Aureole Las Vegas is hosting a Champagne wine dinner with prestigious French winery, Taittinger. Mandalay Bay’s Director of Wine, Harley Carbery, along with Champagne Taittinger’s Export Manager, Clovis Taittinger have come together to create a culinary journey guided by different champagnes. The evening will consist of a six-course menu created by Executive Chef Vincent Pouessel and Executive Pastry Chef Megan Bringas with paired champagnes with each course.

MENU

FIRST COURSE
Fluke Sashimi
Star Fruit, Tiger Shrimp Cevice, Squash Blossom Tempura
Brut La Française

SECOND COURSE
Lightly Seared Mozambican Langoustines
Apple, Foie Gras Chutney
Prélude “Grands Crus”

THIRD COURSE
Santa Barbara Sea Urchin Barley Risotto
Porcini Mushroom Chips, Chicory Sea Salt Biscotti
Les Folies de la Marquetterie

FOURTH COURSE
Lemon Dusted Diver Sea Scallop and Fresh Black Winter Truffles
Caramelized Cauliflower, House-made Raisins
1998 Comtes de Champagne Blanc de Blancs

FIFTH COURSE
Roasted Veal Tenderloin and Braised Cheeks
Butternut Squash Ravioli, Sage Brown Butter, Black Trumpet Mushrooms, Amaretto Veal Reduction
2005 Comtes de Champagne Rosé

SIXTH COURSE
Preserved Lemon St Honoré
Breton Sand Cookie, Early Grey Ice Cream
Nocturne

6:30 Dinner | $225 pp (excludes tax/gratuity)
RSVP 702.632.7401