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
