text: Items TastednIced TeanBaguette Pretzel Roll Gluten Free with Herbs ButternSUMMER MELONS Balsamic HerbsnRUSSIAN GOLDEN OSETRA CAVIAR Salmon Gravlax Crueme Fraueeche Buckwheat BlinisnMAINE LOBSTER Ratatouille TomatoGarlic Auefoli Crispy PotatonSAUTucED FOIE GRAS Caramelized Peaches Blackberry Puruee Candied Sunflower SeedsnFOIE GRAS TERRINE Smoked Duck Artichoke Crueape Orange Marmalade Candied Pecans BasilnDOVER SOLE Potato Puruee Spring Vegetables Sauce AmandinenGAZPACHO Strawberry Tomato Red PeppernDUCK BREAST HoneyLemon Cake Foie Gras Sautueed Spinach LeeksnRABBIT TENDERLOIN Corzetti Pasta Fava Beans Rabbit Bratwurst Espelette Mustard VeloutuenRACK OF LAMB Apricot Couscous Cucumber Almonds Cilantro Zaatar Lamb JusnGNOCCHI Truffle Parmesan CheesenLA TUR Port Poached Prunes Candied Pistachios Rosemary Raisin CrispnPOINT REYES BLUE CHEESESTRAWBERRY CROUSTILLANT Balsamic Reduction Candied PistachionELDERFLOWER Gelee Exotic Fruits KiwinCARROT CAKE SOUFFLE Cream CheesenMIGNARDISESnnPronouncing itself proudly as Alize at the Top of The Palms in a manner indicating the restaurants location matters as much as the cuisine it was with high hopes stemming from an April meal at Andres that a friend and I sat down to dinner on Saturday night and although the highly acclaimed degree view of The Valley more than lived up to the billing I only wish I could say the same for the rest of the night a middling affair of mostly good food and subpar service marred further by a menu seemingly built to confuse Every bit the elegant space with fine linens and a subdued color palate perched floors above the casino below the Alize experience begins the moment one exits the elevator and quickly whisked away to a prime Stripside table after checking in with the hostess the night started out well menus presented and questions answered with two resultant chefs tastings to follow including a single substitution granted at a surcharge in order to experience Andre Rochats signature Sole a textbook rendition served with sauce Amandine that would prove the highlight of the meal Featuring the culinary talents of Chef de cuisine Mark Purdy with a trio of options offered at each course it was after an elegant amuse and a trio of breads matched to exquisite butter that the proper menu began and with bumbled presentations including several mispronunciations dotting the evening it should really come as no surprise that it was only after the meal that we were made aware that the first course carried an additional charge the caviar itself underwhelming in quality and quantity while the delicate fish instead proved the star of the show Moving next through the progression of well appointed lobster salad to a standard duo of foie gras that soon gave way to the luxurious Sole and a pair of underwhelming lighter proteins before a thick cut of lamb it was largely with minimal risk that each course arrived and although culminating in a perfect soufflue after well appointed cheeses one could not help but feel a bit bored a lively conversation with my friend as the lights of the Strip illuminated notwithstanding of course