Sugar Brioche, Whole Wheat Bread, White Bread, Grissini, Pretzel Bread
Tiger Prawns, West Coast Oysters, Alaskan King Crab Legs, Stone Crab, Tangy Horseradish Sauce, Sweet and Sour Mignonette Sauce
Roasted Winter Vegetable Goat Cheese Tart, Caramelized Shallots, Candied Pecans, Pomegranate, Baby Greens, Tangerine Vinaigrette
Late Harvest Winter Corn Chowder, Local Honey Spiced Ginger Snap Cream
Slow Roasted Turkey, Apple Sage Cornbread Stuffing, Winter Vegetables, Tangerine-Cranberry Sauce, Giblet Gravy
Slow Braised Beef Short Ribs, Mushroom Duxelle, Roasted Root Vegetables, Potato Gratin, Pan Seared Scottish Salmon, Butternut Squash Fennel Puree, Citrus Salad
Candied Orange and Milk Chocolate Velvet Dome, Honey Glazed Chestnuts, Chestnut and White Truffle Gelato
“Collection of Christmas Classics” with Milk Chocolate Nutella Yule Log with Egg Nog Gelato, Red Velvet Tiramisu with Cassata Siciliana Gelato, Warm Gingerbread Chocolate Pudding Cake
Although Veranda at Four Seasons Las Vegas did away with dinner service earlier this year, Christmas saw Chef Sandra Palomo and her team put forth a generous four course Prix Fixe served with the brand’s expected professionalism.
Located just off the luxe-Hotel’s lobby, an elaborate Christmas tree greeting guests entering through valet or via spiral stairs from Mandalay Bay, it was with reservations confirmed that two diners were seated with a poolside view, Dinner starting promptly with Bread from the bakeshop including Sugar-studded Brioche typically offered during weekend Brunch.
Only a quarter full for the holiday, the fact that many locals do not even realize Four Seasons Hotels and Resorts owns property in Las Vegas making it easy to assume a crowd of mostly well-heeled tourists, the combination of two diners and two choices of Appetizer made decision-making simple, the Roasted Winter Vegetable Goat Cheese Tart a lovely composition that ate light thanks to Acid and Pomegranate Arils while those seeking their “money’s worth” gladly gravitated to an iced Shellfish platter with Oysters, Crabs and Prawns.
Continuing with Soup, Christmas’ only course without a choice unquestionably a highlight thanks to the silken Potage floating fragrant Cream, it was after scraping every bit from the jar that Entrees arrived, two sizable servings with at least eight ounces each of Meat, though Vegetables, Starches and Sauce were equally compelling in both cases.
Served in just over an hour, an agreeable pace to friends who typically eat quickly, Dessert again offered a choice, the “Milk Chocolate Velvet Dome” a bit lacking in comparison to its Truffle and Honey Accoutrements while picking a winner between the Nutella Yule Log, Red Velvet Tiramisu and Gingerbread Chocolate Pudding Cake was a toss-up.
N/A: Difficult to “rate” as the meal was not a typical representation of Veranda’s cooking, suffice it to say that all-things-considered this was an exemplary spread at a fair price, and hopefully a sign of things to come from recently acquired kitchen staff.
RECOMMENDED: Roasted Winter Vegetable Goat Cheese Tart, Late Harvest Winter Corn Chowder, Slow Roasted Turkey, Slow Braised Beef Short Ribs, Collection of Christmas Classics.
AVOID: Candied Orange and Milk Chocolate Velvet Dome was falling and a bit acrid, though the Chestnut and White Truffle Gelato was exemplary.
TIP: Cost including Soft Drinks and Coffee was $70pp.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.