Celebrate the holidays in style this Thanksgiving at Alizé at the Top of the Palms. Located on the hotel’s 56th floor, the breathtaking view alone is reason enough to skip the all-day-in-the-kitchen routine and head out this holiday season.
Here is a sneak peek into his traditional turkey day fare with decidedly sophisticated touches.
The multi-course Thanksgiving menu begins the amuse: caramelized onion and white truffle panna cotta, followed by a roasted chestnut and foie gras soup with smoked bacon, aged madeira, candied apples and toasted chestnuts. The Thanksgiving twists continue with seared jumbo diver scallop, cognac-kabocha squash purée with almond brown butter sauce.
Next comes the baby red and green romaine salad with toasted caraway cracker, herbed goat cheese and aged balsamic vinaigrette.
After the apple cider intermezzo comes everyone’s favorite! Andre’s traditional oven-roasted, free-range turkey with apple, nut and dried fruit stuffing, giblet gravy, truffled potato mousseline, jewel yam, with a brown sugar purée. The course comes with the choice of baby carrots, cranberry relish with pan-seared striped bass with black truffle, celery root risotto, spicy walnuts and a port wine reduction or roasted venison loin with herb spaetzle, brussels sprouts, smoked bacon, wild mushrooms and huckleberry sauce.
For dessert, selections include Andre’s pecan pie with rum raisin ice cream and crème fraîche, pumpkin pie with cinnamon chantilly and crème anglaise; warm pear and chocolate cobbler with brown sugar ice cream or apple tarte tatin with caramel sauce and vanilla bean ice cream.
Vegetarian options are available.
The chef-selected Thanksgiving meal will be served on Thursday, Nov. 24 from 4 p.m. to 9 p.m. The cost is $85 per person. Guests may call (702) 951-7000 for reservations or more information.
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