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

Andrae’s Four-Course Winter Tasting featuring Washington Wine

Celeriac Veloute with Confit of Meyer Lemon and Micro Celery
Seven Hills, Viognier, Columbia Valley, 2006

Baby Golden Beets with Fennel Confit and
Apple Rosemary Puree
Amavi, Semillon, Columbia Valley, 2006

Braised Pork Belly with Sweet Corn Risotto and
Huitlacoche Cream
Sleight of Hand, The Spellbinder, Columbia Valley, MV

Caramelized Bosc Pear cake with Brandy Ice Cream
Trust, Semillon Ice Wine, Columbia Valley, 2006

Per Person       35.
Per Person Paired with Wine Flights       60.