Leaving Las Vegas
Last evening was a big night for us. We had fourteen top travel agents fly in from Vegas to come to a secret destination for a surprise dinner. We were the place and the surprise. This is what we served.
Giant Green Asparagus
grilled potato ice cream, smoked trout roe
Nicolas Feuillatte Premier Cru Brut
Seared Scallop
smokey blue cheese, melon confit, lime-cayenne
Pride Mountain Vineyard Viognier 2002
Prime Sirloin
romano beans, preserved black truffles, black lime catsup
Joseph Drouhin Griotte Chambertin Grand Cru 1997
Cave Aged Gruyere
crispy sauerkraut, woodear mushrooms, maple vinegar
Fonseca Vintage Port 1970 Magnum
Chocolate Espresso Marquise
avocado marble, caramelized yogurt ice cream
Suduiraut Premier Cru Sauternes 1990
