FOOD & BEVERAGE UPDATE
TIPS & TIDBITS FROM THE FOOD & BEVERAGE OUTLETS AT THE VENETIAN AND THE PALAZZO LAS VEGAS
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| JANUARY 2017 THE DORSEY DEBUTS AT THE VENETIAN Set to officially debut December 31, 2016, The Dorsey is a high-design, memorable cocktail spot for the worldly, curious, and engaged. With its rich palette of gold and black infused with an old-school service pedigree, The Dorsey will inspire a “devil-may-care” sense of possibility. The Dorsey will be known for quality and discretion, allowing guests to enjoy relaxed conversation over a modern classic cocktail in an upbeat atmosphere. The Dorsey will also feature a hand-crafted cocktail menu designed by award-winning bartender Sam Ross of Attaboy and Milk & Honey fame. The new venue will be located off The Venetian casino floor, adjacent to Restaurant Row. JANUARY 1 – NATIONAL BLOODY MARY DAY New Year’s Day is also National Bloody Mary Day and The Venetian and The Palazzo have several restaurants ready to pour you their version of the famous cocktail: BUDDY V’S RISTORANTE Buddy “Cake Boss” Valastro’s restaurant, Buddy V’s Ristorante, located in the Grand Canal Shoppes at The Venetian, will keep the party going with bottomless bloody marys. Guests can choose from blue cheese olives,cornichons, beef jerky, cocktail onions, capers, pepperoncini, a variety of hot sauces, cayenne pepper, Worcestershire sauce, horseradish, cherry peppers, lemons, limes, celery, peppercorns and artichoke hearts to craft their own cocktail. Bottomless bloody marys are available every Sunday during brunch from 10:30 a.m. until 2:30 p.m. for $14.95 per person. CAÑONITA Set right on the Grand Canal at The Venetian, Cañonita is an ideal place to enjoy traditional Mexican favorites while watching the gondolas glide by on the canals. This inspired eatery takes the flavors of Old Mexico and serves them with an exciting, New American ambiance. Guests can enjoy a bottomless bloody mary bar (with choice of vodka: $8 well; $9 call; $11 premium) that includes traditional and non-traditional garnishes, for National Bloody Mary Day. FUSION LATIN MIXOLOGY BAR Fusion Latin Mixology Bar, located on The Palazzo casino floor, is known for a fun atmosphere, high energy and hand-crafted cocktails featuring drinks from Mexico, Trinidad, Brazil and Peru. Fusion mixologists are ready to serve you on New Year’s Day with special bloody mary vodka, infused for two weeks with celery, jalapeno, bell peppers and Anaheim peppers. Guests can add clamato, tomato, lemon juice, lime juice, Worcestershire sauce, olive juice, celery salt, lemon pepper, garlic salt, coarse pepper, chili pepper and horseradish to make it extra tasty. MORELS FRENCH STEAKHOUSE AND BISTRO Morels French Steakhouse and Bistro, located in The Palazzo, is ready to pour your first bloody mary of 2017. The bloody mary cart rolls up to your table where guests can choose their choice of vodka or tequila and crafted garnishes from shaved horseradish, fresh cut herbs and pickled garnish. The bloody mary cart is available Saturdays and Sundays from 8 a.m. to 4 p.m. for $18 per bloody mary. YARDBIRD SOUTHERN TABLE & BAR The critically-acclaimed Yardbird Southern Table & Bar, located in Restaurant Row in The Venetian, will celebrate National Bloody Mary Day with their famous version made with house-infused spicy vodka, garnished with olives, pickled okra, pickled green bean, lime and bacon.
On January 2, Yardbird Southern Table & Bar will be celebrating their two-year anniversary with complimentary cupcakes for all guests. The celebration will continue all month long with the anniversary shot made with bourbon, hazelnut liqueur and nutmeg. JANUARY F&B NEWS B&B RISTORANTE B&B Ristorante at The Venetian will host a first for Las Vegas: a multi-course feast centered around the first pressing of extra virgin olive oil from the Medici-era villa, Tenuta di Capezzana (Italian for the “estate of Capezzana”) on Wednesday, Jan. 25 at 7 p.m. This one-of-a-kind dinner will be led by Beatrice Contini-Bonacossi, whose family owns the famous Capezzana , the 345-acre farm that has produced olive oil and wine dating back to the middle ages since the times of Charlemagne (742 – 814). During the dinner, she will discuss the unique history of the estate, as well as the fascinating oil-making process. The one-night-only menu will include: First Course Trio of crostini-chicken liver, cavolo nero and traditional “Fett’unta” Second Course Insalata pinzimonio Third Course Tuscan ribollita Fourth Course Tordelli with Swiss chard and ricotta Fifth Course Dry aged bistecca fiorentina carved tableside with fagioli a la fiasco and sautéed mixed baby kale Sixth Course Schiacciata alla fiorentina and Olive Oil Gelato The price is $165 per person plus gratuity and includes dinner and wine pairings. Limited seating is available. Following the conclusion of the dinner, Capezzana oils will be available for purchase. For reservations, please call 702. 266.9977. GRIMALDI’S PIZZERIA Famous for their award-winning, hand-tossed coal-fired brick oven pizzas, Grimaldi’s, located in the Grand Canal Shoppes, are offering two cheesecakes for the month of January. Try the Amaretto Cheesecake (almond cheesecake with a splash of Amaretto liqueur and a toasted almond sugar cookie crust) or the Butterscotch Toffee Cheesecake. Both are $6 a slice.  MORELS FRENCH STEAKHOUSE & BISTRO Stake your claim at the bar at Morels Steakhouse & Bistro with their new “secret” prix fixe bar menu. For $58 per person, guest can enjoy a three-course meal featuring a different steak selection and side each week as selected by Executive Chef JL Carrera, along with a Boggiato Farms baby iceberg salad and macaron ice cream sandwiches, plus unlimited glasses of Vanishing Point Pinot Noir.   TABLE 10 Chef Emeril Lagasse’s Table 10 inside the Grand Canal Shoppes at The Palazzo has added several new menu items to kick off the new year, including:
Many of the new dishes are available on the four course $48 Winter Taste of Table 10 menu. Table 10 also introduces its new Coravin wine system, now serving four premium wines by the glass from bottles that run up to $370. Coravin allows sommeliers to pour a glass of wine without removing the bottle’s cork, preventing it from oxidizing and going bad. This allows wine connoisseurs a chance to try these fine wines by the glass without ordering an entire bottle. Current selections include Continuum Estate Cabernet Sauvignon, Raen Winery Pinot Noir, Caymus Special Selection Cabernet Sauvignon, Tignanello by Antinori and are available in 3 or 5-ounce pours. YARDBIRD SOUTHERN TABLE & BAR
Available for brunch, lunch, and dinner:
Available for brunch only:
Available for dinner only:
ZEFFIRINO ITALIAN RISTORANTE Zeffirino Italian Ristorante, located in the Grand Canal Shoppes, is offering a new lunch menu including appetizer, main course, dessert, and coffee. Grand Canal Menu $29.95 (Complete lunch includes choice of appetizer, main course, dessert, and coffee) APPETIZER (Choice of one) Caesar Salad Seafood Salad Soup of the Day Tomato and Mozzarella Fried Calamari and Zucchini Chicken Tenders with Spicy Tomato Sauce ENTRÉE (Choice of one) Homemade Pasta filled with Veal, sautéed with Garlic, Bell Peppers, Mushrooms and Tomato Baked Eggplant Parmigiana topped with Cheese, served with Linguine with Fresh Tomato Sauce Pan seared Salmon Filet in a Bread and Garlic Crust, served with Garlic, White Wine, Onions, Parsley, Black Olives, and Tomato Sauce Veal Parmigiana topped with Tomato, Mozzarella, and Parmigiano Cheese, served with Linguine with Fresh Tomato Sauce Pan seared Chicken Breast with White Wine, topped with Asparagus and Cheese Chicken Parmigiana, topped with Tomato, Mozzarella, and Parmigiano Cheese, served with Linguine with Fresh Tomato Sauce Angel Hair with Fresh Tomato, Garlic, Fresh Basil, and Extra Virgin Olive Oil Spaghetti sautéed with Bacon, Egg Yolk, and a touch of Cream Pan seared Prime Beef Tenderloin Medallions with Mushrooms and Asparagus, in a Red Wine Reduction DESSERT Assorted Mini Pastries with American coffee or hot tea CHILDREN’S MENU $9.95 Choice of chicken fingers with fries, penne with tomato sauce, or pizza vanilla ice cream for dessert
About The Venetian® and The Palazzo® Las Vegas Located in the heart of the Las Vegas Strip, The Venetian Las Vegas features all-suite accommodations, exquisite restaurants by celebrity chefs and world-class entertainment and shopping. The luxury resort offers elegant suites, including standard suites that are nearly double the size of the average Las Vegas hotel room. The Venetian is home to restaurants from celebrated chefs including Wolfgang Puck, Mario Batali, Thomas Keller, Emeril Lagasse and Buddy “Cake Boss” Valastro. The resort also features Canyon Ranch SpaClub; a five-acre pool and garden deck; TAO nightclub; the Grand Canal Shoppes retail and dining mecca; a 120,000-square-foot casino and The Strip’s largest poker room; and more than 2.25 million square feet of meeting and convention space. For more information, visit venetian.com, @venetianvegas and facebook.com/venetianlasvegas.
The Palazzo Las Vegas takes luxury on the Las Vegas Strip to discerning new heights with the largest standard suites on the Strip, luxury shopping, world-class dining and entertainment. The all-suite resort features premier restaurants from award-winning chefs including CUT by Wolfgang Puck, Carnevino by Mario Batali, and Table 10 by Emeril Lagasse. Resort highlights include Canyon Ranch SpaClub; Azure luxury pool experience; LAVO restaurant and casino club lounge; the Grand Canal Shoppes, anchored by a flagship Barneys New York; a 105,000-square-foot casino; and more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas.
The Palazzo Las Vegas and The Venetian Las Vegas are properties of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS). |
Summary
Article Name
Tips and Tidbits from the Food and Beverage Outlets at The Venetian and The Palazzo Las Vegas
Description
Tips and Tidbits from the Food and Beverage Outlets at The Venetian and The Palazzo Las Vegas
Author
Judy Reppart
