The New Spring Menus at L'Atelier de Joël Robuchon The New Spring Menus at L'Atelier de Joël Robuchon

MGM GRAND —  L'Atelier de Joël Robuchon just revealed its spring menu. Look for a la carte items such as Le Saumon, a cold appetizer made with Alaskan salmon carpaccio topped with fennel-mango essence, citrus-lime vinaigrette, and Espelette pepper and La Lettue made with spring vegetable bouillon with al dente cauliflower and crispy bacon bites. New entrées include La Daurade, a red snapper cooked on the skin and served on a grilled onion with a side of sushi rice in a mild curry-coriander sauce and Le Canard, seared duck glazed with spices on a bed of sweet and sour daikons and young leeks served with a side of pommes puree. For dessert, find Le Multivitamine with red berry coulis, light caramel mousse and lychee sorbet. New items from the seasonal discovery menu include L'Asperge Blanche with white asparagus in a butter sauce, topped with Parma ham imported from Italy; Le Foie Gras with veal-filled ravioli served with baby root vegetables; and Le Bar, which features sea bass and clams in a sweet and spicy zest of ginger-pepper coulis. La Fraise has panna cotta topped with strawberries and served with house-made condensed milk ice cream. [EaterWire]

ROYAL RESORT — The Barrymore has new menu items including butter-poached asparagus and egg, grilled barramundi with coconut rice, preserved lemon and ginger-cilantro sauce and a strawberry orange Vacherin. [EaterWire]
L'Atelier de Joël Robuchon [Photo: MGM Grand]