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

Entrees

Oven Roasted George’s Bank Monkfish with Herbed Puy Lentils
25.

Butter Poached Fresh Maine Lobster Tail with Cauliflower Puree, Coconut Emulsion
and Tomato Water Sorbet
34.

Seared Maine Dayboat Sea Scallops with Star Anise and Carrot Puree
Finished with a Meyer Lemon Nage
23.

Braised Pork Belly with Sweet Corn Risotto and
Huitlacoche Cream
19.

Seared Marcho Farms Veal Sweet Breads with Gratin Dauphinois And A
Bittersweet Chocolate Sauce
29.

Strawberry Mountain Oregon Prime Tenderloin with Crusty Port Braised shallots,
sautéed Oregon Hedgehog Mushrooms with Spanish La Peral Butter
35.

Pacific Escolar crusted with housemade phyllo Dough with Golden Beet
Tartar and Skordalia Sauce
28.