Andrei’s Conscious Cuisine & Cocktails
2607 Main Street
Irvine, CA 92614
Phone: 949.387.8887 
Website | Map

Lunch $20 / Dinner $30 
Online Reservations

Lunch $20
Please select one course from each option below

Starters

Vegetable Arancini
Crispy Fried Risotto Balls with Bell Peppers, Zucchini, Yellow Squash,
Mozzarella & Parmesan Cheese Served with Sun-Dried
Tomato Sauce & Wild Baby Arugula

California Field Greens
Scarborough Farm Baby Field Greens, Toasted Hazelnuts, Cherry Tomato,
Watermelon Radish, Edible Flowers, Lemon Herb Vinaigrette

Seasonal Soup
Chef’s Daily Inspiration

Mains

Beef Short Rib Sliders
Braised All-Natural Beef Short Rib, Spinach, Point Reyes Blue Cheese, Red
Onion Preserves, Horseradish Cream, Brioche Bun, Sweet Potato Chips

Andrei’s Chop Salad
Scarborough Farms Winter Greens, Roasted Chicken, Persian Cucumber,
Avocado, Tomato, Yellow Corn, Candied Walnuts, Dates, Goat Cheese Crumbles,
Corn Bread Croutons, Sherry Vinaigrette

Chermoula Salmon
Chermoula-Marinated & Grilled Sustainable Salmon, Eggplant,
Tomato & Chick Pea Stew, Turmeric Spice, Currant & Almond
Basmati Rice, Lemon Vinaigrette, Petite Mixed Herbs

Desserts

Farmer’s Market Cobbler
Seasonal Apple, Cinnamon & Raisin Cobbler, Vanilla Ice Cream

Crème Brulee
Cinnamon Crème Brulee, Espresso Chocolate Cookie

*Vegetarian Option available upon request

Dinner $30
Please select one course from each option below

Starters

California Field Greens
Scarborough Farm Baby Field Greens, Toasted Hazelnuts, Cherry Tomato,
Watermelon Radish, Edible Flowers, Lemon Herb Vinaigrette

Goat Cheese Tartlet
Warm Goat Cheese & Basil Puff Pastry Tartlet, Field Greens Tossed with Lemon
Vinaigrette, Sundried Tomato Coulis, Basil Oil

Tomato & Burrata Mozzarella
Di Stephano Burrata Mozzarella, Seasonal Tomatoes, Scarborough
Farm Wild Arugula, Basil, Sparrow Balsamic Vinegar,
California Extra Virgin Olive Oil, Parmesan Tuile

Mains

House-Made Fettuccine
Fresh House-Made Fettuccine Pasta, Wild Boar Ragu, Rumiano Jack Cheese,
Baby Wild Arugula

Roasted Chicken
Free-Range Chicken Breast Stuffed with Basil, Sun-Dried Tomato & Goat Cheese, Served
with Cinnamon Couscous, Zucchini, Yellow Squash, Baby Carrots, Natural Au Jus

Pacific Mahi Mahi
Lime & Ginger Marinated & Grilled Mahi Mahi, Cilantro Pesto & Goat Cheese Risotto,
Roasted Tomato, Papaya Relish, Herb-Infused Olive Oil

Desserts

Andrei’s Signature Carrot Cake
Spiced Carrot Cake, Cream Cheese Frosting, Walnut Brittle

Crème Brulee Tasting
Cinnamon & Coffee Crème Brulee, Espresso Chocolate Cookie

Farmer’s Market Cobbler
Seasonal Apple, Cinnamon & Raisin Cobbler, Vanilla Ice Cream

*Vegetarian Option available upon request

Chef Yves Fournier


Question: How long have you been at this restaurant?
Answer:   3 years

Question: Who or what inspired you to become a chef?
Answer:   A counselor at school suggested I try culinary classes and my first Chef Instructor really motivated me to pursue it as a career

Question: What do you enjoy most about your profession?
Answer:   Seeing the customers enjoying something that we created

Question: When you’re not in the kitchen what are you doing?
Answer: Cooking in the kitchen at home!

Question: What is your most popular dish?
Answer: The Andrei's Chop Salad

Question: Last meal on Earth would be??
Answer: Saucisson en Croute (a specialty from Lyon, France with boiled potatoes, chicory and shaved truffles) and a Chimay beer. Then I would finish the meal with one of my wife's Banana Chocolate Chip Muffins.

Question: What's your favorite item on the Restaurant Week Menu?
Answer:  Braised Short Ribs with Gnocchi

Merci , Yves Fournier