PHILADELPHIA, Sept. 23, 2002 (PRIMEZONE) -- Chef Tracey Hopkins of The Museum Restaurant at the Philadelphia Museum of Art debuts his new Fall menu to coincide with the commemorative exhibition "Gifts in Honor of the Museum's 125th Anniversary."
Available September 24, the new American menu complements the Museum's 125th anniversary exhibition of American artists. New appetizers include Butternut Squash Soup with Maple Glazed Onions and Creme Fraiche; Yukon Gold Potato Cake with Smoked Salmon, Watercress and Horseradish Cream; and Risotto with Swiss Chard, Butternut Squash and Duck Confit. For entrees, Chef Hopkins will serve a Salmon "Wellington" with locally grown Kennett Square Shiitake Mushrooms, Brussels Sprouts, Lemon and Chives; a New Zealand Baby Lamb Chop with Cipollini Onion-Fall Bean Ragout; and Duck Breast with Sage, Potatoes and Pancetta served with a Carmelized Pear Jus. Chef Hopkins continues to serve his famous Maryland Crabcakes with Warm Fennel, Leek and Pepper Slaw with a Roasted Pepper Aoili.
Chef Hopkins will also serve sumptuous vegetarian dishes such as Wild Mushroom Bisque with a Garlic Herb Crostini for an appetizer; entrees of Ravioli of Collard Greens and Carmelized Onions with a Butternut Squash Puree topped with Crispy Leeks and Carrots; and a Frittata of Spinach, Peppers, Portobello Mushrooms and Potatoes served with a Watercress Salad.
The Artist Table, the popular buffet offered as a pre-fixe meal or as an accompaniment to an entree, will highlight the bountiful produce of autumn, with locally grown squash, mushrooms, peppers and potatoes, as well as hearty meats and fish.
Philadelphia Magazine named The Museum Restaurant "Best Artistic Brunch" in its 2000 "Best Of" issue. Chef Tracey Hopkins was awarded "Best Presentation" at the First Annual Philly Cooks. The Museum Restaurant accepts most major credit cards. Reservations are recommended. Please call 215/684-7990. The Philadelphia Museum of Art is located in Center City at 26th Street and Benjamin Franklin Parkway.
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