Home | Lunch | Dinner | Specials |
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| LES FROIDS COLD APPETIZERS | ||
| COUNTRY STYLE PATE mustard, cornichons, country toast. | 7 | |
| PLAT DU CHARCUTRIE pate, celeri remoulade, saucison & toast | 8 | |
| CLASSIC SHRIMP COCKTAIL | 8 | |
| SMOKED SALMON capers, onions, and sour cream | 9 | |
| SMOKED TROUT horseradish cream, onions capers. | 9 | |
| *CLAMS ON THE HALF SHELL top neck, ½ dozen | 8 | |
| *OYSTERS ON THE HALF SHELL ½ dozen, blue point | 9 | |
| LES CHAUDS HOT APPETIZERS | ||
| ESCARGOTS DU BOURGOGNE parsley garlic butter | 7.5 | |
| OYSTERS ROCKEFELLER spinach, swiss cheese, and cream | 9.5 | |
| STEAMED MUSSELS Prince Edward, white wine, shallots, and garlic | 9.5 | |
| MUSSELS PROVENCALE Prince Edward, baked w/ garlic butter | 8 | |
| SHRIMP ANDREE sautéed w/ garlic butter served on toast | 9.5 | |
| CLAMS CASINO. ½ dozen topneck, w/ garlic butter & bacon | 9 | |
| LES POTAGES SOUPS | ||
| ONION SOUP AU GRATIN | 6 | |
| LENTIL. | 5 | |
| LES SALADES SALADS | ||
| SALADE MAISON. | 5 | |
| CLASSIC CEASAR SALAD romaine, parmesan and croutons. | 6 | |
| ASPARAGUS VINAIGRETTE SALAD. | 7 | |
| MARKET TOMATO SALAD haricot verts, onions and vinaigrette | 7 | |
| WEDGE SALAD blue cheese, bacon, red onion. | 6 | |
| SPINACH SALAD baby spinach, bacon, heart of palm, egg and blue cheese | 9 | |
| CELERY REMOULADE SALAD celery roots, mustard and mayonnaise. | 6 | |
| AVOCADO TOMATO SALAD with onions and vinaigrette | 6 | |
| LES SALADES ENTREE LARGE SALADS | ||
| GRILLED SALMON SALAD spinach & mixed greens, vinaigrette | 18 | |
| CHICKEN CAESAR SALAD parmesan & croutons | 14 | |
| SHRIMP CAESAR SALAD parmesan & croutons | 17 | |
| AVOCADO SHRIMP SALAD asparagus & celery root. | 17 | |
| Dinner ENTREES ===== ANDREE’S CLASSICS ===== |
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| CHICKEN LIVERS mushrooms, shallots & red wine | 14 | |
| SWEETBREADS Madeira wine, shallots & mushrooms | 19 | |
| COUNTRY SAUSAGE & LENTILS | 13 | |
| MOULES & FRITES steamed mussels in wine & garlic | 16 | |
| VEAL SCALLOPINI | ||
| Francais lemon butter | 19 | |
| Sheri mushrooms, cream & sherry sauce | 20 | |
| CALF’S LIVER caramelized onions | 16 | |
| LES POISSONS | ||
| *GRILLED SALMON HOLLANDAISE | 18 | |
| TROUT ALMONDINE lemon butter & almonds | 16 | |
| SEAFOOD CREPES crab, shrimp, scallop & Chablis cream sauce | 17 | |
| SHRIMP & FRITES garlic butter | 19 | |
| JUMBO LUMP CRAB CAKE | MARKET PRICE | |
| FRUITS DE MER linguini, shrimp, mussels, garlic, and tomatoes | 19 | |
| STEAK & POULTRY Les Viandes | ||
| DUCK A L’ORANGE ½ duck roasted | 19 | |
| CHICKEN FLORENTINE grilled w/ swiss, spinach, Chablis cream sauce | 14 | |
| *STEAK AU POIVRE sautéed 12 ounce N.Y. strip, brandy & peppercorn sauce | 24 | |
| *FILET MIGNON grilled 8 ounce center cut, your choice | ||
| Bordelaise sauce & mushrooms | 25 | |
| OR | ||
| Bacon wrap, and Béarnaise sauce | 27 | |
| *RACK OF LAMB grilled with garlic & mustard. | 26 | |
| SIDES | ||
| Basket of Frites | 4 | |
| Green Asparagus Hollandaise | 6 | |
| Lentils | 3 | |
| Cream of Spinach | 3 | |
*Consuming raw or undercooked meat, seafood, shellfish, or eggs may increase your risk of food borne illness.