| Cuisine
American ( New ) Neighborhood
Mandalay Bay
Strip Features
Beer Available
Full Bar
Wine Available
Chef's Tasting Menu
Prix Fix Menu
Serves Game
Private Rooms Available
Wine Spectator Award Reservations
Recommended Parking
Parking Lot
Valet Payment Methods
AMEX
Mastercard
Visa Private Rooms
Yes, please call Hours
Monday - Sunday
6:00 to 10:30 | Aureole Dinner Menu - Updated 5/15/2012
Menu and pricing subject to change Charlie Palmer's renowned New York Aureole enjoys a reputation as one of the finest restaurants in the United States. Palmer, honored as the “Best Chef” in New York by the James Beard Foundation, opened Aureole at Mandalay Bay in 1999, earning the prestigious Four Diamond Award each year since. In both 2008 and 2009, Aureole was awarded a Michelin Star, and also received a Four Star Recipient in the 2009 Mobil Travel Guide. Aureole features a menu of seasonal dishes including artisan dry-aged beef and fresh seafood that reflect Chef Palmer's signature progressive American cuisine. You'll also find rare French and American wines, along with a substantial wine list from around the world. Aureole has won Wine Spectator's Grand Award for the wine program every year since 1999. And in 2006, Aureole won the prestigious award for outstanding Wine Service, the food world's equivalent of the Oscars. Designed by preeminent international restaurant designer Adam Tihany, Aureole's visual trademark is a four-story wine tower with its very own Wine Angel Stewards, who gracefully ascend the tower to retrieve bottles. Dinner Menu (Chef Tasting Menus also available) Appetizers
Caviar
russian golden osetra, 1/2oz. / traditional condiments 75
Hearts of Romaine
classic caesar dressing / focaccia crouton / white spanish anchovies 16
Organic Green Salad
orange basil vinaigrette / citrus segments 16
Shrimp Scampi
baby heirloom tomatoes / grilled pain rustique 22
Onion Soup
foie gras / truffles / gruyere cheese puff pastry 18
Burrata and Coppa Salad
bloody mary granite / baby watercress / aged balsamic 16
Octopus Salad
red bell pepper jelly / grilled radicchio wedge / blood orange 38
Yellowfin Tuna Poke Composition
seaweed salad / sushi rice cracker / avocado mousse 18
Ricotta Agnolotti
rabbit confit / wild mushroom duxelle / fine herb oil 18
Seared Hudson Valley Foie Gras
strawberry rhubarb tart / wild strawberry sorbet 29
Artisanal Cheese*
Pyrenees Brebis, Keeley’s Across the Pond, Le Chatelain Camembert,
Cabot Clothbound Cheddar, Colston Bassett Stilton, Monte Enebro 18
Main Course ATLANTIC DAY BOAT COD 38
MEDITERRANEAN RATATOUILLE, ROSEMARY FOCACCIA, PESTO ATLANTIC SALMON 32
HEIRLOOM TOMATO, COUSCOUS, CHORIZO SALAD, SAFFRON CLOUD RAINBOW TROUT 30
ARTICHOKE, BARIGOULE VINAIGRETTE, TOASTED ALMONDS, SMOKED TROUT ROE ALASKAN HALIBUT 38
TINY VEGETABLE FRICASSEE, SWEET PEA PUREE, MEYER LEMON DIVER SCALLOP 34
KOREAN STYLE BEEF SHORT RIB, KIMCHI CHICKEN "POT PIE" 29
CONFIT CHICKEN LEG, MOREL MUSHROOM, CURRY SCENTED CRUST NIMAN RANCH DOUBLE PORK CHOP 38
CAULIFLOWER GRATIN, MAITAKE MUSHROOMS, ROMANESCO BLUE CHEESE CRUSTED FILET MIGNON 40
GRILLED SPRING ONIONS, PURPLE KALE, PINOT NOIR JUS 18 OZ BONE IN RIB-EYE 48
GARLIC FIRECRACKER, CLASSIC BÉARNAISE GRILLED NY STRIP LOIN 42
PERUVIAN SMASHED POTATOES, CHIMICHURRI SAUCE MOULARD DUCK BREAST 42
BRAISED RAINBOW CHARD, LYONNAISE POTATOES, VANILLA KUMQUAT GASTRIQUE Dessert
Dessert Sampler
citrus yogurt mousse, mango tapioca soup,
warm thai chili molten cake, raspberry crème brule 12
Chocolate Almond Napoleon
milk chocolate hazelnut mousse, banana sherbet 9
Warm Thai Chili Molten Chocolate Cake
mint ice cream, chocolate crisp 10
Buttermilk Pannacotta
strawberry rhubarb consommé, lime crisp 9
Vanilla- Raspberry Crème Brûlée
citrus cookie, basil sorbet 9
Assorted Seasonal Berries
plain / sweet cream / crème fraiche 10
Ice Cream and Sorbet
served with accompaniments 9
Artisanal Cheese Six Piece
Pryenees Brebis, Keeley’s Across the Pond, Le Chatelain Camembert,
Cabbot Clothbound Cheddar, Colston Bassett Stilton, Monte Enebro 18
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