Vegetarian Options Available in the Special Four-Course Menu
LAS VEGAS (January 2012) – Elevate your Valentine’s Day celebration this year to new heights with an unforgettable dinner at Alizé at the Top of the Palms. Your beloved will marvel at not only the extravagant four-course menu, but also at the restaurant’s stunning, panoramic view of the world-famous Las Vegas Strip.
The chef-selected Valentine’s Day meal will be served Tuesday, Feb. 14, 2012 only. Reservations are required.
The meal begins with an amuse bouche of caramelized onion and white truffle panna cotta with apricot confiture and green onion. With appetites whetted, guests will enjoy a first course of either roasted king crab and celery root bisque with black truffle, orange zest and minced chive or Andre’s foie gras terrine with port poached figs, toasted brioche and cinnamon pear preserve. As a second course, guests may choose either a bouquet of baby red and green romaine lettuce with prosciutto, candied walnuts and white balsamic vinaigrette or crispy lobster and St. Andre cheese croustillant with grapefruit emulsion and minced chives. An intermezzo of lemon kiwi sorbet precedes the next course.
An intermezzo of lemon kiwi sorbet precedes the next course; guests may select from pan-roasted veal loin with rosemary and bacon polenta with haricots verts, mixed mushrooms and veal jus; sautéed free range chicken breast with garlic and herb-crusted thigh, truffled potato puree, baby carrots and tarragon chicken glace; sautéed filet of beef with jumbo green asparagus, red onion confit, Idaho potato galette and cognac green peppercorn sauce; or black truffle and almond-crusted Chilean sea bass with fricassee of fingerling potatoes, spinach, mushrooms and Maine lobster Bordelaise sauce.
Concluding the meal, a dessert trio will feature a long-stem strawberry with chocolate fondue and shortbread cookies, meyer lemon gateau with blackberry sauce and poppy seed gaufrette, and white chocolate and macadamia torte with a caramelized Florentine.
Vegetarian menu options are available as well, including a first course of piquillo pepper with provençal vegetables, a second course featuring mélange of mixed field greens with cucumber and balsamic vinaigrette, with or without herbed goat cheese and a third course consisting of black-pepper crusted tofu with winter vegetables with apricots and almonds.
The cost for the meal $125 per person. Guests may call (702) 951-7000 for reservations or more information.