The credentials speak for themselves. Aureole at Mandalay Bay Resort & Casino in Las Vegas is the creation of Charlie Palmer, one of America's leading chefs and owner of the critically acclaimed Aureole in New York City. Working with world-renowned restaurant designer Adam D. Tihany, Palmer has created the ultimate in the theatrics of dining out and a perfect fit for Las Vegas.

The same attention to detail and impeccable service that make Aureole in New York City one of the world's best dining destinations, paired with a world-class wine program and exquisite food guarantee that an evening at Aureole at Mandalay Bay will be a memorable experience.

CUISINE:
Aureole Las Vegas mirrors the elegant dining experience offered at Aureole New York. Chef Palmer has put together a menu of seasonal dishes of the highest quality: artisan dry-aged beef, fresh seafood, incredible combinations and presentations that are the hallmark of his signature progressive American cuisine.

Changing frequently with the seasons, the menu features such delights as a tasting of foie gras with brioche toast and apricots, marinated in ver jus and mint, poached in Riesling; big eye tuna tartar with pickled vegetables; crisp sautéed Atlantic salmon with Jerusalem artichoke puree, arugula and pear tomatoes; butter basted Maine lobster with sweet pea coulis; and roasted Alaskan halibut with Maine mussels and saffron jus.

In addition and almost as required by its dramatic setting and locale, Aureole’s famous architectural desserts are a delight to the eye as well as the palate, as designed by longtime Palmer pastry whiz Megan Romano who, along with Palmer, once built a masterful replica of Mandalay Bay – one of the largest hotels on the Strip – out of gingerbread. Taking the traditional to extremes – not unlike Las Vegas itself.