Fall Flavors at ARIA - Enjoy the Taste of the Season

Just in time for Thanksgiving, Las Vegas’ ARIA Resort & Casino is offering some of the fall season’s freshest and most festive ingredients. Celebrated chefs and restaurateurs, Jean-Georges Vongerichten, Michael Mina, Sirio Maccioni and Shawn McClain have put together an amazing assortment of delicious November Tasting Menus.

ARIA is home to some of the most highly acclaimed restaurants and chefs in Las Vegas and in addition to what they wow your tastebuds with everyday, they have taken the opportunity to get creative in November. Inspired by seasonal ingredients, these chefs have come up with a number of new items that you really need to take the time to try for the short time they will be around.


Executive Chef Richard Camarota is always inspired by the seasonal produce that is available and that is why you will find the menu at Sage constantly changing. This gives you a great opportunity to really take in the flavors of dishes that are prepared with the freshest ingredients. One of the more eye-catching dishes at Sage right now is the 40 minute farm egg.  This is not your ordinary egg, the dish is smoked potato puree, black truffle foam, fried toast and the egg is literally cooked for 40 minutes, achieving the perfect texture.

“Cooking the egg for 40 minutes at a low temperature allows us to achieve a yolk that is cooked, but with a molten texture,” Chef Camarota stated.

40 Minute Farm Egg at Sage

American Fish by Michael Mina

American Fish has put together a number of new menu items with beef being the focal point of many mouth-watering dishes. As much as I love tuna tartare, the new kobe beef tartare might be even better. Created along the lines of a tuna tartare, but the kobe beef version is served with a grilled pita bread giving you a completely new flavor combination. American Fish has also added tataki, shabu with seasonal ingredients like Matsutake mushrooms and Shishito peppers, soy braised short ribs and triple seared.

"This is also a totally new dish we have never served before. “triple searing” is a technique in which The meat gets seared three times with different flavors--rock salt, Mirin and Soy sauce--to create different layers of flavors," Executive Chef Sven Mede said.

Tataki at American Fish

Jean Georges Steakhouse

You generally don't see squash as the focal point of a menu but Executive Chef Robert Moore has pulled it off. He is pairing squash with every course on his November menu. Whether it’s exotically teamed up with Seared Jumbo Shrimp or cushioned under juicy Grilled Beef Tenderloin, Chef Moore has found a way to incorporate the flavors into each dish.

"The problem is that people have not had great success with eating squash.  It is a difficult vegetable to master.  With a global produce market, one can have pretty much anything year round and not have to endure the vegetables of the season.  When squash is in season and prepared with expert love and care, it is amazing.  I am just trying to bring a little bit of my childhood to the table," Moore said.

Seared Jumbo Shrimp at Jean Georges Steakhouse

Sirio Ristorante

Who does not love to see anything on the menu with truffles as one of the ingredients? If that is you, Sirio has a treat for you with the inclusion of white alba truffles on its menu in November. These flavorful truffles are currently in season and the white alba truffles are imported from Italy.

Executive Chef Vincenzo Scarmiglia’s six-course menu updates Maccioni family recipes as well as dishes that feature seasonal produce, such as the butternut squash ravioli.

John Dory at Sirio

If you are planning to be in Las Vegas for Thanksgiving or anytime during November, take this opportunity to sample some of the spectacular creations that these fabulous chefs at ARIA have put together on their menus.

For more information on ARIA Resort & Casino, visit: www.arialasvegas.com


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