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

    August 19, 2011 @ 7:00 pm – 8:00 pm America/Los Angeles Timezone
    Louis Palladin Dinner Menu

    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

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