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.

Spring Summer Menu 2018 – Please click on any item for a delicious image and detail!

Crudology: raw seafood marinated in citrus oil and spices

Appetizers:

Soups:

Salads:

All Entrees are served on a bed of Sautéed Spinach with a Medley of Seasonal Vegetables

Seafood & Entrees:

Turf:

Dessert: All $8 each

Wine List

Sparkling	Glass	Bottle
• Charles de Fere, Blanc de Blanc Reserve, NV	$10	$35
• Charles de Fere Rose NV	$15	$45
Whites	Glass	Bottle
• House Chardonnay – Fableist	$10	$30
• Center of Effort Chardonnay		$50
• Effort Chardonnay	$14	$40
• Vina Robles Albarino	$12	$35
• Adelaida Anna’s White Rhone Blend	$15	$45
• LXV Viognier Summer Satine	$15	$45
• Tablas Creek Cotes de Tablas Blanc		$50
• Tablas Creek Patelin Blanc	$13	$38
• Tablas Creek Dianthus Rosé		$50
Reds	Glass	Bottle
• House Red Peachy Canyon Incredible Red	$10	$30
• Jack Hammer, Pinot Noir	$12	$35
• Effort Pinot Noir	$15	$45
• Jack Creek Pinot Noir		$60
• Gray Wolf Grenache	$15	$45
• Opolo Sangiovese	$15	$50
• Vina Robles Cabernet Sauvignon	$12	$35
• Peachy Canyon Cirque de Vin	$15	$45
Beers	Glass	Bottle
• Blue Moon	$8
• Firestone 805	$8
• IPA	$8
Non Alcoholic	Glass	Bottle
• Sparkling Water	$3.50
• Ice Tea & Soda	$1.50
• Coffee Regular or Decaf-French Press	$5.00
Corkage: $20 per bottle

French Wine Program

Champagne	Glass	Bottle
• Canard Duchane Authentic NV		$98
• 2007 Veuve a Devaux		$130
Cotes du Rhone et Cotes de Provence	Glass	Bottle
• Bila Haut Cotes du Roussillon Rouge (Languedoc)	$9	$30
• Cheron Les Dentelles, Rouge	$9	$30
• Cote de Rhone	$12	$40
• Chateau Val Joanis Rouge (Luberon)	$10	$30
Bourgogne	Glass	Bottle
• Albert Bichot Bourgogne Chardonnay	$12	$55
• 2013 Hautes Cotes de Nuit Pinot Noir		$80
• 2013 Chablis, Val de Mer	$15	$50
• 2013 Bouzeron, 100% Aligote	$15	$50
Loire Valley	Glass	Bottle
• Vigneau Chevreau Vouvray, Blanc		$55
• Eric Louis Sancerre		$55
• Saget Marie de Beauregard Chinon	$12	$40
Bordeaux	Glass	Bottle
• Reserve Grand Marchand Cabernet Sauvignon, Entre deux Mers		$50
• Chateau Haut Mayne Graves Blanc	$12	$40
• Chateau Pilet Bordeaux : 60 Merlot, 30 Cab Sauv, 10 Cab Franc	$15	$50
Alsace	Glass	Bottle
• Lucien Albrecht Reserve Gewurztraminer	$12	$40
• Lucien Albrecht Reserve Riesling	$10	$30

Culinary Creations in Paso Robles, CA

Classical French Training Meets Modern Technique

Spring Summer Menu 2018 – Please click on any item for a delicious image and detail!

Crudology: raw seafood marinated in citrus oil and spices

• Rockfish Ceviche, marinated in lime juice with cilantro, fruit, tomato and onions 15

• Red Snapper Tahitian Ceviche, cucumber, lime juice, onion and coconut milk 16

• Dayboat Scallops Carpaccio, paper thin fresh scallops with lemon juice, olive oil, black garlic vinaigrette 17

• Alaskan Halibut Tirado, sliced halibut filet marinated with leche de tigre (passion fruit, lime juice and yellow chili paste) 19

• Yellow Fin Tataki, briefly seared tuna with carrot ginger dressing 14

• Ahi Poke, cubed ahi tuna marinated in lime juice and soy, served with seaweed, cucumber and ponzu sauce 17

• Salmon Lomi Lomi, marinated wild salmon with tomato and onion on a bed of marinated greens 15

Appetizers:

• Blue Crab Cakes, 2 cakes served with market greens and Cajun sauce 15

• Grilled Scallops, with Bacon Jam, (2 scallops per portion) 16

• Roasted Bell Pepper & Goat Cheese Terrine, with basil oil 15

• Brie en Croute, with grilled fruit and maple glaze 14

• Escargot, in Garlic butter 14

Soups:

• Gaspacho Andaluz, traditional style 9

• Bouillabaisse Riviera, fish soup with garlic rockfish mousseline 12

• Lobster Bisque 14

Salads:

• Butter Lettuce, with Truffle Oil and Lemon Dressing 11

• Romaine Lettuce, with Pepita Dressing and Cojita Cheese 13

• Poached Pear, in Red Wine with Blue Cheese on Italian Greens, White Balsamic Dressing 15

• Market Greens, Candied Nuts, Feta Cheese, Dried Cranberries, Cranberry Dressing 14

• Grilled Vegetables, with goat cheese and black garlic vinaigrette 15

• Smoked Duck Breast, with marinated mushrooms and aged balsamic vinaigrette 17

• Niçoise Paso Terra, seared tuna, seasoned potato, tomato, French beans & quail eggs 16

All Entrees are served on a bed of Sautéed Spinach with a Medley of Seasonal Vegetables

Seafood & Entrees:

• Sand Dabs Meuniere (lemon, parsley and butter) 25

• Parmesan Horseradish Crusted Ora King Salmon with Dill Sauce 30

• Macadamia Nut Crusted Halibut, with Coffee Sauce 35

• Monkfish Tagine, preserved lemon with Moroccan spices in fish broth 32

• Seabass in a Potato Crust, with sage sauce 30

• Mixed Seafood Grill, scallops, shrimp, branzino & swordfish and Harissa Sauce 35

• Sea Scallops Sauté, with Caviar Vodka Sauce 36

• Catch of the Day, with Citrus Vinaigrette 29

• Traditional Paella, Friday & Saturday only, shrimp, scallop, mussel & sausage 35

Turf:

• Rack of Lamb, Pesto 35

• Surf & Turf, petit filet & giant shrimp with red wine tarragon compound butter 45

Dessert: All $8 each

• Flourless Chocolate Roll, with Chocolate Mousse and Raspberry sauce

• Hazelnut Torte, with flourless chocolate cake, hazelnut cream, topped with hazelnuts.

• Lemon Cheesecake, Chef Andre’s famous style

• Raspberry Sorbet, with Chocolate Wafers

• Blackberry Sorbet, with Chocolate Wafers

• Pavlova, meringue with vanilla ice cream, whipped cream and fresh berries

• Andre’s Macarons, filled with Mango Sorbet

• Succes, almond cake filled with hazelnut gelato

Wine List

Sparkling

Glass

Bottle

• Charles de Fere, Blanc de Blanc Reserve, NV

$10

$35

• Charles de Fere Rose NV

$15

$45

Whites

Glass

Bottle

• House Chardonnay – Fableist

$10

$30

• Center of Effort Chardonnay

$50

• Effort Chardonnay

$14

$40

• Vina Robles Albarino

$12

$35

• Adelaida Anna’s White Rhone Blend

$15

$45

• LXV Viognier Summer Satine