Menu: Dinner
COLD APPETIZERS
Traditional Smoked Salmon
Pickle Julienne, Red Onion and Rye Bread
18
Alaskan King Crab Parfait
Vegetable Macédoine, Mustard and Cocktail Sauces
22
Prime Beef Carpaccio
Pickled Artichokes, Black Truffles and Parmesan Crisp
20
Spice Crusted Tuna
Balsamic Pickled Vegetables, Oyster Mushrooms and Tamarin Vinaigrette
18
Andre's Duck Foie Gras Terrine
Tomato Confiture and Brioche Toast
26
HOT APPETIZERS
Sautéed Calamari Steak
Lemon Butter Sauce with Almonds and Shoestring Potatoes
18
Macadamia Nut Crusted Jumbo Diver Sea Scallops
on Green Mango Salsa and Spicy Orange Sauce
22
Escargots de Bourgogne
Traditional Imported French Snails in Garlic Butter and Herbs
16
Wild Mushroom Risotto
16
Lobster Sausage
Leek Fondue, Fleuron and Spicy Crayfish Sauce
18
Pan Seared Foie Gras
Brioche French Toast and Fresh Berries
Balsamic Vinegar Reduction
28
SOUPS
Combination of Lobster Bisque
and Mushroom Soup
12
French Onion Soup
au Gratin
12
Duo of Chilled Vichyssoise and Pea Soup
Fried Shallots and Black Truffle
15
SALADS
Andre's Classic Caesar's Salad
Garlic Croûtons and Parmesan Crisp
13
Belgium Endive and Duck Prosciutto Salad
Gruyère Cheese and Dijon Mustard Dressing
15
Ring of Roma Tomato Salad with Watercress
Grilled Goat Cheese and Walnut Vinaigrette
14
Phyllo Wrapped Baked Anjou Pear and Roquefort Cheese
Lolla Rossa and Spicy Walnuts
Pumpkin Seed Vinaigrette
16
ENTREES
Imported Dover Sole
Sautéed Véronique, Grenobloise or Amandine
67
2 lb Live Maine Lobster
Served Steamed, Grilled or Thermidor
68
Organic Scottish Salmon "Oscar"
with King Crab and Béarnaise Gratinéed
Buttered Green Asparagus and Sautéed Pee Wee Potatoes
40
Free Range Chicken Breast Stuffed with Crab
Cepe Mushrooms, Pomme Purée and Sun-Dried Tomato Gnocchi
Natural Jus
38
Pan Seared Magret of Duck
Leg Confit Parmentier and Braised Celery Heart
Sour Cherry Sauce
42
Veal Tournedos Rossini Style
Seared Duck Foie Gras, Wild Mushrooms
Parmesan and Candied Striped Beets
Périgourdine Sauce
50
Sautéed Filet of Beef au Poivre
Green Peppercorn and Cognac Cream Sauce
Gratin Dauphinois, Onion Confit and Seasonal Vegetables
48
Shallot Crusted Rack of Colorado Lamb and
Lamb Filet in Phyllo with Natural Jus
Lamb Sweetbreads and Fava Beans with Truffle Sauce
Minted Potato Feta Cheese Croquette and Spiced Carrot Cake
52
12 oz. Pan Seared Prime New York Steak
Pinot Noir and Shallot Sauce
Asparagus Hollandaise and au Gratin Potato
44
16 oz. Grilled Rib Eye with Roquefort Cheese
Gruyère Potato Purée and Spring Vegetables
42
CHEESE
A Selection of Imported and Domestic Cheese
16
DESSERT
Chocolate, Grand Marnier or Soufflé du Jour
Served with Chocolate Sauce or Chilled Sabayon
12
Warm Chocolate Fondant
White Chocolate and Raspberry Center with
Banana Ice Cream and Fresh Raspberries
12
Please request the above desserts when placing your dinner order.
Parties of 6 or more are subject to an 18% service charge.
Split entrees add $8.00. Minimum Charge $35.00 per person.
Per Nevada State law, smoking is not permitted in the restaurant or bar.
Feel free to visit our smoking lounge located on the second floor.
Prices and menu items effective April 2008 and are subject to change.