Andre's at the Monte Carlo Resort & Casino
3770 Las Vegas Blvd South Las Vegas, NV 89109 • 702-798-7151

Cuisine
French

Neighborhood
Strip

Features
Beer Available
Full Bar
Wine Available
Cigar Friendly
Private Rooms Available
Wheelchair Access

Parking
Valet

Payment Methods
AMEX
Dinners Club
Discover
JCB
Mastercard
Visa

Private Rooms
Yes, please call

Hours
Sunday-Thursday
5:30pm-10:00pm

Friday-Saturday
5:30pm-10:30pm

This is a sampling of a recent menu
Andre's Menu - Updated 5/15/2012
Menu and pricing subject to change

When it's time to get down to some serious dining, look no further than Andre's—the most honored and awarded restaurant in Las Vegas—located right here at the Monte Carlo. This AAA 4-Diamond home of Contemporary French cuisine is brought to you by star chef André Rochat and Urbane Design Associates, the creators of this sexy, elegant location. Upon entering Andre’s through floor-to-ceiling glass doors, you’ll be welcomed by an open, sophisticated atmosphere and stylish touches like gold and blue mosaic tiles and modern metal barstools. Upstairs, you’ll find three private dining rooms as well as an intimate Cigar and Cognac Lounge that boasts one of the widest selections of Cognacs, Armagnacs and after-dinner drinks in North America.

The menu offers classic French creations, which are personally overseen by Chef André himself. Signature items include Rack of Colorado Lamb with eggplant parmesan and gratin dauphinois; Filet of Beef au Poivre Vert and Live Maine Lobster Thermidor.

Finally, it’s impossible to talk about Andre’s without raving about the wine list, which features over 15,000 legendary vintages—most of which were chosen by André himself. Honored with the prestigious Award of Excellence from Wine Spectator, Andre’s wine cellar houses vintages from the most exalted Bordeaux Chateaux wineries Burgundy, as well as top New World, Italian and Spanish labels.

Dinner Menu

Award Winning French Cuisines
The menu features signature menu items overseen nightly by Chef Rochat, who gives his personal stamp of approval to each plate before it leaves the kitchen.

APPETIZERS

BEEF CARPACCIO
artichoke barigoule, shaved parmesan, arugula, truffle 17

JUMBO SHRIMP COCKTAIL
mustard & cocktail sauce 18

SMOKED SALMON PARFAIT
egg, capers, sour cream, paddlefish caviar 22

CHILLED FOIE GRAS TERRINE
balsamic reduction, fig confiture, brioche 20

GOLDEN OSETRA CAVIAR
traditional condiments 140

PAN-SEARED DUCK FOIE GRAS
five-spice crème anglaise, port wine reduction, caramelized apple 28

CRAB MOUSSE STUFFED SHRIMP
saffron sauce, artichoke puréev19

CRISPY OXTAIL CANNELLONI
natural jusv18

ESCARGOTS de BOURGOGNE
imported french snails, garlic-butter & herbsv16

MÉLANGE OF FIELD GREENS
balsamic vinaigrette, herb croûtonsv13

CAESAR SALAD
tête de moine fleuretv14

RING OF ROMA TOMATO SALAD
walnut vinaigrette, organic watercress, warm goat cheesev16

CHILLED VICHYSSOISE
diced potato, truffle creamv16

FRENCH ONION SOUP
au gratinv12

LOBSTER & CORN BISQUE
sweet corn cakev15

ENTRÉES

FILET OF BEEF
green-peppercorn cognac cream sauce
potato gratin, glazed asparagusv42

RACK OF COLORADO LAMB
tomato coriander lamb jus
curry & goat cheese risotto cake, grilled vegetable tian 54

PRIME ANGUS RIBEYE
shallot & chablis sauce
roquefort cheese, fingerling potato, cauliflower gratinv42

VEAL CHOP
veal jus
potato galette, cèpe mushroomsv58

SEARED DUCK BREAST & STUFFED DUCK LEG
duck sauce
chile & raisin couscous, vegetable tagine 40

SPRING CHICKEN
sautéed breast & grilled leg
tarragon jus with artichoke, lardon, mushroom, pearl onion
potato cake, buttered long beans 34

IMPORTED DOVER SOLE
sautéed véronique, grenobloise or amandine 67

SCOTTISH SALMON
caponata crust
lemon & basil vinaigrette
angel hair pasta, tomato concassé 37

MAINE LOBSTER THERMIDOR
brandied cream sauce
asparagus, mushrooms, tarragon 68

TOMATO RISOTTO
grilled vegetables 22

VEGETABLE MEDLEY
curry risotto cake; fingerling potato with fried tomatillo
chile & raisin couscous with spinach; glazed long bean & pearl onion 32

CHEF’S TASTING MENU

5 courses 90 dollars per person

wine pairing additional 60 dollars per person

sommeliers wine pairing additional 90 dollars per person

7 courses 115 dollars per person

wine pairing additional 85 dollars per person

sommeliers wine pairing additional 105 dollars per person

DESSERTS

BLUEBERRY CHEESECAKE
banana & lemon verbena berry sauce 15

VANILLA BEAN CRÈME BRÛLÉE
mixed berries 15

CHOCOLATE CANDY BAR
toasted peanuts, salted nutella, cookie crisp 15

POACHED PEAR & ALMOND TART
poire william ice cream 15

CHOCOLATE STRAWBERRY NOUGAT
chambord cream 15

SELECTIONS OF HOMEMADE

ICE CREAMS & SORBETS 12

RASPBERRY FONDANT
vanilla bean ice cream 15

ANDRE’S SOUFFLÉ 15

GRAND MARNIER SOUFFLÉ
CHOCOLATE SOUFFLÉ
SOUFFLÉ DU JOUR