Andre's @ The Monte Carlo menu

2 Lb. Live Maine Lobster

steamed, grilled or thermidor

Seafood Risotto

with alaskan king crab sauce seared scallops, sauteed tiger shrimp with roma tomatoes

Oven Baked Organic Chicken Breast

stuffed with dungeness crab, roasted chicken jus sauteed baby bok choy, orzo and shiitake mushrooms

Crispy Magret of Duck

honey glazed fennel, cipollini onions, duck confit galette and lemon thyme jus

Sauteed Prime Filet Mignon

with green peppercorn and cognac cream sauce yukon potatoes, baby carrots and marinated portabella mushrooms

Seared Milk Fed Veal Chop

smoked paprika beurre blanc, basil spaetzle, haricots verts and pancetta

Grilled Prime New York Steak

with burgundy sauce, sauteed baby spinach, wild mushrooms rustic crushed red bliss potatoes and gorgonzola

Herb Crusted Colorado Rack of Lamb

black mission fig demi-glace, spiced merquez sausage yellow corn cakes, artichoke bottom and english peas française

Imported Whole Dover Sole

sauteed veronique

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

French Onion Soup Au Gratin

Vichyssoise

with truffle crème fraîche

Lobster Bisque

with puff pastry

Andre's Classic Caesar's Salad

garlic croutons and parmesan crisp

Mélange of Field Greens

xeres sherry emulsion, pear tomatoes and cucumbers

Phyllo Wrapped Baked Anjou Pear and Roquefort Cheese On Lolla Rossa Lettuce

toasted pecans pumpkin seed vinaigrette and apple confiture

Baby Arugula Salad

with prosciutto ham strawberries, goat cheese, toasted pine nuts and white balsamic dressing

Escargots De Bourgogne

traditional imported french escargots in garlic butter and herbs

Pan Roasted Diver Scallops

yellow tomato verbena, marinated watermelon and rainbow micro green salad

Sauteed Calamari Steak

lemon butter sauce and toasted almonds

Seared Jumbo Lump Crab Cake

spicy tomato aioli and petite pea purée

Pan Seared Foie Gras

caramelized peaches, duck confit croustillant, toasted pistachios and banyuls vinegar reduction

Pastrami Style Scottish Smoked Salmon

smoked sweet pepper vinaigrette, chive buttermilk blini and creamy egg mousse

Beef Tartare Prepared Classically Tableside

with shoestring potatoes and grilled ciabatta

Timbale of Maine Lobster, Avocado and hearts of palm

with sauce vert

Andre's Foie Gras Terrine

kumquat marmalade, aged balsamic reduction and baby frisée salad