After a late meeting my husband and I decided we didn't want to cook so we thought we'd stop at Andora on Mt. Nebo road and see if the menu had been updated (they hired a new chef a month or so ago who promised to make some changes)
For those of you who are familiar with Andora - the menu hasn't changed too much, so some of the staple favorites like the bisque and crabcakes are still available.
Their meals are accompanied by home made bread and an olive oil dipping sauce. This used to be oil with herbs and cheese but they have changed it to a tomato basil oil - which I prefer over the original salty cheesy version.
We decided to try some of the new offerings and started with the chopped salad with peppercorn ranch dressing. It consisted of chopped cucumber, button mushrooms, tomato, romaine, onion, and broccoli and a very tangy peppery dressing that they make in house (and don't overload the salad with).
Next we tried the wild mushroom tart which was a sheet or two of puff pastry covered with a mixture of sauteed chopped mushrooms and herbs (sage and tarragon I think) topped with slices of fresh shiitake plated on an excellent mushroom herb cream sauce (when we had finished this appetizer my husband had a funny look on his face-I asked him if he was thinking of licking the plate and he just smiled). This is one of those dishes that makes me immediately think - "I HAVE try to duplicate this at home" then "Hmm - I wonder if we can get the chef to tell us...no he wouldn't....."
We finished with the scallop risotto with habenero oil. The 6 large scallops were seared on the outside and warm and perfectly done inside, they surrounded the risotto which was well done - but topped with a little too much grated cheese for my taste - all of this was on top of a habenero infused oil with tiny bits of habenero. The heat level was perfect (OK a little too tame for me but I'm a heat addict)
enough to have a bit of burn and habenero flavor but not anything that most people I know would dislike.
We chose a red from their 20 wines for $20 menu - Angove's Bear Crossing Cabernet/Shiraz blend (decent wine and a portion of their sales goes to save the Koalas).
The tab was $47 before tip for a very satisfying meal with a nice atmosphere and good service.
It's a little cold still to sit out on their patio but that Andoroa has one of the best outdoor patios in the Pgh area.
So for the 3 or 4 people who seem to post here from the Pgh area - if you haven't tried it I would highly recommend trying - if you have - go back and sample some of the new items - certainly the mushroom tart.
For everyone else - if you find yourself north of Pittsburgh - Andora is a worthwhile stop.