Emeril’s New Orleans Fish House announces the continuation of its Summer Supper Wine Series with a new prix fixe menu for August and September.
Wine Director Dylan Amos and Chef de Cuisine Ken Lum have worked diligently to provide guests with a decadent tasting experience with curated prix fixe menus that change monthly.
Available throughout the month of August, Emeril’s New Orleans Fish House will feature Grower Champagne Houses from the Skurnik Wine & Spirits portfolio.
“From the vine to the bottle, these wines are cared for by dedicated artisan farmers,” Amos said. “The selections for August include Blanc de Blanc, a Vintage Special Club, a Blanc de Noir and a Rosé.”
For $155++ per person, guests will enjoy a four-course menu complete with champagne pairings with every course. August’s menu includes:
- Seafood trio with Japanese hamachi crudo, Santa Barbara uni, and Emeril’s reserve caviar with preserved lemon koji vinaigrette and crispy Hawaiian ogo paired with Pierre Gimonnet et Fils “Cuvée Cuis” Blanc de Blanc Premier Cru Brut NV
- Grilled Maine lobster tail with wild mushrooms, creamy anson mills white grits and buerre de baratte paired with Gaston Chiquet “Special Club” Brut 2014
- Buttermilk fried quail with boudin blanc stuffing, apple smoked bacon and savoy cabbage paired with Gamet “Rive Droit” Blanc de Noir Brut NV
- Biscuits rose de reims made with strawberry compote, dulce de leche and citrus mascarpone paired with Aubry Fils Premier Cru Rosé Brut NV
September will feature a new menu paired with wines of Paul Hobbs, which come from the land that Paul knows. Whether it is the high-elevation vineyards of Mendoza in Argentina, the granite soils of the Finger Laks or various parcels in California, Hobbs owns the land and oversees the farming. Join Fish House as they explore Hobbs’ vision of wine from some of the finest wine regions in the world.
About Emeril’s New Orleans Fish House
Emeril Lagasse’s first Las Vegas restaurant, Emeril’s New Orleans Fish House, opened in 1995 at the MGM Grand. Lagasse brings his love of fresh seafood and signature “New New Orleans” style of cooking – a twist on Louisiana’s classic creole fishes – to the Fish House.
On the menu, guests will find Chef Emeril’s kicked-up versions of market-fresh fish and shellfish creations alongside flavorful steaks and inspired pork and chicken dishes.
Paired with a wine list that received Wine Spectator magazine’s “Best of Award of Excellence,” and an imaginative sea-inspired design by New York’s Rockwell Group, the restaurant will make you feel closer to the coast than the Las Vegas Strip