LAS VEGAS
Alizé at the Top of the Palms Casino Resort, Las Vegas 
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Amuse Bouche
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Amuse Bouche
- Chilled cucumber soup with cucumber terrine, carrots, pecans and dill
- Calvisius Caviar with toasted brioche panna cotta and dill
- Angus beef Carpaccio with quail egg yolk, parmesan cheese, mustard sauce, pickled vegetables and beef tartar
- Marinated heirloom tomatoes with rhubarb, pearl onions, sunflower shoots, balsamic vinegar and feta cheese
- Foie gras terrine with smoked duck and artichoke crepe, orange marmalade, candied pecans and basil
- Market green torchon, cucumber and herbs with white balsamic vinaigrette
- ‘Nduja crusted scallop, butternut squash and roasted parsnip hash and an orange-amaretto veloute
- Braised white asparagus, lemon-poppy crescenza cheese, toasted almonds and parsley oil
- Tea Smoked duck breast, sautéed foie gras, gai-lan, crispy soba noodle cake, ginger confit and duck jus
- Roasted Abalone Mushroom, garlic pastina galette, mango confiture and tamarind glaze
- Veal Wellington with smoked prosciutto, mushroom duxelles, asparagus and truffle shallot jus
- Crispy Indonesian Samosa with pickled cucumbers, tomato reduction and red peppers
- Tête de Moine with fennel marmalade, white balsamic vinegar and zucchini date bread
- Apricot-Almond Torchon with port poached prunes, candied pistachios and rosemary raisin crisp
- Myer lemon cheesecake, graham cracker crisp and blood orange sauce
- Chocolate Soufflé with chocolate sauce