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

Lunch 20 and Dinner 40
 
Online Reservations

Lunch Menu
3 Courses - $20


~ Starters ~

Spinach Cigars
Roasted Feuille de Brick Stuffed with Spinach and Feta Cheese,
Served with Cucumber Tzatziki

California Field Greens
Scarborough Farms Baby Fields Greens, Organic Apples,, Radishes,  
Baby Tomato, Hazelnut Vinaigrette

Seasonal Soup
Chef's daily inspiration  soup


~ Mains ~

Greek Lamb Pita
Superior Farms Natural Ground Lamb, Cucumber, Tomato, Iceberg Lettuce, Red Onion Confit, Halloumi Cheese, Mint, Pita Bread, Roasted Basmati Rice

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

Shrimp Fettuccine
Moroccan-Spiced Mexican Shrimp, Fresh Fettuccine, Zucchini, Tomato,

Cream Reduction, Pea Tendrils


~ Dessert ~

Lemon Tart
California Farms Organic Lemon Tart with Italian Meringue

Butterscotch Pudding
Butterscotch Pudding, Chantilly Cream, Bourbon & Pecan Cookie




Dinner Menus
Three Courses – $40

~ Starters ~

California Field Greens
Scarborough Farms Baby Field Greens, Organic Apples, Radishes, Baby Tomato,
Hazelnut Vinaigrette

Beet Salad
California Beet Salad, Blood Oranges, Haloumi Cheese, Hydroponic Watercress,
Santa Barbara Pistachios

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

Seasonal Soup
Chef's Daily Inspiration 


~ Mains ~

New York Steak
All Natural Prime New York Steak, Zinfandel Red Wine Sauce, Broccolini, Potato Gratin,
California Mixed Mushrooms

Goat Cheese & Basil Ravioli
Goat Cheese & Basil Ravioli,  Zucchini, Squash, Bell Pepper, Artichokes, Sundried Tomato,  
Purple Basil Sauce

Local Halibut
Molinari Pancetta Wrapped & Roasted Local Halibut, Fingerling Potatoes, Green Asparagus, Bell Pepper, Peas Tendrils, Meyer Lemon Vinaigrette

Moroccan Lamb Tagine
Braised California Lamb Osso Bucco, Lamb Merguez Sausage, Cinnamon Cous Cous, Zucchini, Carrots, Raisins, Figs, Mediterranean Olives, Garbanzo Beans

~ Desserts ~

Lemon Tart
California Farms Organic Lemon Tart with Italian Meringue

Butterscotch Pudding
Butterscotch Pudding, Chantilly Cream, Bourbon & Pecan Cookie

Chef Yves Fournier


Question: How long have you been at this restaurant?
Answer:   4 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.

Merci , Yves Fournier