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RebelBistroCasino Dining & Table Games
Signature citrus sea bass plate

Menu

The Orangerie table, written by the season.

Menus change with the gardens and the coast. Sparkling water, teas, coffee, and citrus presses accompany every course.

Orangerie bass

Coast

Catch finished with citrus, herbs, and warm stocks.

Garden plate

Garden

Roots, leaves, and veloutes from the house plots.

Pastry tart

Atelier

Citrus tarts, gold leaf, and a cart between hands of cards.

Citrus fennel veloute

Warm garden stock, shaved fennel, and a thread of orange oil.

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Orangerie bass

Seared catch, lemon thyme, and a glaze of coastal butter without spirits.

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Herb garden plate

Roasted roots, charred greens, and a silk of herb veloute.

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Gold citrus tart

Glazed pastry, bright curd, and edible gold from the atelier.

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Table presses

Blood orange, cucumber mint, and still or sparkling water service.

9

Tea & coffee rite

Leaf teas and house coffee for the pause between courses or hands.

8

Salon tasting

Four courses paced to a reserved table on the floor after supper.

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Late pastry cart

A rolling selection for guests returning from roulette or cards.

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