice of two sides, and finish your meal with one of their homemade desserts. The Prime Rib they selected is from Creekstone Farms. The NYTimes named their grain fed, horomone free, all natural beef the “Best Beef in the United States.”
Find Amani’s BYOB at 105 East Lancaster Avenue in Downingtown, by phone at 610-316-0146 or by email at [email protected].
