THE BARRYMORE GETS FRESH WITH SPRING ITEMS
New Menu Selections Added to Complement the Warm Weather
Executive Chef Anthony Meidenbauer at The Barrymore has prepared a light new lineup of selections for spring at The Barrymore inside The Royal Resort. Using the freshest ingredients, Meidenbauer has seasoned up the menu of American classics with an array of new items available through spring and summer.
Patrons can start off with a seasonal Crispy Soft Shell Crab or Farm Egg and Rice Cake served with harissa aioli, chorizo and herbs, and nosh on fresh Heirloom Tomato and Burrata Cheese or a Baby Iceberg salad with smoked bacon, bleu cheese, tomato topped with Russian dressing. For the main course, diners can enjoy Alaskan Halibut poached in olive oil, crawfish etoufee and crispy okra or Pan Roasted Duck Breast served with polenta, wild greens and cherry-foie gras jus. Diners can enjoy a tasty Berry or Vanilla Gelato or Lemon Sorbet to complete the meal for dessert.
Lauded an “off the Strip gem” by the New York Post, and named “Best Dining with a Scene off the Strip” by Seven Magazine, The Barrymore is located inside the Royal Resort on Convention Center Drive, providing a convenient location for business lunches or relaxing meals. This quaint dining spot is open for lunch and dinner beginning at 10:30 a.m. until 10 p.m. Sunday through Thursday, and Friday and Saturday until midnight. For reservations, call 702.407.5303 or please visit www.BarrymoreLV.com for more information. Follow The Barrymore on Twitter @BarrymoreLV, or become a Facebook fan at http://www.facebook.com/BarrymoreLV.
