Leaving Las Vegas
Last evening was a big night for us. We had fourteen top travel agents fly in from Vegas to come to a secret destination for a surprise dinner. We were the place and the surprise. This is what we served:
– Giant Green Asparagus
grilled potato ice cream, smoked trout roe
Nicolas Feuillatte Premier Cru Brut
– Seared Scallop
smokey blue cheese, melon confit, lime-cayenne
Pride Mountain Vineyard Viognier 2002
– Prime Sirloin
romano beans, preserved black truffles, black lime catsup
Joseph Drouhin Griotte Chambertin Grand Cru 1997
– Cave Aged Gruyere
crispy sauerkraut, woodear mushrooms, maple vinegar
Fonseca Vintage Port 1970 Magnum
– Chocolate Espresso Marquise
avocado marble, caramelized yogurt ice cream
Suduiraut Premier Cru Sauternes 1990
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