Culinary Creations in Paso Robles, CA
Classical French Training Meets Modern Technique
Chef Andre trained in France in the early 1970s. The national strict syllabus was practiced within every Culinary School thus rendering all young chefs to be trained with the same culinary tools and knowledge throughout the country. Andre not only earned his degree but was named the best apprentice in the South of France.
Andre came to the US in the late 1970s and quickly became the Executive Chef at a well known eatery among Hollywood folk, called Le Restaurant. Andre moved on to teaching at all the accredited Culinary Schools in L.A., being The Art Institute, Los Angeles Culinary Institute, and a founding teacher at the now Pasadena Cordon Blue. His curriculum circumnavigated the globe encompassing appetizers, entrees and deserts.
Summer Menu 2023 – Please click on any item for a delicious image and detail!
Appetizers:
• Blue Crab Cakes, 2 Cakes, served with Cajun Sauce on a bed of Greens 20
• Escargot, in Garlic Butter 18
• Scallops Florentine, with Creamy Lemoncello Sauce 22
Soups:
• Andaluz Gaspacho 14
• Lobster Bisque 18
Salads:
• Butter Lettuce, with Lemon Truffle Oil Vinaigrette 13
• Market Greens, with Cranberries, Candied Nuts, Feta, Cranberry Vinaigrette 16
• Mixed Romaine Lettuce, with Parmesan, Chipotle Caesar Dressing 16
• Santorini Greek Salad, with Grilled Halloumi Cheese 19
• Beet and Goat Cheese Salad, with Balsamic Reduction 18
Water will be poured upon request
Bread will be served upon request
Seafood Entrees:
• Sand Dabs Meuniere, with Lemon, Butter & Parsley 27
• King Salmon, with Horseradish Parmesan Crust served with Beet Sauce 40
• Monkfish, with Lobster Sauce 36
• Mixed Seafood Grill, Scallops, Shrimp, Branzino and Swordfish (Harissa Sauce) 40
• Branzino Milanese, Rolled in Toasted Oat & Sautéed with Preserved Lemon Sauce 39
• Catch of the Day, grilled with Citrus Sauce 36
• Sole Veronique, with Creamy Vermouth & Grape Sauce 45
• Alaskan Halibut, with Coffee Sauce 40
• Seafood Paella, Friday and Saturday only 42
Meats:
• Rack of Lamb Pesto 38
• 10oz Rib Eye Steak, Stilton and Maple Bourbon Butter 55
Dessert: All $11 each.
• Pavlova, Meringue filled with Whipped Cream and Fresh berries
• Chef Andre’s Famous Lemon Cheesecake
• Peach Melba, vanilla ice cream, poach peach, raspberry sauce & whipped cream and sliced almonds
• Café Vienna, coffee, kalua, coffee ice cream, and whipped cream
• Raspberry Sorbet
• Apple Tart, on Marizpan Pistachio Dried Fruit Shell
• Pineapple Upside Down Cake, with Lemon Curd
• Flourless Chocolate Cake, with Chocolate Mousse
Dessert Wines (350ML)
Glass |
Bottle |
|
• Traditional Tawny Port (Portugal) |
$20 |
$60 |
• Peachy Canyon Zinfandel Port NV |
$20 |
$60 |
• Halter Ranch Vin de Paille (marsanne, grenache, viognier) |
$20 |
$60 |
Wine List Central Coast
Sparkling |
Glass |
Bottle |
• Je T’aime Blanc de Blanc |
$12 |
$40 |
• Je T’aime Rosé |
$12 |
$40 |
Whites & Rosés |
Glass |
Bottle |
• Hearst Ranch Chardonnay |
$15 |
$45 |
• Effort Chardonnay |
$15 |
$45 |
• Center of Effort Chardonnay |
$55 |
|
• San Simeon Sauvignon Blanc |
$15 |
$45 |
• San Simeon Chardonnay |
$15 |
$45 |
• Pomar Junction Viognier |
$15 |
$45 |
• Tablas Creek Patelin Blanc |
$15 |
$45 |
• Tablas Creek Patelin Rosé |
$15 |
$45 |
• Halter Ranch Rosé |
$15 |
$45 |
• Hunt Cellars Cinque de Blanc |
$17 |
$50 |
• Union Sacré Pinot Blanc |
$15 |
$45 |
Reds |
Glass |
Bottle |
• Thatcher GSM |
$12 |
$40 |
• Peachy Canyon Westside Zinfandel |
$15 |
$45 |
• Adalaida Pinot Noir |
$15 |
$55 |
• Center of Effort Pinot Noir |
$55 |
|
• Jack Creek Pinot Noir |
$65 |
|
• Tablas Creek Patelin Rouge |
$15 |
$45 |
• San Simeon Syrah |
$50 |
|
• Beckman Grenache |
$55 |
|
• Opolo Sangiovese |
$55 |
|
• Maddalena Cabernet Sauvignon |
$15 |
$45 |
• Peachy Canyon Cirque de Vin |
$50 |
|
• Union Sacré San Gio (served cold) |
$15 |
$45 |
Beers |
Glass |
Bottle |
• Blue Moon |
$8 |
|
• Firestone 805 |
$8 |
|
• 805 Cervesa |
$8 |
|
• IPA |
$8 |
|
• Coors Light |
$8 |
|
Non Alcoholic |
Glass |
Bottle |
• San Pellegrino Sparkling |
$8 |
|
• Ice Tea & Soda |
$5 |
|
• Hot Tea |
$3 |
|
• French Press, Regular or Decaf |
$7 |
|
• French Lemonade |
$7 |
|
Corkage: $20 per bottle |
European Wine Program
France |
Glass |
Bottle |
• Delamotte Brut Mesnil, NV |
$98 |
|
• Famille Perrin Gigondas |
$60 |
|
• Famille Perrin Rosé |
$18 |
$60 |
• Famille Perrin Chateau Neuf du Pape |
$90 |
|
• Famille Perrin Cote du Rhone Blanc |
$55 |
|
• Bouchard Chardonnay |
$20 |
$63 |
• Caillon Pinot Noir |
$60 |
|
• La Chablisienne Petit Chablis |
$18 |
$60 |
• Pichot Vouvray |
$55 |
|
• Delaporte Sancerre |
$65 |
|
• Les Gravieres de Marsac Margaux |
$65 |
|
• Legende St. Emilion |
$90 |
|
• Valckenberg Gewurztraminer |
$60 |
|
• Valckenberg Riesling |
$90 |
Italy |
Glass |
Bottle |
• Bertani Pinot Grigio |
$15 |
$50 |
• Gradisciutto Collio (white) |
$15 |
$50 |
• Verdicchio dei Castelli (white) |
$15 |
$50 |
• Poggio Chianti Vignoso |
$15 |
$50 |
• Tenuta Di Ghiizzano Veneroso (Sangiovese/Cab Blend) |
$15 |
$50 |
• Massolino Nebbiolo |
$85 |
|
• Dolcetto D’Alba |
$85 |