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Venetian and Palazzo reveal October culinary news

18 September 2017

(PRESS RELEASE) -- Here are October's tips and tidbits from The Venetian Las Vegas and The Palazzo Resort Hotel Casino.

Master chefs of France to feature vegetarian cuisine during Love & Vine
Love & Vine returns to The Palazzo with the Master Chefs of France creating an exciting evening of food and wine pairings poolside on Friday, Oct. 6, 2017.

In honor of Vegetarian Awareness Month in October, this year's culinary event will serve up the best vegetarian and vegan dishes paired with vegan, organic and biodynamic wines. The annual poolside affair will take place from 7:00 p.m. to 10:00 p.m. at The Aquatic Club.

Tickets are $75 per person or two for $135 per couple, plus applicable fees. For an additional $35, guests can receive a copy of the newly released Master Chefs of France cookbook, featuring recipes from each of the participating chefs. Tickets are on sale now at venetian.com or at any box office at The Venetian or The Palazzo. Guests must be 21 years of age or older to attend Love & Vine.

Restaurants to celebrate Vegetarian Awareness Month during October
October is Vegetarian Awareness Month and, for the first time, the restaurants of The Venetian and The Palazzo will spotlight meatless items throughout the month of October.

The goal of Vegetarian Awareness Month is to bring attention to the ethical, environmental, health, and humanitarian benefits of a vegetarian lifestyle. According to America's Restaurant News, the Vegetarian Resource Group reports that about 37 percent of Americans said they always or sometimes eat vegetarian meals when dining out.

The following restaurants will participate by spotlighting their vegetarian options, as well as vegan wines:
AquaKnox
B&B Ristorante
Carnevino Italian Steakhouse
Canyon Ranch SpaClub
Chica
CUT
Delmonico Steakhouse
Hong Kong Café
Lagasse's Stadium
Mercato della Pescheria
Morels Steakhouse & Bistro
Rockhouse
SUGARCANE
SUSHISAMBA
Table 10
Yardbird Southern Table & Bar

B&B Ristorante's Perfect Pear Cocktail
B&B Ristorante, by Chef Mario Batali and Joe Bastianich, has crafted a new refreshing fall drink to the menu called The Perfect Pear combining simple ingredients that pack a big punch:
2 oz. Remy Martin 1738 Cognac
.5 oz. liquor 43
.5 oz. honey simple syrup
.25 oz. fresh lemon juice
.25 oz. muddled Asian pear
Poured over ice and garnished with a pear chip
B&B Ristorante is located in Restaurant Row at The Venetian.

Carnevine introduces new scotch drink
Carnevino Italian Steakhouse, from Mario Batali and Joe Bastianchi, will sweep you away with their new cocktail, Ocean Between the Waves:
1.5 oz. Macallan Double Cask 12-year scotch
.5 oz. Solerno Blood Orange Liquor
.5 oz. Dansk Mjod Viking Blod Mead
2 dashes Australian bitters
Stirred, served over ice sphere and garnished with lemon zest
Carnevino is located at The Palazzo.

The Dorsey turns a cult classic into a cocktail
The Dorsey, The Venetian's newest cocktail bar featuring a hand-crafted cocktail menu designed by award-winning New York bartender Sam Ross,sends guests into the fallseason with the spicy new cocktail, Tony Rocky Horror. Featuring two rums, lime, falernum, orgeat and absinthe, this fiery concoction is sure to warm the soul on the cooler fall nights.
1 oz. Appleton's Reserve
.5 oz. Hamilton St. Lucia
.75 oz Falernum
1 oz. lime juice
.5 oz. Orgeat syrup
2 oz. absinthe

Public House serving fall-inspired Manhattan
Public House upscale gastropub now with Nevada's first beer cicerone (the equivalent of a wine sommelier) is now pouring the fall-inspired Beer Jam Manhattan cocktail. It has a spicy twist on the classic libation with Woodford reserve and bitters mixed with stout and porter beer, carpano antica and house made beer jam.

Public House is located in Restaurant Row at The Venetian.

Table 10 celebrates fall with Firestone Fridays
Every Friday beginning at 5 p.m., stop by Emeril Lagasse's Table 10 for Firestone Fridays, featuring:
$5 drafts of Firestone Union Jack IPA, 805 and Luponic Distortion
"Fire" cracker cocktail, adevilishly delicious beer libation with orchard peach, heat and hop notes, made with Chacho Jalapeño Aguardiente, fresh lemon juice, Nagomi white peach and Firestone Union Jack IPA.

Chica unveils new lunch items
Chef Lorena Garcia's hot new restaurant at The Venetian specializing in Latin-inspired cuisine,
Chica, has added new items to their lunch menu. Guest can enjoy everything from salad to tacos:
  • Short rib tacos - asada negro, sweet potato, Oaxacan mole, cilantro goddess, red onions, avocado on corn tortillas, with pickled vegetables and black beans
  • Spicy shrimp tacos - chile lime shrimp, habanero aioli, cucumber mango slaw on corn tortillas, with pickled vegetables and black beans
  • Pulled pork tacos - mojo marinated pork, guacamole, salsa verde, Chica slaw, cilantro, padrón peppers, on a house made corn tortilla, with pickled vegetables and black beans
  • Crispy potato taquitos - potatoes, roasted poblanos, cheese, rolled in corn tortillas finished roasted corn relish, chipotle aioli, with pickled vegetables and black beans
  • Venezuelan chicken taco - rotisserie chicken, Venezuelan salsa, tomatillo relish, with pickled vegetables and black beans
  • Chica chopped salad - verdolaga and romaine tossed with strawberries, avocado, blue cheese, plantain chips, candied Fresno chiles, red onions, jicama, jalapeno basil dressing
  • Peruvian shrimp tamale - ahi Amarillo masa, Oaxaca string cheese, roasted peppers finished with sautéed shrimp in Peruvian cream
CUT sweetens the deal with new desserts
CUT by Chef Wolfgang Puck is featuring two new desserts to finish the night in style:
  • Dark chocolate cheesecake - Not to be fooled by its vegan, gluten-free and dairy-free nature, this dessert packs a punch with setup accompanied by market blackberries, cherry sorbet, and caramelized almonds garnished with an edible flower and lime zest.
  • Japanese cheesecake - Producing a light and airy texture that's a hybrid between cheese and sponge cake, this dessert is served with pickled strawberries, sweetened condensed milk and a lime-shiso granita. The finishing touch is a merengue crisp that completes the trifecta of textures keeping guests coming back for more.
Lagasse's Stadium debuts new items for fall
Lagasse's Stadium by Chef Emeril Lagasse is kicking up the menu with some new fall items:
  • Grilled marinated chicken sandwich - southwest-seasoned chicken breast topped with pico de gallo, guacamole and jalapeno lime aioli on a grilled ciabatta
  • Surf n' turf burger - half-pound patty of our own blended angus beef topped with Applewood-smoked bacon, spicy pickles, seared Emeril's Crab Cake and lemon pepper aioli on a toasted brioche bun
  • Char grilled 16 oz. beef ribeye steak - Boursin cheese mashed potatoes and Emeril's homemade Worcestershire sauce
  • Pepper-searched ahi tuna - salt and pepper-searched Ahi tuna with bell pepper, edamame, mushroom and cabbage slaw with a sweet soy glaze topped with crispy rice noodles
  • Grilled Atlantic salmon - haricot vert, wild mushrooms, sweet corn and black quinoa tossed with an herb vinaigrette and topped with a balsamic glaze).
  • New York style cheesecake - graham cracker crust and fresh whipped cream topped with your choice of fresh berries and sauce, caramel and candied pecans or maple-infused whiskey chocolate sauce.
  • Shake and cookies or root beer float - vanilla, chocolate, coffee or strawberry ice cream shake or root beer float served with warm chocolate chip cookies. Kick up the sweet treat a notch by adding a shot of your favorite libation.
YARDBIRD Southern Table & Bar launches new last course menu
YARDBIRD Southern Table & Bar brings southern charm with new dessert offerings for the last course:

NEW BRUNCH DESSERTS:
  • Peanut Butter Ice Cream Pie: Oreo crust with crushed peanut butter cups and ice cream
  • Coffee and Doughnut Shake: Coffee ice cream, dark fudge, maple bacon doughnuts, pretzels and candied bacon
  • Freshly Baked Cherry Pie
NEW DESSERTS:
  • State Fair Fry: Fried Oreos and fried Twinkies with vanilla ice cream
  • Mississippi Mud Pie: Chocolate cake, chocolate ice cream, marshmallow fluff and Oreo pecan dirt
  • Southern Red Velvet Cake: Just like mama's!
  • Caramel Coffee Crème Brûlée: Made with a sugar beignet
NEW SEASONAL DESSERTS - available October and November:
  • Pumpkin Crunch Cheesecake: Made with Peptita Brittle (pumpkin seed brittle). Available during October and November only.
  • Mason Jar Pumpkin Shake: House made pumpkin pie, vanilla ice cream, whipped cream and caramel drizzle
  • Gluten Free Pumpkin Parfait: Pumpkin custard, non-dairy whipped cream and gluten free cinnamon crumble
  • Apple Turnover: Served with warm apple cider.
Yardbird Southern Table & Bar is located in Restaurant Row at The Venetian.

Lobster Me comvines guest favorites for new 50/50 roll
Lobster Me, located inside Grand Canal Shoppes, is introducing the 50/50 roll. The new sandwich combines their signature Maine lobster and Maryland crab mix along with celery, mayo, and special seasonings, served on a toasted buttered bun with a pickle, coleslaw and waffle fries.

SUSHISAMBA showcasing three-course Japanese whisky dining experience
SUSHISAMBA, located inside the Grand Canal Shoppes, is showcasing a three-course dining experience with Japanese whisky pairings. For $105, guests can enjoy sweet oysters, Wagyu rolls and more, expertly paired with the perfect Japanese whisky.
  • Crispy minter sweet oyster with butter lettuce - osetra caviar, scallion, spicy sweet and sour mignonette
  • Paired with Passion Fruit Whisky Sour - Iwai Japanese Whisky and passion fruit shaken hard with yuzu and egg whites, served 'up'
  • A5 Wagyu roll - portobellomushroom, avocado, black sesame and sherry bourbon truffle sauce
  • Paired with Akashi Singe Malt 5-year Sherry Cask
  • Whisky-soy marinated robata pork ribs - pickled vegetables, aji panca barbeque sauce
  • Paired with Akashi Singe Malt 5-year Sherry Cask.

National Mushroom Day - 15 October

CAPS OFF TO MUSHROOMS AT SUSHISAMBA LAS VEGAS
SUSHISAMBA is celebrating National Mushroom Day with a variety of offerings that showcase the complex and versatile ingredient:
  • Seared Wagyu Beef - ponzu gelée, warm hon shimeji mushroom, truffled tofu crema
  • Crispy Jidori Egg - phyllo, asparagus, shiitake mushroom, fresh truffle, onion purée, kabocha gnocchi
  • Mushroom Tobanyaki - poached organic egg, wild Japanese mushrooms, garlic chips
  • Mixed Wild Mushrooms - pickled oshinko
  • Amazônia - collard greens, portobello mushroom, takuwan, cucumber, avocado, wasabi-onion soy
  • Wild Mushroom Tempura

National Pasta Day - 17 October

CELEBRATE NATIONAL MUSHROOM DAY AND NATIONAL PASTA DAY AT TABLE 10
Table 10 celebrates National Mushroom Day and National Pasta Day with a dish that combines the best of both worlds: Table 10's Smokey Mushroom Pasta with Tasso Ham and Parmesan Cheese.

MERCATO DELLA PESCHERIA
Every day is National Pasta Day at Mercato della Pescheria, located in the Grand Canal Shoppes. The Italian seafood market specializes in homemade pasta and is dishing up:
  • Swiss Chard (Plin Ravioli) - served in a pesto cream and finished with toasted pine nuts and grana Padano
  • Gnocchi Bolognese - handmade potato gnocchi tossed with roasted shallots and pea tendrils piled on a bed of rich Bolognese and finished with grana Padano
  • Spaghetti & Meatballs (Spaghetti Con Polpette) - Classic Pork and beef meatballs braised in a roasted tomato sauce & tossed with homemade spaghetti
  • Mama's Lasagna (Lasagna Della Mamma) - Layers of fresh pasta sheets, Bolognese, mozzarella & ricotta, finished with grana Padano
  • Spaghetti with Clams (Alla Vongole) - spaghetti tossed with manila clams cooked in a white wine sauce
  • Spaghetti Frutti Di Mare - spaghetti tossed with manila clams, mussels, calamari & shrimp cooked in a rich lobster broth
  • Shrimp Scampi - Shrimp sautéed with lemon, garlic & olive oil, tossed with penne & fresh tomatoes.
  • Carbonara - fresh fettucine tossed in a creamy carbonara sauce & pancetta
ZEFFIRINO
Zeffirino Italian restaurant featuring fresh seafood offers a variety of specialty pasta dishes:
  • Linguine alle Vongole, Bianche o Rosse
  • Linguine with clams, White: in Gavi di Gavi white wine, garlic and extra virgin olive oil Red: in Gavi di Gavi white wine, garlic, extra virgin olive oil and touch of fresh tomato.
  • Linguine Con Capesante e Gamberi
  • Linguine, seared sea scallops, shrimp, garlic, and chardonnay wine in a light tomato sauce
  • Fettuccine alla Bolognese - homemade fettuccine sautéed with meat sauce
  • Paffutelli Zeffirino - homemade pasta filled with veal, cheese, squash, pine nuts, and apple and grapes served in a pesto cream sauce

Football season 2017

THE DORSEY
The Dorsey, the ultimate destination for cocktail enthusiasts, is getting in on the game and showing Sunday and Monday night football games. The best part - there is no cover charge and reservations are not required.

Drink specials include:

GO-TO BREWS BEER BUCKET
Choice of Bud light, Stella Artois, Goose Island Sofie Farmhouse Ale
NEW FAVORITES BEER BUCKET
Choice of Brooklyn Lager, Lagunitas Pilsner, Saint Archer White Ale, Tenaya Creek 702 Pale Ale, Deschutes Fresh Squeezed IPA
BUBBLES 'N JUICE
Variety of fresh juices & Perrier-Jouët, Champagne
COCKTAILS
Spicy Flamingo - tequila, fresh lime, watermelon, agave & spices
Coney Island Express - rum, cold brew coffee, vanilla & Amaro Ciociaro
Coconut White Russian - vodka, coconut, coffee liqueur & hand-whipped cream float
Irish Coffee - Jameson & cold brew coffee
PUNCH BOWL
Green Street - vodka, lime, cucumber, green apple, mint & fizz
LAGASSE'S STADIUM
Lagasse's Stadium at The Palazzo scores a touchdown as the perfect place to eat, drink and watch every football game this season. Chef Emeril's sports bar and book has more than 100 HD screens including a 9- x 16-foot main screen, luxury boxes and plush seating. A special football menu by Chef de Cuisine Scott Pajak pays homage to the playing teams' hometowns. The following team-inspired menu specials will be offered during Thursday Night Football in October.

Reservations can be made by calling Lagasse's Stadium at 702.607.2665.

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