| Pastrami Style Scottish Smoked Salmon |
$18.00 |
smoked sweet pepper vinaigrette, chive buttermilk blini and creamy egg mousse |
| Timbale of Maine Lobster, Avocado and hearts of palm |
$22.00 |
with sauce vert |
| Andre's Foie Gras Terrine |
$23.00 |
kumquat marmalade, aged balsamic reduction and baby frisée salad |
| Beef Tartare Prepared Classically Tableside |
$20.00 |
with shoestring potatoes and grilled ciabatta |
| Pan Roasted Diver Scallops |
$19.00 |
yellow tomato verbena, marinated watermelon and rainbow micro green salad |
| Sauteed Calamari Steak |
$20.00 |
lemon butter sauce and toasted almonds |
| Seared Jumbo Lump Crab Cake |
$23.00 |
spicy tomato aioli and petite pea purée |
| Escargots De Bourgogne |
$15.00 |
traditional imported french escargots in garlic butter and herbs |
| Pan Seared Foie Gras |
$28.00 |
caramelized peaches, duck confit croustillant, toasted pistachios and banyuls vinegar reduction |
| Lobster Bisque |
$14.00 |
with puff pastry |
| French Onion Soup Au Gratin |
$12.00 |
|
| Vichyssoise |
$12.00 |
with truffle crème fraîche |
| Baby Arugula Salad |
$18.00 |
with prosciutto ham strawberries, goat cheese, toasted pine nuts and white balsamic dressing |
| Andre's Classic Caesar's Salad |
$12.00 |
garlic croutons and parmesan crisp |
| Phyllo Wrapped Baked Anjou Pear and Roquefort Cheese On Lolla Rossa Lettuce |
$16.00 |
toasted pecans pumpkin seed vinaigrette and apple confiture |
| Mélange of Field Greens |
$12.00 |
xeres sherry emulsion, pear tomatoes and cucumbers |
| Imported Whole Dover Sole |
$67.00 |
sauteed veronique |
| 2 Lb. Live Maine Lobster |
|
steamed, grilled or thermidor |
| Seafood Risotto |
$38.00 |
with alaskan king crab sauce seared scallops, sauteed tiger shrimp with roma tomatoes |
| Oven Baked Organic Chicken Breast |
$38.00 |
stuffed with dungeness crab, roasted chicken jus sauteed baby bok choy, orzo and shiitake mushrooms |
| Crispy Magret of Duck |
$38.00 |
honey glazed fennel, cipollini onions, duck confit galette and lemon thyme jus |
| Grilled Prime New York Steak |
$48.00 |
with burgundy sauce, sauteed baby spinach, wild mushrooms rustic crushed red bliss potatoes and gorgonzola |
| Sauteed Prime Filet Mignon |
$44.00 |
with green peppercorn and cognac cream sauce yukon potatoes, baby carrots and marinated portabella mushrooms |
| Herb Crusted Colorado Rack of Lamb |
$48.00 |
black mission fig demi-glace, spiced merquez sausage yellow corn cakes, artichoke bottom and english peas française |
| Seared Milk Fed Veal Chop |
$46.00 |
smoked paprika beurre blanc, basil spaetzle, haricots verts and pancetta |
| Chocolate, Grand Marnier or Soufflé Du Jour |
|
served with chocolate sauce or chilled sabayon |
| Chocolate Butterscotch Fondant |
|
with caramelized popcorn and almond brittle ice cream |
| Warm Apricot Tarte Tatin |
|
with chilled crème caramel |
| Pastrami Style Scottish Smoked Salmon |
|
with smoked sweet pepper vinaigrette, chive buttermilk blini and creamy egg mousse |
| Andre's Classic Caesar's Salad |
|
with parmesan cheese and crispy croutons |
| Sorbet Maison |
|
|
| Fresh Fish of The Day, Chef's Preparation |
|
|
| Oven Baked Organic Chicken Breast |
|
stuffed with dungeness crab roasted chicken jus, sauteed baby bok choy, orzo and shiitake mushrooms |
| Sauteed Prime Filet Mignon |
|
with green peppercorn and cognac cream sauce yukon potatoes, baby carrots and marinated portabella mushrooms |
| Vanilla Bean Crème Brulee |
|
with seasonal berries |
| Coffee or Tea |
|
|
| Pastrami Style Scottish Smoked Salmon |
|
with smoked sweet pepper vinaigrette |
| Chive Buttermilk Blini and Creamy Egg Mousse |
|
|
| Andre's Foie Gras Terrine |
|
with kumquat marmalade, aged balsamic reduction and baby frisée salad |
| Poached Tiger Shrimp |
|
with horseradish cocktail sauce, avocado and lime |
| Baby Arugula Salad |
|
with prosciutto ham, strawberries, goat cheese toasted pine nuts and white balsamic dressing |
| Sorbet Maison |
|
|
| Fresh Fish of The Day, Chef's Preparation |
|
|
| Oven Baked Organic Chicken Breast |
|
stuffed with dungeness crab roasted chicken jus, sauteed baby bok choy, orzo and shiitake |
| Sauteed Prime Filet Mignon |
|
with green peppercorn and cognac cream sauce, yukon potatoes, baby carrots and marinated portabella mushrooms |
| Grilled Prime New York Steak |
|
with burgundy sauce, sauteed baby spinach, wild mushrooms, rustic crushed red bliss potatoes and gorgonzola |
| Chocolate Mousse Dome |
|
with minted crème brulee and vanilla bean anglaise |
| Coffee or Tea |
|
|
| Sauteed Calamari Steak |
|
with lemon butter sauce and toasted almonds |
| Pan Seared Foie Gras |
|
with banyuls vinegar reduction, caramelized peaches, duck croustillant and toasted pistachios |
| Pan Roasted Diver Scallop |
|
with yellow tomato verbena, marinated watermelon and rainbow micro salad |
| Phyllo Wrapped Baked Anjou Pear and Roquefort Cheese |
|
on lolla rossa lettuce with toasted pecans, apple confiture and pumpkin seed vinaigrette |
| Fresh Fish of The Day, Chef's Preparation |
|
|
| Oven Baked Organic Chicken Breast Stuffed |
|
with dungeness crab, roasted chicken jus, sauteed baby bok choy, orzo and shiitake mushrooms |
| Sauteed Prime Filet Mignon |
|
with green peppercorn and cognac cream sauce, yukon potatoes, baby carrots and marinated portabella mushrooms |
| Herb Crusted Colorado Rack of Lamb |
|
with black mission fig demi-glace, spiced merguez sausage, yellow corns cakes, artichoke bottom and english pea française |
| Pina Colada Gateau |
|
with pineapple rum sauce |
| Coffee or Tea |
|
|
