Andora serves fresh, thick cuts of fish. Halibut, a special one night, was glossy and fell apart at the touch of the fork. Peach chutney didn't complement it, though. Mahi mahi was piled with toasted macadamia nuts, really more than necessary. Deep pink Atlantic salmon was char-grilled and topped with a little strawberry cabernet sauce and an artfully sliced fresh strawberry.
Veal is a good choice, too.
But in another veal entree, which has baby spinach, mushrooms and fresh mozzarella, all with a slightly sweet marsala brown sauce, the cheese seems out of sync. In a couple of weeks, the restaurant will have a new fall menu. The only sure things for the new menu, McMullen says, are the crab cakes, far and away the biggest seller, and the USDA prime filet mignon. I hope they'll keep the shrimp bisque, too. Smooth, not too thick, a hint of tomato, and studded with broken pieces of shrimp.