Garden ingredients, flavorful cuts of meat and fresh seafood selections come together in an array of new starters, entrées and sides prepared by Corporate Executive Chef William DeMarco, now available at CRUSH inside MGM Grand (Pictured: Surf and Turf – Photo credit: Jim Decker).
The essence of the ocean is channeled through CRUSH’s Tuna Two Ways, including tuna tartare served with ponzu sauce and Cajun-seared tuna with bacon marmalade, priced at $14 and Crispy Rock Shrimp, accompanied by a house-made spicy lemon aioli, priced at $15.
Photo credit: Jim Decker.
Farm fresh flavors are present in the Filet Mignon Tartare, carefully prepared with capers and pommery mustard and served on a crostini, priced at $16; and the wood-fired Pepperoni Flatbread, topped with artisan pepperoni, fresh mozzarella and stewed tomatoes, priced at $17.
Succulent entrée selections include the 8-ounce Filet Mignon, paired with fingerling potatoes, sweet onions and blue cheese fondue, priced at $38; the 16-ounce Porterhouse, served with shoe-string fries and garlic herb butter, priced at $39; Half-Roasted Chicken served with broccolini and chicken jus, priced at $22; and the Half-Pound Angus Burger topped with Applewood bacon and Vermont cheddar cheese, priced at $16, or $20 with the addition of French fries.
Flavors of land and sea unite with the Surf and Turf, a beef filet and lobster tail topped with chimichurri vinaigrette, priced at $49.
CRUSH has also added new side dishes to its menu, including classic favorites such as Potatoes Au Gratin, Potato Purée, Creamed Spinach, Wild Mushrooms and Creamed Corn, each priced at $9; and Lobster Mash, priced at $12.