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Revealed: The Opening Menu for Boulud's DB Brasserie

David Middleton and Daniel Boulud
David Middleton and Daniel Boulud
Photo: Bill Milne

Daniel Boulud's triumphant return to Las Vegas comes tomorrow night when DB Brasserie throws open those four-panel, 12-foot-wide doors at 5 p.m. at the Venetian. Already, executive chef David Middleton, formerly of Marché Bacchus, has worked with Boulud to tweak the menu, a constantly changing work in progress that will likely change weekly.

Expect to find Boulud's take on French-American cooking with dishes such as calamari and escargots, traditional basserie dishes. Three of Boulud's delectable burgers from his DBGB Kitchen & Bar make the menu, along with favorites such as steak frites and crispy duck confit.

Pastry chef Robyn Lucas brings favorite sweets including "Le President," a chocolate-hazelnut mousse tart with coffee Chantilly and crunchy feuilletine, and Raspberry Clafoutis with rhubarb gelée and ginger yogurt sorbet.

The wine list here touches on 300 international selections with American wines getting a special place on the menu. Three categories of American wines define the list: the first pays homage to the pioneers who are still making great wine today, the second represents the winemakers carrying on the classic traditions of those who came before them, and the third spotlights the new frontier of young winemakers who have one foot in the past, and one in the future. Of course, French wines out of Rhone Valley, Burgundy, Bordeaux, Alsace, the Loire Valley and Provence, the Languedoc and Roussillon also find a home here.

Here, the first look at the opening menu, replete with prices and descriptions.

Appetizers
Soupe à l'Oignon 12
Beef and onion soup, Gruyère, croutons

Pâté de Campagne bourguignon 16
homemade pickles, country bread

Pressé of Duck and Foie Gras 20
Rhubarb, turnips, pistachio, frisée

Burrata 14
tomato marmalade, artichoke, arugula, balsamic

Salade Caesar & Rosalie 12
Tomato confit, pesto, rosemary croutons, shaved crudités

Escargots Spätzle 18
Burgundy snail fricassée, chicken "oysters"
Mushrooms, Garlic, parsley coulis, hazelnut

Seafood
Shellfish Plateau 68
3 East & 3 West Coast oysters
1/2 lobster, 2 shrimp, 2 littleneck clams, crab, ceviche du jour

Poissons fumés 20
Balik smoked salmon, Smoked sable rillettes
Potato dauphine, salmon roe, preserved cucumber, dill

Hamachi cru 18
Eggplant cumin aigre doux, finger lime, harissa, shallot

Homard au curry 25
Lobster salad, Vadouvan curry, baby gem lettuce
hearts of palm, toasted coconut, watermelon

Thai Calamari 13
Crispy beer batter, charred sepia, spring onion
pickled Fresno peppers, mizuna salad, kaffir lime cream

Crabe & Avocat 20
Dungeness crab, fennel, avocado
Grapefruit, pink peppercorn, mint

Stone Oven Flatbread
Pissaladière 14
Caramelized onion, Spanish anchovy, olive

Mediterranean Spiced Lamb 15
Eggplant, Pine nuts, apricot, labneh

Entrées
Linguini du sud 28
Lemon saffron pasta, clamS, shrimp, shaved bottarga
sea beans, wilted arugula

Saint Jacques à la Provençale 28
Seared sea scallops, stewed sweet peppers, baby zucchini
Green olives, pine nut persillad

Saumon au chou 34
Savoy cabbage, horseradish, Maitake, pork belly, radish, poppy seed

Halibut au Romarin 40.
Fingerlings, fava beans, peas
Pickled ramps, smoked paprika cream

Crispy Duck Confit 34
Swiss chard, turnip, trumpet royale mushrooms, onion rings

Tunisian lamb 40
Roasted chop, Merguez sausage, couscous
Lemon-braised spinach and chickpeas, red pepper tagine

From the Grill
Swordfish, 8 oz. 42
broccoli rabe, piquillo, olives, red grapes, sauce verte

Steak Frites, 8 oz. 35
Flat iron, Boston lettuce
pommes frites, beurre au vin rouge

Brandt beef ribeye, 18 oz. 95
Prime dry aged, Cocotte of market vegetables, sauce béarnaise

Beef Duo 52
red wine braised short ribs & roasted tournedos
Supergreen spinach, pommes purée, carrots 'niçoise'

DBGB NY Burgers
The Yankee 17
7 oz. beef patty
iceberg, tomato & Vidalia onion
on a sesame bun with pickle
& pommes frites
add cheddar and/or bacon 2

The Frenchie 19
7 oz. beef patty with morbier cheese
confit pork belly, tomato
onion compote, arugula,
on a peppered bun with cornichon
Mustard & pommes frites

The Piggie 19
7 oz beef patty topped with housemade
bbq pulled pork, jalepeño mayonnaise &
Boston lettuce, mustard
vinegar slaw
on a cheddar bun with Pommes Frites

Desserts
Warm
Black & White fondant 14
molten chocolate cake, verbena ice cream

Raspberry clafoutis 14
Rhubarb gelée, ginger yogurt sorbet

Tarts
Gâteau Basque 13
Custard cake, brandied cherries, vanilla anglaise

"Le Président" 15
Chocolate-hazelnut mousse tart, coffee chantilly

Sundaes
Calisson-Strawberry 12
orange blossom, almond sablé, melon sorbet, strawberries

Pistachio-Cherry 12
Vanilla ice cream, brown butter cookie, butterscotch sauce

Ice cream & sorbet 4
per scoop
Ice cream: caramel, coffee, vanilla, verbena, pistachio
Sorbet: melon, ginger yogurt, strawberry, chocolate

Sweet bites
Freshly baked madeleines 9

Petits Fours 9
Old fashioned coffee macaron, Lady finger & raspberry jam
Chocolate-almond Cookie

Cheese
Assiette de fromages
Cheese plate with quince preserves, nuts, cranberry bread
Three, 15 | Five, 25
· Behold, Daniel Boulud's DB Brasserie, Opening Thursday [~ELV~]
· All Coverage of DB Brasserie [~ELV~]

DB Brasserie

3355 Las Vegas Blvd. S., Las Vegas, NV 89109 702-430-1235 Visit Website

DB Brasserie

3355 Las Vegas Blvd. S., Las Vegas, NV

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