Downtown Summerlin’s popular neighborhood steakhouse Andiron Steak & Sea, embraces the sea with a special Shellfish Dinner on Tuesday, Nov. 13 at 6:30 p.m.
Executive Chef Todd Sugimoto prepares a lavish culinary experience sure to wow all seafood lovers. Featuring a special prix fixe menu full of signature items from the sea, the Shellfish Dinner is available for $69 per person with an optional $25 beverage pairing.
Reservations are required and available online at their website.
For the Table
Goat Cheese & Persimmon Toast
Charred whole wheat bread, pomegranate, wild arugula
Nantucket Bay Scallop Crudo
Blood orange, fennel, kefir lime
Old Fashioned Clam Fritter
Lemon, pickles, tartar sauce
Maine Lobster Risotto
Tarragon, crispy shallots
Baked Crabmeat Stuffed Lobster Tail & Angus New York Strip
Asparagus, béarnaise, breadcrumbs
Chili, garlic, lemon
Truffle Mac & Cheese
Mushrooms, blue cheese
Graham cracker, whipped cream
Banana Cream Tart
Salted caramel, shaved chocolate
ABOUT ANDIRON STEAK & SEA
Elizabeth Blau and her husband Chef Kim Canteenwalla are the minds behind Las Vegas’ much-loved Honey Salt and Buddy V’s Ristorante. With the debut of Andiron Steak & Sea, they introduced a new level of sophistication in an inviting, approachable setting. Paying homage to all things grilled, roasted, shucked and seared, Andiron combines the masculine elements of a traditional steakhouse and infuses them with distinctly feminine inspirations. Andiron Steak & Sea serves Dinner seven days a week from 5 p.m. until 10 p.m., Weekend Brunch every Saturday and Sunday from 10 a.m. until 2 p.m. and Happy Hour featuring small plates, beverage specials and $1.50 oysters in the bar from 5 p.m. until 7 p.m. daily. Located at 1720 Festival Plaza Drive at Downtown Summerlin, Andiron is situated on the North Side of the shopping and dining destination near Ethan Allen. Reservations are recommended by calling 702-685-8002. Follow Andiron Steak & Sea on Twitter and Instagram at @AndironSteak and like on Facebook or visit their website for more information.