M O I O N L C MNU P I C U 8490 W Desert inn d Las Vegas NV, 89117 (702) 426 3193 (702) 7209727
B K F rt Of Cooking Classic Continental Breakfast $15.00 /Person Including raditional crambled eggs or Vegetarian Frittata ***** liced Fresh fruit and berries display ***** Breakfast bread tray including Banana bread, fresh baked croissants, Danishes and muffins. ***** Orange juice ***** Whipped butter and assorted jam ***** Freshly brewed coffee ***** ea and Herbal tea selection
B K F Breakfast ides ach additional side add $1.50 per person (ides option need to be apply to the entire group) -Crispy pple wood smoked bacon -Canadian Bacon -urkey ausage -ed Bliss breakfast Potatoes -Oatmeal with toppings of Brown ugar, oasted Walnuts, aisins, liced Bananas and easonal Berries -Blueberry French oast -French Vanilla Waffle -aisin Brioche French oast Cinnamon-pice Butter Breakfast nhancement dd $3.00 per person (Need to be apply to the entire group) -Honey fresh berries granola parfait -nglish Muffin breakfast sandwich selection (Meat & Meatless) -Breakfast burrito assortment (Meat & Meatless) -Fresh Omelet Live station (may require extra staff -Norwegian moked salmon served with Creme fraiche, onion and cappers *** (dd $5.00 per person)
L U N C H 1 2 3 rt Of Cooking La Carte Lunch Menu Pick your selection and create your own menu within your budget Option 1 $16.00/person 1 alad 1 ntree 1 tarch 1 Vegetable Option 2 $18.00/person 2 alads 1 ntree 1 tarch 1 Vegetable 1 Dessert Option 3 $22.00/person 1 alads 2 ntrees 1 tarch 1 Vegetable 1 Dessert
L D alads We are using only the freshest ingredients. ll our salads are served with dressing on a side. -raditional Caesar alad, creamy dressing with aged parmesan and homemade croutons -Organic garden salad -Mediterranean salad, Feta oregano vinaigrette -outh of the border salad -sian salad, oy ginger vinaigrette -ed Quinoa and shrimp salad -Poached pear and candied walnuts, blue cheese and raspberry vinaigrette -omato and cucumber salad, Virgin olive oil cumin and lemon vinaigrette - omato and Mozzarella Caprese with aged Balsamic vinegar and Olive Oil -Grilled vegetables and basil pasta salad -ed bliss and bacon bites potato salad *** dd Chicken $ 2.00/person dd hrimp $3.00/person
F I H ntrees Fish -Lemon capers tilapia filet. -Herbs crusted salmon, fresh salsa. -eafood Paella. -teamed white fish filet, artar sauce. -wai fillet tar nise infusion. -eafood Penne pasta, spicy garlic tomato sauce. -Grilled almon, Béarnaise sauce. -White fish and Quinoa cake, Chipotle aioli. -Grilled almon, Pineapple cilantro salsa. -Mediterranean fish and seafood stew.
P O U L Y ntrees Poultry -Chicken scaloppini, Marsala sauce. -raditional Chicken Picatta. -Lemon grass Indian chicken. -otisserie chicken, garlic rosemary jus. -Chicken coq au vin, glazed baby onions and mushroom in a Burgundy wine reduction. -Caribbean Chicken sausage, Curcuma and tomato sauce -Moroccan chicken agine, with caramelized apricot and fried almonds. -Wild mushroom & Cranberry tuffed turkey loin
P O K & B F ntrees Pork -lowly braised Pork loin, Ginger Yuzu glase, served with mango pineapple salsa. -BBQ Pulled pork served with French brioche rolls. -pricot stuffed pork tender loin with roasted garlic sauce. -Caramelized onion and pork cutlet, Dijon mustard sauce. ntrees Beef -Black ngus beef ri ip, green peppercorn sauce *** (add $2.00/person). -Prime New York steak loin carved at the order *** (add $8.00/person). -uscan beef meatloaf, with wild mushroom sauce. -paghetti meatball, picy rabiata sauce. -exas style Chili con carne. -Beef and grilled vegetable lasagna.
V G I N ntrees Vegetarian -Vegetarian lasagna. -Moroccan vegetable agine. -Israeli couscous with grilled vegetable salad. -Wild mushroom and asparagus risotto. -Grilled tofu, Korean kalbi sauce. -Gnocchi with tomato basil and olives -Quinoa & pinach gratin
I D ides -teamed baby vegetables. -atatouille Nicoise. -weet peas and baby carrots fresh tarragon. -Broccolis & Cheddar cheese gratin. -picy Chayote and curcuma gratin Caribbean style. -Green Beans almondines. -tir Fry baby bok Choy and cauliflower. -Carrot Vichy -Grilled summer vegetables and tomatoes ian -Carrot ginger soup. -Chicken lime tortilla soup. -omato basil bisque. -Mac & Cheese gratin. -Creamy uscan polenta with aged parmesan cheese.
C H tarch -teamed Moroccan couscous with wilted spinach and grilled tomatoes. -Yukon gold and garlic potato gratin. -osemary oven roasted red bliss potatoes. -Basmati steamed rice. -affron ice pilaf. -Penne pasta butter sauce -Bowtie pasta lfredo sauce and bacon -Macaroni with pine nuts and mushroom sauce
D Dessert -ed velvet and cream cheese icing verrine -aspberry Panna Cotta -Nutella crème brulee verrine -Fresh apple t tart -liced fruits and berries display -Miniature tiramisu -Cup cakes assortment -Gourmet cookies and brownies -ummer Clafouti cake -Mexican vanilla flan -spresso and chocolate mousse verrine