Saturday, October 28, 2006

Inside the Kitchen--Opening Night Dinner Menu


Chefs
Originally uploaded by cookingwithamy.



Want to see the menu from the opening night dinner? Here it is:


Pressed Chicken and Foie Gras Terrine, Crunchy Artichoke Salad, with Black Truffle
Chefs Bruno Davaillon and Sylvain Portay
Mix at THEHotel, Mandalay Bay, Las Vegas

2004 Charles Hours, "Close Uroulat," Jurancon, France
Larry Stone, M.S. Rubicon Estate, Rutherford

Pan Seared Day Boat Scallop with Potaot Mousseline and Jus de Veau
Chef Julian Serrano, Picasso, Bellagio Hotel and Casino, Las Vegas
2004 Vina Sila, "Naidades," Rueda, Spain
Robert Smith, M.S. Picasso at Bellagio Hotel and Casino, Las Vegas

Artichoke Soup and Mushroom Brioche
Chef Damien Dulas, Guy Savoy, Caesars Palace, Las Vegas
2004 Tablas Creek, "Esprit de Beaucastel," Paso Robles California
Richard Betts, M.S., The Little Nell, Aspen

Sous Vice Beef ZFlat Iron, Celery Root, Trumpet Royales, Herb Salad
Chef Bradley Ogden, Casesars Palace, Las Vegas and Lark Creek Restaurant Group
2002 Catena Alta, Cabernet Sauvignon, Mendoza, Argentina
William Sherer, M.S., Aureole Restaurant at Mandalay Bay, Las Vegas

Chapeau Surprise - White Chocolate Cointreau flavor, Citrus Segements, Mint Garnish
Assorted Truffles and Bonbons
Chef Frederick Robert, Wynn Las Vegas Resort
2003 Chateau Les Justices, Sauternes, France
Luis de Santos, M.S., Spago, Las Vegas


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