Dinner and Brunch Menus

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 Not only does the entertainment at The Vegas Room change frequently, but so does all of the handcrafted food prepared by Executive Chef, David James Robinson.  Named "One of the Most Innovative Chefs in America," join us and experience Chef David's delicious food and the warm friendly service of The Vegas Room.

Executive Chef - David James Robinson 

Pastry Chef - Quincy D. Jacobs                                                               

CUSTOM MENU FOR BRETT PRUNEAU (APRIL 22-23) AND ASHLEY FULLER (APRIL 24):

FULL BAR AVAILABLE
SPECIALTY COCKTAIL:   “THE CITRUS GROVE MARTINI”
Chilled Vodka-Based House-made Limoncello with Fresh Lemon, Orange and Lime

BREAD
Focaccia Bread with Olive Oil with a Float of Balsamic

AMUSE BOUCHE
Roasted Roma Tomato with House Hickory-Smoked Cheese (Vegan Option Available)

SALAD COURSE
Spring Salad of Mixed Lettuces, Heirloom Tomatoes, Yellow Summer Squash Slaw and our House Vinaigrette

APPETIZER
Soup of Spring Green:  Artichokes, Parsley, Broccoli, Green Onion in a Light Broth with Grated Zucchini (Vegan)

Entrées (choose one):

ROASTED LOIN OF PORK STUDDED WITH GARLIC
Italian Roasted Cauliflower with Olive Oil and Herbs
Sweet Potatoes with Real Maple Syrup

TURKEY TETRAZZINI
Turkey Casserole Over Egg Noodles with Cremini Mushrooms, Parmesan and Sour Cream
Green Beans

ROASTED STUFFED ACORN SQUASH
Acorn Squash Stuffed with Tomatoes, Celery, Red Onion, Smoked Tofu
Basmati Rice with Almonds

DESSERT (SERVED BETWEEN INTERMISSION OF SETS)
Coconut Cake
OR Mixed Berries (Vegan)

Hawaiian Bread Pudding Bite

Signature Dark Belgian Chocolate Notes 

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CUSTOM MENU FOR ASHLEY FULLER BRUNCH (SUNDAY, APRIL 25):

FULL BAR AVAILABLE
INCLUDING HOUSE BLOODY MARYS AND MIMOSAS

BREAD
Biscuits and Honey Butter

AMUSE BOUCHE
Poached Shrimp with Red Remoulade (Vegan Version Available)

SALAD COURSE
Romaine Salad with Beets, Carrots, Parsley, Sunflower Seeds and Herb Vinaigrette

APPETIZER
Tomato-Basil Soup (Vegan)

Entrées (choose one):

SKILLET PORK HASH
Rustic Potatoes, Scrambled Eggs, Roast Pork, Red Onion
Petite Dill Carrots

AFRICAN SHAKSHUKA EGG DISH
Eggs Cooked in a Rich Tomato Sauce with Onion, Bell Pepper, Garlic, Paprika and a Touch of Cayenne
Served with Berbere Basmati Rice

GARDEN BREAKFAST BURRITO
Vegan Sausage, Black Beans, Basmati Rice, Bell Pepper, Roma Tomato

DESSERT (SERVED BETWEEN INTERMISSION OF SETS)
Coconut Cake
OR Mixed Berries (Vegan)

Signature Dark Belgian Chocolate Notes 

*subject to change