La Cave Wine and Food Hideaway at Wynn Las Vegas has welcomed the cooler weather with new seasonal menu items for fall and winter created by Executive Chef William “Billy” DeMarco, as well as holiday infused cocktails.
Along with the cooler weather comes a new crop of fresh ingredients, which DeMarco has integrated into hearty winter selections such as the airline chicken breast covered with squash puree and tomato apricot chutney, priced at $16; truffle roasted potatoes, priced at $9; certified black angus sirloin steak garnished with mushroom fondue, priced at $22; angus mini burgers topped with sweet onion marmalade, priced at $15; and roasted salmon served with green beans, olives and pine nuts, priced at $17. For dessert, guests may now indulge in a chocolate cake layered with mascarpone cream and served with fresh strawberries and caramel sauce, priced at $9.
New cocktails celebrate the holiday season, and include the Pumpkin PieTini made with Amaretto DiSaronno, pumpkin pie liqueur, spiced rum and vanilla, priced at $15; The Bourbon Cider made with Evan Williams apple, pomegranate and cherry liqueur, priced at $15; Espresso L ‘Orange made with Van Gogh Double Espresso Vodka, espresso liqueur, Cointreau, cream and fresh muddled oranges, priced at $15; and Filthy Cocoa made with Ciroc Amaretto Vodka, filthy cherries, brown cacao and cream, priced at $15.
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