CHEESE TABLE. Selection of Cheese from La Fromagerie, Marylebone, London & Fromagerie Androuet, Paris, France
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1 A LA CARTE
2 FIRST COURSES Sea Garden Transparent Shellfish Ravioli: Almond / Verni / Clams / Leeks; Potato Cream Hand-Dived Scottish Scallop Corolla Glazed with a Mandarin Reduction / Puntarella Delica Pumpkin Ice Cream / Seaweed Jelly / Shiitake Razor Clams / Espardenya / Squid: Anchovy Water with Cava 45 Winter Russian Oscietra Caviar / Confit Egg Yolk / Crème Fraîche Ostra Regal No 4 / Beef Jus / Smoked Jerusalem Artichokes Pâté en Croûte: Veal Sweetbread / Foie Gras Pomelo / Grapefruit Gel / Trevisano / Radicchio / Endives Rye Bread Toast / Cremona Fruit Mustard / San Daniele / Bigorre Ham 47 Live Langoustines Poached in a Muscat Broth / Button Mushrooms and Crosnes with Orange Zest Roasted in Terre de Sienne Butter / Green Puy Lentils / Pear and Raisins Dim Sum Perfumed with Bangkok Green Curry / Bisque Slightly Smoked Carpaccio / Avocado Cream Tao 50 Black Winter Truffle... Egg Yolk Périgueux... Croûton / White Velouté / Lamb s Lettuce with Pancetta Mousse and Dice of Hand-Dived Scottish Scallops / White Polenta... Grilled Leeks Bresse Chicken Ballotine... Albuféra Sauce / Salsify Feuilleté 70 Please be advised our dishes may contain allergens, for advice please speak to your waiter. A minimum of two courses to be taken per person
3 FISH COURSES Sea Bass Line-Caught Native Sea Bass Poached in a Citrus Butter Quince Paste with Saffron: Fennel / Candy Beetroot / Daikon Champagne Sauce Whole Braised and Stuffed Onion 53 Dover Sole Roasted on the Bone Meunière-Style / Baby Spinach / Soubressade Heliantis / Reduced Cider / Romaine Salad Endive Fondue with a Hint of Green Curry 54 Turbot Slice of Wild Turbot Roasted on the Bone Braised Lettuce with Bone Marrow / Daikon Woodsman Bouillon Perfumed with a Mix of Peppercorns and Amontillado Steamed Potatoes / Turbot Skirt / Seaweed Shellfish / Broccoli Purée / Horseradish 55 Lobster Sliced Native Lobster Brushed with Lobster Butter Artichoke Purée / Pomegranate / Baby Carrot Traditional Lobster Bisque: Sauternes Jelly / Basmati Rice Rillette / Crunchy Buckwheat Crêpe / Enoki / Shiso 57
4 MEAT COURSES Pork Grilled Rack of Pork Marinated with Sage / Cooked in a Hay Cocotte Turnips / Dry Fruit Marmalade Black Pudding Velouté with Spiced Rum / Pumpkin / Chestnut Stuffed Pig s Trotter Pig s Ear Salad with Mango Vinegar 50 Duck Goosnargh Duck Roasted on the Crown The Fillet is Cut in Thin Slices / Preserved Citrus Grilled Green Cabbage / Parsnip Cream / Mustard Fruits Pan-Fried Foie Gras / Red Cabbage / Blackcurrant Pommes Dauphines 52 Milk Lamb Leg Marinated with Vadouvan Spices and Slowly Roasted in the Oven Coco Beans / Bouillon Retour des Indes The Rack is Breaded Viennoise-Style / Watercress Roquefort Ice Cream / Winter Chutney 55 Veal and Black Winter Truffle Traditional Blanquette of Veal Braised Leeks Lamb s Lettuce / Celery / Gorgonzola / Fennel / Truffle Vinaigrette 68
5 CHEESE TABLE Selection of Cheese from La Fromagerie, Marylebone, London & Fromagerie Androuet, Paris, France Accompanied by Green Apple / Toasted Hazelnuts / Seasonal Chutney / Smoked Buffalo Ricotta Ice Cream / Apple Sorbet 25
6 DESSERTS Somerset Burrow Hill Bramley Terrine with Ice Cider / Cox s Apple-Juice Reduction Perfumed with Penja Pepper Farmhouse-Cider-Glazed Cheesecake Mousse Perry Jelly / Pear and Yoghurt Sorbet A GoldRush Apple Quarter Flamed with Somerset 20 Cider Brandy Served with a Glass of Somerset Pomona 17 Pavlova Chestnut Cream with Golden Raisins and Aged Rum / Meringuage and Coffee Veil Prune Raviolo / Spiced Red Wine and Port Syrup / Patrón Silver Tequila Granité Autumn Fruits Cassolette / Salted Caramel Ice Cream Blackcurrant Compote / Black Fruit Foam 18 Mille-Feuille Crunchy Home-Made Puff Pastry / Light Bitter-Almond Cream Caramelised Almonds and Hazelnuts / Pink Praline Burnt Grapefruit / Calamansi Gel / Pink Grapefruit Marmalade Redcurrant Jelly / Tahiti Vanilla Ice Cream 19 Pierre Gagnaire s Grand Dessert Cube of Coconut Cassata / Coconut Milk Bavaroise with Tapioca / Lime Zest Mango Mousse / Diced Mango / Burrata Ice Cream with Campari Mini Baba / Passionfruit and Cachaça Syrup / Pomegranate and Pineapple / Aged Dark Rum Pink Grapefruit and Pomelo Marmalade / Liquorice Ice Cream / Muscovado Tuile Poppy Flower Chantilly / Redcurrant Gel / Aloe Vera / Slice of Confit Lemon / Dacquoise Pierre Gagnaire Chocolate Tarte 2018 Selection of Six Miniature Desserts in Two Services 20 A discretionary service charge of 12.5% will be added to your bill. Rob Peter to pay Paul? Not at sketch, every penny of the service charge and tips are shared amongst our staff on top of the fair pay they get from us. That is why Rob, Peter and Paul and many others have been with us such a long lovely time.all prices are inclusive of VAT at 20%
www.mandarinoriental.com/lasvegas +1 888 881-9367 Cuisine does not measure itself in terms of tradition or modernity. One must read in it the tenderness of the chef. Pierre Gagnaire- Chef Proprietaire
Pre-dinner/Lunch canapé Page 2 Lunch & Dinner Menus Page 3 Late night Page 6
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Sales tax is 8.25% All parties of six or more will have a 20% service charge included. www.mandarinoriental.com/lasvegas +1 888 881 9367 Cuisine does not measure itself in terms of tradition or modernity.
The lunch menu. Including three glasses of corresponding wines *** *** 138
The tasting menu Variation of goose foie gras with Gravenstein apple and caramelizied hazelnuts Sautéed scallop with leek shells and saffron sauce Breton turbot with braised chicory cedro lemon and orange
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Sales tax is 8.25% All parties of six or more will have a 20% service charge included. www.mandarinoriental.com/lasvegas +1 888 881 9367 Cuisine does not measure itself in terms of tradition or modernity.
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P R I V A T E D I N I N G M E N U S
PRIVATE DINING MENUS Private Dining Menus Appetisers, main courses and desserts Please choose one starter, one main course, one dessert from the selection below for your entire party attending your event.
Buffet Lamb Osso Bucco; Savory Lamb Shanks in a Madeira Wine & Fresh Herb Reduction
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