On the Menu: Horseradish

By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL

10 years ago

Fried chicken “Blue Ribbon Style” from Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas. (Courtesy photo)

Wagyu steak skewers at Table 10 at Palazzo. (Courtesy photo)

Fresh ahi tuna sandwich at Big Sur Oyster Bar at the South Point (Courtesy photo)

Ahi tuna tartare at Delmonico Steakhouse at The Venetian. (Courtesy photo)

Creole boiled shrimp cocktail at Emeril’s New Orleans Fish House at the MGM Grand. (Courtesy photo)

Fried Chicken ‘Blue Ribbon Style’

Blue Ribbon Sushi Bar & Grill, The Cosmopolitan of Las Vegas Signature fried chicken is elevated by a sweet-and-spicy dipping sauce made with fresh wasabi and honey, $28.

Creole boiled shrimp cocktail

Emeril’s New Orleans Fish House, MGM Grand

Shrimp boiled with Creole spices are served with local micro-greens, lemon, capers and red onion with spicy horseradish and cocktail sauce, $18.

Fresh ahi tuna sandwich

Big Sur Oyster Bar, South Point

The sandwich, also available as a wrap, can be prepared seared or blackened and is served with wasabi mayonnaise. $21.

Wagyu steak skewers

Table 10, the Palazzo

Emeril Lagasse uses horseradish in his signature Worcestershire sauce, which is served, along with chipotle, with the skewers, $15.

Ahi tuna tartare

Delmonico Steakhouse, The Venetian

Raw ahi is served with cucumber salad and wasabi aioli, $19.

If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at Hrinella@reviewjournal.com. Find more of her stories at wwwreviewjournal.com and bestoflasvegas.com and follow @HKRinella on Twitter.