by Heather Sperling
December 2007

In the spirit of Las Vegas, Alessandro Stratta’s holiday menu is sumptuous and indulgent – and unlike Las Vegas (and more like his mentor, Alain Ducasse) the dishes are a refined balance of richness and restraint. Kanpachi is a bright-flavored, visually arresting dish with fun techniques and textures – a thin cylinder of crisp dough encircles kanpachi tartare and Osetra caviar, and rests on a bed of melon caviar. Quail and Foie Gras Terrine holds hard boiled quail eggs in the center, and the butter poached lobster surrounds sweet corn custard crowned with a curl of tomato confit. Wagyu’s appeal needs no explanation – here it’s served with a rich red wine-marrow reduction, and paired with a petite, delicate pile of Roquefort salad. 

Chef Alessandro Stratta of Alex – Las Vegas, NV

Spiced Kanpachi Tartare with Chilled Cucumber, Cantaloupe Gelée and Osetra Caviar
Quail and Foie Gras Terrine with Waldorf Salad and Toasted Country Bread
» Butter Braised Main Lobster with Sweet Corn Custard, Chanterelles and Tomato Confit
» Japanese Wagyu Beef with Onion Marmalade, Pancetta and Parmigiano Potatoes


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