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Andrei’s Conscious Cuisine & Cocktails New Spring Menu

Andrei’s Conscious Cuisine & Cocktails has welcomed Spring with new menu items that reflect that colors and flavors of the season. The restaurant, known for its commitment to donating 100% of its net profits to benefit many charitable causes and organizations through The Andrei Foundation, celebrates the cultural diversity of California cuisine, while incorporating the flavors and freshness of the Mediterranean.

Vegetable platter at Andrei’s Conscious Cuisine & Cocktails

Among the new items added by Andrei’s Executive Chef Porfirio Gomez are:

Double Dip Duo – Cilantro-Green Pea Hummus, Avocado Bacon Dip, Warm Pita, Seasonal Vegetables

Summer Vegetable Platter – Grilled Artichoke, Eggplant, Portobello Mushrooms, Asparagus, Roasted Cauliflower, Feta Cheese, Micro Crudités, Mojo Sauce

Herb Onion Fritters – Scallions, Greek Feta, Dill, Parsley, Tzatziki

Grilled Halloumi & Watermelon – Grilled Halloumi Cheese, Watermelon, Chopped Mint, Fresh Basil, Drizzled Herb Olive Oil

Main Street Wedge – Grilled Green Cabbage, Sliced Pancetta, Feta, Red Onions, Tomatoes, Sherry Vinaigrette

Skuna Bay Salmon Salad – Pan-Seared Roasted Skuna Bay Salmon, Scarborough Little Gem Lettuce, Watercress, Strawberries, Jicama, Asian Pear-Lavender Vinaigrette

Andrei’s Conscious Cuisine & Cocktails mule drink

Mediterranean Platter – Cilantro-Green Pea Hummus, Tabbouleh, Kalamata & Castelvetrano Olive, Dolmades, Herb-Crusted Goat Cheese, Warm Pita

Roasted Chicken – Slow Roasted Mary’s Farm Chicken, Colorful Fingerling Potatoes, Charred Radicchio, Asparagus, Rosemary–Lemon Jus

Hanger Steak – Grilled & Sliced Black Angus Hanger Steak, Heirloom Tomato Carpaccio, Feta, Kale Chips, Grilled Kennebec Potatoes, Green Mojo

Pacific Sea Bass – Seared Sea Bass, Sautéed Salsify, Braised Red Cabbage, Black Pepper Emulsion

Skuna Bay Salmon – Pan-Roasted Skuna Bay Salmon, Toasted Israeli Cous Cous, Herbes de Provence, Currants, Oven-Dried Tomatoes, Huckleberry Coulis, Petit Greens

Idaho Rainbow Trout – Grilled Rainbow Trout, Weiser Farms Fingerling Potatoes, Sautéed Spinach, Oregano-Lemon Vinaigrette, Shaved Almonds

Vegetable Caponata – Organic Carrots, Indian Eggplant, Sweet Peppers, Kohlrabi, Caulilini, Zucchini Noodles, Pesto

Andrei’s Conscious Cuisine & Cocktails wedge salad

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.. The restaurant offers Happy Hour Monday through Saturday from 3 p.m. to 6:30 p.m. More information and menus can be found at https://andreisrestaurant.com/.

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