Rivea Atop Delano Las Vegas Launches New Cocktail Pairing Menu


Enjoying great food while sipping on chic cocktails is essential to the leisurely Riviera lifestyle. Guests will feel immersed in the region at Chef Alain Ducasse’s Rivea at Delano Las Vegas with the introduction of the Tour of the Riviera cocktail pairing menu. The five-course menu features the restaurant’s most popular signature dishes paired with cocktails crafted by the award-winning mixologists from Proprietors LLC, a hospitality company focused on creating world-class, cocktail-centric beverage programs.

"Our cocktail pairing menu delivers unexpected flavor combinations that offer our guests a completely different experience,” says Rivea Executive Chef Bruno Riou. "Spirits, syrups and spices offer a wide variety of notes that interact wonderfully with the flavors of our dishes, creating many enticing possibilities." 

Founder of Proprietors LLC David Kaplan adds, "It was an exciting challenge to create cocktails that would complement the ingredients in Chef Ducasse’s cuisine. We approached the menu by starting with great wines such as Alain Ducasse’s own private-label champagne, adding innovative spirits and fresh ingredients sourced from Southern California. I think guests will be surprised and delighted to see how the right cocktail pairings can really enhance a dinner experience."

The Tour of the Riviera menu is available nightly as part of regular dinner service and is priced at $150. It includes the following five extravagant cocktail pairing courses:

First Course: Appetizers for the table including Culatello, San Daniele & Bresaola cured meats; Roasted panisse; Provence Caponata with capers and pine nuts; and Marinated Sea Bass Crudo with citrus 

Refreshing: Lillet blanc, pamplemousse, St. Germain, lemon, aperol

Lobster Risotto Creamy rice dish with morsels of tender, juicy lobster

Effervescent: Champagne Alain Ducasse, pear liquor, verjus blanc, demerara sugar 

Wild Alaskan Halibut with stuffed squash blossoms, diced cucumber, lemon, fresh herbs and olive oil

Herbaceous: White wine, apple, celery, amontillado sherry

Roasted Duck Breast with turnips, nougat and bigarage sauce

Luscious: Crème de cassis, French curacao, East India Solera Sherry, orange oil

Limoncello Baba Delicate sponge cake drenched in limoncello and topped with whipped cream

Elegant: Dry & Blanc vermouths, apricot, blanco tequila

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

Add new comment