Rivea and Skyfall Lounge, by Michelin-decorated chef Alain Ducasse, are now open atop Delano Las Vegas, the newest luxury hotel on the Las Vegas strip.
“I am thrilled to introduce Rivea and Skyfall Lounge to Las Vegas,” Chef Ducasse says. “Upon entering the restaurant and lounge, every detail transports guests to those endless summer nights in the South of France. The seductive menu highlights simple, fresh Italian and French cooking, while the design is sophisticated and laid-back, complementing the best view of the Las Vegas Strip.”
Influenced by the delectable food markets of Provence and Italy, Chef Ducasse and Executive Chef Bruno Riou’s menu focuses on simple, fresh Mediterranean flavors made with the best West Coast-sourced seasonal ingredients.
Small Plates: Encouraging a convivial dining experience, Rivea’s small plates offer curious diners the chance to experience a wide variety of menu items such as the Provençal caponata with capers and pinenuts; Prawn & Calamari Crostino; Focccacia di Recco, an Italian-inspired flatbread with a creamy layer of cheese; tender Artichoke & Spinach Ravioli; and Marinated Seabream paired with a light and bright citrus flavor profile.
Main Courses: In addition to small plates, diners will enjoy creations such as an indulgent Lobster with purple artichokes; Line-Caught Striped Bass with a minestrone reduction; Rack of Colorado Lamb accented by an herb pesto; and Roasted Duck Breast with Bigarade sauce and nougat, which adds an element of sweetness to the savory.
On the Grill: High-quality cuts of beef, such as Pepper-Crusted Bison Tenderloin, are served with a selection of flavorful sauces including a Beef & Olive Jus, offering a Mediterranean flair.
Desserts: House-made flavors elevate beloved confections, such as Tiramisù accented by an exclusive, house cold-brewed coffee; Limoncello Baba, a riff on Chef Ducasse’s iconic rum baba, accompanied by its namesake digestif; and the classic chocolate-hazelnut Zuccotto, perfect for sharing among a group.
Aperitifs, a true Riviera staple, will prep palates for the meal ahead while sommeliers suggest a distinctive list of spirits or signature cocktails like the Beausoleil, Citrus liquor, Dolin dry vermouth, Oregon grappa and thyme.
Riviera Soul: A special list of select Riviera wines handpicked by executive wine director Guillem Kerambrun stays true to wines found along the French and Italian Rivieras; however, a significant portion of the list is sourced from the West Coast of the U.S., including Oregon, Washington, and the “California Riviera.” To ensure the West Coast offerings stay true to the Riviera style, Kerambrun focused on sourcing wines that feature the same grapes indigenous to the regions of Provence and the northwest of Italy.
The complete wine list, or Reserve List, features an additional 1,300 wines from beyond the Riviera, grouped by grape as opposed to the traditional list organization of wines by region.
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