Bardot
Coffee
Mimosa
CAVIAR DEVILED EGGS – petrossian caviar, chives
GRAPEFRUIT BRÛLÉE – vanilla sugar, citrus, toasted pistachio
GRANDE SHELLFISH PLATTER – Maine lobster, Blue Crab, Shrimp Cocktail, Oysters, Lemon, Tabasco, Aioli, Mignonette
HEIRLOOM TOMATO SALAD – sherry vinegar, olive oil, shallots, basil, oregano
BEEF WELLINGTON – 12oz. filet mignon, prosciutto, puff pastry, mushroom duxelles, sauce au poivre
MACARONI & MIMOLETTE GRATINÉE – Black Truffle Sauce Bechamel, Australian Black Truffles
FRENCH TOAST – vanilla mascarpone, almond brittle, orgeat syrup
WARM ALMOND PITHIVIER – Berry Compote, Whipped Cream
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of thirty-five meals served across eight years Bardot Brasserie has redefined “the best” at Brunch, not only in terms of Food but setting and service that all continue to shine under the direction of Chef Mike Astin.
Once again filled on Saturday it was at noon that Aria’s second floor was found lively, a familiar front-of-house greeting four diners who were seated comfortably at a table to the side of all the action.
Still doing big numbers, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, a mix of new and old soon to follow.
Served at a careful pace, Mimosas and Coffee guiding new-French classics, course one updated Bardot’s Deviled Eggs served alongside Sugar-crusted Grapefruit lent additional texture by toasted Pistachios.
A less-hearty affair than usual, several guests bowing out last-minute affecting GM AJ Gonzales’ plans, course two nonetheless delivered a top-shelf display of Shellfish on ice while Seasonal Tomatoes enlivened by Vinegar played well with Olives.
Not about to miss the famous French Toast, two thick wedges arriving with plus-size quenelles of Vanilla Cream and Almond Brittle, Bardot’s Beef Wellington created by Josh Smith continues to shine just as the vertical Macaroni does with or without Black Truffles shaved tableside.
Nearly too full for Dessert, but only nearly, Bardot’s Macaron remains a must for Chocolate lovers but still loses the spotlight to a sharable Almond Pithivier that eats akin to France’s King Cake.
www.michaelmina.net/restaurants/las-vegas/bardot-brasserie
