La Cave Wine & Food Hideaway at Wynn Las Vegas will welcome the fall weather with new seasonal menu items and cocktails beginning in November (Pictured: House-Made Fettuccine – Photo credit: Jim Decker).
Along with the cooler weather comes a new selection of fresh ingredients, which Corporate Executive Chef Billy DeMarco has integrated into hearty fall menu items.
New dishes include: mole veal short rib accompanied by pickled cabbage and crispy leeks, priced at $23; ahi tuna with cranberry caviar and pickled shallots, priced at $16; house-made fettuccine with runny egg and crispy prosciutto, priced at $15; braised pork ravioli topped with apple cider gastrique and brown butter foam, priced at $16; ricotta cavatelli covered in arrabbiata sauce, priced at $15; roasted lamb loin with lentil ragout and preserved lemon, priced at $23; certified Black Angus sirloin steak with truffle potato gratin and horseradish cream, priced at $22; and grilled yellowfin tuna complemented by braised red cabbage and soy glaze, priced at $19.
Guests may wash down the new fall ingredients with seasonal cocktails including the Whiskey Mule made with Jack Daniel’s Honey, fresh lime juice, mint leaves and Fever Tree ginger beer; the Grape Blossom made with Pavan liqueur, Lillet and Sauvignon Blanc; or the EspressoTini made with Patrón XO tequila, Avión Espresso liqueur and cream.
La Cave is located inside Wynn Las Vegas and is open Monday through Thursday from 11:30 a.m. to 11 p.m. and Friday through Sunday from 11:30 a.m. to midnight. La Cave also offers a butler-style brunch available every Sunday from 10:30 a.m. to 2:30 p.m. More information is available on www.LaCaveLV.com, Facebook.com/LaCaveLasVegas and Twitter.com/LaCaveLV. For reservations, please call 702.770.7375.