Las Vegas is not just for gambling anymore. With some of the world’s greatest chefs creating menus filled with truffles, chocolate and caviar make this the perfect place for a romantic New Year’s Eve dinner. TravelsinTaste spoke with chefs across The Strip who were more than happy to discuss the amorous appeal of their menus created especially for this special occasion.
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For spectacular views three options standout from the crowd. For the incomparable view of The Las Vegas Strip sitting on top of THEhotel at Mandalay Bay, Alain Ducasse’s Michelin starred restaurant miX is a perennial favorite. Add that to the five-course menu which includes indulgent classics like Beef Tenderloin with butternut squash and rustic Atlantic Striped Bass in addition to Maine Seared Scallops served with “cream of lettuce” puree as well as caviar and you have a winning combination. “New Year’s is defined by two things – passionate love and anticipatory revelries. I wanted to reflect that in miX’s menu,” said Bruno Riou, Executive Chef at miX. “The Fresh Black Truffle Martini appetizer and the Crunchy Chocolate & Passion Delight dessert bookend my meal and encompass the beautiful night that is New Year’s Eve.”
If a lakeside view is your thought of a perfect New Year’s Eve then couple that with uber chef Jean Georges Vongerichten and the result is PRIME, which sits lakeside by the Bellagio Fountains. Each course of the New Year’s Eve menu is an aphrodisiac unto itself. Caviar. Chilled Shellfish. Sesame-Crusted Foie Gras. The menu goes on and on and concludes with a Chocolate Mousse Cake with caramel flan and passion fruit pavlova.
Alternatively, Bellagio lakeside restaurant Le Cirque makes romance seem easy. To begin, let’s start at the end of this menu with a course named “New Year’s Eve Dessert Fantasy.” One cannot begin to imagine what this spectacle of a dessert might entail, but it would be safe to assume that it will surely be memorable. Exquisite French dishes line the rest of Le Cirque’s New Year’s Eve menu including Alsatian “Tarte Flambée” with fresh winter truffles.
For seafood lovers Michael Mina‘s AMERICAN FISH with décor inspired by the masculine charm of a 19th-century lodge as it evokes the spirit of the continent’s great landscapes provides a uniquely romantic venue. Diners can choose from Chef Mina’s renowned specialties, such as Michael’s Tuna Tartare, Kusshi Oyster with Black River Farms caviar, Maine Lobster Salad with shaved fennel, ruby red grapefruit, Cream of Celery Soup with king crab ravioli and Seared Scallop with Hudson Valley foie gras.
Shawn McClain’s Sage has quickly cemented itself into Las Vegas culinary lore with its tasty ingenuity. Sage menu options include Sashimi of King Salmon alongside a poached crab apple, sweet salsify puree and cider pearls and McLain’s inventive Foie Gras Custard Brulee. “Guests come to Las Vegas from all over the world to experience something unforgettable. For our New Year’s menu at Sage, we prided ourselves to deliver unconventional combinations of flavors that yield extraordinary results in taste,” explained Sage’s Executive Chef Richard Camarota. “We hope that our guests reflect on this meal as a truly memorable experience and a great way to kick off the New Year.”
For a sexy vibe there is celebrity favorite, newly renovated N9NE Steakhouse at The Palms where couples can dine on Japanese Kobe beef tenderloin, served with French green beans, Alaskan king crab gnocchi and Kobe hollandaise finished off with Some More S’mores featuring homemade strawberry, orange Grand Marnier and amaretto hazelnut flavored marshmallows and chocolate served hibachi style over an open flame. “On New Year’s Eve in Vegas it’s only appropriate to celebrate in style. With top notch cuisine and a sexy new atmosphere, N9NE Steakhouse inside Palms is the perfect location for couples to celebrate the start of 2014,” exclaimed Barry S. Dakake, Executive Chef at N9NE Steakhouse at Palms Casino Resort
New to the Vegas landscape Hakkasan, at MGM Grand, is one of The Strip’s hottest new destinations in nightlife and dining to open in 2013. The trendy yet authentic restaurant, overseen by talented Executive Chef Ho Chee Boon, caters to guests with seductive delicacies like Baked Black Cod with Truffle paired with premium international bubbly such as a 2009 Domaine Jacques Prieur.
Finally, what is more indulgent than foie gras and lobster, or caviar, two of the starters on Fiamma’s New Year’s Menu? Perhaps the rest of the menu. “Rather than offering a fixed menu, I want my guests to pick and choose their own ultimate New Year’s Eve meal,” said Vincenzo Scarmiglia, Executive Chef of Fiamma Trattoria & Bar. “We’ve created an all-star lineup of dishes, including decadent favorites such as Pan Roasted Tenderloin, for which we melt robiolina cheese atop a prime cut of beef, then serve it with a foie gras demi glace, purple potato gratin and sautéed Swiss chard.”
Happy New Year.
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