Previous Article
Latin Singer Alejandra Guzman to Perform at Padres’ ‘El Sueño de Esperanza’ Gala at Tropicana Las Vegas
Next Article
“The Champions Series” Tennis Tour Featuring Legendary Tennis Icons at Thomas & Mack Center Oct. 15

Celebrate National Seafood Month at ARIA Restaurants

American Fish - Shellfish
October is National Seafood Month and ARIA Resort & Casino restaurants are ready to celebrate the bounty of the ocean. Executive chefs from AMERICAN FISH by Michael Mina, Jean Georges Steakhouse, Sage and Sirio Ristorante have created exceptional seasonal menus blending farm-fresh ingredients with seafood such as lobster, scallops and fish. Each highlights the best of fall’s culinary trends and the sea’s exquisite offerings. 

Jean Georges Steakhouse
Jean Georges Steakhouse

AMERICAN FISH by Michael Mina: Lobster lovers will be tempted to treat themselves to all the crustacean-inspired creations Executive Chef Sven Mede has prepared for his special October tasting menu. The succulent meat is incorporated into five savory courses such as the Lobster Carpaccio, Heirloom Tomato Soup & Lobster Grilled Cheese and the Wood Grilled Surf & Turf. Each dish is designed to celebrate the season and satisfy any seafood craving.

Jean Georges Steakhouse: Executive Chef Robert Moore will honor the month with Raw Nantucket Bay Scallops, an item that appears on his cranberry-inspired seasonal menu. The specially designed dish, made with cranberry jus and fresh wasabi, is sure to make any seafood lover swoon.

Sage: Chef Shawn McClain, known for integrating exceptional seasonal ingredients into his menus, commemorates the month-long event with Smoked Pacific Hamachi. This delightful dish is served with leek puree, purple runner beans and pink lady apples.

Sirio Ristorante: This month, Chef Scarmiglia will transport guests to the heart ofItaly with a variety of rich flavors from his seasonal menu that includes an exceptional oceanic delicacy, Mediterranean Sea Bream. The delicate fish is wrapped in a potato crust and accompanied by braised leek and cauliflower then served in a Pinot Noir butter sauce.