On Dec. 31, New Year’s Eve, B&B Ristorante at The Venetian will offer guests two dining experiences to usher in 2018: a chef’s tasting menu and a prix-fixe menu.
CHEF’S TASTING MENU – $195 per person*
The 8-course dining experience will feature Chef Brett Uniss’ favorite dishes including the Bone Marrow Ravioli and Roasted Lobster.
First Course
– Sunchoke Panna Cotta with kaluga caviar
Second Course
– Carpaccio di Vitello with olio nuovo and Bruce’s arugula
Third Course
– Duck Egg with black truffle, potato and prosciutto
Fourth Course
– Bone Marrow Ravioli with osso buco ragù
Fifth Course
– Roasted Lobster with herb salad, Kishu tangerine and lobster butter
Sixth Course
– Cotechino with lentils and zabaglione
Seventh Course
– Pomegranate Sorbetto
Eighth Course
– Spiced Almond “Tronchetto” with caramelized apples
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Whole Grilled Branzino
(Photo Credit: Batali & Bastianich Hospitality Group)
PRIX-FIXE MENU – $135 per person*
This 4-course option will feature Mario Batali’s signature dishes including the Beef Cheek Ravioli and Whole Grilled Branzino. The menu will include a choice of one dish for each of the following courses:
Antipasti
– Grilled Octopus with “fagioli marinati” and spicy limoncello vinaigrette
– Butter Lettuce with pancetta, shaved radish and gorgonzola dressing
– Beet Salad with walnuts, persimmons and ricotta salata
– Calamari “Fritti” with caper, pickled chili and butter
– B&B House Cured Salumi with seasonal pickles and marinated olives
Primi
– Garganelli “Bolognese” veal and pork ragù
– Goat Cheese Tortelloni with dried orange and wild fennel
– Beef Cheek Ravioli with black truffle and crushed duck liver
– Lobster Spaghetti with garlic chives and sweet garlic ($10 supplement)
– Tajarin with Alba White Truffle and Luigi Guffanti butter ($50 supplement)
Secondi
– Braised Short Rib “al Barolo” with Anson Mills polenta and horseradish
– Florida Snapper with cauliflower, capers and pine nuts
– Steak Tagliata with arugula, parmigiano reggiano and aceto manodori
– Veal Chop with balsamic glazed cipollini, orange and marjoram ($15 supplement)
– Whole Grilled Branzino with herb and fennel salad ($15 supplement)
Dessert
– Chocolate Torta with vanilla gelato
– Pumpkin Spice Panna Cotta with spiced caramel sauce
– Gelati and Sorbetti
For reservations, please visit www.BandBRistorante.com or call (702) 266-9977.
*Tax and gratuity not included.
