I’m very excited these days. You see, this weekend I’m heading down to the Mohegun Sun casino in Connecticut to celebrate my birthday. You’ll probably think I’m a little crazy when I tell you that I most likely won’t do any gambling. Instead, when I head down to the casino, I just focus on the eating and drinking. Mohegun Sun has a bunch of great restaurants from a variety of celebrity chefs including Jasper White and Todd English. The newest restaurant to open there features one of the most famous chefs in the country: Bobby Flay. Flay has opened Bar Americain in Mohegun Sun (in addition to a burger restaurant). I’ll be dining there this weekend, and needless to say, I have been perusing the menu often.
I still don’t know what I want to try, and I probably won’t until I get there, but I have been lusting after some of the offerings available. Like so many menus, the appetizers almost sound better than the meals. Barbeque duck tacos? Yes please. A classic tuna tartar? Always delicious, and I would be curious to see Bobby’s take on it. Grilled pizza with bacon, caramelized onions and garlic? I find it hard to say no to pizza. I would be sure to get the crispy oysters, but I’ll be stopping by Jasper White’s Summer Shack before dinner to down a few oysters on the half shell.
The entree selections are actually more limited than the appetizers, but there is still plenty to whet the appetite. Duck is one of my favorites, and Bar Americain offers theirs with dirty wild rice, pecans, and bourbon. That sounds delicious, and just may be the most likely to be my birthday dinner. Not every menu has venison on it, so I’ve also been thinking a lot about the venison loin, served with red cabbage bread pudding. I’m a huge fan of bread pudding, both sweet and savory. One of the more intriguing entries on the menu is a rack of pork. That’s not something you see everyday, and it is served with apple butter and Brussels sprouts.
Let’s face facts. This is Bar Americain. I’m sure that I could close my eyes and point to something and not be disappointed. Have you been checking out any particularly tasty looking menus lately?
Clacked by Bob Degon
on Apr 15, 2010 @ 12:00 EST5EDT
