Alizé at the Top of Palms Casino Offers New Tasting Menu For Spring/Summer!

Alizé at the Top of Palms Casino Resort is debuting its new dining and tasting menus for Spring/Summer 2013. The creative culinary team at Alizé created the A La Carte and Chef’s Tasting menus which showcases intricately-plated yet simple, delectable dishes.

Specifically regarding the new dining Chef’s Tasting menu, it is suggested to be a 7-course experience at $135 per person (an additional $95 per person for wine pairing). But for guests short on time or who desire flexibility for their dinner, they may select the dishes as “small plates” with prices ranging $10 to $28. The selected “small plates” can be served in any order the guest pleases. Vegetarian options are also available for each course with servers available to help guests customize the most appropriate experience.

As for the new dishes, they feature the fresh flavors that come with warm weather including the new Market Greens (a blend of 17 greens, herbs and florals with Tête de Moine topped with lemon vinaigrette), featuring ingredients locally sourced from Herbs by Diane. Additional new dishes on the menu: Agnolotti (escargot, Roquefort, parsley-garlic butter and tomatoes and hazelnuts); Chilled Vichyssoise and Tomato Soup (crispy Potatoes, minced chives  and truffle oil); Roasted Beef Rib Eye (roasted marrow bone, Roquefort butter, Meyer lemon-onion marmalade, horse radish crème fraîche and smoked Yukon gold potatoes); Roasted Dutch White Asparagus (leek purée, summer vegetables and port reduction) and Pheasant Breast (poached egg, confit, foie gras sausage, Fiddlehead ferns and pheasant jus) sourced by the largest pheasant farm in North America: MacFarlane Pheasants, Inc. This new dish is one of the very first pheasant dishes to be offered as a spring/summer menu item in Las Vegas.
 
New twists to some of the restaurant’s classic French dishes can be found with the Pan Seared Foie Gras (carmelized peaches, panna cotta, foie gras hazelnut ice cream and blackberries) and the Seared and Green Tea Cured Ahi Tuna (crab, cucumber, eggplant, sticky rice with soy yuzu foam).

Even the classic dishes guests have come to know and enjoy will be presented in a new way. The Trio of André Rochat’s top classics are now served on one plate: Lobster Thermidor (mushrooms, Tarragon, Dijon and Hollandaise sauce); Imported Dover Sole (Véronique, Grenobloise or Amandine) and Filet Mignon (roasted potatoes, baby carrots, sautéed foie gras, port wine sauce and summer truffles).

For the A La Carte menu, all appetizers are priced at $25, entrées at $55 and desserts at $15. For the A La Carte menu, go to alizelv.com/spring-a-la-carte-menu-2013/.

The new spring/summer Tasting Menu represents the pinnacle of the Alizé experience: guests enjoy a 7-course meal they composes themselves by selecting one of three dishes offered at each course. As with the A La Carte menu, vegetarian options are available for every course.

For reservations, go to www.Alizelv.com or call (702) 951-7000.

Photo credit: Isaac Brekken.