Aureole Las Vegas
Aureole is the ultimate wine lover’s destination. Picture a 4-story high, glass-enclosed tower holding 9,865 bottles of wine. Now imagine a wine steward flying to the top of the tower to retrieve your wine request. These “wine angels” are hoisted up the 42 foot high tower in 10 seconds. If you feel like you’ve seen something like this (without the wine) in the movies, you’re right. Designer Adam D. Tihany was inspired by a scene from Mission Impossible.
In the climate controlled tower, the more expensive wines are housed in the higher levels of the tower, with the more common wines below. At the base of the tower is the Aureole Lounge, a wine and cigar bar. Lighter menus are also available, making the Lounge a popular Vegas hotspot.
The restaurant itself, at over 9,000 square feet, is divided into five dining rooms. The Swan Court is definitely the room of choice if dining at Aureole. Modern yet luxurious, you will enjoy glass swan sculptures, gold leaf ceiling, and a three-sided glass-encased waterfall. The Main room is the least formal, but still elegant, of all the rooms. The three remaining rooms are used for private engagements, multi-media presentations and dinner meetings.
There’s no need to feel overwhelmed with the amount of wine choices. Once seated, you’ll be presented with the eWineBook, the world’s first electronic wine list. You can view the eWineBook online by visiting CharliePalmer.com
The quality of design, entertainment, is just a hint of what’s to come. Prepare for your taste buds to be dazzled by Chef Charlie Palmer’s exciting creations. Be sure to save enough room for dessert, something award-winning Palmer is famous for.
Cuisine: Progressive American
Prices: $50 and over (but the average meal for two plus wine and tip is $250)
Tasting Menu $95 in the Main Room, $105 in Swan Court
Reservations: Yes (not necessary at the Aureole Lounge though)
Phone: 702.632.740 Online:
Best Table: any of the 9 tables in Swan Court
Wine list: 9,865 bottles of wine
ALASKAN KING CRAB LEGS
chilled over green and white asparagus with Meyer Lemon and warm Gratinée
HAND ROLLED PRIMAVERA GNOCCHI
summer truffle sweet tomato sauce
GRILLED PACIFIC SNAPPER, RUSTIC RATATOUILLE
MOULARD DUCK BREAST WITH RHUBARB CONFIT
roasted fennel and crisp polenta cake
HERB ROASTED VEAL LOIN-TENDER VEAL STUFFED RAVIOLI
spring morels, fava and yellow bean ragout
ROASTED PEACH AND HERB SALAD
WITH MAPLE WALNUT TOAST
Petit Basque, Pont-L’Eveque, Roquefort-Brushed Goat Cheese
PISTACHIO FINANCIER WITH VANILLA PISTACHIO TERRINE
crème chantilly, white chocolate sauce
PETIT FOURS AND HANDMADE CHOCOLATES
Dinner :: Monday – Sunday 6:00 to 10:30
3950 Las Vegas Blvd. S
Las Vegas, NV 89119