New Seasonal Selections by Executive Chef Chad Castanino, Available Now
Capturing fresh fall flavors, Castanino has crafted new selections across the entire menu, including starters, entrées, steaks, seafood and side dishes, among others.
New starters include polpetti tartuto, made with country tomato sauce, Manchego cheese and winter white truffle; wild mushroom ravioli, made with sweet soy sauce, spicy yuzu aioli, crushed peanuts and togarashi; and smoked chicken and white chili cheese dip with pickled pepper relish, spiced taro chips and a honey drizzle.
New entrée selections include roasted diver scallops with celeriac purée, pomegranate and garlic streusel; pappardelle pasta, made with ragu of confit duck, crispy Brussels sprouts, balsamic mushrooms and sauce romesco; citrus roasted half-chicken with russet and sweet potato gratin and smoked gouda cream; blackened salmon, plated with lobster, bacon and gnocchi chowder; and vegan stuffed winter squash, crafted with forbidden rice, miso roasted sweet potato, smoked oyster mushrooms, avocado and maple miso vinaigrette.
Salad selections include a roasted winter squash salad, made with smoked bleu cheese, dried figs, molasses and red wine vinaigrette; a Thai-style crab salad, crafted with basil, lime and lemongrass vinaigrette; and a carrot, cauliflower and golden raisin salad, tossed with red onion, cilantro, toasted cashew, cumin vinaigrette and Greek yogurt.
A variety of new side dishes range from wild mushroom bread pudding, fried Brussels sprouts, roasted vegetable ratatouille, creamy cheddar polenta, roasted cauliflower and roasted diver scallops.
Other signature selections include lamb loin chops, topped with lemon and rosemary marinade and roasted tomato butter; a 12-ounce rib cap from Snake River Farms, Washington; and an 18-ounce prime ribeye from Creekstone Farms, Kansas.
Free parking and valet are always available at The STRAT Hotel, Casino & SkyPod.