04/17/2026
April menu has arrived at Partage.
A seasonal progression built on contrast, texture, and precision.
— Carrot Variation: chilled carrot soup, brick pastry, carrot–ginger–turmeric sorbet, kumquat–coconut siphon, confit carrot, buckwheat crumble, green sponge, carrot tops
(5, 7, 9)
— Octopus Escabèche: braised octopus, blue masa foam, pickled carrot and onion, fresh herbs, lemon confit jelly
(5, 7, 9)
— Pork Duo: braised pork cheek wrapped in charred chard with foie gras and mushroom, tempura chard chips, honey–soy caramelized pork belly, pork jus, chard coulis
(7, 9)
— Foie Gras: strawberry, rhubarb, black balsamic meringue
(9)
— Sea Bass: Ravioles du Royan, Café de Paris butter, jus d’arête
(5, 7, 9)
— Signature Wagyu Oxtail Croque-Monsieur
(9)
— Australian Striploin: wild asparagus, morels stuffed with mashed potato, morel sauce, beef jus
(5, 7, 9)
— Brillat-Savarin: honey, caramelized pistachio, grilled sourdough, French salted butter
(7, 9)
— La Menthe et le Chocolat: mint mousse and gel, sweet peas, pea purée, chocolate biscuit, crumble, cream
(5, 7, 9)
A menu designed to evolve course by course.
Available for a limited time.
Make a reservation: partage.vegas.com
