Signature Tasting Menus at ARIA Resort & Casino
Aria Resort & Casino – Las Vegas
ARIA Resort & Casino in Las Vegas is currently offering travelers a several Signature Tasting Menus highlighting fresh ingredients, just in time for spring.
Throughout the month of March, you can enjoy a day hitting the links at Shadow Creek, lounge by the pool at Liquid, place bets on March Madness – whatever March means to you, round out your day with out-of-this world cuisine at AMERICAN FISH by Michael Mina, Jean Georges Steakhouse and Sirio Ristorante.
· Fun in the Sun with Surf & Turf. Executive Chef Sven Mede presents a four-course “Surf & Turf” menu at AMERICAN FISH by Michael Mina offering the best of both worlds now that spring has sprung. The epicurean adventure begins with a Thai Beef & Lobster Carpaccio or a Dungeness Crab “BLT” and continues with choices of delicate Diver Scallops & Foie Gras, New Bedford Mussels & Chorizo, a masterful Grilled Kobe Flat Iron & Miso-Glazed Monkfish or a Sea Salt-Baked Langoustine & Pork Belly. Dessert is highlighted by a decadent Valrhona Chocolate Custard with red velvet cake and cocoa nib ice cream. $85
· Eat More Veggies. Getting bikini-season-ready doesn’t mean giving up flavors and delicious food with Jean Georges Steakhouse’s five-course broccoli-centered menu created by Executive Chef Robert Moore that celebrates the nutrient-enriched vegetable. Packed with vitamins, broccoli is prominently featured in each course, starting with a delicious Cream of Broccoli soup. The yellow-green Romanesco Broccoli joins Shiitake mushrooms in a refreshing salad, followed by a Broccoli and Stinging Nettle Risotto and Moore’s take on “Beef and Broccoli,” with grilled filet mignon and drizzled in a sweet orange glaze. Because everyone needs a splurge, the signature JG Candy Bar adds a decadent finish to the meal. $95
· Retreat to Tuscany on Your Vegas Spring Break. Sirio Ristorante’s five-course menu will transport diners to the rich, artistic region of Tuscany with just one bite. Created by Executive Chef Vincenzo Scarmiglia, the Tuscan tour begins with brightly colored Maine Lobster salad with artichokes, asparagus and avocado followed by a Potato & Gorgonzola Cheese-filled Ravoli topped with roasted pear puree and Nero D’Avola syrup made of red wine grapes. Continue teasing your taste buds with a mouthwatering Dover Sole Fillet & Spinach in brick crust and a tantalizing Pan Roasted Lamb Porterhouse with a rhubarb demi-glaze. Finish the meal with a decadent dessert trio of Baba, a small yeast cake soaked in rum and filled with a pastry cream, an exotic fruit minestrone and a Pabana sorbet. Ciao Bella! $89