10th Annual Jean-Louis Palladin Dinner Menu – Alize at the Top of the Palms – Las Vegas

    1

    Passed Hors D’Oeuvres

    Created by Pascal Sanchez, executive chef, TWIST by Pierre Gagnaire

    Roquefort Bouchon, Apricot Puree Glaze, Pecan Nuts, Banyuls Syrup

    Hot Chinese Buns, Soya Sauce Shallot Fondue, Smoked Eel, Domestic Sevruga Caviar

    Yuko Potato Chips, Aged Balsamic, Date Puree

    Jack Daniels & Guinness Cube, Ginger Cake Powder

    Goat Cheese Tartlet, Meringue, Colombo Disc

    To be paired with Taittinger, “Prelude” Grand Crus, Reims

    First Alternating Course Selections include:

    Chilled Maine Lobster Salad with Celery Root And Green Apple Remoulade with Lobster Glace and Black Truffle Vinaigrette by Mark Purdy, chef de cuisine, Alize at the Top of the Palms Casino Resort

    Beef Carpaccio with Watercress Salad, Fried Quail Eggs, Marinated Wild Mushrooms

    Shaved Parmesan Cheese, Home Made Grain Mustard Aioli

    Arnaud Massat, Executive Sous Chef ” Mandalay Bay Hotel & Casino

    To be paired with Chi¢teau d’Aqueria, Tavel Rose, 2010

    Second Alternating Course

    Casco Bay Sea Scallop, Compote of Belgian Endive, Alsace Gewi¼rztraminer Jus by Joung Sohn, executive chef, Eiffel Tower Restaurant at Paris Hotel & Casino

    Gn-Avioli stuffed with Sottocenere Cheese, Sauteed Pioppini and White Truffle by Luciano Pellegrini, chef/owner, Valentino’s at the Venetian

    To be paired with Domaine Emil Beyer, Pinot Gris, Alsace, 2009

    Third Alternating Course

    Pan Roasted Wild Columbian Sturgeon and Spice Cured Pancetta / Littleneck Clams / Peppercorn Jus by Grant MacPherson, chef/owner, Scotch Myst

    Kashmir Style Tandoori Prawns with Steamed Chick Pea and Yogurt Pave and Ginger, Paprika and Toasted Nigella Seeds by Martin Heierling, executive chef, Sensi at Bellagio and Vdara at CityCenter

    To be paired with Domaine Ferret, Pouilly-Fuisse, 2008

    Fourth Alternating Course

    Sea Urchin Tongues with Sea Urchin Flan, Sea Urchin Sauce by Brian Howard, executive chef, Comme Ca at The Cosmopolitan Las Vegas

    La Timbale de Queue de Boeuf Kobe by Gregory Pugin, executive chef, Le Cirque at Bellagio

    To be paired with Domaine Pascal & Nicolas Reverdy, Sancerre Rouge, 2009

    Fifth Alternating Course

    Togarashi Crusted Australian Kobe Beef Strip Loin with Spinach Mousseline, Confit Yukon Gold Potatoes Black Truffle Jus by Vincent Pouessel, executive chef, Aureole at Mandalay Bay Resort & Casino

    Mary’s Farm Organic Chicken with Fresh Truffle, Celery Root Puree, Roasted Fennel, Cippolini Onions and Burgundy Sauce by Barry S. Dakake, executive chef, N9NE Steakhouse, Palms Casino Resort and Geno Bernardo, executive chef, NOVE Italiano, Palms Casino Resort

    To be paired with Maison Louis Jadot, Nuits-St. Georges, 2007

    Sixth Alternating Course

    Roasted Brie de Meaux’ with Calvados, Celery Apple Salad, Cider Gelee and Walnut Bread by Laurent Pillard, executive chef, Burger Bar & Fleur at Mandalay Bay Resort & Casino

    Cheese Trio with Caramelized Pear Stilton Bleu Cheese Dried Apricot Filo Dough

    Brillat Savarin Toasted Brioche with Goat Cheese Crusted with Pink Peppercorn and Pistachio by Jean Philippe Dufoin, chef/owner, Creative Catering

    To be paired with Rothman & Winter, Orchard Apricot Liqueur, Austria

    Seventh Alternating Course

    Dark Chocolate Grand Marnier Linzer Tart with Candied Orange, Honey Caramel Creme, Sesame Brittle by Megan Romano, executive pastry chef, Aureole at Mandalay Bay Resort & Casino

    Tarte Tatin with Spiced Pumpkin Sorbet, Lavender “Jam” and Marcona Almonds by Bryan Podgorski, chef de cuisine, Bouchon at the Venetian

    To be paired with Broadbent, 10 year Malmsey, Madeira or Paul Goerg, Brut Rose Champagne, Vertus

    Apres Diner

    Coffee or Tea and Petit Fours by Tammy Alana, pastry chef, Alize at the Palms and Andre’s at Monte Carlo