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Menu :: Dinner
APPETIZERS
COLD

Confit of Whole Duck Foie Gras and Black Truffles

Rhubarb Charlotte, Demi Sec Fruits and Brioche Toast
26

Gulf Shrimp Mousse and Tomato Gelée Napoleon

Celery Root Rémoulade, Horseradish and Endive Leaves
22

Duo of Blackened Bison Carpaccio and Yellowfin Tuna Tartare

Dijon Mustard, Capers, Arugula Pesto and Grilled Crispy Flatbread
21

Jambon de Bayonne
Caponata Agrodolce and Crispy Vegetable Chips
Banyuls Vinegar Reduction
19

HOT APPETIZERS

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Smoked Salmon Wrapped Jumbo Sea Scallops

White Celery Fondant and Sauce Verte
22

Date Stuffed Duck Leg Sous-Vide

Crispy Bacon, Toasted Pine Nuts, Citrus Salad and Cassis Reduction
17

Ravioli of Black Truffle and Sweetbreads

Holland Leeks, Parmesan and Roasted Chicken Jus
19

Escargots de Bourgogne
Traditional Imported French Snails in Garlic Butter and Herbs
16

Thai Glazed Seared Foie Gras Medallion

Tropical Fruit Salpicon, Brioche French Toast and Riesling Reduction
28

SOUPS

Duo of Chilled Vichyssoise and Watercress Soup

Fried Shallots and Black Truffle
15

French Onion Soup

au Gratin
12

SALADS

Mélange of Field Greens

Herbed Croûtons, Grilled Goat Cheese and Choice of Dressing
13

Caesar’s Salad
Tête de Moine Cheese Fleuret
13

Phyllo Wrapped Baked Anjou Pear and Roquefort Cheese

Lolla Rossa, Spicy Walnuts and Pumpkin Seed Vinaigrette
16

Warm Duck Confit, Quail Egg and Baby Spinach Salad

Black Truffle Vinaigrette
15

FISH

Imported Dover Sole

Sautéed Véronique, Grenobloise or Amandine

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Rissole Fingerling Potatoes and Mélange of Spring Vegetables

67

Almond Crusted Halibut Poached in Olive Oil

Oven-Dried Tomato and Crispy Spanikopita
Lychee Beurre Blanc
39

2 lb. Live Maine Lobster

Served Steamed, Grilled or Thermidor
68

MEATS

Oven Roasted Organic Spring Chicken

Porcini Mushrooms, Seared Foie Gras and Sweet Peas
Natural Jus
38

Shallot Crusted Rack of Colorado Lamb

Braised Artichokes and Ratatouille Stuffed Potato
Lamb Jus Provençale
52

Grilled Veal Paillard in Crispy Phyllo

Hand-Cut Angel Hair Pasta, Haricots Verts and Caper Berries
Veal Reduction and Lemon Butter
44

Pan Seared Magret of Marinated Duck

Crisp Confit of Duck, Black Forbidden Rice and Sautéed Spinach
Raspberry Coulis
42

Duo of Center-Cut King Crab Legs and Free Range Rabbit

Potato Gnocchi and Summer Vegetable Jardinière
Natural Jus
46

Potato Wrapped Filet of Beef au Poivre

Onion Confit and Jumbo Asparagus Hollandaise
Green Peppercorn and Cognac Cream Sauce
48

Vegetarian Entrée
Hand-Cut Pasta with Vine Ripe Tomato Concassée; Spring Vegetables
Eggplant Caponata and Leek Fondue with Sunnyside Quail Egg
34

CHEESE

A Selection of Imported and Domestic Cheese

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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.

Per Nevada State law, smoking is

not permitted in the restaurant or bar.

Split Items Add 8.00

Prices and menu items effective April 2008

and are subject to change.

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Organisation:
Andre's Restaurants
Address:
401 South Sixth Street Las Vegas, NV 89101-6915 USA
Reservations:
(702) 385-5016

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Restaurant Hours:
Monday - Saturday
5:30 pm to Closing

© 1999-2008 Gastronomy Management Group Inc. | Powered by ZD-CMS™ (http://www.zeedesigns.com/)

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