|
Cuisine
French
Mediterranean
Neighborhood
Strip
Wynn - Las Vegas
Features
Beer Available
Full Bar
Wine Available
Children Not Allowed
Chef's Tasting Menu
Prix Fix Menu
Natural / Organic ingredients
Outside Patio
Private Rooms Available
Views
Serves Game
Reservations
Recommended
Parking
Parking Lot
Street
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Tuesday - Sunday
5:30pm - 10pm
|
Alex Dinner Menu - Menu posted 11/25/2006
The restaurants at Wynn Las Vegas feature signature items based on seasonal availability menu items and prices are subject to change
For restaurant reservations, please call 702.770.wynn or 888.320.7110
TASTING MENU
Carpaccio of Red Prawns with Sea Urchin, Celery and Osetra Caviar
Tarlant, ‘Cuvée Louis’, Epernay, Champagne, France MV
Roasted Sea Scallop with Savoy Cabbage, Pancetta and Black Truffles
Emmerich Knoll, ‘Ried Kellerberg’, Riesling Smaragd, Wachau, Austria 2003
Sauté of Foie Gras with Pomegranates, Aged Balsamico and Butternut Squash
Roberto Zeni, ‘Moscato Rosa’, Trentino, Italy 2003
Wild Turbot with Cauliflower Purée, Red Wine Sauce and Porcini Mushrooms
Patrick Jasmin, Côte Rôtie, Northern Rhône, France 2002
Japanese ‘Wagyu’ Beef with Potato Gnocchi, Parmigiano and ‘Bordelaise’ Sauce
Gemstone Vineyard, ‘Winemaster`s Blend’, Cabernet Sauvignon, Napa Valley, California
2002
Passion Cheesecake with Graham Crumble
Vanilla Nougat and Praline Ice Cream with Caramel Hazelnuts
Klein Constantia, ‘Vin de Constance’, Muscat de Frontignan, Constantia, South Africa 2001
Tasting Menu $175
Including Wines $305
PRIX FIX MENU APPETIZER
Robiola Cheese Agnolotti with Black Truffles, Arugula and Aged Parmigiano
‘Torchon’ of Foie Gras with Pickled Anjou Pears and Toasted Country Bread
Frogs Legs ‘Meunière’ with Sheep’s Milk Ricotta Gnocchi and Porcini Mushrooms
Santa Barbara Prawns with Puffed Rice, Saffron Cream and Littleneck Clams
Atlantic Oysters Gratin with Key Lime, Creamed Leeks and Osetra Caviar
Veal Sweetbreads ‘Piccata’ with Spinach, Medjool Dates and Toasted Pinenuts
Maine Lobster with Parsnip Custard, Matsutake Mushrooms and Carrot-Ginger Sauce
MAIN COURSE
Roasted Breast of Squab with Foie Gras, Grapes and Hakurei Turnips
Dover Sole in Potato Crust with Shellfish, Artichokes and Confit Tomatoes
Stuffed Saddle of Rabbit with Chickpeas, Swiss Chard and Preserved Lemon
Crispy Atlantic Bass with Caramelized Fennel, Pinot Noir Sauce and Candied Orange
Venison Chop with Crimson Gold Apples, Heirloom Beets and Ginger-Spice Glaze
Roasted Jamison Farms Lamb with Rosemary, Garlic and Potatoes ‘Boulangère’
Tenderloin of Veal with Pancetta, Chanterelles and Cannelloni Gratin
CHEESE AND DESSERTS
Jenifer Witte, Pastry Chef
Selection of Imported and Domestic Cheese with Seasonal Garnish
Warm Apples in Brioche with Sour Cream Gelato
White Bitter Chocolate Cream Napoleon with Milk Chocolate Ice Cream
Roasted Pear and Gingerbread with Candied Walnut
Tiramisu with Warm Chocolate Profiteroles
Citrus Chiboust with Coconut Crunch and Malibu Sorbet
Prix Fixe $125
|
