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Bazaar Meat and Cleo at SLS Las Vegas announce summer specials

17 May 2019

(PRESS RELEASE) -- Summer is just around the corner and SLS Las Vegas Hotel & Casino is heating up the culinary climate with hot new seasonal menus at two of its award-winning dining destinations: Bazaar Meat by José Andrés and Cleo. From Saturday, 1 June through Saturday, 31 August, both restaurants will offer prix-fixe multi-course menus with optional wine pairings so guests can savor seasonal fare and signature selections all summer long.

Bazaar Meat by José Andrés will offer up an all-encompassing assortment of refreshing summer items including ajo blanco shaved ice with Dungeness crab, summer fruit and aged sherry vinegar; a bagel and lox cone with dill cream cheese and salmon roe; cogollos salad made with gem lettuce, piparra pepper and sherry vinaigrette; coca de sobrasada with crispy cristal bread, tetilla cheese and honey; josper-roasted padrón peppers; and, abondigas served in a saffron-almond sauce.

For an entrée, guests can choose between beef short rib Wellington with summer truffles or presa Ibérico pork with mojo verde. The choice of entrée will be served alongside patatas bravas – fried potatoes with spicy tomato sauce and alioli – and setas al ajillo – button mushrooms with garlic and nasturtium.

Finish off the meal with the restaurant’s signature selection of cream puffs, assorted tarts and little cakes. The limited-edition summer menu is available for $80 per person with an optional wine pairing available for an additional $25.

Cleo’s five-course summer dining experience will include a first-course choice of hummus with tahini, labneh with feta and Roman flatbread made with tomato, niçoise olives and aged mozzarella; a second-course choice of Greek salad made with feta, olives, tomato, cucumber and oregano; beets salad made with pickled beets, avocado, walnuts and pomegranate; and quinoa and roasted vegetables featuring spiced olives, frisée and cumin; and, a third-course choice of spicy cigars made with spicy ground beef and lebaneh, Brussels sprouts served with capers and almonds with vinaigrette, falafel with tahini and tabbouleh, and a Sonoma lamb slider served with feta, harissa and piquillo.

As an entrée, enjoy a choice of grilled hanger steak served with peewee potatoes and a spoon salad, clam and noodle served with longanisa, saffron aioli and lemon, and chicken tagine served with preserved lemon, almonds and olives.

For dessert, choose between sticky toffee pudding with butterscotch, walnut feuilletine and vanilla gelato and yogurt sorbet served with fresh berry compote. Cleo’s seasonal summer menu is available for $40 per person with an optional wine pairing available for an additional $20.

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