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AUGUST UPDATE
LAGASSE’S STADIUM “RIO SUMMER” SPECIALS
Lagasse’s Stadium at The Palazzo will be showing all the action from Rio Aug. 5 – 21. Chef Emeril’s sports bar and book has more than 100 HD screens including a 9 by 16 feet main screen and stadium style seating for guests to kick back, relax and dine on a special menu celebrating some of the participating countries:
Brazil
Bauru Sandwich – French bread, roast beef, sliced tomato, pickled cucumber, melted mozzarella cheese & french fries $13
Portugal
Feijoada -beef, pork & black bean stew with steamed rice $19
German
Beer braised bratwurst & french fries $9
Mexico
Green chili chicken or pork tostada with refried black beans, shredded lettuce, pico de gallo, avocado & cilantro lime crème fraiche $12
USA
Fried chicken & waffles with andouille sausage gravy $17
SUSHISAMBA’S “RIO SUMMER” SPECIALS
SUSHISAMBA, a unique blend of Peruvian, Japanese and Brazilian culture and cuisine, will be celebrating major sports competitions in Rio with Brazilian-inspired cocktails and cuisine from Aug. 5-21. Enjoy Brazil’s national spirit – cachaça – muddled with kiwi and lime in the kiwi caipirinha or sip on SUSHISAMBA’s creative take on this classic: the kaffirinha of fragrant Kaffir lime leaves infused with cachaça and churned with lime and sugar. And, get into the games with a selection of exciting dishes, including a Rio-inspired sushi roll.
OTTO PIZZERIA E ENOTECASUMMER MENU ADDITIONS
Mario Batali’s OTTO Pizzeria e Enoteca located in St. Mark’s Square inside the Grand Canal Shoppes at The Venetian serves up a diverse menu from thin crust pizza, antipasti meats and cheeses, salads and pastas. The lively restaurant is also adding some new flavors for summer:
Fritti
Squash Blossoms
Squash blossoms filled with ricotta, anchovies, mint, chili flakes battered in rice flour and sparkling water and then fried in peanut oil.
Eggplant Parmesan
Eggplant breaded and fried, mixed with Parmigiano-Reggiano and served with zesty garlic tomato sauce.
Pizza
Corn
House made pizza dough topped with corn spuma, layered with fresh mozzarella, poached Fresno chilies, charred corn, and cherry tomatoes, then topped off with scallions.
Summer Squash
House made pizza dough topped with ricotta and bel paese cheese, grilled zucchini, squash tossed in mint pesto and finished with more cheese and poached Fresno chilies.
Pastas
Stricchetti al Telefono
House made stricchetti pasta tossed with sautéed garlic, cherry tomatoes, burrata cheese and finished with basil.
Summer Tagliatelle
House made tagliatelle tossed with sautéed house cured meats, charred corn, poached Fresno chiles, pimenton, corn stock, butter topped with arugula, parmigiana and pecorino cheese.
Verdure
Squash Scapece
Grilled summer squash and zucchini tossed with charred white onion, mint, oregano, garlic, red wine vinegar, olive oil and chopped anchovies.
Farro with Summer Vegetables
Rustichella d’Abruzzo farro is tossed with charred corn, charred white onion, cherry tomatoes, ricotta salata, mint and dressed with Volpaia red wine vinegar, salt and pepper.
Peperonata
Roasted bell peppers tossed with red onion, tomatoes, Castelvetrano olives, capers, hardboiled egg white, dressed with red wine vinaigrette and finished with basil and parsley.
Salad
Melon Salad
Sliced seasonal melon tossed with salt, pepper, extra virgin olive oil and topped with grated ricotta salata, mint and prosciutto di Parma.
OTTO is also offering:
Specialty cocktails – Saturday and Sunday, 11am – 4pm
Red sangria, white sangria, Moscow mule, mulo italiano, $8 each
Industry nights – Monday through Sunday, 9pm – 11pm
2-for-1 Peroni and $8 cocktails.
Bar and counter seats only
Afternoon specials – Monday through Friday, 3pm-6pm
2-for-1 Peroni, $8 cocktails, $8 antipasto boards
Bar and counter seating only
AQUAKNOX SPECIAL SUMMER MENU
AQUAKNOX located in The Venetian’s Restaurant Row specializes in seafood flown in daily from around the world including stone crab claws and a superb “raw bar”. For the month of August, guests can try a special 3-course menu, available for $85 per person:
Grilling for Summer Specials
Appetizers
(choice of one)
Strawberry Tatsoi Salad
Tatsoi, endive, golden pea shoots, jicama, strawberries,
queso fresco, almonds, white balsamic
Albacore Sashimi
Albacore tuna, mango, jalapeno, kumquat, wasabi, yuzu sorbet
Gyoza Crab Cakes
Blue crab, pepper trinity, banana ketchup
Entrées
(choice of one)
Grilled White Prawns
Golden pearl cous cous, lobster cream, cherry tomatoes,
garlic lemon butter
Grilled Chilean Seabass
Corn and lobster succotash, corn nage, summer truffle,
ocean greens
Grilled Rib Cap
Prime rib cap, roasted peewee potatoes, watercress,
Peruvian popcorn, chili threads
Dessert
(choice of one)
Coconut Panna Cotta
Coconut cream, dulce de leche, grilled pineapple, quinoa tuile
Deep Fried Apple Pie Doughnuts
Apple cider caramel, toasted almonds, malt vanilla ice cream
PUBLIC HOUSE SUMMER SOCIAL HOUR
Public House is a beer lover’s paradise with over 200 selections, more than 40 aged whiskeys, scotches, bourbons and wines. The gastropub, located in The Venetian’s Restaurant Row is adding a new summer cocktails:
- The Brewmasters Tea: Green tea infused Rittenhouse rye, lemon juice, simple syrup, yellow chartreuse, topped with Belgian Witbier
- Spring Morning: Stoli Citros, Domaine de Canton, St. Germain, cucumber and mint bitters
- Easter Island Dream: Makers Mark, Aperol, Amaro Nonio, house-made hoppy honey syrup
- Imperial Old Fashioned: High West American Prairie bourbon, stout syrup, house-made cherry chocolate bitters, pomegranate grenadine
- Hop Garden: Aviaton gin, St. Germain, pineapple juice, hibiscus mint bitters topped with pale ale beer
- Night in Tunisia: St. George Botanivore gin, hibiscus syrup, egg whites, Domaine de Canton, Scrappy’s Firewater bitters
- PH Gin & Tonic: Sapphire East gin, house-made tonic syrup topped with soda water
Public House’s summer social hour is also in full swing until Aug. 31, Monday through Friday from 4pm-7pm:
Food $6:
Pork belly sliders
Country pate
Potted egg
Cheese platter – chef’s selection
Devils on horseback
Lobster mac and cheese
Drinks $4:
16oz drafts
Well drinks
House white/red wine
DELMONICO STEAKHOUSE SUMMER COCKTAILS AND DINNER MENU
In addition to the “Summer Trio” dinner menu, Emeril Lagasse’s Delmonico Steakhouse is serving up new summer cocktails:
Sunflower: Bulldog gin, St. Germain elderflower liqueur, orange curacao, lemon, absinthe rinse.
Masala: Elijah Craig small batch bourbon, masala chai tea syrup, lemon, star anise.
Nola hootch: Bayou rum, southsea blend syrup, lime, pineapple.
“Summer Trio” dinner menu features 3 courses for $65:
First Course (choice of one)
- Traditional New Orleans gumbo with shrimp and andouille sausage
- Heirloom tomato soup and a grilled ricotta cheese sandwich
- Organic baby mixed greens salad with creole spiced croutons, sherry vinaigrette, shaved manchego cheese, teardrop tomatoes and red onions
- Petite iceberg lettuce wedge featuring Wisconsin buttermilk blue cheese dressing, homemade apple smoked bacon and red onion
- Beef carpaccio with parmesan reggiano, wild arugula, crispy capers and roasted garlic emulsion
Second Course (choice of one)
- Alaskan halibut with risotto-style black rice, court bouillon and petite greens
- Dry-aged petite ribeye and fingerling potatoes, bourbon onions and chimichurri sauce
- Grilled Prime boneless NY strip with olive oil, sea salt, roasted garlic and asparagus
- Mushroom-crusted petite filet medallions featuring mushroom & panko bread crumb crusted with apple bacon, homemade Worcestershire sauce and parmesan cheese
Third course (choice of one)
- Caramel butter cake
- Vanilla double cream
- Banana cream pie parfait with caramel sauce, chocolate shavings, whipped cream and graham cracker crumbs
- Pecan pie made with oatmeal shortbread crust, vanilla ice cream and caramel sauce
MORELS FRENCH STEAKHOUSE & BISTRO
Morels French Steakhouse & Bistro located in The Palazzo is celebrating summer with a “Four for $45” tasting menu.
First course:
- Chef’s selection of artisan cheeses, charcuterie, organic honeycomb, house made date and walnut compote
Second course (choice of):
- Steamed mussels
- Beef tenderloin tartare with truffle potato chips
- Snake River Farms American kobe slider
- Chilled white shrimp
Third course (choice of):
- Greek salad with imported Italian sheep’s milk feta, Riverpoint farms red onion
- Sunsweet watermelon and arugula with toasted pepita seeds
- Boggiatto farms baby iceberg with house dried cherry tomatoes and Applewood-smoked bacon
- Hearts of romaine salad
Fourth course (choice of):
- Grilled branzino with sautéed morels and fresh English rapini
- Free range chicken pillared with crispy potato and watercress
- Cacio e pepe with linguine
- Grilled petite filet mignon with potato galette and asparagus
- New York sirloin, sliced grass fed with potato puree and vegetable ratatouille
Add a banana and strawberry crepe with whipped creme for $5
Four flight wine pairing available for $25
In addition, Morels is pleased to introduce new desserts:
- Strawberry crepe with hot chocolate sauce
- Classic profiteroles with chocolate drizzle and candied almonds,
- Macaron ice cream sandwiches
- Morels chocolate tart
- Made to order chocolate mousse served tableside with a chocolate toffee cookie
TABLE 10 SUMMER OF SANDWICHES
Table 10’s Chef de Cuisine James Richards and his sous chefs (Octavio Garcia and Julian Reveles) introduces the “Summer of Sandwiches” menu as a way to share a piece of their culture and heritage with guests. Each sandwich is a reinvented classic they grew up eating, all kicked up a notch in true Emeril’s fashion to take their fond childhood memories to the next level. All sandwiches are $18 and available during lunch hours daily 11 a.m. to 5 p.m.
- Octavio’s adobo steak ranchero with caramelized peppers and onions, Oaxaca cheese, shaved cabbage, chipotle mayo on Mexican bread, served with fresh cut tortilla chips and salsa
- Julian’s berkshire pork cubano with house made pickles, Gruyere cheese on a ciabatta bun, served with sea salt and black pepper chips
- Chef’s Colorado lamb gyro with feta cheese, tzatziki sauce, red onion, tomatoes and Kalamata olives on house made pita bread, served with garlic herb fries
Guests can also enjoy the Summer Taste of Table 10 four course menu for $48 available during dinner hours daily 5p.m.-10 p.m. with an optional $28 wine pairing:
First course – choice of:
- Emeril’s New Orleans BBQ shrimp with rosemary biscuit
- Organic Scarlett spinach salad with pickled rhubarb, local strawberries and toasted pecans
- Heirloom tomato salad with fresh burricotta, shaved red onion and crispy basil
- Caesar salad with little gem lettuce and classic dressing
- Beet salad with pickled and roasted beets and pistachio butter
- Ahi tuna tartare with sesame seed tuile, sweet sesame vinaigrette and wasabi clouds (add $5)
Second course – choice of:
- Chicken and andouille gumbo
- Sweet corn soup with crispy jalapenos and red pepper crema
- Smokey mushroom pasta with tasso ham
- Oysters on the half shell
- Candied north country bacon with noble tonic #1
- Rabbit pot pie with rosemary dumplings (add $10)
Third course – choice of:
- Emeril’s berkshire pork chop with green mole, tamarind glaze and caramelized sweet potatoes
- Stuffed conchiglie with Bellwether farms ricotta, spinach and wild mushrooms and black summer truffles
- Lemon and herb roasted chicken with roasted potatoes and artichokes
- Slow-baked Scottish salmon with Anson Mills stone ground grits
- Caramelized sea scallops with charred eggplant puree and saffron nage lima beans
- Crispy braised beef shortrib
- Filet mignon (add $5)
Fourth course choice of any dessert.
GRIMALDI’S PIZZERIA
Grimaldi’s New York style Pizzeria in the Grand Canal Shoppes is adding something sweet to their summer menu. On August 1, try their new caramel apple cheesecake made with green apple and topped with caramel and whipped cream along with the decadent chocolate cheesecake.
ZEFFIRINO
Zeffirino Italian and seafood restaurant in the Grand Canal Shoppes introduces their summer lunch and dinner specials:
Trio Di Pasta – Al pomodoro e basilica
Lunch $20 / dinner $26
Spaghetti – Al frutti di mare
Lunch $24 / dinner $30
Branzino in crosta di pane
Lunch $24 / dinner $26
Controfiletto alla brace con riduzione al balsamico
Lunch $24 / dinner $26
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 4,028 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, Daniel Boulud, 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 more than 3,000 suites, including 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)
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