TREVI at The Forum Shops at Caesars has introduced a new menu and happy hour specials just in time for summer.
The first menu change since its grand opening in 2009, the new selections include an array of classic and contemporary Italian selections crafted by Executive Chef Peter Scaturro. An array of delectable new desserts have also been developed by Sous and Pastry Chef Hank Sbraccia, accompanying his celebrated fresh gelato made daily at the popular dining spot.
Scaturro, a talented chef who learned to prepare Italian dishes through his upbringing and training in New York City, showcases an array of new house specialties on the new menu. Scaturro will continue to update the menu every spring and fall to highlight the freshest ingredients and to offer lighter or heartier dishes in keeping with seasons. In addition to serving up classic Italian cuisine, Scaturro also believes in the quality of service and guests’ experiences at the restaurant.
“My motto has always been to work hard, be honest and treat people the way you’d like to be treated,” said Scaturro. “That’s the way we treat our guests at TREVI.”
TREVI’s specialties include lasagna pizza, a deep-dish pizza topped with layers of Italian sausage, ricotta and mozzarella cheeses and tangy pomarola sauce; shrimp amatriciana, a grilled shrimp dish with spaghetti, pancetta, concasse tomato and onions tossed with homemade marinara; and pollo la griglia, grilled chicken medallions topped with oven-roasted tomatoes, artichoke hearts and provolone cheese in a tomato caper bianco sauce accompanied by risotto cakes and asparagus.
TREVI has also introduced a new happy hour, titled ‘TREVI TIME.’ Available from 2 to 6 p.m. Sunday through Friday in the bar, only, drink offerings include $3 bellinis, $4 bottled beers, $6 wines by the glass and martinis. An array of $6 small plate selections are also featured during ‘TREVI TIME,” and include tomato bruschetta, fresh stuffed mushrooms, fried calamari, Romano chicken sliders, homemade meatballs and mini cheese stuffed burgers.
As if the mouthwatering appetizers and entrées weren’t enough, Sbraccia arrives every morning at 2 a.m. to make the homemade gelato. The gelato bar, situated at the opposite side of the patio from the main entrance, features an array of ten flavors every day including popular selections like tiramisu, strawberry sorbeto and chocolate chunk along with two featured flavors of the day by Sbraccia. Other sweet treats and Italian coffees are also available at the gelato bar.
“When I make gelato, you’re going to remember it,” said Sbraccia, whose gelato was described in Food Arts Magazine as ‘the best this side of Florence.’ “I believe in giving people lots of flavor, because that’s how I like it. TREVI sells between 250 and 350 pounds of gelati on a busy day.”
TREVI offers incredible patio dining surrounding the ‘Fountain of the Gods’, a 28-seat oval bar and a grand staircase that leads guests up to the mezzanine level. The newly added mezzanine features dining seating overlooking the fountain through arched windows. A stunning 12-foot tall custom glass chandelier is the focal point and centerpiece of the restaurant as it beautifully hangs from the mezzanine level to the bottom floor.
TREVI has phenomenal group sales offerings with a private or semi-private upper level or the full restaurant available for buyouts. The upper level, overlooking the Fountain of the Gods and framing the lower level, accommodates parties from 20 to 165 guests for a mixer, or up to 140 for a seated dinner. The dining room accommodates 70 guests for a seated dinner, and the entire restaurant, including the patio, seats 400.
TREVI is located at the heart of The Forum Shops at Caesars next to the ‘Fountain of the Gods.’ The laid-back restaurant and bar is open daily for lunch and dinner from 11 a.m. until 11 p.m. Sunday through Thursday and 11 a.m. until midnight on Friday and Saturday. More information and reservations are available on the company’s website at www.trevi-italian.com or by calling 702.735.4663. Follow TREVI is on Twitter @TREVILV and on Facebook at www.facebook.com/TREVILV.