desserts French food Las Vegas Restaurant Week
Andre's @ Monte Carlo9/16/2012
During Las Vegas Restaurant Week /a girls' night out, we ate at Andre's . I'm very g...
During Las Vegas Restaurant Week/a girls' night out, we ate at Andre's. I'm very glad that I was able to go to this beautiful restaurant because their LVRW four course meal is one of the most memorable meals I've ever had! Along with the set course meal, the ladies ordered two other items:
|You can barely see the tall glass|
to the left, that is the Marti-Gras Cocktail-
made w/ foie gras, honey, Tahitian vanilla, and
vodka. The items in middle are what came
with the drink- ice cream, macerated berries,
caramelized pears and candied walnuts.
These four tasted wonderful with the drink.
As for the drink, it was quite interesting...
It felt like I tasted a row of flavors as I drank it,
I've never experienced that before!
|Amuse-Bouche Caviar Creme Palette Cleanser.|
|Nicely toasted bread|
|First course: Roasted Corn Soup with Warm Crab Salad,|
Garlic Chips and Chive Oil. The flavors of the roasted corn soup was
delightful and the garlic chips were bold.
|Pan Seared Duck Foie Gras- five-spice crème anglaise, |
port wine reduction, and caramelized apple. This
foie gras was very delicious, I'm glad you ordered this Jen!
|Second course: Butter Lettuce Salad with Crispy Duck Confit, |
Toasted Almonds and Cherry Vinaigrette. I liked how the
dressing drizzled over the salad, not much was needed to
bring out the flavor!
|Third course: Seared Scottish Salmon with Spinach Gnocchi, |
Heirloom Tomato and Truffle Beurre Blanc. This salmon may
appear small, but this and the spinach gnocchi filled me up quite
fast! It was soft and slightly juicy. The dark
spinach gnocchi took me by surprise because I never ate a
gnocchi in it's varied form before. They were heavy
little dumplings, the taste of the spinach was hardly there,
but it tasted great with the sauce.
|Fourth course: Cocoa-Nut Marquise with a |
Banana-Lime Sabayon. This chocolate dessert was thick
to the max and tasted bold by itself. The sabayon and
sliced dried bananas offset that boldness and them
being eaten together was like a perfect balance!
|My to-go bag|