Andrae’s menu reflects the French culinary training Chef Andrae received in New York at the world-renowned French Culinary Institute (FCI). Graduating with honors from FCI, Andrae brings experience working in the kitchens and wine cellars of several of New York City’s finest restaurants, including Le Bernardin, Bouley, Balthazar, and Danube. Under his keen supervision and expertise, the kitchen produces delicacies using the freshest and finest seafood and seasonal, locally-grown produce.

Winter 2008 Menu

First Course

Four Course

Six Course

Desserts

Entrees

First Course

Celeriac Veloute with Confit of Meyer Lemon and Micro Celery
6.

Roasted Parsnip Soup with Crisp Gaunciale and Parsnip Chips
6.

Baby Golden Beets with Fennel Confit,
Apple Rosemary Puree and Fennel Pollen
7.

Crispy Pork Belly with a Garlic Mustard Sauce and a
Black Mission Fig Compote
12.

Oregon Dungeness Crab Cannelloni with Tomato Water Gelee and
Avocado Lime Sauce
14.

Seared Hudson Valley Foie Gras and Porcini Risotto Served in a Potato Basket
15.