Sheridan Su

Saturday, January 22, 2011

Raw Bar @ Comme Ca Las Vegas

From the very first time Chef David told me that Balthazar had the best raw bar in the country, I've been on a quest to make Comme Ca Las Vegas' raw bar into something phenomenol. It's been my obsession. We are currently featuring a rotation of 3 west coast oysters and 3 east coast oysters, Alaskan king crab legs, Maine lobsters, littleneck clams, P.E.I. mussels, osetra and kaluga caviar...and the best shrimp cocktail in Las Vegas!

I've always been demanding for the best produce available. This past week, we started featuring some of these amazing ingredients for our guests in the dining room. These were provided by Melissa's World Variety Produce out of Southern California.

(photos are from Max Korekt)

Sunday, January 9, 2011

Comme Ca NYE menu

Raw Bar Display in the Dining Room

Amuse: House Cured Salmon Tartar, Chive Creme Fraiche, Crispy Purple Potato

Roasted Chestnut Soup, Foie Gras Terrine, Lemon Creme, Beuree Noisette

Maine Lobster, Salad of Roasted Red and Golden Beet, Upland Cress, Puree of Fennel (Top and Bottom)

Butter Poached Turbot, Celery Root and Truffle Puree, Salad of Apple and Celery, Red Wine Vinegar Reduction

Chorizo Crusted Cod, Stew of Littleneck Clams and Coco Bean, Noilly Prat Sauce

Duo of Beef: Prime Strip Steak, "Bourgignon", Pomme Aligot, Glazed Winter Vegetables


1# of White Alba Truffles; cost: $2800/lb
1# of Perigord Black Truffles: $850/lb

I brought in one pound of each for the New Year at Comme Ca Las Vegas.