This dish is inspired by one of the coolest vineyards I've visited in Sonoma County Callifornia; Coppola Wines! Very cool place filled with memorabilia from my favorite movie, The God Father.
INGREDIENTS
HOW TO MAKE THIS RECIPE
SUGGESTED PAIRING Serve with a Veal Mushroom Piccata and a Coppola Blackberry and Oak Cabernet
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I wanted to share one of my favorites restaurants from one of my favorite people in one of my favorite cities; Sinatra's at the Wynn Encore in Las Vegas! I make this a regular stop when I go to Vegas and that's two or three times a year. The location is fantastic, the service spot on and the food incredible. Being in this place makes you feel like you're back in old Vegas and Ole Blue Eyes himself might walk in any minute. So on your next trip to Vegas no matter where you're staying make the cab ride over to the Wynn (It's a class casino!) and treat yourself to a night at Sinatra's! Here are my three favorite items from Sinatra's! Appetizer: Panzanella Con Granchio - This is a great Tuscan style salad with fresh tomatoes, chunks of ciabatta soaked in basil, oregano, EVOO, garlic and at Sinatra's pieces of crab! Entree: Veal Milanese - I love good veal and this one does not disappoint. The kicker here is they fry this as a "Bone-in" version that I think adds more flavor and character to the dish. It's simple with breaded herbs and lemon. I get this with a classic spaghetti with marinara sauce to complement the dish. Desert: Panna Cotta - The one below is from my birthday about four years ago and I get it every time I go now! It's an Italian custard that is served with fresh fruit, mint and tangy little fresh raspberry sauce!
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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