LAS VEGAS (Nov. 18, 2013) - Chef de Cuisine Tim Doolittle of Emeril Lagasse’s restaurant Table 10 in the Grand Canal Shoppes at The Palazzohas created a $45 four-course winter tasting menu featuring seasonal ingredients with a New Orleans twist.
First course choices include seasonal homemade soup; chicken and Andouille sausage gumbo with steamed rice; Boston lettuce salad with bacon, creamy buttermilk dressing and heirloom radish; or lady apple salad with crisp, sweet apple sticks, tart arugula Humboldt Fog cheese and almond-red vinaigrette.
Second course choices include Emeril’s New Orleans BBQ shrimp with gulf shrimp, New Orleans BBQ glaze and rosemary biscuit; mushroom ravioli with handmade pasta, mushroom/mascarpone filling, asparagus, leeks and arugula leaves; candied North Country farm bacon with Noble Tonic #1; or split king crab legs with avocado, hearts of palm and organic mache.
Entrée choices include pasta Bolognese with pork sausage, fennel, California tomatoes, micro basil and parmesan; roasted young chicken with caramelized lemon, honey and thyme sauce, Brussels sprouts and pee wee potaotes; Colorado filet mignon with potato puree, spinach and red wine sauce; sake braised beef short ribs with soy glaze, mushrooms and wok-seared vegetables; or seared sea scallops with grapes, Marcona almonds, capers, parsnip puree and chervil.
Dessert choices include gluten-free milk chocolate mousse cake with chocolate ganache and raspberry; Emeril’s banana cream pie with chocolate shavings, caramel sauce and whipped cream; tiramisu with coffee-flavored pastry, mascarpone cheese and pistachio brittle; or Vero’s lemon bar with blueberry compote and vanilla cream.
Table 10 is located in the Grand Canal Shoppes at The Palazzo and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.