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                                                               

MENU FOR NIEVE MALANDRA INTERNATIONAL SUNDAY BRUNCHES - FEBRUARY 21 AND 28*   (Scroll Down for Dinner Menu Feb 25 - Mar 6)

Hot Coffee or Tea, Spa Water with Fresh Berries

FULL BAR AVAILABLE, including Special Vegas Room Bloody Mary's and Mimosas

SPECIALTY COCKTAIL:  The International

BREAD - Portugal

Papos Secos Portuguese Rolls with Orange Butter

AMUSE BOUCHE - Italy

A Piccolo of Italian Macaroni and Parmesan

SALAD COURSE - Japan

Asian Salad with Cabbage, Lettuce, Crispy Noodles and a Sesame-Ginger-Honey Dressing (Vegan)

Entrées (please select one):

VEGAS ROOM CLASSIC QUICHE/FRITTATA – France & Italy

Quiche and Frittata Get Married with Cheese, Tomatoes and Leeks

Braised Celery

Home Fries Roasted with Rosemary

 BONJOUR PARIS SEAFOOD CREPES - France

A Delicious Blend of Shrimp and White Fish in a Cream Sauce with a Touch of Caviar

 SOUTHWESTERN FIESTA TACOS (Vegan)

A Dazzling Medley of Vegetables in Multiple Colors and Flavors, Served on a Homemade Tostada

With Refried Beans and Optional Jalapeno Peppers

All the Above Served with your Choice of Bacon, Mild Spanish Chorizo, or Vegan Sausage

DESSERT

Tiramisu with Chocolate Espresso Beans - Italy

Dark Chocolate Musical Note

DINNER MENU FOR THE DOO WOP KINGS (FEB 25-27), THE VEGAS ROOM PRESENTS (MAR 4) AND  SAVANNAH LYNX (MAR 5-6)*

SPECIALTY COCKTAIL FOR PURCHASE

The Vegas Room Cocktail (as featured in the April Issue of Sensi Magazine)

Cucumber-Infused Vodka, Fresh Mint, Lime Wedge, Vanilla Extract, Ginger-Ale

BREAD

Cornbread with Lime Butter

AMUSE BOUCHE

Bouillabaisse with a Tomato-Saffron Broth (Provencal Seafood Soup), featuring a medley of Salmon, Shrimp, Cod, and Scallops with Garlic, Tomatoes, Saffron and Olive Oil

SALAD COURSE

Romaine Lettuce, Red Cabbage, Cucumbers, Celery, Tomatoes with an Orange-Basil Vinaigrette (Vegan)

APPETIZER

Fried Green Tomatoes with Wasabi Mayonnaise (Vegan Version Available)

Entrées (please select one):

BEEF STROGANOFF

Slow-Braised Beef and Cremini Mushrooms Over Egg Noodles with Tarragon, Capers and Sour Cream

Green Beans Amandine with Almonds and Lemon Zest

HOUSE-SMOKED HAM

Pork Loin Smoked Over Hickory with Blue-Cheese Mustard

Three-Apple Chunky Apple Sauce

Broccoli and Carrots

MARINATED TOFU WITH CASHEWS, MUSHROOMS AND SNOW PEAS (Vegan)

Sesame Oil, Mushroom Soy

Natural Whole-Grain Red Rice and Basmati Rice with Red Onion

DESSERT

Key Lime Pie with Graham Cracker Crust and Homemade Whipped Cream

OR Mixed Berries (Vegan)

Chocolate Notes

*subject to change