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White chocolate malasadas (Courtesy)
Bread pudding doughnuts (Courtesy)
Do'ssant (Courtesy)
Fresh doughnuts (Courtesy)
Beignets (Alex Karvounis/Courtesy)
Dining Out

On the Menu: Doughnuts

By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL
June 5, 2014 - 8:43 pm
 

White chocolate malasadas

Table 10, Palazzo

A Hawaiian-style version of the doughnut, the malasadas are covered in cinnamon-sugar and drizzled with raspberry sauce, $10.

Bread Pudding Doughnuts

Tao, The Venetian

Richness personified, these doughnuts are served with bananas foster caramel and brandy ice cream, $10.

Do’ssant

Botero, Encore

The flavors of these croissant/doughnut hybrids change quarterly; currently, it’s Peanut Butter ’Smore, filled with peanut butter and marshmallow creme with peanut streusel and caramelized banana on top, served with chocolate ganache dipping sauce, banana confit and honey graham ice cream, $15.

Fresh doughnuts

Verandah, Four Seasons

A machine produces fresh doughnuts on the Verandah’s weekend breakfast buffet, which is $39-$46.

Beignets

La Cave, Wynn Las Vegas

This style of doughnut traces its roots to New Orleans; at La Cave they’re served with chocolate dipping sauce, $9.

If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at Hrinella@reviewjournal.com or call 702-383-0474.

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