Andre's @ The Monte Carlo

smoked sweet pepper vinaigrette, chive buttermilk blini and creamy egg mousse

with sauce vert

kumquat marmalade, aged balsamic reduction and baby frisée salad

with shoestring potatoes and grilled ciabatta

yellow tomato verbena, marinated watermelon and rainbow micro green salad

lemon butter sauce and toasted almonds

spicy tomato aioli and petite pea purée

traditional imported french escargots in garlic butter and herbs

caramelized peaches, duck confit croustillant, toasted pistachios and banyuls vinegar reduction

with puff pastry

with truffle crème fraîche

with prosciutto ham strawberries, goat cheese, toasted pine nuts and white balsamic dressing

garlic croutons and parmesan crisp

toasted pecans pumpkin seed vinaigrette and apple confiture

xeres sherry emulsion, pear tomatoes and cucumbers

sauteed veronique

steamed, grilled or thermidor

with alaskan king crab sauce seared scallops, sauteed tiger shrimp with roma tomatoes

stuffed with dungeness crab, roasted chicken jus sauteed baby bok choy, orzo and shiitake mushrooms

honey glazed fennel, cipollini onions, duck confit galette and lemon thyme jus

with burgundy sauce, sauteed baby spinach, wild mushrooms rustic crushed red bliss potatoes and gorgonzola

with green peppercorn and cognac cream sauce yukon potatoes, baby carrots and marinated portabella mushrooms

black mission fig demi-glace, spiced merquez sausage yellow corn cakes, artichoke bottom and english peas française

smoked paprika beurre blanc, basil spaetzle, haricots verts and pancetta

served with chocolate sauce or chilled sabayon

with caramelized popcorn and almond brittle ice cream

with chilled crème caramel

with smoked sweet pepper vinaigrette, chive buttermilk blini and creamy egg mousse

with parmesan cheese and crispy croutons

stuffed with dungeness crab roasted chicken jus, sauteed baby bok choy, orzo and shiitake mushrooms

with green peppercorn and cognac cream sauce yukon potatoes, baby carrots and marinated portabella mushrooms

with seasonal berries

with smoked sweet pepper vinaigrette

with kumquat marmalade, aged balsamic reduction and baby frisée salad

with horseradish cocktail sauce, avocado and lime

with prosciutto ham, strawberries, goat cheese toasted pine nuts and white balsamic dressing

stuffed with dungeness crab roasted chicken jus, sauteed baby bok choy, orzo and shiitake

with green peppercorn and cognac cream sauce, yukon potatoes, baby carrots and marinated portabella mushrooms

with burgundy sauce, sauteed baby spinach, wild mushrooms, rustic crushed red bliss potatoes and gorgonzola

with minted crème brulee and vanilla bean anglaise

with lemon butter sauce and toasted almonds

with banyuls vinegar reduction, caramelized peaches, duck croustillant and toasted pistachios

with yellow tomato verbena, marinated watermelon and rainbow micro salad

on lolla rossa lettuce with toasted pecans, apple confiture and pumpkin seed vinaigrette

with dungeness crab, roasted chicken jus, sauteed baby bok choy, orzo and shiitake mushrooms

with green peppercorn and cognac cream sauce, yukon potatoes, baby carrots and marinated portabella mushrooms

with black mission fig demi-glace, spiced merguez sausage, yellow corns cakes, artichoke bottom and english pea française

with pineapple rum sauce