Tuscany Gardens
Iced Tea – Lemon, Sweetener
Sangria – White Wine, VSOP Brandy, Fresh Citrus
Mango Margarita – Exotico Tequila, Triple Sec, Mango Puree, Agave Nectar, Lime Juice, Tajin
Table Bread – Focaccia, Sourdough, Flatbread, Olive Oil, Balsamic, Herbs
Cold Seafood Platter – King Crab, Oysters, Tiger Prawns, Lobster Tail, Mignonette, Cocktail Sauce, Lemon
Tableside Caesar Salad – Romaine Lettuce, Croutons, Lemon, Extra Virgin Olive Oil, Pecorino Romano, Parmigiano-Reggiano, Anchovy, Garlic, Egg
Beet Salad – Arugula, Burrata, Herb Vinaigrette, Pistachio
Hearts of Palm Salad – Avocado, Onions, Mixed Greens, Heirloom Tomatoes, Mozzarella di Bufala, Capers, Italian Vinaigrette
Veal Piccata – Lemon, Capers, White Wine, Broccolini
Chicken Marsala – Sautéed Mushrooms, Crispy Potatoes, Parmigiano
Chilean Sea Bass – Grilled Asparagus, Fra Diavolo
Bistecca alla Fiorentina – 32oz Italian Porterhouse
Grilled Asparagus – Parmigiano-Reggiano
Whipped Potatoes – Butter
Risotto – Asparagus, Parmigiano-Reggiano
Veal Osso Buco – Braised Bone-in Veal Shank, Fettuccine
Seafood Linguini – Lobster, Clams, Shrimp, Mussels, Fra Diavolo
Truffle French Fries – Herbs
Bananas Foster Flambée – Vanilla Gelato, Bananas, Butter, Brown Sugar, Vanilla Bean, Cinnamon, Meyers Dark Rum, Banana Liqueur
Italian Cheesecake – Berry Compote
Located inside Tuscany Suites & Casino, it was in celebration of a birthday that six guests sat down on Tuscany Gardens’ outside patio, the sound of screaming children in a nearby pool and 90s R&B a bit off-theme as servers presented menus featuring upscale Italian Cuisine.
The signature Restaurant of a twenty-year old Resort, easy to overlook given its off-Strip location, it is from Chef Sean Roe that guests diners are invited to enjoy approachable classics, a Shellfish Platter starting the night fresh at a fair price alongside three styles of Bread including regrettably dry Focaccia.
“Inspired by the Tuscany region of Northern Italy,” a bevy of tableside preparations offered to enhance the experience despite servers who’ve yet to figure out how to wear a mask, it was as a proper Caesar was created that Beets and Hearts of Palm were served, the former’s Burrata far less milky than most though the Produce itself was excellent.
Busy on the day Las Vegas’ Pandemic precautions were further-relaxed, a fifty minute wait separating the last bites of Salad from Entrees, diners will find dubious value is $26 Chicken or $35 Veal served with Sauce, perhaps 5oz of Meat better with Mushrooms and Masala while the Sea Bass with spicy Tomatoes is admittedly excellent at $43.
Not the sort of place to take chances, sides such as Potatoes and Fries also featuring slightly over-reduced Risotto, fans of a good Steak will find it in the 32oz Italian Porterhouse offered at 25% less than most places on-Strip while Tuscany Gardens’ Osso Buco is equally fall-from-the-bone delicious as Ferraro’s, but $6 more expensive.
Rounding out the savories with Seafood Linguini, an off-menu special plating Noodles at the center of a hemisected Lobster, Dessert saw a light breeze slow the tableside theatrics of Bananas Foster to an intermittent simmer while Cheesecake spiked with Sparklers was showy but otherwise basic.
THREE STARS: In a city where traditional Italian Cuisine can be found in abundance Tuscany Gardens resides somewhere middle-of-the-pack, prices lower than the likes of Carbone and a few signature dishes worth sitting down for though little save for the tableside presentations is prone to *wow.*
RECOMMENDED: Caesar Salad, Osso Buco, Sea Bass.
AVOID: Bread Basket, Veal Piccata, Italian Cheesecake.
TIP: For guests who don’t mind their upscale Italian dinner sounding like a Midwest 4th of July Pool Party, request a seat on the patio.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.tuscanylv.com/restaurant/tuscany-gardens
