What is the menu like at Andrea?

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Located just off the lobby of the elegant The Resort at Pelican Hill, Andrea offers a menu of Northern Italian specialties, with an especially noteworthy pasta selection. Appetizers are straightforward but expertly presented, like the roasted octopus with polenta and oregano or the burrata with Tuscan kale and tomato confit. Most of the pastas are appetizer-sized, too, though the rigatoni with pork sausage sauce and wild fennel and the garganelli with Bolognese sauce could be enjoyed as entrées. All the noodles are made fresh daily from top-quality Italian ingredients — even the salt comes from Cervia in Emilia-Romagna. As for the entrées, you’ll find a mix of both meat and seafood, like roasted rack of lamb with greens and foamed polenta, rabbit loin and sausage with celery root purée and olives, and herb-crusted halibut with morels and a soft potato cake. Can’t decide among all the options? A multi-course tasting menu is also available, offering smaller portions of some of the chef’s signature dishes and seasonal highlights. When we dined at Andrea, the five-course menu showcased San Daniele prosciutto with bean salad, morel mushroom risotto with black truffles, pan-roasted turbot with vegetable caponata, roasted duck with cherry thyme juice, and a wild berry crostata for dessert.

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