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Aureole Las Vegas pulls out all the stops on its menu with seasonal dishes squarely in the driver’s seat. For the best seasonal produce and meat, give chef Vincent Pouessel’s three-course tasting “market menu” a spin. Using the season’s freshest ingredients, the menu usually includes a seafood option, such as a seared rainbow trout filet grenobloise with white asparagus and bacon-roasted fingerling potatoes or a salt-and-pepper calamari with cucumber and feta cheese orzo salad. Aside from the market menu, Pouessel often incorporates in-season veggies into dishes on the regular dinner menu as well. Fresh butternut squash, parsnips, shallots and other vegetables all take turns steering the Forbes Travel Guide Four-Star restaurant to seasonal succulence.