702-951-7000 Open Nightly, 5:30-10:00 pm

The Tasting Menu


Executive Chef Christopher Bulen loves creating new menu items so much that he invented an Alizé Tasting Menu for people who love to try new items. The Alizé Tasting Menu is a constantly moving, changing vision of innovative contemporary French cuisine and is offered nightly, an addition to Chef Bulen’salready popular A La Carte Menu.

In addition to a few recommended items, Chef Bulen’s decadent Tasting Menu offers 7 courses wherein you choose one of three items in each course. The first item mentioned in each course offering is what Chef Bulen refers to as his own more modernized take on fine French cuisine. The second item in each course offering pays tribute to André Rochat’s original and renowned recipes that have wowed guests since 1980. And the third item in each course offering is a phenomenal vegetarian option.



Caviar Course-$20 Supplement

MARKY’S GOLDEN OSETRA CAVIAR
Toasted Brioche Panna Cotta, Dill

BASIL CAVIAR

Heirloom Tomato, Cucumber, Shallot Vinaigrette

SESAME CAVIAR
Marinated Cucumber, Carrot Ribbons & Crème Fraîche


SCOTTISH SMOKED SALMON
Quail Egg, Avocado, Capers, Dill Aïoli

CHILLED SNOW CRAB & OCTOPUS SALAD
Ceviche, Avocado, Blood Orange, Piquillo Pepper Coulis

ROASTED CARROT & BUTTERNUT SQUASH SOUP
Crème Fraîche, Harissa Oil


SAUTÉED FOIE GRAS
Cranberry Scone, Honey Crème Fraîche, Port & Cranberry Reduction

FOIE GRAS TORCHON
Caramelized Pineapple, Chocolate Gooseberry, Fig Compote, Port Reduction

MARKET GREEN TORCHON
Cucumber, Roquefort Cheese, Herb Coulis, White Balsamic Vinaigrette


LOBSTER THERMIDOR
Mushrooms, Tarragon Cream, Brandy, Dijon, Hollandaise

PAN SEARED MONKFISH
Sepia Pasta, Sea Beans, Uni Beurre Blanc

NORI DUSTED TEMPEH CAKE
Tomato Coulis, Mediterranean Caperberry, Olive Oil Caviar


OVEN ROASTED QUAIL
Porcini Stuffing, Stone Ground White Grits, Arugula, Zinfandel-Quail Jus

ROASTED CHICKEN BREAST
Crispy Risotto Cake, Harissa Spiced Spaghetti Squash, Date Purée, Chicken Jus

JEWEL YAM GNOCCHI
Confit Chestnuts, Black Garlic, Spinach Pistou
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SZECHUAN PEPPER CRUSTED VENISON
Honey Glazed Turnips, Golden Raisin Mostarda, Farro, Cassis Ju

BRAISED SHORT RIB
Cannellini Purée, Cipollini Onion, Cherry Tomato, Truffled Cabernet Demi

VEGETABLE GALETTE 

Caramelized Onion Purée, Squash, Zucchini, Cherry Tomato, Parmesan Cream


 SELECTION OF IMPORTED & DOMESTIC CHEESES FROM THE CHEESE CART


APPLE PIE
Caramelized Apples Baked in Golden Pastry, Vanilla Bean Ice Cream

GRAND MARNIER SOUFFLÉ
Sabayon

CHOCOLATE SOUFFLÉ
Chocolate Sauce


COFFEE or TEA for TWO
Red Wall Blend by Colorado River Coffee Roasters Brewed in Cona Vacuum
Selection of Fine Teas 

Multi Course Tasting Menu 155/person
Wine Pairing Additional 95/person

Premium Wine Pairing Available Upon Request

*CHEF REQUESTS THE ENTIRE TABLE PARTICIPATES IN THE TASTING MENU*

Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish or Eggs may increase your risk of foodbourne illness