La Casa de Juliette
S.O.C.K.S. – Planteray 5yr Barbados Rum, Cinnamon Toast Crunch Horchata
Tostones & Chicharrones – Tostada Chips & Pork Cracklings House Made Guacamole, Salsa Morita
Ceviche Mixto – Blue Crab, Sea Bass, Shrimp, Serrano Chili, Cucumber, Lime, Avocado, Tostadas
Queso Fundido – Cheese Fondue, Fire Roasted Corn, Chorizo, Steamed Corn Tortillas
Esquites – Fire Rosted Sweet Corn, Cotija, Tajin, Roasted Bone Marrow, Salsa Macha
Adobo Papas Fritas – Crispy Potato Fries with Chili and Spices
Frijoles Refritos – Smoked Pork, Cotija, Chives
Al Pastor Fajitas – Grilled Pineapple, Peppers, Onions, Tequila
Puebla Platter – Suadero-Style Brisket, Pork Al Pastor, Corn Tortillas, Guerrero-Style Arroz Rojo, Frijoles Refritos, Crema, House Pickled Vegetables, Salsa Morita, Salsa Verde
Mexico City Platter – Camarones Diablo, Carne Asada, Corn Tortillas, Guerrero-Style Arroz Rojo, Frijoles Refritos, Crema, House Pickled Vegetables, Salsa Morita, Salsa Verde
Chef’s Special – Grilled Lobster, Cheese, Crab and Chorizo Stuffing
Durango Flan – Organic Egg Custard, Caramel, Orange, Puffed Amaranth
Helado de Fresa – House Made Strawberry Sorbet, Rose Water Geleé, Mint, Lime Zest
Beñuelo y Chocolate – Dark Chocolate Ice Cream, Toasted Coconut, Sea Salt
Owned and operated by a group of local industry veterans La Casa de Juliette Mexican Cocina opened in The Village of Centennial Springs Summer of 2024, and featuring a menu from Chef Lalo Saavedra the upscale space has received rave reviews from trusted voices from day one.
A project from Nathan Grates, Chase Gordon and Anthony Jamison, his “Grandma Julie’s” kitchen the inspiration for an upscale space in Northwest Las Vegas, it is after warm greetings that guests are led to wood tables bathed in warm lights while venue-appropriate music plays overhead.
Bar-focused from the Sand Dollar Lounge team, drinks like a roasted Peach Margarita and Horchata-based “S.O.C.K.S.” prepared in a space shining with gold, Cocktails pair well to bold flavors including Guac eaten with Pig Skins or Ceviche indistinguishable from the best in Playa Del Carmen or Puerto Vallarta.
Bringing fine dining experience from years at Charlie Palmer Steak, though Chef Saavedra’s Beans, Rice and Queso all come from traditional recipes, fans of Street Corn will find La Casa de Juliette’s fortified by Bone Marrow while daily-special Lobster sees the Tail simply grilled behind a carapace stuffed with Crab and Chorizo beneath Cheese.
Tulum-inspired out to the patio, with gracious service from start to finish, shareable platters include two proteins each highlighted by Camarones Diablo and Suadero-Style Brisket which outpace Pork Al Pastor both by itself or overly-busy as Fajitas.
Well-priced considering Ingredients and portion sizes, nearly everything appropriate for two or three diners, Desserts exhibit a deft hand whether one chooses Persian-esque Helado de Fresa, decadent Beñuelos over Chocolate Ice Cream or faultless Flan.
www.lacasadejuliette.com