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Home > NOTEWORTHY DINING > Las Vegas Noteworthy Dining > David Burke Modern American Cuisine (CLOSED) > Meal
    Kobe Beef Carpaccio

Food is fun at David Burke Modern American Cuisine. There, all sorts of special surprises await you. First among them is the butter, which is served on a slab of pink Himalayan rock salt. David Burke uses the giant salt slabs as serving plates in several presentations, including a chilled one for butter and sashimi and a heated one for Kobe beef. Also unusual here are the lollipop trees, which feature flavors such as raspberry, mocha and bubblegum and must be seen to be believed. Next on the list of interesting surprises is the beef. Unconfirmed rumor has it that Burke once bought a bull named Prime, and that all his meat comes from cows that are descended from him. Of course, Burke isn't only innovative in the kitchen; he’s innovative in the marketplace, as well. For instance, he’s the creator of David Burke Flavor Sprays, a line of sprayable flavors designed to maintain food's taste while cutting down, if not altogether eliminating, their fat content. He's also created easy transfer spice sheets so you can season your proteins like a pro. Don't think he's without the utmost in qualifications, though, as David Burke has studied with the likes of Pierre Troisgros and Georges Blanc and has received such notable commendations as the Robert Mondavi Award of Excellence. He was even one of the first Americans to receive the CIA’s August Escoffier Award. Recently, he was named one of Nation’s Restaurant News’ 50 Top R&D Culinarians. With such a character in charge of your meal, rest assured you’re in for a fanciful experience at David Burke Modern American Cuisine. Chef Todd Stein, under Burke's direction, assists in that experience and presents "Modern American Cuisine" at both dinner and lunch. If you’d like to see the lunch menu, please click here. Otherwise, please read on for the dinner menu.

Chocolate "Faberge" Egg

Beginnings: Pretzel Crusted Crab Cake (mango, poppy seed honey, $18); Day Boat Sea Scallops Benedict (chorizo oil, lobster foam, $16); The Original Smoked Salmon "Pastrami"TM (rye potato blini, red wine onions, lemon creme fraiche, $15); Crisp & Angry Lobster Cocktail (crispy basil and lemon, $25); Kobe Beef Carpaccio (pickled onions, red cow parmesan reggiano, EVOO, $18); Surf and Turf on a Hot River Rock (sweet soy shrimp, Kobe beef, $22); Parfait of Salmon and Tuna Tartares (rye potato toasts, $18 / add caviar, $35); Six Pristine Northern Oysters "Gloria" (saffron pickled vegetables, watercress, EVOO, $16); San Dominico Ravioli (creamed spinach, pancetta, parmesan, truffle essence, $18); Lobster Scramble Ostrich Style (American caviar, creme fraiche, $25); Seared Foie Gras (sweet & sour tumips, armagnac-soaked prunes, maple, $23); Lobster Bisque (lobster agnolotti, apple essence, $14); Butternut Squash Soup (BBQ beef dumplings, cinnamon oil, $12); Classic "Caesar" Salad (lemon, anchovy, garlic, French toast croutons, $14); Organic Market Salad (walnuts, bacon, Asian pears, crispy shallots, aged goat cheese, fingerling potatoes, $16); Roasted Baby Beet & Burratta Mozzarella (lamb's lettuce, Marcona almonds, balsamic, $18).

Meal Price Ranges: Glass of Wine $10 – $23
Appetizer $12 – $35
Entree $29 – $52
Dessert $12
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