The Venetian Resort Kicks off Vegan Month with New Plant-Based Menus

New Vegan Items to Debut on #WorldVeganDay, Nov. 1

With more travelers requesting plant-based menus, many restaurants at The Venetian Resort have recently added creative and delicious menu options. The Venetian Resort is celebrating Vegan Month by introducing new elevated vegan dishes from its Signature Restaurant Collection on #WorldVeganDay, Nov. 1.

MOTT 32

Mott 32, one of Hong Kong’s most award-winning Chinese restaurants, is taking their already robust vegan menu to new heights by recreating several of their signature dishes and customer favorites using only plants and meat alternatives. This includes the restaurant’s wildly popular Shanghainese Soup Dumplings as well as the restaurant’s Signature Smoked Cod– two long-standing favorites of Mott 32 diners. Mott 32’s new plant-based menu will be available Nov. 1, 2021.

Plant-based, Stir-Fried “Beef,” Okra, Bamboo Shoot, Chili

NEW PLANT-BASED DINNER ITEMS INCLUDE:

SHANGHAINESE SOUP DUMPLINGS – minced “pork,” tofu

SIGNATURE PEKING “DUCK” – crispy tofu skin, pickled cucumber, Chinese pancakes

SHREDDED “CHICKEN,” MUNG BEAN NOODLES – cucumber, crispy youtiao, sesame sauce, chili oil

CHILI TERMITE MUSHROOM – wood ear fungus

CRISPY “EEL,” FRIED SHREDDED MUSHROOM – French green beans, sesame

SALT & PEPPER “SQUID” – coconut meat, crispy baby corn

WOK-FRIED LOTUS ROOTLET – shredded “pork,” green bell pepper

STIR-FRIED “BEEF” – okra, bamboo shoot, chili

SWEET & SOUR “PORK,” RED DRAGON FRUIT – crispy sesame rice cracker

SIGNATURE SMOKED “COD”

CRISPY “CHICKEN” – Szechuan red peppercorns, dried chili, cashew nuts

WOK-FRIED FLAT RICE NOODLE, “BEEF” – bean sprouts, soya sauce

BRERA OSTERIA

Italian favorite, BRERA osteria, caters to the plant-based palate with a new 4-course Chef’s Go Vegan Tasting Menu. “Vegans are often forgotten so we created a new menu that is plant based —full of flavor— using the freshest seasonal ingredients with an artistic presentation,” says executive chef and co-owner, Angelo Auriana. “We have even gotten positive reviews from our regular meat-eating clientele.”

CHEF’S GO VEGAN TASTING MENU:

INSALATA, choice of:
VERDE little gem, romaine, cucumber, avocado, mint, pistachios, lemon vinaigrette

CHOPPED butternut squash, celery root, carrots, quinoa, farro, tuscan kale, toasted hazelnuts

PASTA, choice of:
GARGANELLI san marzano tomatoes, Romanesco, garlic breadcrumbs

FARRO RISOTTO garbanzo beans, parsley, roasted eggplant crema, extra virgin olive oil

SECONDO, choice of:
SPICED POLENTA roasted mushrooms, rosemary, garlic crema

CAULIFLOWER nardello peppers, capers, spiced raising gremolata, fried parsley

EGGPLANT roasted tomatoes, Tuscan kale pesto, harissa, toasted almonds

DOLCE
Coconut tapioca pudding, passion fruit sauce, seasonal berries

BLACK TAP CRAFT BURGERS & BEER

Black Tap Craft Burgers and Beer, home to the famous CrazyShake and award-winning burgers, is also vegan friendly. Menu options include the Vegan Nashville Hot, a breaded portobello topped with Nashville hot sauce and served with coleslaw and pickles on a vegan potato roll. For dessert, a Vegan Black ‘n White CakeShake features a vanilla frosted rim with mini chocolate chips topped with a black ‘n white cake slice, whipped “cream” and chocolate drizzle.

BOUCHON

Bouchon by Thomas Keller features French fare that has won almost every award possible: Michelin stars, James Beard Foundation and what Anthony Bourdain called “the best restaurant, ever.” For those in the know, the restaurant offers a secret menu item called the “Vegan Chop.” The Vegan Chop –which receives rave reviews online— is a mixture of grain and mushroom formed into the shape of a chop and then served with seasonal veggies.

MAJORDOMO MEAT & FISH

Don’t let the name fool you! Majordomo Meat & Fish by David Chang is an Asian-American inspired steak and seafood restaurant but it also has impressive vegan choices for guests opting to go meatless. One item, the Macaroni with hozon, is a guest favorite. “It sounds a little bit crazy– but it’s a play on macaroni and cheese,” said Chang. “We make our own proprietary fermented chickpea– we basically make miso out of it. When you ferment it, it has a lot of notes of parmesan– that natural umami is developed. It’s the same flavors that I find in Pecorino Romano and really good aged parmesan. I was like ‘why don’t we turn that into a pasta dish?’ Believe it or not, there is no cheese in it. But when you taste it, it tastes so familiar, like the best version of mac and cheese you’ve ever had.”

MAJORDOMO VEGAN MENU:

CHICKPEA DIP – served with bing bread, sesame, chili oil

MARKET SALAD – radish, palm sugar vinaigrette

SUGAR SNAP PEAS – horseradish, lemon vinaigrette

CRISPY POTATOES – sesame, chili, cashew

MACARONI – hozon, black pepper

BUCATINI – spicy tomatoes

VEGETABLE CRISPY RICE – shishito peppers, shitake mushrooms, bean sprouts

SIDES – sauteed asparagus, ginger bok choy, glazed carrots

MATTEO’S RISTORANTE ITALIANO

Just in time for World Vegan Day, Matteo’s Ristorante Italiano by Chef Angelo Auriana and business partner Matteo Ferdinandi, are proud to introduce a new plant-based pasta, vegana. This delightful dish features fresh extruded garganelli pasta, zucchini, nardello peppers, basil and spicy tomato crema. Says Chef Angelo: “It is so rich and creamy, guests won’t notice we don’t use cheese.”

TRUTH & TONIC WELLNESS CAFE

Home to the first all plant-based restaurant on the Las Vegas Strip, Truth & Tonic Wellness Cafe offers healthy breakfast and lunch options at Canyon Ranch Spa + Fitness. Created by Chef Pete Ghione, the menu is packed with nutrient-dense superfoods with maximum flavor from frittatas, salads, tofu scrambles, specialty toasts, wraps, sandwiches and tacos.