Lunch and dinner specials feature New Orleans twist on lobster specialties
LAS VEGAS (July 16, 2013) – Emeril Lagasse’s Las Vegas restaurants, Delmonico Steakhouse, Emeril’s New Orleans Fish House and Table 10, have created special lunch and dinner menus to celebrate Lobster Week. The menus run July 29 through Aug. 4 and feature Chef Emeril’s signature flair on classic and reimagined lobster dishes.
“Lobster is a very versatile, flavorful seafood that can be prepared in new and exciting ways,” said Sean Roe, culinary director. “While lobster is often regarded as a special occasion-only kind of dish, we’re hoping to introduce the cuisine to guests as accessible and satisfying courses on our lunch and dinner menus.”
Delmonico Steakhouse Chef de Cuisine Ronnie Rainwater has created two lunch entrees, including the Maine lobster “BLT” sandwich on brioche with Old Bay fries or Maine lobster Cobb. Dinner appetizer options include a stuffed lobster crepe with truffle corn cream and popcorn shoots; lobster corn chowder with sweet corn fritter; or poached lobster and butter lettuce with hearts of palm, baby heirloom tomatoes and green goddess dressing. Dinner entrees consist of black spaghetti with Maine lobster, piri piri oil and fresh local basil; and lobster “pot au feu” tableside with baguette crouton and saffron red pepper rouille.
Delmonico Steakhouse is located at The Venetian Las Vegas and open daily for lunch 11:30 a.m.-2 p.m. and dinner on Sunday through Thursday 5-10 p.m. and Friday and Saturday from 5-10:30 p.m. For reservations, please call 702.414.3737 or visit emerilsrestaurants.com/delmonico-steakhouse.
Chef de Cuisine Heath Cicerelli of Emeril’s New Orleans Fish House has created two options for lunch, including smoked Maine lobster and baby spinach with red onion, citrus pecan vinaigrette and brulee goat’s cheese; and trio of mini rolls and Old Bay chips with classic Maine lobster and coleslaw, chilled with lemon aioli and tarragon and spicy with roasted chilies, sweet corn and crystal spiked aioli. Cicerelli has also prepared dinner options featuring Maine lobster and osetra caviar timbale, red onion, capers and tarragon with lemon aioli and crispy lavosh crackers; mini lobster pot pie with Yukon gold potatoes, roasted shallots and haricot verts with tabasco spiked bouride; lobster Rossini with butter-poached lobster tail, seared fois gras and truffle lobster bordelaise; summer lobster risotto with Italian pancetta, English peas and coulimiers cheese and sweet corn sauce.
Emeril’s New Orleans Fish House is located at MGM Grand open daily for lunch 11:30 a.m.-2 p.m. and dinner 5-10 p.m. For reservations, please call 702.891.7374 or visitemerilsrestaurants.com/emerils-new-orleans-fish-house.
Table 10 lunch specials, crafted by Chef de Cuisine Tim Doolittle, are lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard, fresh fennel; and east coast lobster rolls made on sweet buns served with slaw and Old Bay fries. Dinner options from Doolittle include lobster and corn soup with tempura and roe; Maine lobster salad with remoulade sauce, marinated tomato, horseradish custard and fresh fennel; and lobster gnocchi with vodka sauce, heirloom tomato and green onion.
Table 10 is located in The Grand Canal Shoppes at The Palazzo Las Vegas and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas, Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” Emeril will also be entering his third consecutive season on Bravo’s hit food series, Top Chef, asone of the show’s main guest chefs and restaurateurs at the judges’ table. His latest show, Emeril’s Florida, premiered January 2013 on the Cooking Channel. Lagasse is the best-selling author of 18cookbooks, the latest of which, Cooking with Power, will be released in October 2013. Emeril Lagasse joined the Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia (NYSE: MSO) acquired the assets related to Emeril’s media and merchandising business, including television programming, cookbooks, the emerils.com website and his licensed kitchen and food products. In 2002, Emeril established the Emeril Lagasse Foundation to support children’s educational programs that inspire and mentor young people through the culinary arts, nutrition, healthy eating, and important life skills. To date, the Foundation has donated more than $5.5 million to community organizations in New Orleans, Las Vegas and on the Gulf Coast.
About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas (Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three in Bethlehem, Pa. (Emeril’s Chop House, Burgers And More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort, Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from Wine Spectator magazine every year since 2004.