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

Desserts 8.

Warm Chocolate Brioche with Bittersweet Chocolate Sauce

Yuzu Lime Tart with Yuzu Vanilla Syrup

Grand Marnier Soufflé with Grand Marnier Sauce

Hazelnut Panna Cotta with Vanilla Grapefruit Reduction

Caramelized Bosc Pear Cake with Brandy Ice Cream

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Selection of 5 Artesian Cheeses
18.

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Dessert Wines By The Glass

Trust, Semillon Ice Wine, Columbia Valley, 2006           18.

Haut Theulet Monbazillac, France 2002            11.

Dow’s Crusted Port, Portugal, Bottled in 2000           6.50

Churchill’s Ten Year Tawny Port, Portugal           7.50

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COFFEE

Thomas Hammer French Press Coffee   4.

Espresso           3.

Cappuccino           4.