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Emeril Lagasse’s Las Vegas Restaurants to Participate in Las Vegas Restaurant Week Benefitting Three Square Food Bank

June 6, 2017 by  

Emeril Lagasse's Las Vegas Restaurants to Participate in Las Vegas Restaurant Week Benefitting Three Square Food Bank
Emeril Lagasse’s
Las Vegas restaurants are proud to participate in Las Vegas Restaurant Week 2017 from June 19-30. Delmonico Steakhouse, Emeril’s New Orleans Fish House and Table 10 will each feature menus of their popular items with $4 of each meal sold donated to Three Square to help end hunger in Southern Nevada (Pictured: Short Rib with Yucca Gnocchi)

Delmonico Steakhouse in The Venetian will serve a three course lunch for $30, available daily from 11 a.m.-2 p.m.

emerilsrestaurants.com/delmonico-steakhouse

702.414.3737

First Course (Choice of)

  • Potato parmesan soup with herb croutons
  • Caesar salad with romaine, garlic croutons and parmesan cheese
  • Organic baby mixed greens salad with Creole spiced croutons, sherry vinaigrette, shaved manchego cheese, teardrop tomatoes and red onion
  • Vine-ripened heirloom tomato salad with burrata cheese, torn local basil, red onion, extra virgin olive oil and balsamic vinegar

Second Course (Choice of)

  • Delmonico’s prime hamburger on toasted brioche roll with fries, cheddar cheese and bacon
  • Grilled steak salad with romaine lettuce hearts, red wine vinaigrette, shaved radishes and Wisconsin buttermilk blue cheese
  • Crispy fried young chicken with warm black-eyed pea salad and spicy Creole tomato glaze
  • Pan roasted Atlantic salmon with sweet corn, sherry vinaigrette and fresh basil

Third Course (Choice of)

  • Banana cream pie parfait with caramel sauce, chocolate shavings, whipped cream and graham crumbs
  • Traditional bread pudding with warm caramel pecan sauce

Emeril’s New Orleans Fish House in MGM Grand will serve a three-course dinner for $50, available daily from 5-10 p.m.

emerilsrestaurants.com/emerils-new-orleans-fish-house

702.891.7374

First Course (choice of)

  • Jumbo lump crab cake with mirliton and pepper chow chow and lemon aioli
  • Marinated beet salad with red and gold beets, arugula, toasted walnuts orange blossom honey vinaigrette, goat cheese
  • Baby iceberg wedge with hearts of palm, bacon, tomatoes, California bleu cheese, red onions, hearts of palm and buttermilk ranch dressing
  • Wild and cultivated mushroom risotto with sauteed mushrooms, roasted tomatoes, leeks and Parmesan cheese

Second Course (choice of)

  • Pan-fried rainbow trout with jumbo lump crab meat, haricot vert, cherry tomatoes and chive beurre blanc
  • Housemade lamb sausage with white bean puree, shaved vegetable salad, goat cheese, roasted fennel hash and red wine reduction
  • Herb roasted free range chicken breast with bacon braised Brussels sprouts, country smashed potatoes and natural reduction
  • Beer braised short rib with smashed roasted root vegetables and fried parsnips

Third Course (choice of)

  • Emeril’s banana cream pie with whipped cream, chocolate curls and caramel sauce
  • New Orleans pecan pie with shortbread crust, caramel sauce and vanilla bean ice cream
  • Bread and butter bread pudding topped with vanilla bean ice cream, rum glaze and whipped cream

Table 10 in The Palazzo will serve a three course dinner for $50, available daily from 5-10 p.m.

emerilsrestaurants.com/table-10

702.607.6363

First Course (choice of)

  • Organic California beet salad with pickled beets, roasted beets, pistachio butter, Cypress Grove goat cheese and sea salt cracker
  • Sweet corn bisque with roasted sweet corn relish and High Desert Farms micro cilantro
  • Emeril’s BBQ shrimp with rosemary biscuit

Second Course (choice of)

  • Emeril’s Kurobuta pork chop with green mole, tamarind glaze and caramelized sweet potatoes
  • Certified black angus flat iron steak frites with chimichurri sauce and truffle and parmesan shoestring potatoes
  • Anson Mills seasonal farro verde “risotto” with fava beans, asparagus, English peas, sugar snap peas, black tuscan kale and mascarpone cheese

Third course (choice of)

  • Emeril’s banana cream pie with chocolate curls, caramel sauce and whipped cream
  • Table 10’s famous white chocolate malasadas with cinnamon sugar and vanilla creme anglaise
  • Meyer lemon and blueberry creme brulee with lemon shortbread cookies

About Chef Emeril Lagasse’s Restaurants

For more information, visit: emerils.com.

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