Carnevino Italian Steakhouse at The Palazzo Unveils Spring 2016 Menu

Carnevino Italian Steakhouse at The Palazzo Unveils Spring 2016 Menu
This Spring, Carnevino Italian Steakhouse at The Palazzo Las Vegas is taking the finest and freshest ingredients of the season to create a decadent menu for food lovers. The dishes will be available through the end of June (Pictured: Wild Gulf Shrimp with riso nero, smoked pork and peas)

Duck Egg with asparagus, radish and sorrel
Duck Egg with asparagus, radish and sorrel

New dishes for spring include:

  • Lamb Sausage with sorrel, pickled garlic and pea tendrils
    Housemade lamb sausage, mixed with a medley of spices, the sausage is topped with a vibrant salad consisting of sorrel, sorrel flowers and pea shoots and tossed in a zesty charred chive vinaigrette.
  • Mussels with peas and prosciutto
    Tender mussels sauteéd with savory prosciutto, peas and tomatoes in a flavorful brodo of white wine and tarragon and served with crispy fett’unta bread.
  • Duck Egg with asparagus, radish and sorrel
    This dish features a robust duck egg served over a spring salad with asparagus and sorrel. The salad is dressed in a seasonal citrus vinaigrette with an egg placed delicately over crispy fett’unta then topped with fresh-shaved horseradish and cracked black pepper.
  • Stracciatella with lonza, peas and mint
    With creamy stracciatella cheese encircled with robust peas and savory lonza, the beans are also dressed in a rustic rosso lambrusco red wine vinaigrette. The dish is finished with olive oil and black pepper.
  • Butter Lettuce with spring vegetables and herb vinaigrette
    Tender butter lettuce tossed with julienned carrots, radish, red onion and asparagus and served with freshly shaved ricotta salata and a brilliant citrus vinaigrette.
  • Artichoke Agnolotti with ricotta salata and lemon
    This dish includes artichokes cooked in butter, onion and cream to achieve exquisite flavor and tenderness. After puréeing, the filling is handcrafted into agnolotti pasta then finished with lemon butter sauce. The last touch is a sprinkle of ricotta salata, lemon zest and crispy artichoke slices.
  • Dungeness Crab Crespelle with ricotta, lemon and basil
    Start with creamy housemade ricotta that is folded with hand-picked Dungeness crab, fresh herbs and asparagus that is then used as the filling inside the housemade crespelle. Finally, the dish is garnished with fresh crab, baby cress, butter and more asparagus.
  • Pappardelle Verde with duck ragu
    Wide ribbons of housemade pappardelle noodles infused with stinging nettle, resulting in an unforgettable flavor and distinct color. The noodles are tossed with a ragu of braised duck, white wine, tomato and sage and toppped with Parmigiano Reggiano.
  • Gnocchi with green garlic pesto and peas
    Begin with petite housemade potato dumplings. The gnocchi is tossed with a radiant green garlic pesto with peas and pea shoots then topped with dazzling Borage flowers, which are edible and posses a taste reminiscent of cucumber.
  • Wild Gulf Shrimp with riso nero, smoked pork and peas
    Ample pan seared shrimp, served over black Italian rice known as riso nero. These beautiful shrimp are sauteéd in an assortment of peas, garlic, white wine and smoked pork belly. The final touch includes green onion slivers.
  • English Peas with spring onion and spicy pork
    Blanched colorful English peas and served with spring onions, fresh lemon zest, butter and a touch of olive oil.
  • Fiddlehead Ferns with gremolata
    Fiddleheads are blanched for tenderness, then topped with a aromatic gremolata of lemon zest, herbs and mouthwatering garlic.
  • Charred Ramps
    A seasonal delight. The dish is kept elegantly simple by charring the ramps alla piastra, then adding olive oil, salt, pepper and a hint of lemon.
Butter Lettuce with spring vegetables and herb vinaigrette
Butter Lettuce with spring vegetables and herb vinaigrette

For more information about Carnevino Italian Steakhouse, like on Facebook or follow on Twitter. To make reservations, call (702) 789-4141 or go to OpenTable.com.