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TREVI unveils seasonal menu

22 June 2018

(PRESS RELEASE) -- TREVI Italian Restaurant, located inside The Forum Shops at Caesars Palace, recently introduced new dishes and cocktails for the season, available now.

Prepared by Executive Chef Jose Navarro, new dishes include: pea casoncelli, made with spring peas, fava beans, wild mushrooms and ricotta salata, priced at $10; carne cruda, made with steak tartare, pickled mustard seeds, Calabrian peppers, red onion, tomato and cured egg yolks, priced at $14; prosciutto e melone, made with prosciutto de parma, cantaloupe, honeydew melon, aceto balsamico and Fertitta extra virgin olive oil, priced at $10; and crispy-skin salmon, served with Campari tomato Provençal, asparagus, peewee potatoes and dill cream, priced at $28.

New cocktails include the Lemoncello spritz, made with Astoria Prosecco, house-made lemoncello, soda, lemon sorbet and petite flowers, priced at $13; strawberry paradise, made with Ron Diaz rum, Rumhaven coconut rum, strawberry syrup, pineapple juice and Sprite, priced at $12; blueberry basil martini, made with Pearl blueberry vodka, basil simple syrup, pomegranate juice, blueberries and basil, priced at $13; and tiramisu martini, made with 360 Madagascar vanilla vodka, Kahlua coffee liqueur, cream and light cream de cacao, priced at $14.

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