Cuisine:

• French
• International

Café Bleu Description:
The spacious Café Bleu, the restaurant of Summerlin's Le Cordon Bleu College of Culinary Arts, complete with a bar and lounge, offers lunch and dinner to the public Tuesdays through Fridays. The students take turns preparing the fare in the gleaming exhibition kitchen and serving it, too. A typical menu includes starters such as tomato gazpacho with tri-color pepper confetti and a garlic crouton; Belgian endive and blue cheese salad with toasted walnuts, Granny Smith apples and lemon-walnut vinaigrette; and duck confit with apple tarte Tatin and sparkling cider glaze. Move on to pan-seared salmon with tomato-saffron broth and a spring vegetable mélange; oven-roasted halibut with fingerling potatoes, mushrooms, asparagus and bacon hash with truffled white asparagus sauce; chicken Cordon Bleu---a Boursin cheese- and French ham-stuffed pan-fried breast on garlic spinach with mornay sauce; and grilled New York steak with chive mashed potatoes, asparagus, crispy fried onions and creamy peppercorn sauce. Sandwiches such as the BLT---applewood-smoked bacon, frisée, tomato and chipotle aïoli on toasted sourdough---served with crispy potato gaufrettes are popular lunch fare, as is the orecchiette pasta with artichokes, English peas and pancetta with lemon-thyme nage. Seasonal berries with Grand Marnier orange sabayon, Grand Marnier crème brûlée with citrus lace tuiles and profiteroles with vanilla ice cream and chocolate sauce are among favorite sweet finales.


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