Andre’s Restaurant & Lounge
French 75
Iced Tea
Baguette with Salted Butter
Pepper Crusted Lamb Carpaccio – Carrots, Ginger
Pork Rillettes – Pepper Relish, Toasted Baguette
Grilled Shrimp Brochette – Scallion and Celery Remoulade
Frog’s Legs – Rosemary and Parsley Persillade
Iceberg Salad – Red Onion Marmalade, Creamy Tarragon Dressing, Crispy Duck Bacon
Chicken Ballotine with French Pressed Chicken Consommé infused with Fresh Herbs and Roasted Garlic
Foie Gras Terrine – Lingonberry Compote, Toasted Brioche
Seared Foie Gras – Apricots, Granola Streusel, Crème Fraiche, Southern Comfort
Boudin Noir – Stewed Apples, Caramelized Onions and Calvados
Dover Sole Amandine – Potato Puree, Vegetable Roulade
Green Pea and King Crab Ravioli – Citrus Crème
Pan Seared Duck Breast – Black Garlic Duck Jus, Duck Confit and Chickpea Cake, Carrot Turmeric Puree, Pickled Plum
Double Espresso on Ice
Gran Marnier Souffle
Caramel Macchiato Bonet – Espresso Crisps and Condensed Milk Froth
Lime Basque Cake – Blackberry Jam and Apricot Sorbet
Dark Chocolate Fondant – Earl Grey Ice Cream and Smoked Cocoa Nibs
Hazelnut Praline Gateaux – Milk Chocolate Mascarpone, Orange and Fig Ice Cream
Banana Ice Cream Profiteroles – Guava and Caramelized Chips
Marzipan Bon-Bons
Brandied Cherries
Scheduled to shutter at Monte Carlo on Thursday, but already looking to regroup and reconcept the recently closed DW Bistro space, it was with two local Chefs that a final meal was enjoyed at Andre’s Restaurant and Lounge on Friday evening, the several course fete stretching nearly 4.5 hours with much of the time passed chatting about what Chef Rochat and the cooks he has trained mean to this town.
Truly one of Las Vegas’ classic dining rooms, white tablecloths draped across banquets, tables and curved alcoves, it was just past 7:00pm that the trio settled in at a four-top twice inhabited before and with a service led by Joe Marsco and Marc Boutiron it was with a semi-selected Carte Blanch from Chef Bulen that the night marched forward, a small amuse accompanying Champagne Cocktails tastefully leading things off.
Lightly playing Rat Pack and Jazz classics as always, the room approximately 3/4 full with several men occupying the Cigar Lounge upstairs, there is little doubt that announcements of pending closure have risen a sense of nostalgia in locals and visitors who probably should have visited more frequently prior, course one arriving with Chef Rochat’s classic Frog Legs along with housemade Rillettes and Jumbo Shrimp snappy and sweet on a bed of boldly flavored Remoulade.
Offering the rare “wedge” worthy of ordering, Chef Bulen opting to divide the head of Lettuce in the kitchen before sending it out, a surprise follow-up of Chicken Forcemeat was topped tableside with an intense Broth that was simultaneously clear as crystal, a ‘Chicken Soup’ as much for the soul as it is for the technique involved and something that Chris suggested he hoped to explore further when he moves to Alize later this month.
Always a place where Foie Gras should not be ignored, both the Terrine and seared Steak with Apricots perfectly textured and substantial enough to share, a large crock of Boudin Noir was featured next as an off-menu special with classic underpinnings, the Stewed Apples and Onions imbued with the poignant flavor of Calvados.
Unable to resist one more round of Sole, the delicate flesh garnished in Brown Butter and Almonds, additional entrees entailed two large Pastas stuffed with King Crab and Peas in a creamy Citrus Sauce, the Rosy Duck Breast perched atop a Cake comprised of Confit and Chickpeas with Pan Sauce, Pickled Plums and Turmeric-tinged Carrot Puree.
Always enthralled by Chef Tammy Alana’s desserts, none new from the last visit though all remain industry standard and reason enough to visit Alize where her sweets stand to highlight the end of every diner’s night, it was with broad smiles that the group sat speaking with the team for another forty-five minutes after the final Brandied Cherry had been consumed with a cup of Espresso, Sin City’s constant reinvention sad on one hand, but at the same time always offering a new reason to be excited for things to come.
FIVE STARS: A perfect meal from start to finish in a space that will soon be lost forever, thanks to all involved for doing what you do and best wishes for everything to come.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
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