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 Six-Course Winter Tasting

Roasted Parsnip Soup with Crisp Gaunciale and Parsnip Chips
Amavi, Semillon, Columbia Valley, 2006

Crispy Pork Belly with a Garlic Mustard Sauce and a
Black Mission Fig Compote
Sleight of Hand, The Spellbinder, Columbia Valley, MV

Seared Maine Dayboat Sea Scallops with Star Anise and Carrot Puree
Finished with a Meyer Lemon Nage
Dusted Valley, Chardonnay, Columbia Valley, 2006

Housemade Phyllo Dough wrapped Pacific Escolar with
Roasted Golden Beet Tartar and a skordalia sauce
Inama, Vin Soave Classico, 2006

Sautéed Sweet Breads with Gratin Dauphinois And A
Bittersweet Chocolate Sauce
Walla Walla Vintners, Merlot, Walla Walla Valley, 2005

Hazelnut Panna Cotta with Vanilla Grapefruit Reduction
Bodegas Dios Baco, Oloroso, Spain

Per Person       60.
Per Person Paired with Wine Flights       95.