Andre’s Bistro & Bar to Honor Anthony Bourdain During Las Vegas Restaurant Week | Food Newsfeed
Continue to Site

Andre’s Bistro & Bar to Honor Anthony Bourdain During Las Vegas Restaurant Week

June 18, 2018 Industry News
Industry News

Andre’s Bistro & Bar’s Las Vegas Restaurant Week 2018 menu will pay tribute to the late Anthony Bourdain. This year’s throwback menu will feature dishes inspired by Brasserie Les Halles, the New York-based French restaurant that closed in 2017. He was working as their executive chef when he was inspired to write his breakout book, “Kitchen Confidential.”

“We serve traditional French fare and have always been inspired by Bourdain and his time at Les Halles,” says Joseph Marsco, managing partner, Andre’s Bistro & Bar. “We wanted this year’s menu to honor his memory by showcasing highlights from their menu, as well as his favorite dishes.”

The special menu will be available beginning today through June 29. Priced at $50 per person, guests will enjoy a multi-course, prix-fixe menu benefiting Three Square Food Bank. A portion of each meal sold will be donated to Three Square.

The 2018 tribute menu will be as follows:

FIRST COURSE (Choice of one)

  • Caesar Salad with romaine lettuce, croutons, Grana Padano cheese, anchovies and topped with Caesar dressing
  • Wagyu Beef Carpaccio featuring Snake River Farms Wagyu Beef, arugula, Parmesan cheese, Maldon Smoked Sea Salt Flakes and fried capers
  • French Onion Soup with toasted bread and Gruyère cheese
  • Escargot de Bourgogne featuring imported French snails with garlic and herb butter
  • Seared Foie Gras with balsamic poached figs, brioche, peppered honey and stone fruit

SECOND COURSE (Choice of one)

  • Steak Frites, served with 10oz. flat iron with duck fat fries and topped with Béarnaise sauce
  • Duck a L’Orange featuring Potato Dauphinoise with duck confit and orange duck jus
  • Beer-Steamed Mussels with Merguez Sausage and tomatoes and served on a grilled baguette
  • Lobster Thermidor featuring Maine Lobster with mushrooms with tarragon, Cognac and lobster cream

DESSERT COURSE (Choice of one)

  • Crème Brûlée with vanilla bean custard, caramelized sugar and fresh berries
  • Chocolate Walnut Gateau featuring a chocolate glazed caramel walnut torte and crème anglaise
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.