09.03.20 WEEKEND BRUNCH Endless Italian Brunch Buffet 49.99 Salad Station Raw Bar Bottomless Pizza & Pasta Station Bespoke Eggs Breakfast Station All You Can Sweet Includes all items below, Items subject to change due to availability or season. Ciliegine (Tomatoes, Onions, Basil) Organic Mixed Greens (Cherry Tomatoes, Red Wine Vinaigree) Roasted Beet Salad (Goat Cheese, Toasted Almonds, Sun Dried Tomato Vinaigree) Classic Caesar (Romaine Leuce, Parmigiano Cheese, Garlic Crouton) Clams On The Half Shell Lile Necks Oysters On The Half Shell Daily Selection Salmon Tartar & Tuna Tartar Peeled Shrimp EGGS YOUR WAY*, OMELETTES (Mushrooms, Roasted Bell Peppers, Cheddar Cheese, Bacon, Ham, Asparagus, Spinach) BACON, SAUSAGE, HOME FRIES, WAFFLES, BLUEBERRY PANCAKES (Strawberries, Fresh Blueberries, Buer, Syrup) Chef’s selection of artisanal house-made pastries, cakes, cookies, fresh fruit, chocolate fountain. Spaghetti Carbonara Pancea, Prosciuo, Bacon, Onions, Cream Sauce Rigatoni Melanzana Ciliegino Tomatoes, Calabrian Chili, Roasted Eggplant, Bufala Mozzarella Penne Alla Vodka Onions, Prosciuo, Peas, Light Cream Sauce The Brunch Pizza Fried egg, Potatoes, Smoked bacon, Cheese Margherita Pizza Fresh Mozzarella, Tomato, Basil Spinach and Artichoke Mozzarella, Roasted Garlic, Black Olives, Mushrooms * oroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
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WEEKEND BRUNCH - The Venetian Las VegasThe Brunch Pizza Fried egg, Potatoes, Smoked bacon, Cheese Margherita Pizza Fresh Mozzarella, Tomato, Basil Spinach and Artichoke Mozzarella,
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09.03.20
W E E K E N D B R U N C H
Endless Italian Brunch Buffet49.99
Salad Station
Raw Bar
Bottomless Pizza & Pasta Station
Bespoke Eggs
Breakfast Station
All You Can Sweet
Includes all items below, Items subject to change due to availability or season.
Ciliegine(Tomatoes, Onions, Basil)
Organic Mixed Greens(Cherry Tomatoes, Red Wine Vinaigrette)
Penne Alla Vodka Onions, Prosciutto, Peas, Light Cream Sauce
The Brunch Pizza Fried egg , Potatoes, Smoked bacon, Cheese
Margherita Pizza Fresh Mozzarella, Tomato, Basil
Spinach and Artichoke Mozzarella, Roasted Garlic, Black Olives, Mushrooms
* Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
09.03.20
“The Meatball” 4
16 ounces of Fresh Ground Imperial Wagyu, Italian Sausage and Veal. Served with Fresh Whipped Ricotta
Avocado ToastPoached cage free egg , Cipollini, Calabrian Chili
Classico BenedictHollandaise, English muffin, Country ham
Seasoned Breadcrumbs, Lemon, White Wine, Garlic Butter
*14 oz. New York Strip Steak 8
Dry Aged, House Steak Sauce, Truffled Fries
Chef/Partner Ralph Scamardella • Executive Chef Frank Cervantes
From the Kitchen
* Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of foodborne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
W E E K E N D B R U N C H
Sautéed Spinach •Truffled French FriesGrilled Asparagus • Mixed Wild Mushrooms
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09.03.20
Specialty Cocktails
Wines By The GlassSPARKLING
Prosecco Zonin, Veneto, Italy, NV 14ChampagneG.H. Mumm, France, NV 19Taittinger, ‘La Française’, France, NV 23