| Andre's Menu
APPETIZERS COLD
Caspian Sea Caviar - 1 oz.
Served with Condiments and Buckwheat Blini
Golden Osetra - Market Price
Shrimp Cocktail
Jumbo Shrimp, Served on Ice with Cocktail Sauce 16
Scandinavian Smoked Salmon and Caviar Parfait
Creamy Lemon-Dill Dressing and Horseradish Cream 16
Tuna Tartare on Eggplant Caviar with
Green Tomato Brunoise and Lavender Sesame Seed Toast 13
Heirloom Tomato and Jumbo Lumb Crab Salad
Ginger Sorbet and Red Onion Vinaigrette 17
Andre’s Duck Foie Gras Nougatine
with Honey Meringue and Raspberry Coulis 24
HOT
Lobster Sausage with
Spicy Crayfish Sauce and Fleuron 15
Jumbo Diver Sea Scallops
Wrapped in a Macadamia Nut Crust with
Citrus Beurre Blanc and Mango Chutney 15
Escargots de Bourgogne:
Traditional Imported French Escargots in Garlic Butter and Herbs 13
Sauteed Veal Sweetbreads Provençale with
Egg Yolk and Ricotta Cheese Filled Ravioli 17
Pan Seared Foie Gras à la Façon du Chef 27
SOUPS
Vichyssoise
Chilled Potato and Leek Soup with Chive Oil 10
French Onion Soup Au Gratin 11
SALADS
Mélange of Field Greens
with Herbed Croûtons, Choice of Dressing 10
Caesar’s Salad with
Tête de Moine Cheese Fleuret 11
Phyllo Wrapped Baked Anjou Pear and
Roquefort Cheese on Lolla Rossa with Spicy Walnuts and
Pumpkin Seed Vinaigrette 16
Ring of Roma Tomato Salad with Seasonal Mixed Greens,
Grilled Goat Cheese and Hazelnut Vinaigrette 14
ENTR'ACTE
Enjoy our Sorbet of the Day.
FISH
Imported Dover Sole
Sauteed Véronique 65
2 lb. Live Maine Lobster
Served Steamed, Grilled or Thermidor 60
MEATS
Sauteed Chicken Breast Stuffed with
Caponata and Gruyère Cheese
Sun-Dried Tomato and Caper Sauce with
Fresh Pasta à la Façon du Chef 29
Pan Seared Magret of Duck
Duck Confit Petivier, Sauteed Spinach and Raspberry Sauce 33
Stuffed Rabbit Loin Tapenade and Rabbit Sausage with
Eggplant and Oven-Dried Tomato Napoleon
Natural Jus 32
Sauteed Filet of Beef au Poivre
Green Peppercorn and Cognac Cream Sauce
Anna Potatoes, Seasonal Vegetables and Red Onion Confiture 45
Duo of
Mustard Crusted Roasted Rack of Colorado Lamb and
Braised Provimi Veal Cheek
Natural Jus
Lyonnaise Potato and Baby Fennel 44
Veal Shank Pot-au-Feu
Horseradish Sauce and Seasonal Vegetables 35
VEGETARIAN
Vegetarian Entree à la Façon du Chef 24
CHEESES
A Selection from our Domestic and
Imported Cheese Trolley 16
DESSERTS
Your Server will Present for your Selection
our Dessert Cart • 11
also
Chocolate or Grand Marnier Soufflé • 12
(Please request soufflés when placing your dinner order)
CHEF'S TASTING MENU
If you have an interest in sampling our cuisine,
or have a special diet, allow Chef de Cuisine, Greg Engelhardt
to create a menu to suit your dietary needs and palate.
Parties of 6 or more
are subject to a 18% service charge.
For the comfort of all,
we do not allow clove cigarette or pipe smoking.
Split Items Add 8.00
Prices and menu items effective 08/18/2006
and are subject to change.
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