New Summer Dessert at Andrei’s

We often go to Andrei’s Conscious Cuisine on Friday night as a great way to start a weekend.  We can just relax, be treated like royalty, and enjoy great food.   Cocktails were the Algerian Boulevard, and Blackberry Cooler.

Last night we started with the zucchini blossoms, stuffed with ricotta cheese, sun dried tomato & basil lightly-fried & served with cilantro-asparagus emulsion.  We also had the spicy warm olives.  Both of these appetizers are great.  Susan had the Seafood Pappardelle, with Alaskan king crab leg, smoked bay scallop, pappardelle pasta, tomato seafood broth & summer vegetables. served with rouille & grilled garlic bread.  Chef Yves mildly scolded her for not using the bread to sop up the delicious broth, so she complied!  I had the Lamb Osso Bucco, served with baby carrot, organic pea shoots, and my side choice, corn and goat cheese risotto.  These pea shoots tasted like the pure essence of fresh peas, and really enlivened the dish.  Yves says they very lightly saute them in olive oil for just a few seconds to bring out the flavor.  The risotto is fabulous.

We were totally done, when we were surprised with one of the new summer desserts, Caramelized Banana Tart with caramel mascarpone cream & chocolate shavings.  Served with two of the most perfect raspberries (note to self: I must remember to order just some raspberries next time).  I don’t normally love banana desserts, but this was really delicious!

Try the new summer menu at Andrei’s – lots of interesting treats!


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