Aureole Restaurant - Las Vegas









			SAMPLE DINING ROOM MENU First Course \| Main Course \| Tasting Menu FIRST COURSE Burgundy Braised Beef Terrine composed salad of green beans and fingerling potatoes Smoked Chicken Consommé shaved scallions, thinly sliced shiitakes and tomato confit Pan Seared Maine Sea Scallops fennel and cremini mushrooms braised in Pernod Tasting of Foie Gras with Brioche Toast blood orange celery tart, mache salad with sauterne vinaigrette Seared Fennel Crusted Ahi Tuna apple fennel salad and apple chips A Service of Caspian Beluga Caviar in the traditional fashion Salad of Roast Beets and Mixed Greens sherry vinaigrette and Roquefort cheese Warm Roasted Portobello’s with Organic Greens caramelized onions and fromage blanc Arugula and Frisee Salad with Duck Confit whole grain mustard vinaigrette and fresh herbs Hama Hama Oysters on the Half Shell granny smith apple mignonette Sautéed Cod Cakes with Black Olive Tapenade fennel salad with orange and basil oils MAIN COURSE Seared Ahi Tuna Block marinated tomatoes and sautéed chive potato cakes(served rare) Crisp Sauteed Atlantic Salmon jerusalem artichoke puree, arugula and pear tomatoesorsimply-grilled with select steamed vegetables Butter Basted Maine Lobster thai curry sauce, baby bok choy and jasmine rice cake ($9 supplemental) Roasted Breast and Baked “Brick” Of Duck cognac green peppercorn sauce and baby broccoli Duo of Beer Braised Short Rib and Aged Beef Strip Steak gingered fingerling carrots, yukon gold potato puree Caramelized Chicken Breast and Braised Legs potato puree and shallot wild mushroom ragout Pan Roasted Medallions of Monkfish Bouillabaisse mussels, clams, lobster and a spicy rouille Potato Gnocchi with Black Truffles black truffle and root vegetable pan sauce Grilled Filet Mignon with Yukon Gold Potato Gratin wild mushrooms and a cabernet reduction sauce Roast Rack of Venison with Glazed Chestnuts parsnip and potato puree with orange rosemary sauce TASTING MENU $95 Salmon Tartar Marinated in Riesling cilantro, mint and lime crisps Warm Oysters with Sevruga Caviar champagne sabayon Maine Sea Scallop with Black Truffles black truffle celeriac rémoulade and truffle vinaigrette Mirepoix Roasted Guinea Hen with Sautéed Foie Gras braised leg ravioli and natural juices Sautéed Medallions of Beef with Red Wine herbed marrow, baby carrots and pearl onions Warm Blue Cheese and Poached Pear Tart frisee salad and port wine vinaigrette Flourless Chocolate Cake with Cherry Ice Cream Petits Fours and Handmade Chocolates add $45 for select wines paired with each course add $35 for signed copy of “Great American Food” by Charlie Palmer HOME \| CUISINE \| WINE \| PRESS \| MAP \| RESERVATIONS Need a hotel room? Find Las Vegas Hotels here.