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 2024 – 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
• Scallops Florentine, with Creamy Lemoncello Sauce 22
• Escargot, in Garlic Butter 19
• Octopus Grilled w/Elote, Corn Salad & Cilantro Sauce 20
• Ceviche of the Day, in Garlic Butter 20
• Salmon Tartare, with Paso Terra Tartar Sauce on a Crispy Rice Shell 21
• Tuna Tartare, Japanese Style 23
Soups:
• Cold Avocado 15
• Andaluz Gaspacho 14
Salads:
• Butter Lettuce, with Lemon Truffle Oil Vinaigrette 14
• Santorini Greek Salad, with Grilled Halloumi Cheese 20
• Market Greens, with Cranberries, Candied Nuts, Feta, Cranberry Vinaigrette 16
• Caesar Salad, with Paso Terra Caesar Dressing 16
• Beet and Goat Cheese Salad, with Balsamic Reduction 18
Water will be poured upon request
Bread will be served upon request
Seafood Entrees:
• Stripped Bass Saute, with Orange Fennel Sauce 35
• King Salmon Saute, with Dill Sauce 40
• Sand Dabs Meuniere, with Lemon, Butter & Parsley 28
• Branzino Milanese, Rolled in Toasted Oat & Sautèed with Preserved Lemon Sauce 40
• Mixed Seafood Grill, Scallops, Shrimp, Branzino and Swordfish (Harissa Sauce) 42
• Norwegian Snow Cod, with Caper Sauce (Piccata) 38
• Catch of the Day, grilled with Citrus Sauce 36
• Seafood Paella, Friday and Saturday only 42
• Alaskan Halibut, Grilled with Fresh Sage Compound Butter 42
Meats:
• 10oz Rib Eye Steak, with Bearnaise Tarragon Butter 55
• Rack of Lamb Pesto 40
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
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 |
• Presquile Chardonnay |
$15 |
$45 |
• Wolff Chardonnay 45yr Old Vines |
$55 |
|
• San Simeon Sauvignon Blanc |
$15 |
$45 |
• Pomar Junction Viognier |
$15 |
$45 |
• Vina Robles Viognier |
$50 |
|
• Tablas Creek Patelin Blanc |
$15 |
$45 |
• Tablas Creek Rosé |
$15 |
$45 |
• Halter Ranch Rosé |
$15 |
$45 |
Reds |
Glass |
Bottle |
• Thatcher GSM |
$12 |
$40 |
• Peachy Canyon Westside Zinfandel |
$15 |
$45 |
• Alta Maria Pinot Noir |
$18 |
$55 |
• Presquile Pinot Noir |
$15 |
$45 |
• Jack Creek Pinot |
$50 |
|
• San Simeon Syrah |
$50 |
|
• Beckman Grenache |
$55 |
|
• Opolo Sangiovese |
$55 |
|
• Tablas Creek Patelin Rouge |
$15 |
$45 |
• Union Sacre San Gio (served cold) |
$15 |
$45 |
• Maddalena Cabernet Sauvignon |
$15 |
$45 |
• Eberle Vineyard Select Cabernet Sauvignon |
$55 |
|
• Peachy Canyon Cirque de Vin |
$50 |
|
• Eberle Barbera |
$65 |
|
Beers |
Glass |
Bottle |
• Blue Moon |
$8 |
|
• Firestone 805 |
$8 |
|
• 805 Cerveza |
$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 |
• Languedoc Rosé |
$18 |
$60 |
• Famille Perrin Chateau Neuf du Pape |
$90 |
|
• Famille Perrin Cote du Rhone Blanc |
$55 |
|
• Bouchard Chardonnay |
$20 |
$60 |
• Piquepoul Chardonnay |
$70 |
|
• Caillon Pinot Noir |
$60 |
|
• La Chablisienne Petit Chablis |
$18 |
$60 |
• Gamay Beaujolais |
$18 |
$60 |
• Pichot Vouvray |
$55 |
|
• Delaporte Sancerre |
$65 |
|
• Les Gravieres de Marsac Margaux |
$65 |
|
• Legende St. Emilion |
$90 |
|
• Valckenberg Riesling |
$90 |
Italy |
Glass |
Bottle |
• Bertani Pinot Grigio |
$15 |
$50 |
• Gavi (white) |
$15 |
$50 |
• Verdicchio dei Castelli (white) |
$50 |
|
• Poggio Chianti Vignoso |
$15 |
$50 |
• Veneroso (Sangiovese/Cab Blend) |
$50 |
|
• Massolino Nebbiolo |
$85 |
|
• Dolcetto D’Alba |
$85 |