B&B Hospitality Groups Las Vegas Announces October Highlights

B&B

OCTOBER HIGHLIGHTS: NEW FALL FOOD, BEVERAGE OFFERINGS AT B&B
HOSPITALITY GROUP LAS VEGAS RESTAURANTS

 New menu offerings will be featured this fall from B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.

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Bartenders making martinis at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Just launched at Carnevino Italian Steakhouse is the reincarnation of the martini power lunch. The pre-fixe meal includes two martinis and three courses for just $65 per person. Guests can choose from appetizers including carne cruda and little gem salad. For entrées: housemade tagliatelle Bolognese or tuna crudo with lemon conserva and for dessert, selections include the corn panna cotta or bombolini. For a supplemental charge, filet mignon and grilled octopus can be added. Martinis can include English cucumber and Gibson. Lunch can also be served sans martinis for $50 per person.

For a la carte dining, the new stracciatella and beet salad with prosciutto and mint makes a light, refreshing lunch ($25).

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Bison Caprese Burger at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Debuting at B&B Burger & Beer this fall is the new Bison Caprese Burger. The burger starts with a buffalo patty and is topped with fresh mozzarella cheese, basil, Romaine lettuce, sliced tomato and drizzled with a balsamic reduction, served on ciabatta bread, $19.

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OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
The new kid-friendly menu at OTTO Enoteca e Pizzeria at The Venetian features smaller portions of the restaurant’s classic dishes. For children 12 years and under, menu items include penne, spaghetti, mozzarella pizza, salami Cotto pizza or bread gnocchi for just $12. For dessert, vanilla, chocolate or strawberry milkshakes or a rich chocolate torta is just $6. The new kid-friendly menu makes it easy for families with children to dine at the restaurant. 

For adults, OTTO Enoteca e Pizzeria’s new fall dishes just arrived, including octopus salad, Brussel sprouts pizza and butternut squash pizzas.

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Penne with Zucca at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Always keeping the season in mind, B&B Ristorante has taken a page out of Mario Batali’s “The Babbo Cookbook.” As part of the $99 Pasta Tasting Menu, Executive Chef Brett Uniss recreates a Batali classic: Penne with zucca, anchovies and bread crumbs.

All photos are courtesy of B&B Hospitality Group.

B&B Hospitality Groups Las Vegas Announces September Highlights

B&B

SEPTEMBER HIGHLIGHTS: MEET THE CULINARY TEAM OF
B&B HOSPITALITY GROUP LAS VEGAS

B&B Hospitality Group’s Las Vegas restaurants, Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante, are known for using only the freshest ingredients, creating everything in-house and their commitment to culinary excellence. Meet the executive chefs of each restaurant along with recently appointed Culinary Director Nicole Brisson.

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Nicole Brisson, culinary director, B&B Hospitality Group Las Vegas

B&B HOSPITALITY GROUP
Culinary Director Nicole Brisson is the driving force of the culinary team at B&B Hospitality Group’s four Las Vegas restaurants. Chef Brisson oversees ever-changing menus, sources new ingredients and makes sure the quality of cuisine served is always top-notch.

Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo. In that position, she oversaw a staff of nearly 120 employees at what many food critics consider one of the best steakhouses in the country. She also served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria for three years.

Chef Brisson’s culinary vision for B&B Hospitality Group Las Vegas is clear: to continue to showcase Italian culture and food to the Las Vegas audience. Chef Brisson leads the Las Vegas team together with Director of Operations Zach Allen, who first hired Brisson 10 years ago.

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Brett Uniss, executive chef, B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Brett Uniss is the executive chef at B&B Ristorante where he oversees a kitchen staff that executes classic and adventurous Italian cuisine. Chef Uniss creates dishes from every part of the animal, wasting nothing, as part of B&B Hospitality Group’s commitment to being green. He keeps a sustainable kitchen in mind at all times when cooking.

His culinary philosophy for B&B Ristorante is to present the food and showcase the products as simply and beautifully as possible. He enjoys working with the seasons and the farmers and producers he has cultivated relationships with over the years.

Chef Uniss’ favorite pasta at B&B Ristorante is the beef cheek ravioli. Chef Uniss explains one bite of this dish brings back memories of enjoying ravioli with truffle duck liver sauce for the first time at Babbo New York (another B&B Hospitality Group restaurant) which inspired him to work at B&B Hospitality Group.

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Jon Littleton, executive chef, Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Jon Littleton takes the lead as executive chef at Carnevino Italian Steakhouse, where he was previously sous chef. Before returning to Carnevino, he served as executive chef at B&B Burger & Beer.

Chef Littleton’s culinary vision for Carnevino Italian Steakhouse is to share his passion and enthusiasm of creating amazing food with the freshest ingredients possible, while also providing an exceptional guest experience.

Chef Littleton’s choice cut at Carnevino: The nine-month dry-aged ribeye from the special off-menu Riserva program.

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Elisabeth McGee, executive chef, B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Elisabeth McGee is the executive chef at B&B Burger & Beer. She is responsible for making gourmet burgers and sandwiches and creating savory daily specials. Chef McGee brings more than 15 years of food and beverage experience to Mario Batali’s signature burger joint.

Chef McGee’s culinary vision for B&B Burger & Beer is to have people enjoy the experience of amazing food prepared ethically and with integrity paired with impeccable and memorable service.

Chef McGee’s favorite burger at B&B Burger & Beer is the Royale with Cheese burger which features tender caramelized onions and bold Robiola cheese paired perfectly with the radicchio and parmesan cream.

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Danny Herrera, chef de cuisine of OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
Danny Herrera is the chef de cuisine at OTTO Enoteca e Pizzeria at The Venetian. He has been with B&B Hospitality Group since the restaurant opened in 2007. In his current position, he is charged with overseeing the kitchen’s day-to-day operations and the execution of the menu.

Chef Herrera’s favorite pizza at OTTO Enoteca e Pizzeria is the summer corn pizza, a dish he created to highlight the sweet corn at its prime. The pizza starts with corn spuma, fresh mozzarella, charred corn kernels and Fresno chiles for a hint of spice. Upon request, 24-month aged prosciutto can be added for a rich depth of flavor.

All photos are courtesy of B&B Hospitality Group.

B&B Hospitality Group’s Las Vegas Monthly Round-Up for April

APRIL HIGHLIGHTS FOR
B&B HOSPITALITY GROUP LAS VEGAS

Monthly News Release to Feature New and Newsworthy Tips from the Award-Winning Restaurant Collection

 

 B&B Hospitality Group (B&BHG) highlights dishes and techniques that take time, including its curing and dry aging programs.

According to the National Cattlemen’s Beef Association, dry aging is a process whereby portions or sides of beef are stored without protective packaging and refrigerated for an allotted amount of time. This process allows a natural enzymatic and biochemical reaction, which results in improved tenderness and the development of the unique flavor that can only be described ‘dry-aged beef.'” Today, only a small number of meat purveyors and restaurants engage in this process because of the extra time, labor and costs involved.

At a fine-dining steakhouse, the industry standard is typically dry aging for 30 to 40 days. B&BHG’s restaurants consistently push the limits of what can be done with this process and set the standard for steakhouses around the country. When dining at a B&BHG restaurant in Las Vegas, you won’t find a dry aged steak on the menu that has been aged less than 90 days, nearly triple the standard amount of time. Together with Chef Mario Batali, the team at B&BHG in Las Vegas, which includes Culinary Director Jason Neve and Executive Chef of Carnevino, Nicole Brisson, taste-tested the beef until they hit the 90-day “sweet spot,” which delivers uncompromising flavor while still keeping the tender texture of the beef. 

B&BHG’s collection of distinctive dining experiences, including B&B Ristorante, Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria and B&B Burger & Beer, all incorporate the dry-aging process in a quest to deliver the highest quality dishes to guests.

Carnevino

The Porterhouse at Carnevino (Courtesy of B&B Hospitality Group)

CARNEVINO ITALIAN STEAKHOUSE
Carnevino Italian Steakhouse is one of the very few restaurants in the world committed to the dry age process. So much so, their team consistently pushes the limits to create flavors and textures that can only be found in their Las Vegas restaurant. For example, the industry standard for dry aging is 30 to 40 days, but at Carnevino the standard dry-aging time is 90 to 120 days. The result? An incredible robust flavor with a unique texture.

Carnevino has an off-site dry aging facility in Las Vegas that houses up to $250,000 worth of meat at any given time. This enables the team to control to process from start to finish for the 3,000 to 4,000 pounds of beef that are delivered every week.

Charcuterie Platter

Charcuterie Platter at OTTO Enoteca e Pizzeria (Courtesy of B&B Hospitality Group)

OTTO ENOTECA E PIZZERIA
At OTTO Enoteca e Pizzeria, swap the large steak dinner for a charcuterie platter for lunch, filled with in-house cured meats. One of the only certified restaurants in Las Vegas to dry cure and serve meats, OTTO Enoteca e Pizzeria cures all of their meats, such as salumi and coppa ham, in the restaurant (with the exception of Prosciutto di Parma, sourced straight from Italy.) While curing, the meats are stored in a small curing room in the restaurant’s kitchen.

B&B Ristorante

B&B Ristorante (Courtesy of Chris Wessling)

B&B RISTORANTE
The dry-aged ribeye for two at B&B Ristorante is not to be missed. The ribeye is a flavorful cut of beef that goes well with a selection from the 5,500-bottle Italian wine collection at the intimate restaurant. In addition to the ribeye, B&B Ristorante also has a charcuterie plate as an appetizer, filled with house-cured salumi.

B&B Burger

B&B Burger & Beer’s off-the-menu Molto Burger (Courtesy of Chris Wessling)

B&B BURGER & BEER
The Molto Burger is only available as a reoccurring special. When it is available, this burger is so popular they usually sell out before lunch is over. This secret burger at B&B Burger & Beer is made from ground 90-day dry aged beef (the same beef used for steaks at Carnevino) and has a bold, well-rounded flavor, which makes for a superior hamburger. 

B&B Hospitality Group Feb. Round-Up for Las Vegas

MONTHLY HIGHLIGHTS FOR
B&B HOSPITALITY GROUP LAS VEGAS

Monthly News Release to Feature New and Newsworthy Tips from Award-Winning Restaurant Collection

 

Beginning this month, B&B Hospitality Group (B&BHG) will highlight new and newsworthy dishes, cocktails and events in their Las Vegas restaurants. This collection of distinctive dining experiences includes B&B Ristorante; Carnevino Italian Steakhouse; OTTO Enoteca e Pizzeria and B&B Burger & Beer.

Mario Batali and Joe Bastianich are the forces behind this eclectic group of critically acclaimed, unanimously adored restaurants located in The Venetian and The Palazzo. B&BHG prides itself on its status as an industry leader in sustainability. The restaurants each optimize operations by incorporating green initiatives including: food waste composting, utilizing alternative fuel sources, corporate-wide participation in Meatless Monday and a no-bottled-water policy. 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.

B&B Ristorante's Private Wine Grotto (Courtesy of B&B Hospitality Group)

B&B Ristorante’s Private Wine Grotto (Courtesy of B&B Hospitality Group)

B&B RISTORANTE
Did you know B&B Ristorante boasts one of the largest Italian wine collections in Las Vegas with 5,500 bottles? B&B Ristorante’s comprehensive wine list is replete with selections from every region in Italy, many of them available by the “quartino” (quarter-liter). Rare and vintage bottles include Tenuta San Guido “Sassicaia” 1985; Giacomo Conterno Barolo “Monfortino” 1958 and Argiano Brunello di Montalcino 1979.

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The Honeymooner  (Courtesy of B&B Hospitality Group)

CARNEVINO ITALIAN STEAKHOUSE
Considered one of the best steakhouses in the world, Carnevino Italian Steakhouse is celebrated for its unforgettable steaks. But the restaurant also boasts an impressive cocktail program that changes with the season. This winter, one popular signature cocktails is The Honeymooner. The cocktail boasts a rich orchard apple and spice flavors with a crisp refreshing finish:
1 1/2oz Calvados
1/4oz Benedictine
3/4oz Dry Curacao
1/2oz Fresh Lemon Juice
Garnished with a lemon twist

The Honeymooner will be available through the end of February.

Brussels Sprouts

Brussels Sprouts Pizza (Courtesy of B&B Hospitality Group)

OTTO ENOTECA E PIZZERIA
OTTO Enoteca e Pizzeria‘s menu is diverse and decadent, showcasing pizzas that highlight the flavors of the season. This winter, OTTO’s seasonal offering is the Brussels Sprouts Pizza. Along with mozzarella and prosciutto cured in-house, the pizza is topped with preserved lemon rinds that provide an extra citrus kick to this scrumptious dish. The pizza will be available through the end of February.

Burger

The Tuscano Burger (Courtesy of B&B Hospitality Group)

B&B BURGER & BEER
Approximately every one to two months, Mario Batali’s signature burger joint, B&B Burger & Beer, will offer a regional burger that showcases flavors from Italian regions. The Tuscano Burger is served on a potato bun with wild boar, Pecorino mascarpone, red onion, fennel and arugula. To round out the experience, add a Moose Drool brown ale for a delicious pairing. Moose Drool’s nutty flavor with bitter and sweet overtones balance the spicy taste of the burger’s fennel. The Tuscano Burger is available through the end of February.

Batali & Bastianich Hospitality Group to Participate in Three Square’s Las Vegas Restaurant Week

B&B burgerB & Botto






Batali & Bastianich Hospitality Group to Participate in Three Square’s
Las Vegas Restaurant Week

Proceeds from special lunch and dinner menus to benefit local food bank

 Dine out for a great cause. Batali & Bastianich Hospitality Group (B&BHG) proudly announces its participation in Three Square Food Bank’s Las Vegas Restaurant Week from June 15-26. B&BHG’s Las Vegas Culinary Director, Chef Jason Neve and his team created special lunch and dinner menus incorporating fresh, seasonal selections at B&B Burger & Beer, B&B Ristorante and Otto to benefit Three Square, Southern Nevada’s only food bank, and its fight against ending hunger in Southern Nevada.


“As a Las Vegas resident, it is very important to support our local community,” said Chef Jason Neve. “We love participating in Restaurant Week because it is a wonderful opportunity to help Three Square end hunger in Southern Nevada. We hope Las Vegas residents will dine with us in support of this great cause.”

B&B Burger & Beer:
Guests can enjoy a three-course lunch or dinner for $30.15 per person. The first course features Chicken Wings with Blue Cheese or the Chop Salad with salami, beans and cucumber drizzled with an oregano vinaigrette. For the second course, choose from the All American Beef Hotdog on a Challah Bun topped with chili cheddar cheese sauce and onions, or Eggplant Parmigiano with fried eggplant, marinara, fresh mozzarella, provolone and basil pesto on a ciabatta bun, or The Drive-Thru Burger consisting of two griddled patties topped with American cheese and B&B pickles on a sesame seed bun. To complete the dining experience, guests can sip on one of B&B Burger & Beer’s award winning shakes, the Caramel Swirl made with caramel gelato and Averna, finished with a ginger snap cookie. B&B Burger and Beer is located inside of the Venetian Hotel Resort Casino and is open seven days a week from 11 a.m. to 1 a.m. To make reservations call 702-414-2220. The cost does not include beverage, tax and gratuity.

B&B Ristorante:
Available for dinner only, a delectable four-course dining experience was created for $50.15 per person. The antipasti course offers the choice between B&B Affettati Misti containing an assortment of cured meats or Field Greens with Chianti vinaigrette, crispy shallots and Parmigiano. Guests can choose between the Pork Trotter Ravioli accompanied with cherry tomatoes or Garganelli with summer squash for the primi course. For the secondi course, choose from the Spicy Two Minute Calamari, or the Short Rib “al Barolo” with Anson Mills polenta and horseradish, or Pork Loin “alla Toscana” plated with summer beans. For dessert, guests can nosh on seasonal selections of Gelati & Sorbetti. B&B Ristorante is located inside of the Venetian Hotel Resort Casino and is open seven days a week from 5 p.m. to 11 p.m. To make reservations call 702-266-9977. The cost does not include beverage, tax and gratuity.

Otto:
Guests can enjoy a three-course lunch menu for $30.15 per person. The first course offers the choice between Arugula and Shaved Parmigiano or Baby Lettuces, Prosciutto and Aceto Manodori. For the entree course, choose from the Margherita ‘D.O.C.’ Pizza topped with tomato, buffalo mozzarella and basil, or Prosciutto Arugula Pizza with tomato, mozzarella and cacio, or Spaghetti & Meatballs served with basil and tomato. Lunch concludes with a delicious selection of Artisanal Gelati & Sorbetti.

For $40.15 per person, patrons can choose from a three-course dinner menu. The first course features Antipasti Misti consisting of roasted beets with Saba, mixed marinated olives, oven roasted tomato bruschetta and salami cotto. For the entree course, diners have four options including Penne alla Norma with tomato, eggplant and ricotta, or Bucatini all’ Amatriciana made with tomato, cured pork and onion, or Margherita ‘D.O.C’ Pizza topped with tomato, bufala mozzarella and basil, or Sausage & Peppers Pizza with house sausage, roasted peppers and mozzarella. End the meal on a sweet note with a selection of Artisanal Gelati & Sorbetti. Otto is open seven days a week from 11 a.m. to 11 p.m. and is located in St. Marks Square inside of the Venetian Hotel Resort Casino. To make reservations call 702-677-3390. The cost does not include beverage, tax and gratuity.

For more information on Las Vegas Restaurant Week visit www.helpoutdineoutlv.org or www.threesquare.org.

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.

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. 2015 marks the ninth year of Las Vegas Restaurant Week, which features a variety of fine dining experiences throughout the Valley. Proceeds from Restaurant Week benefit Three Square, Southern Nevada’s only food bank. Three Square currently provides more than 34 million pounds of food and grocery product – the equivalent of more than 28 million meals – per year to more than 1,300 community partners including non-profit 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 www.threesquare.org or www.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.