Recipes

Roasted Vegetable Lasagna

Aureole Las Vegas | Main Courses

Serves Eight (Note: this dish must be pressed overnight, start the prep one day before serving) 2 large eggplants 6 zucchini 6  yellow ...

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Heirloom Tomato Salad

Harvest Table | First Courses

Serves Four Ingredients: 8 Heirloom Tomatoes 1 cup Balsamic Vinegar 3 TB  Canola Oil 1 Cup Chopped Mixed Herbs – basil, ...

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Dairy-free Corn Bisque

Charlie Palmer Steak DC | First Courses

with vadouvan spiced shrimp serves four   For the soup 12 ears corn 2 cloves garlic, finely chopped 1  yellow onion, diced ...

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Tuna Tartare

Charlie Palmer Steak Las Vegas | First Courses

8oz sushi grade tuna, raw 3 ½ TB Ponzu sauce (recipe below) 1/2 small roma tomato, diced 3 TB white onions, cut in a small ...

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Chilled Corn Soup

Upper Story by Charlie Palmer | First Courses

with Creme Fraiche ¼ cup canola oil 2 leeks, white part only, split, chopped and rinsed 7 ears corn, kernels removed, cob discarded ...

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Lowland Plum Swizzle

Crimson & Rye | Beverages

Available on Crimson & Rye's summer cocktail menu 1.5 oz Banknote Scotch 1/2 oz Dry Vermouth 1/2 oz Sweet Vermouth ...

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