Group and Wedding Menu

rack of lamb - Andre's Restaurant - Las Vegas

At Andre’s, your group celebration will be one of the most unbelievable food events you will ever experience.

Andre’s provides a variety of options in our Group Dining Menus (see our 2 best-selling Sample Menus as well as our unique “Create Your Own” Menu, below). We also offer a beautiful Hors d’Oeuvres Menu for Groups when you’re more interested in producing a cocktail party or tray-passed hors d’Oeuvres event.

Download the printable PDF – Andre’s Group Dining Menu Options
Download the printable PDF – Andre’s Hors D’Oeuvres for Groups

Simply complete our Group Dining Request Form, and we will be in direct contact with you shortly. You’re also welcome to call Jana Lane Southard directly at (702) 798-7151 to discuss your upcoming event!

Andre’s: Timeless Sophistication & Michelin-Rated Cuisine

Andre’s Restaurant & Lounge at Monte Carlo meshes the finest style of dining with an elegant and comfortable setting. High back booths and low hanging chandeliers bring simple elegance to the space. Candlelit tables are dressed in white linen, fine sterling silver, Raynaud Limoges china by Alberto Pinto and delicate stemware worthy of the restaurant’s award winning wine list.

Our Main Dining Room is available as a Private Salon for group dining for 50 to 65 guests. Our second floor at Andre’s offers three Private Dining Salons, a semi-private Wine Terrace as well as Andre’s Cigar Lounge, where your guests can relax and enjoy a rare cognac from André Rochat’s internationally famous collection.

Please inquire with Jana at jana@andrelv.com to customize your menu and accomodate your budget.

SAMPLE MENU I

Warm Tomato and Crab Bisque
Phyllo-Wrapped Crab Leg, Lemon Cream, Chives
~~~~

Waldorf Salad
Butter Lettuce, Celery Root, Granny Smith Apple, Spiced Walnuts
Honey Crème Fraîche

~~~~

YOUR GUESTS MAY SELECT THEIR ENTRÉES

Sautéed Arctic Char
Lemon and Parsley Emulsion
Forbidden Rice, Sautéed Spinach
or

Grilled Beef Flat Iron Steak
Red Wine Jus
Sweet Potato Croquettes, Roasted Brussels Sprouts
Pan Seared Foie Gras or Two Butterflied Shrimp-Additional Charge
or

Pan Roasted Chicken Breast
Truffled Natural Jus
Braised Thigh, Buttered White Beans, Haricots Verts
or

Roasted Pumpkin Risotto
Shaved Brussels Sprouts, Red Wine Jus

~~~~

Vanilla Bean Crème Brûlée
Assorted Berries

~~~~~~~~

SAMPLE MENU II

Cold Appetizer Trio

Foie Gras Terrine
Huckleberry Jam, Brioche
Smoked Salmon
Buckwheat Noodles, Lemon-Grain Mustard Sauce
Beef Carpaccio
Cauliflower Mousse, Baby Arugula, Caraway Cracker

~~~~

Baby Spinach Salad
Warm Duck Confit, Crispy Shallots, Black Truffle Vinaigrette

~~~~

Your guests may select their Entrées

Sautéed Green Peppercorn Crusted Filet of Beef
Cognac Cream Sauce, Polenta and Spinach Gnocchi, Roasted Cipollini Onions
or

Spice Crusted Colorado Loin of Lamb
Sauce Basquaise, Roasted Eggplant and Heirloom Quinoa Cakes
or

Sautéed Arctic Char
Lemon and Parsley Emulsion, Forbidden Rice, Sautéed Spinach
or

Pan Roasted Chicken Breast
Truffled Natural Jus, Braised Thigh, Buttered White Beans, Haricots Verts

~~~~

Dessert Duo

Chocolate Crème Brûlée Assorted Berries
Warm Apple Tart Tatin Vanilla Bean Anglaise

ADDITIONAL MENU OPTIONS

FIRST COURSE
Select One

Cold Appetizer

Foie Gras Terrine with Huckleberry Jam and Brioche
Smoked Salmon, Buckwheat Noodles, Lemon-Grain Mustard Sauce
Beef Carpaccio, Cauliflower Mousse, Arugula, Caraway Crackers
Chilled Artichoke, Confit Tomato and Peppers with Banyuls Vinaigrette

Cold Appetizer Trio
(Select 3 of the cold items above)

Hot Appetizer

Seared Jumbo Scallops, Chorizo, Roasted Pumpkin Purée, Rosemary Caviar
Seared Foie Gras, Cardamom Anglaise, Roasted Apple and Raisin Tart
Crispy Pork Belly, Sautéed Spinach, Truffle Jus
Warm Stuffed Dates with Goat Cheese and Toasted Almonds

Hot Appetizer Trio
(Select 3 of the hot items above)

SECOND COURSE

Select One
Soup or Salad

Warm Kabocha Squash Soup, Crème Fraîche, Chili Oil, Scallions
Warm Tomato and Crab Bisque, Phyllo Wrapped Crab Leg, Lemon Cream
Andre’s Caesar Salad, Tête de Moine Fleuret

   Waldorf Salad
Butter Lettuce, Celery Root, Granny Smith Apples, Spiced Walnuts
Honey Crème Fraîche

Baby Spinach Salad
Warm Duck Confit, Crispy Shallots, Black Truffle Vinaigrette

  THIRD COURSE
    Select Four

    Entrée

Sautéed Green Peppercorn Crusted Filet of Beef
Cognac Cream Sauce, Polenta and Spinach Gnocchi, Roasted Cipollini Onions
Pan Seared Foie Gras or Two Butterflied Shrimp-Additional Charge

Spice Crusted Colorado Loin of Lamb
Sauce Basquaise, Roasted Eggplant and Heirloom Quinoa Cakes

Imported Dover Sole
Sautéed Véronique, Pomme Purée, Seasonal Vegetables

Maine Lobster Thermidor
Brandied Cream Sauce, Mushrooms, Tarragon, Asparagus Anglaise
**Available for Groups of 25 or Less**

Grilled Beef Flat Iron Steak
Red Wine Jus, Sweet Potato Croquettes, Roasted Brussels Sprouts
Pan Seared Foie Gras or Two Butterflied Shrimp -Additional Charge

Sautéed Arctic Char
Lemon and Parsley Emulsion, Forbidden Rice, Sautéed Spinach

Pan Roasted Chicken Breast
Truffled Natural Jus, Braised Thigh, Buttered White Beans, Haricots Verts
Add Lobster Tail -Additional Charge

Roasted Pumpkin Risotto
Shaved Brussels Sprouts, Red Wine Jus

FOURTH COURSE
Select One

Dessert

Chocolate Crème Brûlée
Assorted Berries

Vanilla Bean Crème Brûlée
Assorted Berries

Warm Apple Tart Tatin
Crème Anglaise

Coffee and Ginger Tia Maria Gâteau
Chocolate Covered Espresso Beans

Kiwi and Lime Panna Cotta

Dessert Duo
(Select two desserts)

Please inquire with Jana at jana@andrelv.com to customize your menu and accomodate your budget.

Download the printable PDF- Andre’s Group Dining Menu Options
Download the printable PDF – Andre’s Hors D’Oeuvres for Groups

Return to all Andre’s Restaurant Menus 

Beverage, 8.1% Nevada sales tax and 20% gratuity are not included.

 Menus are subject to seasonal availability and may be changed without notice.

  Guaranteed attendance for all functions must be received four business days prior to the scheduled event.

  Prices effective November 2014 and are subject to change.