The menu features signature menu items overseen nightly by Chef Rochat, who gives his personal stamp of approval to each plate before it leaves the kitchen.
Dinner Menu
PRIME BEEF CARPACCIO
artichoke & wild arugula salad, champagne mustard
19
CHILLED JUMBO SHRIMP COCKTAIL
cocktail & mustard sauces
18
FOIE GRAS TERRINE
farmers market accompaniments
24
GOLDEN OSETRA CAVIAR
traditional garnish & buckwheat blini
market price
PAN-SEARED FOIE GRAS
caramelized apple, five-spice crème anglaise, port wine reduction
28
MACADAMIA CRUSTED DIVER SCALLOPS
sweet carrot purée, citrus beurre blanc
19
CARAMELIZED PORK BELLY
green apple & butternut squash, cider sauce
17
ESCARGOTS de BOURGOGNE
imported french snails, garlic-butter & herbs
16
FARM RAISED ABALONE ALMONDINE
celery root mousseline
18
MÉLANGE OF FIELD GREENS
herbed goat cheese, caraway cracker, balsamic vinaigrette
13
CAESAR’S SALAD
tête de moine cheese fleuret
14
FRISÉE & WARM OXTAIL CONFIT SALAD
croûton, quail egg, truffle vinaigrette
15
PEAR & ROQUEFORT SALAD
lolla rossa, candied walnuts, pumpkin seed vinaigrette
16
SPICY CRAYFISH BISQUE
en croûte
15
FRENCH ONION SOUP
au gratin
12
FILET OF BEEF
braised endive, anna potato
green-peppercorn cognac cream sauce
50
PRIME ANGUS RIBEYE
fried shallots, potato mousseline, asparagus
pinot noir sauce
48
RACK OF COLORADO LAMB
wasabi & sesame crust, vegetable & fruit tagine style
natural jus
52
VEAL POT AU FEU
root vegetables, dijon, whole grain & violet mustards
horseradish nage
36
CERVENA VENISON LOIN
pumpkin purée, wild mushroom filled pasta
huckleberry sauce
45
IMPORTED DOVER SOLE
sautéed véronique, grenobloise or amandine
67
SCOTTISH SALMON
wrapped in savoy cabbage, parisienne potato
caviar beurre blanc
37
MAINE LOBSTER THERMIDOR
white mushrooms, tarragon
dijon mustard cream sauce
68
FREE-RANGE CHICKEN
mushroom & foie gras stuffed breast, roasted thigh
chicken jus
38
MUSCOVY DUCK BREAST
potato, tomato & herbed gnocchi, cabbage, duck leg presse
pomegranate sauce
42
AUTUMN VEGETABLE RISOTTO
herb butter
34
Parties of 6 or more are subject to an 18% service charge.
Split entrees add $8.00. Minimum Charge $35.00 per person.
Per Nevada State law, smoking is not permitted in the restaurant or bar.
Feel free to visit our smoking lounge located on the second floor.
Prices and menu items effective November 2009 and are subject to change.
