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Aureole
Aureole
3950 Las Vegas Blvd. S., Las Vegas
Dinner
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First course
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| AMERICAN WHITE STURGEON CAVIAR | 1 oz.$60.00supplement |
| CHARLIE’S ONION SOUP beef consommé with onions, foie gras, truffles, Gruyère cheese puff pastry | |
| “SILVER QUEEN” CORN SOUP velvet smooth with rock shrimp and mushroom gratin | |
| MESCLUN SALAD 100 year old balsamic vinegar, apple chips, caramelized walnuts | |
| BLACK MISSION FIG AND ROQUEFORT TART warm with shaved Serrano ham | |
| DUO OF AHI TUNA tartare over Comice pear chutney, seared tataki with ginger cilantro | |
| FRISÉE SALAD WITH POACHED EGG house smoked salmon, hazelnut, bacon, vintage sherry vinegar | |
| MAINE SCALLOP TRIO truffle encrusted, ceviche summer roll, crisp scallop wonton | |
| THREE-CHEESE RAVIOLI WITH DUNGENESS CRAB “Minus 8” ice wine vinegar infused shellfish sauce | |
| SEARED “HUDSON VALLEY” FOIE GRAS Vincent’s daily inspiration | $10.00supplement |
Main course
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| ROASTED WILD STRIPED BASS sage and goat cheese tortellini, salsify, wild mushrooms | |
| SIMPLY GRILLED ESCOLAR organic harvest vegetables, fingerling potatoes Sicilian extra virgin oil | |
| SAUTÉED FLUKE FILET caramelized cauliflower, ruby grapes, walnut-caper brown butter | |
| PAN SEARED PACIFIC KING SALMON black truffle risotto, puree of butternut squash | |
| AUREOLE “SURF AND TURF” braised beef short rib, butter poached Maine lobster, spinach mousseline | $5.00supplement |
| ORGANIC ROASTED CHICKEN fricassee of fingerling potato and pearl onion, truffle infused jus | |
| SONOMA SQUAB “ROSSINI” fondant potato, seared foie gras, preserved cherry jus | |
| ROASTED PORK LOIN AND CRISP FRESH BACON sweet corn gallette, green apple and celery root, Calvados infused natural sauce | |
| ROASTED RACK OF LAMB tender lamb stuffed Campari tomato, braised flageolet beans,Nicoise olives and preserved tomato | |
| PRIME NEW YORK STEAK AU POIVRE garlic broccolini, crisp potato and caramelized onion gateau | $5.00supplement |
| FALL BEEF DUO SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE organic ice carrots, roasted baby leeks | |
| FALL BEEF DUO SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE organic ice carrots, roasted baby leeks | |
| FALL BEEF DUO SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE organic ice carrots, roasted baby leeks | |
Tasting Menu
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| FALL BEEF DUO SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE organic ice carrots, roasted baby leeks | |
| DUO OF AHI TUNA tartare over Comice pear chutney, seared tataki with ginger cilantro | |
| THREE-CHEESE RAVIOLI WITH DUNGENESS CRAB “Minus 8” ice wine vinegar infused shellfish sauce | |
| SIMPLY GRILLED ESCOLAR organic harvest vegetables, fingerling potatoes Sicilian extra virgin oil | |
| SONOMA SQUAB “ROSSINI” fondant potato, seared foie gras, preserved cherry jus | |
| FALL BEEF DUO SEARED FILET MIGNON AND SAVORY SHEPARD’S PIE organic ice carrots, roasted baby leeks | |
| TASTING OF AMERICAN CHEESES WITH CINNAMON SWIRL BRIOCHE AND QUINCE ESSENCE Buttermilk Blue, Bucheret, Bravo Cheddar | |
| AUTUMN PEAR TART TATIN WITH CHOCOLATE FONDUE nutmeg gelato, Pear Williams anglais | |
| PETIT FOURS AND HANDMADE CHOCOLATES | |
| PETIT FOURS AND HANDMADE CHOCOLATES | |
| PETIT FOURS AND HANDMADE CHOCOLATES | |
Dessert
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| PETIT FOURS AND HANDMADE CHOCOLATES | |
| TROPICAL FRUIT CARPACCIO Pina Colada sorbet, papaya lime sorbet, toasted coconut crisp | |
| CHOCOLATE HAZELNUT CRUNCH CAKE WITH HAZELNUT BOMBE crème chantilly, milk chocolate sauce | |
| OATMEAL LADY GALA APPLE FINANCIER gingersnap cookie vanilla ice cream sandwich | |
| BLACK MISSION FIG AND RICOTTA CHEESECAKE TART maple fig ice cream, black licorice sauce | |
| PISTACHIO CRÈME CARAMEL WITH FUDGE BROWNIE chocolate caramel tuile, Sicilian pistachios | |
| CONCORD GRAPE FRANGIPAN TART WITH VERMONT MAPLE SAUCE grape gelee, vanilla bean panna cotta | |
| FALLEN BITTERSWEET CHOCOLATE SOUFFLÉ spearmint semifreddo, dark chocolate sauce, mint essence | |
| LEMON VERBENA CRÈME BRULÉE rum raisin tea cake | |
| TASTING OF CHEESE artisan cheeses from around the world served with raisin anise pannetone toast | |
| FRESH RASPBERRIES OR STRAWBERRIES WITH ESPRESSO SHORTBREAD sweet cream, chantilly, crème fraiche | |
| ICE CREAM OR SORBET served with accompaniments | |
| Tea | $4.50 |
| Coffee | $3.50 |
| Espresso | $4.50 |
| Cappuccino | $5.50 |
| Aureole hand-made specialty chocolates | 1/4 pound$11.001/2 pound$19.50 |
Cross Streets:
(Mandalay Bay Rd.)Neighborhood:
StripPhone:
702-632-7401Location(s)
- Aureole
- 3950 Las Vegas Blvd. S.
- Las Vegas, NV
- United States
