Call Andre's at 702-385-5016 to make a reservation and we will send you a reservation confirmation form.
5:00PM Cocktail and Hors d’Oeuvres Reception and Auction Preview
Passed Hors d'Oeuvres
Hamachi Tartare with Spicy Couscous, Wakame and Tobiko;
Lobster Medallion with Oven-Dried Mango, Piquillo Pepper and Gingered Coconut; and
Thai Beef Rolls with Peanut Sauce
Sean DiCicco, Executive Chef, Mandalay Bay
Bruno Paillard “Premiere Cuvée” Champagne
6:00PM Dinner
1st - Alternating Course
Jumbo Stone Crab with Cocktail Sauce
Barry S. Dakake, Executive Chef, N9NE Steakhouse
or
Trio of Ahi Tuna “Baja Style”
Vincent Pouessel, Executive Chef, Aureole
Domaine Courbis, St. Joseph Blanc, “Les Royes”, 2003
2nd - Alternating Course
Foie Gras Torchon
Wrapped in Duck Proscuitto with Fig Compote
Jean Joho & Joung Sohn, Eiffel Tower Restaurant
or
Pressed Chicken, Black Truffle, Foie Gras and
Crunchy Artichoke Salad
Bruno Davaillon, Executive Chef, MIX
Domaine Marcel Deiss, Pinot Gris, Bergheim, 1998
3rd - Alternating Course
Pan Seared Diver Sea Scallops, Smokey Chowder,
Black Truffles and Smoked Mussels
Laurent Pillard, Executive Chef, Fleur de Lys
or
Grilled African Salt Prawns Marinated in Tandoori with
Turmeric Sambal, Crunchy Tabbouleh
Michael Mina and Josh Smith, Michael Mina Group
Domaine Michelot, Meursault “Grands Charrons” 2002
4th - Alternating Course
Sauteed Turbot with Gnocchi, Fava Beans and Mustard Caviar
Rick Moonen, RM Seafood
Domaine Marc Kreydenweiss, Pinot Blanc “Kritt” 2002
or
Braised “Wolf Ranch” Quail Stuffed Crespelle with
Raschera Cheese Sauce and White Alba Truffle
Luciano Pellegrini, Valentino
Domaine Santa Duc, Gigondas, 2004
5th - Alternating Course
Pan Seared Duck Breast and Duck Leg Stuffed with Dates,
Wrapped in Smoked Applewood Bacon with Tamarind Glaze and Almond Purée
Jacques Van Staden, Alizé & Greg Engelhardt, Andre’s
or
Fennel Seed Crusted Loin of Lamb with a Black Olive, Roasted Artichoke and
Fingerling Potato Sauté and Aged Balsamic Reduction
Michael & Wendy Jordan, Rosemary’s Restaurant
Château Pichon- Longueville au Baron de Pichon-Longueville, Pauillac, 1997
6th - Alternating Course
Pistachio Financier with
Vanilla and Pistachio Ice Cream Terrine and Chantilly Cream
or
Toasted Coconut Crème Caramel with Tropical Fruit Salsa Pina Colada Sorbet
Megan Romano, Executive Pastry Chef, Aureole
Champagne, Duval-Leroy, Brut, Rosé de Saignée, Vertus
Après Diner
Coffee or Tea and Petit Fours
Jean-Philippe Dufoin, Café Soleil
A. Hardy “Extase”
$325.00 per person, inclusive.
Order
