Spring into an Indulgent Dining Experience
with New Seasonal Menus at Comme Ça by David Myers
Las Vegas gourmands can embrace the spring season with the latest offering of sensational seasonal cuisine from the creative masterminds inside the kitchen at Comme Ça by David Myers at The Cosmopolitan of Las Vegas.
Myers and Executive Chef Brian Howard take their avant-garde approach for menu creation to the next level and are once again lighting up the Las Vegas dining scene with an incredible array of new dishes, starting with an overhaul of the weekend lunch offerings. The tempting new lunch menu offers an escape from the ordinary with dishes such as the Red Velvet Bacon Waffle with cream cheese butter and Noble Handcrafted maple syrup. Other new creations incorporating the freshest seasonal ingredients include:
- House Smoked Salmon Croissant with deviled egg, capers, red onion, watercress and tomato.
- Chicken Salad Baguette with sun dried spices, dried cranberry, brie and a Comme Ça salad.
- Local Farm Eggs En Cocotte, featuring soft baked egg, piquillo pepper, spinach and mornay sauce accompanied with toasted brioche.
- Comme Ça Yogurt with delightful vanilla yogurt, vadouvan granola and fresh berries.
- Comme Ça Toast and Jam complete with grilled country bread and house-made preserves.
- Comme Ça Oatmeal adorned with brown sugar and maple syrup, toasted walnut and caramelized banana.
Lunch guests can also enjoy a new selection of a la carte options including Grilled Pork Belly Bacon, Potato and Bacon Croquettes, House-made Country Sausage, Local Farm Eggs served any style, Herb-Roasted Chicken, and house-made Pastries of the Day including scones, croissants, muffins and more .
In addition to the new lunch cuisine, Comme Ça has added a variety of seasonal highlights to a revamped dinner menu including a spring twist on the Roasted Beet Salad, which now features crispy kale chips, fromage blanc and almond milk; the Chilled Squid and Heirloom Tomato salad with locally sourced tomato, cucumber, red onion and harissa from the restaurant’s farm in Pahrump, Nev.; Brick-Roasted Calamari accompanied by ratatouille and a pickled ramp vinaigrette; Duck Confit a L’Orange with seared foie gras, glazed spring onion and a delicious kumquat confiture glaze; Parisian Gnocchi with braised lamb neck, fresh fava beans, goat cheese and mint; and the Steak Diane, a 14-ounce prime New York strip steak with crisp and savory pommes dauphine and a delightful cognac mustard cream.
To view the entire spring lunch and dinner menus, visit Comme Ça online. Reservations are highly recommended and can be made online or by calling 702.698.7910.
About Comme Ça Las Vegas:
Comme Ça at The Cosmopolitan of Las Vegas is acclaimed Chef David Myers’ second location outside of his popular West Hollywood flagship. Inspired by France’s vibrant neighborhood brasseries, the rustic chic Adam D. Tihany-designed restaurant is located on the third floor of the stylish hotel and serves up hearty brasserie classics in addition to handcrafted cocktails. Lunch is served Friday through Sunday from noon to 5 p.m.; and dinner is served Monday through Thursday from 5:30 to 11 p.m., and Friday through Sunday from 5 to 11 p.m. In 2011, Comme Ça received the Wine Spectator “Award of Excellence;” “Best Restaurant” by Desert Companion and 944 Magazine; and “Best Power Lunch – Las Vegas” by Worth magazine. The acclaimed French brasserie received an “A” in every category by the Las Vegas Review-Journal. Additionally, Comme Ça’s famed ‘Penicillin’ was selected as “Best Cocktail” by Vegas Seven weekly newspaper.
For reservations or additional restaurant information, please call 877.893.2001 or 702.698.7910 or visit online at www.cosmopolitanlasvegas.com or www.commecarestaurant.com. Stay updated on the latest restaurant news and events by following Comme Ça on Twitter (@CommeCaLV) and Facebook (Comme Ca Restaurant Las Vegas).
