Casino Press Releases
ALIZÉ AT THE TOP OF PALMS CASINO RESORT UNVEILS NEW A LA CARTE, CHEF’S TASTING MENUS FOR SPRING/SUMMER 2013*
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Multi-Course Tasting Menu Designed to be Flexible, Enabling Guests to Customize Experience
LAS VEGAS (May 2013) – Alizé at the Top of Palms Casino Resort is debuting its new dining and tasting menus for Spring/Summer 2013. The creative culinary team at Alizé created the A La Carte and Chef’s Tasting menus which showcases intricately-plated yet simple, delectable dishes.
“For our new dishes, our goal was to respect Mother Nature and let the ingredients do the hard work. Our primary shift on these menus has been to procure and align superb ingredients with unique techniques to ensure we bring something incredible to our guests—night after night,” says Chef Mark Purdy, chef de cuisine, Alizé.
Specifically regarding the new dining Chef’s Tasting menu, it is suggested to be a 7-course experience at $135 per person (an additional $95 per person for wine pairing). But for guests short on time or who desire flexibility for their dinner, they may select the dishes as “small plates” with prices ranging $10 to $28. The selected “small plates” can be served in any order the guest pleases. Vegetarian options are also available for each course with servers available to help guests customize the most appropriate experience.
As for the new dishes, they feature the fresh flavors that come with warm weather including the new Market Greens (a blend of 17 greens, herbs and florals with Tête de Moine topped with lemon vinaigrette), featuring ingredients locally sourced from Herbs by Diane. Additional new dishes on the menu: Agnolotti (escargot, Roquefort, parsley-garlic butter and tomatoes and hazelnuts); Chilled Vichyssoise and Tomato Soup (crispy Potatoes, minced chives and truffle oil); Roasted Beef Rib Eye (roasted marrow bone, Roquefort butter, Meyer lemon-onion marmalade, horse radish crème fraîche and smoked Yukon gold potatoes); Roasted Dutch White Asparagus (leek purée, summer vegetables and port reduction) and Pheasant Breast (poached egg, confit, foie gras sausage, Fiddlehead ferns and pheasant jus) sourced by the largest pheasant farm in North America: MacFarlane Pheasants, Inc. This new dish is one of the very first pheasant dishes to be offered as a spring/summer menu item in Las Vegas.
New twists to some of the restaurant’s classic French dishes can be found with the Pan Seared Foie Gras (carmelized peaches, panna cotta, foie gras hazelnut ice cream and blackberries) and the Seared and Green Tea Cured Ahi Tuna (crab, cucumber, eggplant, sticky rice with soy yuzu foam).
Even the classic dishes guests have come to know and enjoy will be presented in a new way. The Trio of André Rochat’s top classics are now served on one plate: Lobster Thermidor (mushrooms, Tarragon, Dijon and Hollandaise sauce); Imported Dover Sole (Véronique, Grenobloise or Amandine) and Filet Mignon (roasted potatoes, baby carrots, sautéed foie gras, port wine sauce and summer truffles).
“This new approach to featuring the classics creates an elegant presentation and celebrates some of Andre’s most revered dishes,” adds Purdy. “Even as we innovate in other areas of the menu, we are pleased to be able to showcase these time-honored dishes.”
For the A La Carte menu, all appetizers are priced at $25, entrées at $55 and desserts at $15. For the A La Carte menu, go to http://alizelv.com/spring-a-la-carte-menu-2013/.
The new spring/summer Tasting Menu represents the pinnacle of the Alizé experience: guests enjoy a 7-course meal they composes themselves by selecting one of three dishes offered at each course. As with the A La Carte menu, vegetarian options are available for every course. A PDF of the full Tasting Menu can be downloaded at http://alizelv.com/wp-content/uploads/2013/04/4-15-Alize-Tasting-Menu.pdf.
Concludes Chef Purdy, “These new offerings have truly been a collaborative process with our team and—trust me—I only hire people I would invite over on a Sunday to cook for my mother.”
For reservations, go to www.Alizelv.com or call (702) 951-7000.
*High-res photos of all dishes are available by request: Marina Nicola, mnicola@wearevoxsolid.com. Photo credit: Isaac Brekken.
ALIZÉ AT THE TOP OF THE PALMS CASINO RESORT TO HOST LA JOIE DU VIN DINNER ON SUNDAY, APRIL 14 FEATURING MACFARLANE PHEASANTS
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LAS VEGAS (March 2013) – On Sunday, April 14 – Alizé at the Top of the Palms Casino Resort will be hosting a special Le Bec Fin dinner showcasing MacFarlane Pheasants. A hearty meat conveniently available year-round, pheasant is a lean protein with superb flavor and superior nutrition. The reception will begin at 6:30 p.m., with dinner at 7 p.m. The price per person for the 6-course meal will be $135.
“La Joie du Vin” is French for “The Joy of Wine” which correlates with the cuisine guests will experience during the dinner. MacFarlane Pheasants is largest pheasant farm in North America, family owned and operated since 1929. The protein-packed pheasants are known for being amongst the meatiest and most flavorful on the market. MacFarlane Pheasants’ own cutting and packaging facility allows for greater control over quality, appearance and variety. When compared with chicken, domestic turkey or beef, pheasant is lower in total fat, saturated fat and cholesterol.
The dinner begins with a selection of five amuse-bouches including salmon gravlax on grissini; crab leg in kataifi; beef wrapped in cucumber; lobster salad profiterole and foie gras terrine in white chocolate and paired with Pasqual Toso, Sparkling Chardonnay, Argentina.
Next will be the pheasant egg en cocotte with Osetra caviar and brioche and paired with Torrontes, Filus 2010, Argentina then will be the white crane field greens and herbs with smoked pheasant with shaved baby vegetables, tangerine, and toasted hazelnuts with Viognier, Elephant Hill 2009, Australia. For the entrée - open ravioli of braised pheasant legs and wild ramps with dijon pheasant jus and fava beans with Pinot Noir, Brancott Vineyards 2011, New Zealand and then pan seared baby pheasant breast with sautéed foie gras, morel mushrooms, new potatoes, and Sorrel with roasted pheasant glace. The dish will be paired with Malbec, Bramare 2010, Lujan de Cuyo, Argentina.
The evening concludes with a macerated berry mille-feuille with lemon verbena cream and caramel vanilla crisp with Late Harvest Riesling, Cloudy Bay 2008, New Zealand.
For reservations, go to www.Alizelv.com or call (702) 951-7000. For more information on MacFarlane Pheasants, visit www.pheasantfordinner.com.
ALIZÉ AT THE TOP OF THE PALMS CELEBRATES NATIONAL CHEESE DAY & NATIONAL COGNAC DAY TODAY WITH A ONE-DAY-ONLY PAIRING
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LAS VEGAS (June 2012) – Today - Monday, June 4 - is the day cheese enthusiasts and cognac aficionados alike have selected as the national day of recognition for their respective passions. Alizé at the Top of the Palms is celebrating with a special pairing of both of these celebrated indulgences. Starting at 5:30 p.m. on June 4, guests of the world-renowned restaurant may experience an exquisite cheese-and-cognac pairing for $35 per person.
The pairing will consist of Cave-Aged Delice de Bourgogne cheese and Kelt VSOP Tour de Monde cognac. Inquiring minds—and discerning palates—might ask themselves: what makes this particular pairing so extraordinary?
Cave-Aged Delice de Bourgogne, produced by Formagerie Lincet, represents a tribute to small-scale industrial French cheese-making. Its pasteurized, triple-crème (75 percent butterfat) content marries full-fat cow milk with fresh cream, producing an unapologetically rich, whipped delight. Unlike many straightforward triple-crèmes, this one has a thin, pungent mold rind that imparts straw and mushroom aromas, complementing the buttery yellow, sweet cream interior.
CHEF ANDRE ROCHAT ANNOUNCES THE 11TH ANNUAL JEAN-LOUIS PALLADIN DINNER TO TAKE PLACE SUNDAY, OCT. 21
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Evening of Stellar Chef Collaboration and Talent to Benefit James Beard Foundation
LAS VEGAS (Feb. 2012) – On Sunday, Oct. 21, Las Vegas’ top chefs will unite to create an unforgettable evening to honor the memory of the late Jean-Louis Palladin. The date for the 11th annual dinner was announced today by Chef Andre Rochat, who has helmed the event for the past 10 years. The dinner’s proceeds benefit the James Beard Foundation. The event will take place at Alizé at the top of The Palms.
Known as the chef who put fine dining on the proverbial map, Palladin inspired world-renowned chefs
ALIZÉ AT THE TOP OF THE PALMS OFFERS SWEETHEARTS THE MOST ROMANTIC EVENING IN LAS VEGAS THIS VALENTINE’S DAY
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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,
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