Due to popular demand by fine diners, Bernard’s Bistro extends luxury Dinner du Titanic

Due to popular demand by fine diners, Bernard’s Bistro
extends luxury Dinner du Titanic
Opulent themed menus set to steer the course of diners through July

Chef E. Bernard, owner and executive chef at Bernard’s Bistro

Chef E. Bernard invites all on board one last time to indulge in pure dining opulence as he pays culinary homage to the RMS Titanic. Famed for its extravagance and impeccable taste, the Titanic was a statement of luxury. Chef E. Bernard will apply these same epicurean elements to the menu at Bernard’s Bistro at The Village Lake Las Vegas.

The Dinner du Titanic menu will include two classes of menus for guests to choose, along with a la carte options. The First Class menu will feature five courses at $65 per guest and the Second Class menu will feature three courses at $45 per guest.

An example of the First Class menu includes items such as: A bubbling glass of champagne during the reception; First Course, Consommé Olga with a touch of Russian flavor or Chilled Tomato Soup Gazpacho Madeleina; Second Course, Canapés a l’Amiral sautéed shrimp Titanic in Herb Butter Sauce, Oyster’s a la Russe marinated in Vodka Lemon Juice with Horseradish gently stirred in Tomato and Chives or Titanic Signature Dish Romaine Heart with Roquefort Cheese and Caramelized Grilled Pear crispy walnut in Honey Mustard dressing; Third Course, Titanic Champagne Sorbet; Fourth Course, Poached Salmon with Mousseline Caviar Sauce topped with Chives Hollandaise, English Cucumbers with Asparagus and Pommes Vapeur, Homard Themidor with Duchess Potatoes, Broiled Chateaubriand of Beef Tenderloin with Béarnaise Sauce served with Potatoes Au Gratin and Haricots Verts, Braised Filet Mignon LiLi with Foie Gras roasted garlic, artichoke hearts and Black Truffle served with Haricots Verts in a Red Wine Rosemary sauce, Lamb Loin and Rack of Lamb with Mint Sauce served with Garlic Mashed Potatoes and Mint Green Peas Timble, Calvados Glazed Duck Breast with Apple Sauce served with chestnuts and fresh watercress or Chicken Lyonnaise served with potatoes Chateau, caramelized onions and sweet peas; Fifth Course consists of a choice of Inspired Desserts, Assorted Pastries or Assorted Imported Cheese.

Reservations are suggested and can be made by calling Bernard’s Bistro at 702-565-1155.

Every Thursday in July
7 p.m. – The epicurean voyage begins

Bernard’s Bistro
The Village Lake Las Vegas
15 Costa di Lago
Henderson, NV 89011

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