Border Grill Mandalay Bay & Border Grill Forum Shops Cover The Strip to Dine-Out for a Cause

June 5, 2015 by  

Border Grill Mandalay Bay & Border Grill Forum Shops Cover The Strip to Dine-Out for a Cause
Two acclaimed chefs, two distinctive locations and one common objective: fighting hunger in Las Vegas (Pictured: Vanilla Flan)

As part of the ninth annual Restaurant Week, Mary Sue Milliken and Susan Feniger will for the first time have the opportunity to double their commitment to Restaurant Week by including both of their Las Vegas locations – Border Grill Mandalay Bay and Border Grill inside The Forum Shops at Caesars.

Baja Ceviche

Baja Ceviche

“Supporting the community has been part of our DNA since we began, and we are excited to participate in Restaurant Week once again,” explains Susan Feniger. “The great thing about this year is that for the first time we are able to do it from one end of the Strip to the other. We decided to create two different menus at the two restaurants with the hope people support this great cause twice.”

The special prix fixe menus offered will go to support Three Square Food Bank, and both restaurants will be donating a portion of each prix fixe meal served from June 15-26 to support Southern Nevada’s only food bank.

Guests aare invited to experience the bold and authentic cuisine at great prices while helping end hunger in Las Vegas. “It’s the perfect opportunity to discover and taste what we do here in Las Vegas while also making a big difference in people’s lives,” adds Milliken.

Border Grill Mandalay Bay

Border Grill Mandalay Bay

Border Grill Mandalay Bay
With two floors of patio dining, and a beautiful outdoor bar overlooking the Lazy River just off Mandalay Beach, Border Grill Mandalay Bay is the perfect setting for sipping margaritas and savoring the bold flavors of Mexico while enjoying views of the beach and pool. The widely-popular and easily accessible restaurant is offering its three-course, prix fixe Restaurant Week dinner menu for $50.15 with $4 of each meal being donated to Three Square.

Dinner Menu Features:

  • Appetizer: Choice of “Chorizo” Beef Tartare with quail egg and potato puff or Kale Caesars Salad or Ceviche Duo including Peruvian and Baja.
  • Entrée: Choice of Gaucho Steak grilled ribeye with chimichurri and crispy garlic potato or Pescado Veracruzano, a seasonal sustainable fish with swiss chard, capers and olives and a tomato confit or Coriander Crusted Lamb Chop with green onion polenta, shishito peppers and pickled cherries.
  • Dessert: Smoked Chocolate Brownie with cinnamon smoke, chocolate sauce and almond ice cream.
Border Grill Forum Shops

Border Grill Forum Shops

Border Grill Forum Shops
Located on the first floor and adjacent to the distinctive spiral escalator, the stylish new Border Grill restaurant inside The Forum Shops at Caesars offers a warm, inviting atmosphere and encompasses an open floor plan including an indoor patio that flows into the cantina lounge, a dynamic ceviche bar, demonstration kitchen, private dining room and bar. Border Grill Forum Shops is offering both a prix fixe lunch for $20.15 and dinner option for $50.15 during Restaurant Week with $5 from each being donated to Three Square.

Lunch Menu Features:

  • Appetizer: Choice of Tequila Shrimp Spanish Gazpacho or Green Corn Tamales.
  • Entrée: Choice of Mexican Chopped Salad with grilled chicken, chopped corn, roasted peppers, garbanzo beans, avocado and more or Shrimp Relleno Tacos with roasted yellow chile and white Mexican shrimp.
  • Dessert: Vanilla Flan with homemade caramel sauce and fresh berries.

Dinner Menu Features:

  • Appetizer: Choice of Tequila Shrimp Spanish Gazpacho or Mexican Chopped Salad
  • Entrée: Choice of Yucatan Pork an achiote rubbed pork shoulder braised in banana leaves with orange pickled onions and caramelized plantains or Charred Ribeye an Aspen ridge beef with roasted garlic serrano chimichurri, caramelized onions and red chilaquiles or Border Grill Forum Shops take on Pescado Veracruzano, pan fried snapper with a white wine garlic broth, picholine olives, tomato and shaved jalapeños.
  • Dessert: Vanilla Flan with homemade caramel sauce and fresh berries.

For more information, visit

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