35 STEAKS + MARTINIS AT HARD ROCK HOTEL & CASINO LAS VEGAS BRINGS THE HEAT WITH NEW SUMMER MENU

Wednesday May 18, 2016



Photo credit: © David Rosales

 

Hard Rock Hotel & Casino Las Vegas’premier dining destination, 35 Steaks + Martinis, has welcomed summer with the addition of new seasonal items.

“We are delighted to add the new summer items to the menu at 35 Steaks + Martinis, which uses high-quality ingredients that are at the peak of freshness and flavor for the particular season,” said Marty Lopez, executive chef at 35 Steaks + Martinis. “Our kitchen takes pride in creating savory, flavorful dishes that will satisfy each and every person that walks through our door.”


Appetizers:

  •          35 Provision Board – including tete de fromage, chicken liver mousse, saucisson sec pickles, olives, artisanal cheese and garlic bread.

  •          Charred Octopus and Black Angus Filet Carpaccio – made with Spanish chorizo, pine nut tapenade, petite greens, quail egg and aged sherry reduction.

  •          Diver Scallops – made with seared scallops, octopus, tapenade, basil-black garlic and red pepper.

  •          Lobster Escargot – made with herb and hazelnut butter, parkerhouse roll and parsley foam.

Soups and Salads:

  •          Heirloom Tomato and Burrata – with local tomatoes, basil pesto, barrel-aged balsamic and extra virgin olive oil.

Land and Sea:

  •          Chateau Filet Wellington* – 16-ounce black angus filet with wild mushroom duxelles wrapped in puff pastry and served with potato puree, creamed spinach, mushrooms, bordelaise and béarnaise.

  •          Colorado Lamb Mix Grill – lamb T-bone chop, double rack and lambchetta.

  •          Pan Seared Red Grouper – served with spring vegetable fricassee and English pea nage.

  •          Seafood Melange – made with Hokaido diver scallops, tiger prawns, grouper, mussels, king crab and saffron fume.

*Signature Steak

 

Cocktails:

  •          Blue Juniper – a blend of Tanqueray gin, St-Germain, fresh lemon juice and muddled blueberries.

  •          Grapefruit Margarita – crafted with Don Julio Blanco tequila, muddled grapefruit, agave nectar, fresh lemon juice and a splash of orange juice.

  •          Peach Tea –handcrafted with CÎROC Peach, fresh-brewed black tea, muddled lemon, fresh lemon juice and simple syrup.

 

Bubbles:

  •          Moët & Chandon, Rosé Impérial.

 

Desserts:

  •          Hazelnut Chocolate Cappuccino – a blend of white chocolate espresso cream, hazelnut dacquoise, served with a hazelnut cookie.

  •          Peach Melba Cheesecake – made with caramelized peaches, raspberry sauce and sugared crisp.

  •          Raspberry Lemon Meringue Pie – vanilla bean lemon curd with toasted meringue and an almond short bread cookie.

  •          Sticky Pig – made with bacon sticky toffee pudding, bourbon toffee sauce, topped with maple bacon ice cream.


35 Steaks + Martinis offers guests traditional steakhouse cuisine, complemented with clean and classic, yet cutting-edge design. The restaurant satisfies even the most particular palate and sets the stage for indulgences of all kinds with its menu of land and sea options, mouthwatering desserts, flavored-infused cocktails and extensive wine list.

For more information or to book a reservation, please visit www.hardrockhotel.com or call 702.693.5500.

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