Andrei’s Winter Menu Celebrates the Diversity of California Cuisine

The diversity of California cuisine featuring the best in local and seasonal ingredients is celebrated in the new winter menu at Andrei’s Conscious Cuisine & Cocktails in Irvine. Executive Chef Porfirio Gomez features the most flavorful ingredients found this time of year, including Red and Yellow Beet Carpaccio, Roasted Brussels Sprouts, Crispy Cauliflower, Wilted Rainbow Swiss Chard, Marinated Seasonal Mushrooms, Sautéed Kale and Slow-Roasted Butternut Squash.

Each of these new dishes benefits many charitable causes and organizations, as the restaurant donates 100% of its net profits through The Andrei Foundation.

MOZZARELLA DI BUFALA – Fresh Mozzarella Di Bufala, Petite Confit Tomatoes, Prosciutto, Opal Basil, Grilled Sourdough (Lunch & Dinner)

HARVEST BOARD – Marinated Artichoke, Grilled Eggplant & Portobello Mushrooms, Tempura Squash, Herb EVOO & Red Aji Emulsion (Vegetarian; Lunch & Dinner)

BEET CARPACCIO SALAD – Thin-Sliced Red & Yellow Beets, Rabiola di Capra, Petite Arugula, Candied Walnuts, Fig Glaze (Gluten-free, Vegetarian; Lunch & Dinner)

ROASTED TOMATO BISQUE (Vegetarian; Lunch & Dinner)

RED ORA SALMON SALAD – Grilled Red Ora Salmon, Scarborough Little Gem Lettuce, Slow-Roasted Butternut Squash, Pomegranate Seeds, Shaved Almonds, Crispy Cauliflower, Goat Cheese, Seasonal Berry Vinaigrette (Lunch)

ANDREI'S FRENCH DIP – Sliced Roast Beef, Gruyére Cheese, Creamy Horseradish, Caramelized Onion Jus, Warm Potato Salad, French Roll (Lunch)

SHORT RIBS – House-Braised Short Ribs, Mornay Potatoes, French Green Beans, Red Wine Reduction (Lunch & Dinner)

WINTER VEGETABLE RAGU – Zucchini Noodles, Seasonal Vegetable Ragu (Gluten-free, Vegan; Lunch & Dinner)

PACIFIC SEA BASS – Seared Sea Bass, Sautéed Salsify, Braised Red Cabbage, Black Pepper Emulsion (Gluten-free; Lunch & Dinner)

RED ORA SALMON – Pan-Roasted Red Ora Salmon, Cauliflower Purée, Grilled Corn, Confit Tomatoes, Shallots, Petite Basil (Gluten-free; Lunch & Dinner)

PETRALE SOLE – Grilled Petrale Sole, Rosemary Potatoes, Sautéed Green Beans, Lemon Caper Meunière (Lunch & Dinner)

WHITE ALBACORE BURGER – Coriander-Marinated Pacific Albacore, Heirloom Tomato, Alfalfa Sprouts, Piquillo Aioli, Brioche Bun (Lunch)

THE FORAGER SANDWICH – Marinated Seasonal Mushrooms, Sautéed Kale, Free-Range California Fried Egg, White Cheddar, Mushroom Aioli, Pretzel Bun (Vegetarian; Lunch)

FANCY HAM & CHEESE SANDWICH – Thin-Sliced Porchetta Toscana Ham, Tillamook Cheddar, Gruyére Cheese, House-Dried Pineapple Slice, Coarse-Grain Mustard & Clove Aioli, Challah Bread, Warm Potato Salad (Lunch)

DAY BOAT SCALLOPS – Pan-Seared Day Boat Scallops, Seasonal Mushroom Risotto, Scarborough Farms Sautéed Carrots, Madeira Reduction, Arugula (Gluten-free; Dinner)

DUROC PORK CHOP – Pan-Roasted & Oven-Finished 14 oz. Duroc Pork Chop, Celery Root Purée, Harissa Maple Glaze, Grilled Apples (Gluten-free; Dinner)

NEW FALL/WINTER DESSERTS

WINTER PEAR PAVLOVA – Port Wine & Cinnamon Poached Pears, Pavlova, Mascarpone Mousse, Star Anise

APPLE PIE POUCH – Gala Apple & Pomegranate-Stuffed Puff Pastry Pouch, Vanilla Gelato, Apple Cider & Clove Syrup

FIG & WHISKEY CHOCOLATE TART – Black Figs, Chocolate & Whiskey Ganache Tart, Whiskey Gastric, Chantilly Whipped Cream

CHERRY CHOCOLATE CHEESECAKE – Amarena Cherries, New York Cheesecake, Chocolate Graham Cracker Crust, Chocolate Shavings

ANDREI'S CARROT CAKE – Seasonal Carrot Cake, Brown Butter Frosting, Toasted Pistachios, Piloncilo Rum Reduction

Andrei’s is open for Lunch and Dinner Monday through Friday from 11:30 p.m. to 9 p.m., and for Brunch, Lunch and Dinner on Saturday from 11 p.m. to 9 p.m. Happy Hour Monday through Saturday from 3 p.m. to 6:30 p.m.

More information and menus can be found at andreisrestaurant.com.

2607 Main St., in Irvine. 949.387.8887.