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Published on : Monday, November 4, 2013
Verandah restaurant and the new PRESS bar at Four Seasons Hotel Las Vegas are welcoming the festive season with a delicious selection of seasonal flavours in two distinct indoor and outdoor settings. At PRESS, guests can enjoy cocktails, wines by the glass, small plates and desserts barside or in the lounge or choose to cozy up on the outdoor patio, which features sofa seating, heaters and firepits.
Meanwhile, Verandah guests can dine indoors or on the expansive, lushly landscaped terrace, also furnished with heaters.This fall, PRESS’ selection of handcrafted specialty cocktails includes the Pecan Manhattan, which features pecan-infused Makers Mark, cherry heering, sweet vermouth, bitters, candied pecans and a Luxardo cherry.
Those with a sweet tooth will enjoy Pastry Chef Jean-Luc Daul’s fireside s’mores, featuring PRESS’ signature graham cracker cookies paired with vanilla marshmallow and milk chocolate squares. An apple cider and brown butter tart, paired with a crunchy rum gelato, is another tasty choice.If a savoury dessert is preferred, PRESS’ decadent mini pear brioche grilled cheeses with pears, desert honey, maple sauce and munster–ricotta cheese are a must-try.Not to be outdone, Verandah, known for its power lunches, will this fall offer an Autumn Harvest Prix Fixe Lunch.The menu includes a port-poached pear salad, stout-braised short rib panini, and white chocolate pumpkin pie for dessert.
Verandah’s Chef Antonio Minichiello has also added several seasonal Italian specialties to the dinner menu. The gnocchi di zucca delights with handmade butternut squash baby gnocchi, truffle, brown butter sage sauce and amaretto while the refreshing ricotta and pear salad features bartlett poached pears, spiced ricotta, endive, candied pecans and porto dressing.After dinner, Chef Daul’s warm candied apple monkey bread with macchiato gelato or his caramelized quince tart with fiori di sicilia gelato are sure to make for a sweet ending.