Andrea Restaurant

French Night
MONDAY

Salad Bar
Mixed Greens
Variety of farm-fresh lettuces

Frisée Salad
Frisée, goat cheese, cranberries, mixed nuts and balsamic vinaigrette

Eiffel Salad
Watercress, red onion, strawberries and caramelized pine nuts

Salade Niçoise
New potatoes, green beans, tomato, olives, capers, anchovies, red onion, hard boiled egg, fresh tuna filet, apple vinegar and olive oil

Les Poires et les Endives
Endives with caramelized pears, Roquefort cheese and mint

Dressings
Thousand Island, Ranch, Caesar and French

Cheese Plate
Gouda, Brie, Cheddar, Goat Cheese, Provolone and Manchego

Paté Plate
Fried asparagus, tomato stuffed with tuna, ham, and duck and foie gras paté

Soup
French Onion Soup

From theBuffet
MONDAY

Coque Au Vin
Chicken braised in red wine and veal stock, bacon, spring onion and carrots

Pork Filet Dijonaise
Pork filet roll with pecans and raisins served in white wine sauce with Dijon mustard and tarragon

Choucroute de Alsace
Fermented cabbage slaw spiced with pepper, bay, red chili and olive oil accompanied by grilled veal sausages

Vegetable Tian
Oven-roasted eggplant, striped zucchini, potatoes, tomatoes and bell peppers seasoned with aromatic herb oil

De la Estación a la minuté
Pepper Steak
Juicy medallions of filet mignon with cracked black pepper, bathed in red wine reduction and Spanish salsa

Rustic House-baked Bread
Garlic bread, onion bread, brioche with cheese

Main Courses
MONDAY

Bisque d'écrevisses
Velvety bisque of prawns, white wine, vegetables and aromatic herbs, perfumed with pernod.

Shrimp Marseille
With white wine sauce, tomatoes, mushrooms, garlic and parsley, accompanied by rice and confit of carrots.

Sautéed Seafood Trio
Scallops, shrimp and fish, served with shellfish foam with aroma of anise.

Filet of Fish Colette
Filet of white fish filled with crab, shrimp and fine herbs, with mousseline, caviar and giant prawns.

Strasbourg Chicken
Chicken breast filled with foie gras mousse, served with asparagus in smitane sauce and tender potatoes

Grilled Veal Chop
Bathed in a creamy white wine and wild mushroom sauce, served with potato croquette and buttered vegetables

Roleaux de Canard
Oven-roasted duck roll accompanied by red fruit gastrique, potato purée with roasted garlic and pear in red wine.

Grilled Beef Filet
Accompanied by mushroom fricassee, millefeuille of potato with thyme and bordelaise sauce with marrow.

Desserts
MONDAY

Apple Strudel
With French spices and sugar glaze

Mango Cobbler
With ground almonds and seasonal fruit

Crème Brûlée
With brown sugar and tropical fruit

Chocolate Truffle Cake
Filled with chocolate cream and moistened with three types of milk

Cheesecake
With red fruit topping

Coffee Napoleón
Filled with espresso cream and coffee liqueur

French Pastries
Choux, Éclairs, Swans, Duchesses, Pomponnés

Bon Appétit