Valentino Las Vegas is excited to host a very special white truffle dinner on Friday, December 14 at 7 p.m. Featuring a sublime seven-course tasting menu created by James Beard Award-winning Chef Luciano Pellegrini, this yearly truffle extravaganza is sure to please. This exceptional menu is priced at $250 (excluding tax and gratuity) and an optional wine pairing is available for an additional $100. See menu details below.

Hors D’Oeuvres

Waffle Cones and Wagyu Tartare

Truffled Veal

Robiola Fondue Tarts

First Course

Burrata and Roasted Gold Beets Gratin

Second Course

Quail Sausage over Braised Cabbage Flan

Third Course

Open Raviolo with Roasted Veal Sweet Breads and Scrambled Eggs

Fourth Course

Ostrich Tagliata with Porcini Mushroom and Cheesy Polenta

Fifth Course

24 Month Old Parmesan Chunks with Truffle Honey

Sixth Course

Dessert Sampler

Seating is limited and reservations can be made by calling (702) 414-3000.  Please reference the White Truffle dinner when booking your reservation.

Special guests will include Chris Willis, Wynter Gordon and Lucent Dossier

WHAT:

Bagatelle Restaurant & Supper Club will unveil its chic ambiance with an exclusive Grand Opening celebration. Serving a perfect backdrop for this unique party, guests will experience a night to be remembered with guest appearances by singer-songwriter Chris Willis and pop/dance singer-songwriter Wynter Gordon. In addition, Lucent Dossier will provide a cirque style interactive, avant-garde performance to get the party started and keep it going long into the night.

WHEN:

Friday, November 16, 2012

From 7pm to 2am

WHERE:

Bagatelle Restaurant & Supper Club located on Ocean Drive, off Tropicana Avenue, across from MGM and adjacent to the New Tropicana Las Vegas.

Tbones Chophouse & Lounge at Red Rock Resort and Hank’s Fine Steaks at Green Valley Ranch are now offering jumbo size fresh Florida Stone Crabs.  Flown in fresh daily, this seasonal product was swimming less than 48 hours before arriving to the table. These Florida Stone Crab claws have been harvested sustainably, in accordance with sticking to the Monterrey Bay Aquarium’s “Best Choice” practice, of only removing one claw, then placing the crab back into the water so it can regenerate the lost lime.  The following specials are available at both restaurants, cracked for guest convenience and served with dijon dipping sauce:

3 pieces $58

6 pieces $99

9 pieces for $135

Tbones is also serving true 100% Japanese Wagyu Beef from Saga, Japan, priced at $125 for a 6oz. portion and $20 for each additional oz.  Tbones has a certificate of authenticity to accompany the product, including the region, gender, date of birth, harvest date and ID number. The certificate documents that the product meets all the standards and criteria for the highest quality grade in Japan.  Doesn’t get more legit than that.

Both the Florida Stone Crabs and 100% Japanese Wagyu Beef specials are priced considerably lower than Strip restaurant prices, offering a great value for locals and tourists alike in an inviting atmosphere.

Border Grill will celebrate Day of the Dead, “El Dia De Los Muertos”, the Mexican custom of honoring departed loved ones with happy thoughts, music and plenty of good food and drink specials, along with a traditional altar.  The holiday is November 1 & 2, though Border Grill will make this a week-long celebration October 30-November 5.  Border Grill patrons can participate by writing the name of a deceased loved one on a brightly colored tag and tying it to the altar.

The following special Day of the Dead inspired menu created by Executive Chef Mike Minor will be available. 

SPECIALTY DRINKS

Blood Orange Ginger Margarita

blood orange • aha toro tequila • monin ginger • fresh squeezed lime juice • agave nectar   13

The Green Goblin

crystal head vodka • honeydew • fresh squeezed lime • mint   12

APPETIZERS

Black Tamales

slow cooked chicken • black bean masa • panela cheese • huitlacoche black bean sauce • sauté mushrooms and corn •  carrot chayote salad   12

Diablo Ceviche

hawaiian red snapper • candied pumpkin • onions • cilantro • peruvian aji panca sauce •  rocoto salsa   15

ENTREES

Blackened Hawaiian Walu

pan seared blackened hawaiian walu • okinawa yams • seared pea tendrils • ancho cream sauce    26

Pork in Mole Negro

slow cooked pork • mole negro sauce• achiote huarache • oaxacan string cheese • roasted peppers • escabeche vegetables   24

DESSERTS

Ginger Apple Cake

ginger apple cake • tomatillo piloncillo sauce • mixed berries • mint   8

This Halloween season, join Origin India Restaurant and Bar as they spice up the night with a spooktacular celebration - Nightmare on Origin Street. On Saturday, October 27, from 7pm to midnight, guests will be able to celebrate in spooky style with a wide-range of authentic Indian dishes, specialty cocktails, prizes and more, while listening to the electrifying sounds of a special guest DJ!

Admission to this special event is priced at $50 per person (excluding tax and gratuity), and includes entry for one person, delicious food and two drinks.  VIP admission is also available and is priced at $200 (excluding tax and gratuity), which includes entry for four persons, and delicious food and drinks in a semi-private area with table and private hostess (excludes premium drinks). Bottle service will also be available. In addition, guests who don a unique costume will have a chance to win a $100 gift certificate to the restaurant.

Located across from the Hard Rock Hotel & Casino, just East of Las Vegas Blvd., Origin India is open daily from 11:30am to 11:30pm. For additional details on this exciting Halloween affair and ticket information, please call 702-488-4586 or visit bit.ly/OriginHalloween for more information.

Celebrity Chef Akira Back celebrates four years of Yellowtail Japanese Restaurant & Lounge at the iconic Bellagio with a special anniversary party on Thursday, September 20. Join Chef Akira Back and other invited guests as they  reminisce on the past, toast to the future, and indulge in stand-out dishes - including the Big Eye Tuna Pizza and Lobster Carpaccio - that have made Yellowtail a culinary staple on The Strip.

Thursday, September 20
7pm

Yellowtail Japanese Restaurant & Lounge, Chef Akira Back at Bellagio
3600 Las Vegas Blvd. South
Las Vegas, NV 89109

For the revelers who prefer to rise a tad late, and those who like to lunch a wee bit early, the ideal Saturday/Sunday meal is Brunch.  From 10am-3pm every Saturday and Sunday, Central Michel Richard at Revel perfectly combines breakfast and lunch menus to satisfy all expectations of the hour. For French toast with bacon, or a burger on a toasted bun, it’s the perfect spot to grab a spork and nosh.

Chef Michael Williams features breakfast items front and center, in addition to the full lunch menu.  Continental favorites start with Croissants, Chocolate Croissants and Blueberry Muffins, and Smoked Salmon Rillette & Brioche.  Chef inspired presentations are eye-openers with Crème Brule French Toast topped with wild berries and bananas, and Croque Madame topped with a fried egg and served with salad. For the traditionalist, a Choice of Omelets, and Eggs Any Style are staples with sides of bacon, sausage and home fries, and for the health-conscious diner, the Berry Parfait with Raspberry Sauce or a bowl of Seasonal Fresh Fruit are favs.

On the lunch side Central’s signature “gougeres” (cheese puffs) start every meal off with a smile.  Pair them with a goat cheese Caesar salad, bacon & onion tart or “La Quercia” prosciutto plate.  Sandwiches selections are plentiful; think Central’s infamous burgers - Lamb, Tuna, chicken, classic Beef, or the award winning Lobster Burger - try a piled high Corned Beef Sandwich, or colossal Crab Cake..  Other lunch dishes are also sure to please, enjoy Tartare of Filet Mignon with French Fries, Salmon with Black Bean Sauce and Fall Vegetables, Fried Chicken with Garlic Mashed Potatoes, or Mussels with White Wine and Garlic.

“I opened Central because I love to eat hamburgers, and I love American food,” said Michel, “Besides, I am French, so who better to be making French fries?”

Whether you are here for breakfast or lunch, you never want to skip dessert when you are in a Michel Richard restaurant! Central features classics like Lemon Meringue Tart, Chocolate Lava Cake, Cheesecake, and a Banana Split which is a delightful shared experience.  Central is a perfect spot for celebrations and holidays - with appetizer plates sized for the table, and a multi-tiered Celebration Cake, served with a dazzling sparkler candle.

For guests with a packed activity schedule, eager to hit the casino or local sightseeing, the Central Bar/Lounge offers a quick grab-and-go pastry bar serving coffee, croissants, and pastries. Ideally located just off the casino floor, the Central Pastry Bar is on the way to the retail shops and self-parking area. You’ll hardly lose your stride, and it’s as yummy as a row of cherries.

Central at Revel is the destination of choice for great food served in an attractive, yet unpretentious atmosphere. The staff is knowledgeable and friendly - and dedicated to ensure your dining experience is deliciously fun.

JEAN-LOUIS PALLADIN FOUNDATION FUNDRAISER

Sunday, October 21, 2012

Alize Restaurant at the Top of the Palms

Call (702) 951-7000 for reservations.

Passed Hors D’Oeuvres

Duck Confit with Caramelized Shallots and Truffle Sweet Chili in Phyllo

Seared Yellowfin Tuna with Ginger Emulsion in Miso Spoon

Jean Philippe Dufoin, Chef/Owner - Creative Catering

Wine Pairing: Gerard Bertrand, Cremant de Limoux, Languedoc, France

1^st - Alternating Course
Duo of Foie Gras

Pan Seared with Caramelized Pineapple, Port Ginger Sauce

Tacos with Fig Compote and Torchon

Laurent Pillard, Executive Chef - Burger Bar & Fleur, Mandalay Bay Resort & Casino

or

Green Papaya Salad with Sea Scallops

Rick Moonen, Executive Chef - RM Seafood, Mandalay Bay Hotel & Casino

Wine Pairing: Langwerth Von Simmern, Riesling, Spatlese, Erbacher Macrobrunn, Rheingau, Germany

2^nd - Alternating Course
Akami Tuna “Carpaccio”, Arugula, Parmesan Cheese, Rice Crackers, Truffle Soy Vinaigrette

Stephane Chevet, Executive Chef - Shibuya, MGM Grand Hotel & Casino

or

Santa Barbara Sea Urchin “Ice Cream”, Ginger-Lemon Grass Gelée, Fennel Purée

Gregory Pugin, Executive Chef - Le Cirque, Bellagio Hotel and Casino

Wine Pairing: Sauvion, Vouvray, Loire, France

3rd - Alternating Course

Butter Poached Lobster Crépinette, Tarragon Aioli, Fennel

Joung Sohn, Executive Chef - Eiffel Tower Restaurant, Paris Hotel
or

Sautéed Sterlet Sturgeon

Artichoke Mousseline and Russian Osetra Caviar Beurre Blanc

Mark Purdy, Chef de Cuisine - Alizé at the Top of the Palms Casino Resort

Wine Pairing: Gerard Bertrand, Chardonnay, Languedoc, France

4th - Alternating Course
Duo of Veal

Fine Herb Crusted Loin & Crispy Sweetbreads

Wild Mushrooms, Celeriac Purée, Truffle Jus

Vincent Pouessel, Executive Chef - Aureole, Mandalay Bay Resort & Casino

or

Chicken Galantine with King Crab Legs and Pommes Maxime’s

Truffle Chicken Jus

Arnaud Masset, Executive Sous Chef - Mandalay Bay Hotel & Casino

Wine Pairing: Gerard Bertrand, Tautavel, Languedoc, France

5^th - Alternating Course

Open Raviolo Stuffed with Cheesy Polenta, Roasted Rabbit, Wild Mushroom & Rabbit Demiglace Custard

Luciano Pellegrini, Chef/Owner - Valentino, Venetian Resort Hotel Casino

or

Uni Carbonara, California Diver Urchin, Wild Boar Pancetta, Diane’s Herbs

Royden Ellamar, Executive Chef - Sensi at Bellagio

Wine Pairing: Chanson, Bourgogne, Burgundy, France

6^th - Alternating Course

Kobe Beef Short Ribs, Horseradish Mashed Potatoes, Caramelized Celery

Roasted Cipollini Onions, Pinot Noir Sauce

Barry S. Dakake, Executive Chef - N9NE Steakhouse, Palms Casino Resort
or

Braised Beef Neck, House-made Pappardelle Pasta, Cipollini Onions

Parmesan Reggiano, Barolo Reduction

Geno Bernardo, Executive Chef - NOVE Italiano, Palms Casino Resort

Wine Pairing: Gerard Bertrand, Cigalus, Languedoc, France

7^th - Alternating Course

Porcini Mushroom Salad, Parmesan Ice Cream Tandoori Popcorn Mousseline

Broccolis Floret, Caramelized Hazelnuts

Ryuki Kawasaki, Executive Chef - TWIST by Pierre Gagnaire

or

Squid Ink Pasta Salad, Heirloom Tomato Marinated, White Balsamic Vinaigrette

Dewayne Rose, Executive Chef - Palms Casino Resort

Wine Pairing: Nuschese, La Pietra, Campania, Italy

8^th - Alternating Course

Chocolate Hazelnut Crunch Bar with Nutella Ice Cream

Megan Romano, Chef/Owner - Chocolate and Spice Bakery

or

Napoleon Crème Brûlée

Todd Harrington, Executive Chef - Central by Michael Richard, Caesars Palace

Wine Pairing: Sandeman, 20 year, Tawny Port, Portugal

Après Diner

Chocolate Truffles & Candied Boxes

Jean-Marie Auboine, Chocolatier - Jean-Marie Auboine Chocolates

Coffee or Tea and Petit Fours

Tammy Alana, Pastry Chef - Alizé at the Palms & Andre’s at Monte Carlo

Las Vegas’ finest restaurants will offer value-priced prix fixe meals for a great cause August 27 through September 2

Celebrating its sixth year, Las Vegas Restaurant Week returns to provide tourists and locals the opportunity to affordably dine at some of Caesars Entertainment’s most popular restaurants while also helping to end hunger in the Las Vegas valley. Through a partnership with Three Square Food Bank, 13 participating Caesars Entertainment Las Vegas restaurants have prepared specially designed menus at a discounted price in participation of Las Vegas Restaurant Week.

Restaurant Week will begin on August 27, 2012 and run through September 2, 2012. Guests who take advantage of special Restaurant Week menus will contribute to this great effort with a portion of proceeds from the sale of each menu benefiting Three Square.  For every $1 raised, Three Square provides three meals for hungry children and elderly persons in Southern Nevada.  In addition, all 13 participating Caesars Entertainment restaurants have pledged to donate $5 from every meal purchased during this week-long event, meaning guests contribute 15 meals to those in need each time they select a Restaurant Week menu.

Since 2006, the Three Square Food Bank has provided more than 1.5 million meals for those in need through Restaurant Week. Caesars Entertainment contributed 78,570 meals for the community through participation in 2011 Fall Restaurant Week.

All participating restaurants will feature a minimum of a three-course meal. Breakfast and lunch options will be priced at either $20.12 or $30.12. Dinner options will be priced at $30.12, $40.12, or $50.12.  Participating restaurants include:

Mesa Grill, Bobby Flay’s acclaimed flagship restaurant featuring vibrant southwestern cuisine, will offer both lunch and dinner menus. This year’s three-course dinner menu highlights a variety of Flay’s famous dishes such as shrimp and grits featuring hatch chile hominy grits with chipotle butter;New Mexican spiced rubbed pork tenderloin with bourbon-ancho chile sauce and a sweet potato tamale or grilled chicken with hot red pepper-garlic sauce and a fresh corn tamale. Lunch and dinner menus are value-priced at $30.12 and $50.12, respectively.  In 2011, Mesa Grill was Restaurant Week’s top Gold Plate Donor, a rewarding achievement for being one of the largest contributors in Three Square’s fifth annual fundraiser.

Payard Pâtisserie & Bistro, the creation of award-winning Pastry Chef François Payard, will offer a three-course lunch and a four-course dinner, both with added value wine pairings. The menu will feature lobster sliders served with mango and fennel pollen aioli, onion soup or spinach salad and a choice of either the fish of the day or filet mignon au poivre with peppercorn sauce and gratin dauphinois priced at $30.11 for lunch and $50.11 for dinner.

Rao’s at Caesars Palace has been called a “culinary national treasure,” widely acclaimed for its authentic, southern Neapolitan Italian cooking and home-style family ambiance.  The dinner menu features three courses for $50.11 and includes a choice from its famous selection of menu items including ravioli purses stuffed with bartlett pears and ricotta cheese or Uncle Vincent’s lemon chicken.

Serendipity 3, one of New York City’s most beloved eateries with more than 50 years of history, offers a one-of-a-kind dining experience at Caesars Palace with over-the-top desserts and a variety of savory creations that makes it a haven of comfort food.  This year, the restaurant will continue its commitment to fight hunger by offering menus for all meals of the day. To start, the restaurant will highlight its popular breakfast option featuring amixed berry smoothie and a list of eye-popping entrée choices, such as Frrrozen Hot Chocolate french toast triple-stacked with strawberries or fried eggs benedict with corn meal-crusted fried poached eggs and classic hollandaise sauce.  The world-famous Oreo kiss & Frrrozen Hot Chocolate shotwill top it off at just $20.11.

James Beard award-winning Central Michel Richard at Caesars Palace will be another participating restaurant featuring a choice of rotisserie chicken with ratatouille or pan seared halibut with dill fingerling potatoes for dinner.  Rounding out the exceptional list of participants is The Range Steakhouse, KGB: Kerry’s Gourmet Burgers and Ming’s Table at Harrah’s Las Vegas; Center Cut Steakhouse at Flamingo Las Vegas; Le Provencal and Le Café at Paris Las Vegas; Bally’s Steakhouse at Bally’s Las Vegas and Martorano’s at the Rio All-Suite Hotel & Casino.

For the full list of Restaurant Week participants and menu specifics, visit:

http://www.helpoutdineoutlv.org/restaurants/menus.

Thunderbirds and Golden Knights lovers: Central Michel Richard honors the reds, whites and blues, with four days of Red, White, and Sparkling Wine Flights. After the flybys and demonstrations, Central crosses land and sea with tastings of American and French vintages.

Sparklings:

Louis Roederer, Demi-Sec, “Carte Blanche”, Reims NV

Louis Roederer, Extra Dry, “Carte Blanche”, Reims NV

Argyle, Brut, Willamette Valley, OR ‘07

Whites:

Pinot Gris - Chehalem, “3 Vineyard”, Willamette Valley, Oregon ‘10

Chardonnay - Gundlach Bundschu, “Estate Vineyard”, Sonoma Coast, CA ‘09

Meritage - Conundrum, Rutherford, CA ‘10

Reds:

Merlot - Swanson Vineyards, Oakville, CA ‘08

Zinfandel - Steele Wines, “Pacini Vineyard”, Mendocino County, CA ‘08

Grenache - Dashe Cellars, “Les Enfants Terribles”, Dry Creek Valley, CA ‘09

Each Wine Flight $19, for three 3oz glasses

Central Wine Flights will be served: Thursday & Friday, August 16 & 17, 12 PM - 3 PM & 5:30-10:30 / Saturday August 18, 10 AM - 3 PM & 5:30-11 PM / Sunday August 19, 10 AM - 3 PM & 5:30-10:30 PM