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Home > FINE DINING > Las Vegas Fine Dining > Tableau > Meal
Meal
    
   
EDITOR'S NOTE: MARK LORUSSO IS NOW EXECUTIVE CHEF OF BOTERO AT ENCORE, WYNN'S NEWEST RESORT. DAVID SPERO IS NOW AT THE HELM OF TABLEAU
Having worked alongside such luminaries as Thomas Keller, Michael Mina and Charlie Palmer, Mark LoRusso has proved himself a shining star in his own right. Known for his haute American cuisine, which showcases seasonal fare in a most creative fashion, LoRusso is currently executive chef at Tableau, where he's got an especially challenging position serving three meals a day, seven days a week in a Five Diamond, Five Star Hotel restaurant. Not only that, but he also must keep the quality of those meals high and the menu from which they're ordered current. A daunting task indeed. Still, Chef LoRusso does his job with the utmost passion. He takes his recipes to heart; for example, he practiced multiple variations on his famous air-like pancake recipe before perfecting it enough to allow it to grace the Tableau menu. His dedication to that menu, to creativity and to diners' experience is unprecedented. For Tableau's breakfast menu, please click here. For a lunch menu, please click here. For TravelsinTaste.com's exclusive interview with Chef LoRusso, please click here. For Chef LoRusso's biography, please click here. If you're still hungry how about trying one of Chef LoRusso's mouthwatering recipes in your own kitchen, here's his recipe for Pancetta Wrapped Kurabuta Pork Loin Please note that an 18 percent gratuity will be added to parties of seven or more. By the way, after dinner you are given a special parting gift; we received several caramels individually wrapped in a lovely clear bag that featured the Tableau logo and a beautiful red ribbon.

   
     
    
House Smoked Salmon

Appetizers: Summer Corn Soup (Maine lobster "BLT," $18); Hudson Valley Foie Gras (two ways – peach and vanilla bean charlotte, balsamic glaze, $26); Seasonal Greens (marinated eggplant, pine nuts, ricotta salata, $15); American Style Kobe Tartare (arugula, quail egg, sourdough croutons, $25); Butter Poached Maine Lobster (heirloom tomatoes, yellow tomato soup, mascarpone tortellini, $26); Dungeness Crab Ravioli (lemon emulsion, $23); Tempura Crusted Soft-Shell Crab (corn pudding, succotash salad, $23); Hamachi Carpaccio (hearts of palm and crab salad, soy vinaigrette, $23); Chilled Shellfish (Maine lobster, gulf prawns, select oysters, $45); Caviar Service (warm blini, traditional garnish, AQ).

   
Meal Price Ranges: Glass of Wine $15 - $29
Appetizer $15 - $45
Entree $38 - $75
Dessert $12
     
      
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