| Andre's at the Monte Carlo Menu
APPETIZERS COLD
Caspian Sea Golden Osetra or Beluga Caviar
1 oz. Served with Condiments and Buckwheat Blini
Market Price
Cured Scottish Salmon Medallions
Smoked Sweet Pepper Vinaigrette, Potato Galette and Creamy Egg Mousse 19
Andre's Foie Gras Terrine
Caramelized Citrus Fruit, Candied Rind and Ruby Port Reduction 23
Filet Mignon Beef Tartare
Prepared Tableside with Potato Pancakes, Grilled Ciabatta and Arugula Salad 18
Poached Tiger Shrimp
Proscuitto Wrapped Feta Cheese, Grilled Pineapple Chutney and Cilantro Sauce 16
HOT
Pan Roasted Diver Scallops
Celery Root Purée and Roasted Piquillo Pepper Emulsion 19
Sauteed Calamari Steak
Lemon Butter Sauce and Toasted Almonds 20
Jumbo Lump Crab Cake
Tomato Aioli, Haricots Verts Salad and Curry Sauce 23
Escargots de Bourgogne
Traditional Imported French Escargots in Garlic Butter and Herbs 15
Prime Filet of Beef and Wild Mushroom Strudel
Port Salute Cheese and White Truffle Sauce 16
Pan Seared Foie Gras
Blueberry Compote, Duck Confit Pouch, Toasted Pistachios and Banyuls Reduction 28
SOUPS
Lobster Bisque with Puff Pastry 14
French Onion Soup au Gratin 12
SALADS
Baby Arugula Salad with Serrano Ham
Riesling Poached Thompson Grapes, Toasted Walnuts
Baked Brie Croutons and White Balsamic Dressing 18
Andre's Classic Caesar's Salad
Garlic Croûtons and Parmesan Crisp 12
Phyllo Wrapped Baked Anjou Pear
and Roquefort Cheese on Lolla Rossa Lettuce,
Toasted Pecans Pumpkin Seed Vinaigrette and
Apple Confiture 16
Mélange of Field Greens
Xeres Sherry Emulsion, Pear Tomatoes and Cucumbers 12
ENTREES
Imported Whole Dover Sole
Sauteed Véronique 67
2 lb. Live Maine Lobster
Steamed, Grilled or Thermidor 58
Seafood Risotto with Alaskan King Crab Sauce
Seared Scallops, Sauteed Tiger Shrimp with Roma Tomatoes 38
Braised Organic Capon Breast
Stuffed with Applewood Smoked Bacon and Gorgonzola Warm Fingerling Potato Salad, Basil and Paprika Oils 36
Roasted California Farm Raised Pheasant Breast
Sherry Jus, Parsnip Purée, Sauteed Chanterelles and Glazed Bright Lights Swiss Chard 37
Seared Cervena Venison Loin
Crème Fraîche Polenta, Napa Cabbage and Granny Smith Apples with Bing Cherry Chutney 42
Sauteed Prime Filet Mignon
Green Peppercorn and Cognac Cream Sauce
Yukon Potato Batonnets, Baby Carrots and Marinated Portabella Mushrooms 44
Herb Crusted Colorado Rack of Lamb
Two Mustard Sauce, Spiced Merquez Sausage, Eggplant and Stewed Bell Peppers 48
Braised Beef Short Ribs
Cabernet Sauce, Roasted Root Vegetables and Garlic Pomme Purée 38
DESSERT
Chocolate, Grand Marnier or Soufflé du Jour
Served with Chocolate Sauce or Chilled Sabayon
Warm Hazelnut Waffles with Chocolate Custard
Caramelized Hazel Nut Ice Cream and Nutella
Warm Chocolate Raspberry Fondant
Pistachio Anglaise, Vanilla Bean Ice Cream
and Raspberry Sauce 11
Please request the above desserts when placing your dinner order.
Parties of 6 or more are subject to a 18% service charge.
Split Entrees Add $8.00
For the comfort of all, we do not allow smoking in the dining room.
Feel free to go to the bar or our smoking lounge located on the second floor.
Prices and menu items effective 09/21/2006
and are subject to change.
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