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Food

On the menu: Pecan creations

The Maple Pecan Bamboozled Shake from Holsteins, The Cosmopolitan of Las Vegas, features almond milk ice cream blended with maple syrup, candied pecans and Jack Daniel’s whiskey, garnished with pecan brittle and topped with “whipped cream” made from cashew milk. (COURTESY)
The Signature Chicken Salad Sandwich from Chocolate & Spice features apricot mustard aioli, dried cranberries and apricots and toasted pecans. (COURTESY)
The New Mexican Spice-Rubbed Pork Tenderloin at Mesa Grill, Caesars Palace, is served with bourbon-ancho chile sauce and a sweet potato tamale with crushed pecan butter. (COURTESY)
Pecan bars on The Buffet at TI, Treasure Island, feature chewy, dark caramel and roasted pecans baked in a flaky crust. (COURTESY)
The Candied pecan waffle at Ceres, JW Marriott, is a warm Belgian waffle topped with crunchy candied pecans, powdered sugar and fresh strawberries and served with maple ice cream. (COURTESY)
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By HEIDI KNAPP RINELLA LAS VEGAS REVIEW-JOURNAL
April 24, 2014 - 8:25 pm
 

Maple Pecan Bamboozled Shake

Holsteins, The Cosmopolitan of Las Vegas

Almond milk ice cream is blended with maple syrup, candied pecans and Jack Daniel’s whiskey, garnished with pecan brittle and topped with “whipped cream” made from cashew milk, $11.

Signature Chicken Salad Sandwich

Chocolate &Spice

The classic sandwich (left) is bumped up a few notches with apricot mustard aioli, dried cranberries and apricots and toasted pecans, $7.25.

New Mexican Spice-Rubbed Pork Tenderloin

Mesa Grill, Caesars Palace

The spicy tenderloin is served with bourbon-ancho chile sauce and a sweet potato tamale with crushed pecan butter, $36.

Candied pecan waffle

Ceres, JW Marriott

A warm Belgian waffle is topped with crunchy candied pecans, powdered sugar and fresh strawberries and served with maple ice cream, $12.

Pecan bars

The Buffet at TI, Treasure Island

Chewy, dark caramel and roasted pecans are baked in a flaky crust and available on the buffet during lunch, $20.95, and dinner, $25.95-$26.95.

If you have suggestions for On the Menu, please contact Heidi Knapp Rinella at Hrinella@reviewjournal.com or call 702-383-0474.

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