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Cuisine
French
Neighborhood
Bellagio
Strip
Cross Street
Flamingo
Ambiance
Fine Dining
Dress Code
Business Casual
Features
Chef's Tasting Menu
Full Bar
Prix Fix Menu
Reservations
Required
Parking
Hotel Parking
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Wednesday - Monday
6:00 p.m. - 9:30 p.m.
Closed Tuesdays
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This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change
rev 1-20-08
Menu Dégustation
Our menu changes daily according to the freshest products on the market.
Maine Lobster Salad
with Apple-Champagne Vinaigrette
2006 Morgadío, Albariño, Rias Baixas, Galicia, Spain
Pan Seared Nantucket Scallops
with Potato Mousseline and Jus de Veau
2004 Domaines Schlumberger, Les Princes Abbés, Pinot Gris, Alsace, France
Sautéed Foie Gras
with Star Anise Riesling Poached Furelle Pears and Crushed Roasted Walnuts
2006 Kracher, Beerenauslese Cuvée, Weinlaubenhof, Burgenland, Austria
Sautéed Filet of Black Bass
with Sautéed Royal Trumpet Mushrooms and Roasted Sunchokes
2005 Bodegas Naia, Naiades, Rueda, Spain
or
Roasted Aged Lamb Chop
with Rosemary Potatoes and Au Jus
2001 Bodegas Julián Chivite, Gran Fuedo, Reserva, Navarra, Spain
Dessert
A Sommelier’s wine pairing is offered with each course for an additional cost of $63
One Hundred Twenty Three
January 6, 2008
Cheese Assortment Available Upon Request $14
Premium Wine Pairing Available Upon Request
Caviar Available Upon Request
Prix Fixe
Crème of Butternut Squash Soup
with Amaretto-Nutmeg Marshmallows and Quenelle of Wild Mushrooms
or
Poached Oysters
Garnished with Osetra Caviar, Sauce Vermouth
or
Warm Quail Salad
with Sautéed Artichokes, Pinenuts
Boudin of Fresh Lobster, Shrimp and Scallops
with Tomato Coulis
or
Ragout of Seasonal Vegetables
with Fresh Foie Gras and Jus de Poularde
or
Sautéed Filet of Turbot
with Saffron Sauce and Cauliflower Mousseline
Roasted Maine Lobster
with Sauce Américaine and Salsify ($40 Surcharge)
or
Sautéed Filet of New Zealand Thai Snapper
with Court-Bouillon Sauce and Fresh Herbs
or
Roasted Pigeon
with Wild Rice Risotto
or
Slow Roasted Prime Short Ribs
with Gratin of Potatoes and Cabrales Blue Cheese
or
Sautéed Medallions of Fallow Deer
with Caramelized Green Apples and Zinfandel Sauce
Dessert
A Sommelier's wine pairing is offered with each course for
an additional cost of $53 One Hundred Thirteen
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