Batali & Bastianich Hospitality Group Announces Restaurant Week Menus

BATALI & BASTIANICH HOSPITALITY GROUP ANNOUNCES RESTAURANT WEEK
MENUS FOR JUNE 19 THROUGH 30

A Portion of Each Multi-course, Prix-Fixe Menu to Benefit Three Square Food Bank

Batali & Bastianich Hospitality Group (B&BHG) announces this year’s collection of menus for Restaurant Week taking place June 19 to June 30. All four of its restaurants – B&B Burger & Beer at The Venetian; B&B Ristorante at The Venetian; Carnevino Italian Steakhouse at The Palazzo and OTTO Pizzeria e Enoteca at The Venetian – will participate, offering multi-course, prix-fixe menus with a portion of each meal sold to be donated to Three Square Food Bank.

For each of the menus, guests can select one option from each course:


Golden Beet Salad (Photo Courtesy of B&BHG)

B&B RISTORANTE – dinner menu ($50 per person*)

Antipasti

  • Golden Beet Salad with walnut, Cara Cara orange, ricotta salata and mint
  • Field Greens with Trebbiano vinaigrette

Primi

  • Ricotta Ravioli with summer squash
  • Garganelli Bolognese

Secondi

  • Spicy Two-Minute Calamari, Sicilian Lifeguard Style
  • Short Rib “al Barolo” with Anson Mills polenta and horseradish
  • Milk-Braised Pork Shoulder with gnocchi alla Romana

Dolci

  • Seasonal Gelati and Sorbetti


Filet Mignon (Photo Courtesy of B&BHG)

CARNEVINO ITALIAN STEAKHOUSE – dinner menu ($80 per person*)

First Course

  • Insalata Romana with garlic dressing, white anchovy and rosemary croutons
  • Fried Calamari with marinara and pickled hot peppers

Entrées

  • Filet Mignon with sea salt, rosemary and garlic
  • Crystal Lake Farm Chicken with charred spring vegetables and mille foglie
  • Red Snapper with pea pesto, smoked pork and cipollini
  • Garganella with porcini trifolati

Dessert

  • Coconut Panna Cotta with seasonal berries and toasted coconut
  • Bomboloni with praline cream and rhubarb conserva
  • Seasonal Gelati and Sorbetti


The Drive-Thru Burger (Photo Courtesy of B&BHG)

B&B BURGER & BEER – all day menu ($30 per person*)

First Course

  • Chicken Wings blue cheese
  • Little Gem Salad with bacon, tomatoes and ranch dressing

Sandwiches (all entrées accompanied by fries)

  • Cuban with roasted pork loin, ham, swiss cheese, yellow mustard and dill pickles
  • Roasted Veggie Pita with red bell pepper, squash, asparagus, Portobello mushroom, red onion, Greek yogurt sauce and feta cheese
  • The Drive-Thru Burger with two griddled patties, sesame seed bun, American cheese and B&B pickles

Boozy Shake

  • Caramel Swirl with caramel gelato, Averna and ginger snap


Margherita Pizza (Photo Courtesy of B&BHG)

OTTO ENOTECA E PIZZERIA – dinner menu ($40 per person*)

First Course

  • Seasonal Vegetable Antipasti

Entrée Course

  • Penne alla Norma with tomato, eggplant and ricotta
  • Margherita Pizza with tomato, bufala mozzarella and basil
  • Grilled Tuna with watercress and salsa verde
  • Grilled Chicken Paillard with arugula, fried eggplant and ricotta

Dessert Course

  • Seasonal Gelati and Sorbetti

*Prices do not include beverages, gratuity and service charges.

ABOUT LAS VEGAS RESTAURANT WEEK AND THREE SQUARE
Las Vegas Restaurant Week began in 2007 as a way to give locals and tourists the opportunity to help out by dining out. Proceeds from Restaurant Week benefit Three Square, Southern Nevada’s only food bank. Three Square currently distributes more than 40 million pounds of food and grocery product – the equivalent of more than 33 million meals – per year to more than 1,300 community partners including nonprofit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit threesquare.org or helpoutdineoutlv.org.

Batali & Bastianich Hospitality Group’s B&B Ristorante and Carnevino Italian Steakhouse Announce New Year’s Eve Menus

batali & Bastianich

Batali & Bastianich Hospitality Group’s B&B Ristorante and Carnevino Italian Steakhouse Announce New Year’s Eve Menus

Ring in the New Year with delicious and innovative menus created by Chef Jason Neve

B&B announces end of 2014 special menus created by Culinary Director of Batali & Bastianich Hospitality Group’s Las Vegas operations, Chef Jason Neve. Neve and team have created multiple New Years Eve menus for both Carnevino Italian Steakhouse and B&B Ristorante located inside The Palazzo Hotel and Venetian Resort Hotel Casino.

B&B Ristorante will offer three New Years Eve menus with a range of classic Italian New Year’s Dishes:

NYE Tasting Menu for $250 per person

  • Oysters and Caviar
  • Veal Carpaccio with Olio Nuevo
  • Cotechino with Lentils and Aceto Traditionale
  • Risotto with Parmigiano Vaca Rossa and White Truffles
  • Orata en Cartoccio (Sea Bream roasted in paper) with Fingerling Potato and Black Truffle
  • Veal Finanziera alla Piemontese
  • Italian Cheese Cart Service
  • Bruciato
  • Chocolate Souffle
  • Amaro and Piccola Pasticceria

NYE Menu Tradizionale for $165 per person

  • Antipasti – Grilled Octopus, Vitello Tonnato or Fonduta Val D’aosta with Tartufo and Fett’unta
  • Pasta – Lasagna Verde or Spaghetti with Crab all “Del Posto”
  • Pesce – Whole Grilled Branzino (for the table)
  • Carne – One option to be selected for the table out of: Bollito Misto “Alla Diana” including Beef Short Rib, Chicken Ballantine, Veal Shank, Cotechino and Veal Tongue with accompaniments OR Heritage Berkshire Pork Loin “Arrista” served with Tuscan Potatoes, Roasted Fennel and Arugula
  • Dessert – Chocolate Torta with Blood Orange or Apple Strudel

NYE Prefisso Menu for $115 per pereson

  • Antipasti – Butter Lettuce Salad, Winter Root Vegetable Salad with Stacciatella, Calamari and Seppie Fritte or B&B House Cured Salumi
  • Primi – Garganelli Bolognese, Lobster Spaghetti or Gnocchi with Wild Boar Ragu
  • Secondi – Braised Short Rib Al Barolo, Roasted Halibut with Cauliflower and Citrus, Grilled Sirloin Steak with Endive and “Brown and Blue Butter” or Pork Chop with Kuri Kuri Squash, Apples and Green Walnut
  • Dessert – Cannoli with Pistachio Cream and Chocolate, Vanilla Panna Cotta with Cara Cara Orange or Gelati and Sorbetti

Carnevino offers four New Years Eve menus to fit a variety of dining experiences.

Chefs Tasting Menu for $195 per person

  • Soft Poached Egg with White Truffle
  • White Truffle Sformato with Dungeness Crab and Caviar
  • Dry Aged Beef Tortellini with Parmigiano Brodo
  • Cobia with Celery Root and Winter Vegetable Salad
  • Dry Aged Bisteca Di Fiorentina
  • Coconut Bruciato
  • Chocolate Cake

Menu Tradizionale for $165 per person

  • Antipasti – Tagliata Di Manzo, Grilled Octopus or Stracciatella
  • Primi – Beef Cheek Ravioli or Lobster Anolini
  • Secondi – Dry Aged Ribeye Steak or Capo Filetto for the table
  • Dolce – Peanut Butter Torta with Peanut Brittle and Salted Caramel or Cheesecake served with Mixed Berry Conserva

Prix Fixe Menu for $135 per person

  • Antipasti – Insalate Caprese, Zach’s Chopped Salad or Calamari Fritti
  • Secondi – 8 oz Filet Mignon, Turbot or Roasted Game Hen
  • Dolce – Tiramisu or a Selection of Gelato and Sorbetti

Prefisso Menu for $75 per person and is available for early celebration until 5:30 p.m.

  • Antipasti – Insalata Romona, Fried Calamari or Tagliata Di Manzo
  • Secondi – 8 oz Filet Mignon, Tagliatelle or Roasted Game Hen
  • Dolce – Selection of Gelato and Sorbetti.

“Our New Year’s Eve menus are all about celebration, celebrating the triumphs of the year we leave behind and looking forward to prosperity in the New Year,” said Chef Jason Neve. “It should all end and start with a fabulous feast amongst family and friends, as is the Italian tradition. This is what our menus are all about, we search for special ingredients to make the night memorable and create wonderful family style dishes for the whole table to share.”

To make a New Years Eve reservation for Carnevino visit www.carnevino.com or call 702-789-4141 and for B&B Ristorante visit www.bandbristorante.com or call 702-266-9977.

About Batali & Bastianich Hospitality Group

Mario Batali, Joe Bastianich and Lidia Bastianich are the distinctive forces behind B&B Hospitality Group: an eclectic group of critically acclaimed, unanimously adored restaurants in New York, Las Vegas, California, Singapore and Hong Kong. What started as a small cadre of downtown Manhattan staples has expanded to an international fleet of neighborhood favorites. Each restaurant offers its own culinary identity but has a signature combination of thoughtful and memorable food, intelligent wine lists, and an emphasis on living life to its absolute fullest. For more information visit www.bandbhg.com.