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Venetian and Palazzo reveal October culinary news

• 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

• 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.

• 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.

• 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

• 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

• 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.

• 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.

• 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

• 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

• 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

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