Here's the Entire Menu for the Max Jacobson Benefit

Here's a look at the entire menu for Chefs to the Max, the benefit dinner for Vegas Seven food critic Max Jacobson, who was hospitalized Dec. 23 after he was hit by an SUV in Henderson. Jacobson has since been moved to Kindred Hospital ICU, where he remains in critical condition although breathing on his own for longer periods of time and occasionally opening his eyes.

The dinner on Sunday at Rx Boiler Room at Mandalay Place features chefs such as Shirley Chung from Top Chef, Bobby Flay and Lotus of Siam's Saipin Chutima, who all signed on recently.

Cocktails and hors d'oeuvres will be served from 6 to 7 p.m., followed by a seven-course dinner from 7 to 10 p.m.

Here's the entire menu with chef's creating side-by-side courses:
SEAFOOD BASED THEME
Kauai sweet prawn with caviar citrus butter
Prepared by David Walzog

MEAT BASED THEME
Beijing spiced lamb breast with fermented chive blossom puree, mix herbs and pomegranate Prepared by Shirley Chung

VEGETARIAN BASED THEME
Plantain croquetta with goat cheese-black bean filling, pickled poblano relish, smoked chili foam and plantain crisp

Butternut squash pancake with huitlacoche mouss, sunchoke salsa, spiced pumpkin seeds and epozote

Fresh squeezed juice bar
Verde:  jalapeño herb with finger lime caviar
Prepared by Mary Sue Milliken and Susan Feniger

PORK BASED THEME
Bacon wrapped bacon-n-egg with braised Niman ranch pork belly wrapped in Nueske's bacon on brioche toast with tomato jam, avocado and sunny side quail egg
Prepared by Johnny Church

7-COURSE DINNER AND WINE PAIRING
Sashimi of Japanese snapper with dill salad, turmeric and white chocolate
Prepared by Angelo Sosa

Chilled Beef à la Ficelle martini with creamy horseradish panna-cotta and perigord truffles
Prepared by Vincent Pouessel

Dr. Thanisch Bernkasteler Badstube Riesling Kabinett, 2011

FIRST COURSE - SOUP COURSE
Trio of Duck Pot Au Feu with Black Truffles with duck Consommé en Croute with Braised Breast, Rare Breast and Leg Confit
Prepared by Joseph Romano

Butternut squash and apple soup, poured table-side over Dungeness crab salad
Prepared by Bradley Ogden

Louis Latour Puligny-Montrachet, 2011 

SECOND COURSE - SHELLFISH COURSE
Nantucket Bay scallops and prawn tasting
Ceviche, gratin and provençale
Prepared by Kim Canteenwalla

New Bedford sea scallops
Maine lobster and white truffles
Prepared by Barry S. Dakake

Patz & Hall Dutton Ranch Chardonnay, 2011 

THIRD COURSE - FISH COURSE
Chili Seared Kona Kampachi
Avocado, ruby red grapefruit and yuzu butter sauce
Prepared by Rick Moonen

Kona Kampachi
Korean red pepper-tangerine glaze, pickled Brussels sprouts relish and quail egg
Prepared by Bobby Flay

Heitz Sauvignon Blanc, 2012 

FOURTH COURSE - POULTRY COURSE
Khao Soi with quail
Egg noodles, pickled vegetables, lime and chili paste
Prepared by Saipin Chutima

Poulet Rôti à La Façon de Grand Mère
Roast chicken with fingerling potatoes, bacon lardons, pearl onions, button mushrooms and chicken jus
Prepared by Thomas Keller

Domaine Serene Jerusalem Hill Vineyard Pinot Noir, 2010

FIFTH COURSE – PASTA COURSE
Crespella Filled with Burrata
Black winter truffles from perigord  
Prepared by Pino Posteraro

Raviolo stuffed with cassoeula Milanese
Taleggio fondue sauce
Prepared by Luciano Pelligrini

Il Borro, 2009

SIXTH COURSE - MEAT COURSE
Max's favorite braised Wagyu beef cheeks "Rossini style"
Seared Hudson Valley foie gras and black truffle sauce
Prepared by Hubert Keller

Ginseng braised grass-feed beef oxtail
Brick pastry, kumquat marmalade and natural jus
Prepared by Grant MacPherson

Darioush Cabernet Sauvignon, 2010

INTERMEZZO
Gelato al Limoncello
Prepared by Luciano Pelligrini

SEVENTH COURSE - DESSERT COURSE
Dark chocolate salted caramel bombe
Cocoa nib ice cream
Prepared by Megan Romano

Yuzu and Matcha Green Tea Torte
Toasted Almond & Blood Orange Mimosa 
Prepared by Megan Bringas

Adelsheim Deglacé Pinot Noir 2012

PETIT FOURS AND COFFEE SERVICE
Bonbons

Dark chocolate enrobed:
-Yuzu jelly with Earl Grey tea ganache
-Coffee caramel ganache 
-Porto –cassis ganache   
-Passion fruit jelly with banana ganache 

Milk chocolate enrobed:
-Coconut praline with passion fruit ganache 
-Salted peanut praline with raspberry jelly 
Prepared by Vincent Pilon

Tickets for the dinner are $1,000 per person at 702-632-9305 or email info@RxBoilerRoom.com.
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Max Jacobson [Photo: Facebook]