Veranda Brunch
Coffee
Watermelon Lime Juice
Sparkling Sangria – Prosecco, Peach Schnapps, Fresh Seasonal Fruit
Poppy Seed Bagel with Whipped Cream Cheese / House Smoked Salmon, Tomatoes, Shallots, Alfalfa Sprouts, Capers / Charcuterie / Cheese
Apple Pancakes with Blueberry Compote and Pure Maple Syrup / Sage Fried Chicken with Bacon Waffles and Pure Maple Syrup / Apple Danish / Sea Salt Brioche Muffin
Traditional Museli / Mango Pineapple Chia with Coconut Milk / Persimmon, Apricot, Kiwi Parfait with Greek Yogurt and Hemp Seeds / Housemade Granola with Milk, Pistachios and Almonds
Peppered Bacon / Applewood Smoked Bacon / Pork Sausage Links / Chicken and Apple Sausage / Rustic Cut Corned Beef Hash / Egg White Frittata with Seasonal Vegetables and Mozzarella Cheese / Chilaquiles
Currant Scones / Butter Scones / Lemon Curd / Mascarpone Cheese Blintz with Apple Glaze / Sticky Bun / Nutella Croissant
Raspberry Coffee Cake / Blueberry Coffee Cake / Lemon Poppyseed Loaf / Banana Walnut Muffin / Double Chocolate Muffin / Strawberry Doughnut / Chocolate Doughnut with Jimmies / Sprinkle Doughnut
Cinnamon-Sugar Doughnuts
Bread Pudding with Chocolate and Vanilla Anglaise
Pineapple French Toast – Citrus Coconut battered Brioche, Rum Pineapple Compote, Tres Leches Whipped Cream
It is likely by design that many locals and visitors do not even realize Four Seasons Hotels and Resorts owns property in Las Vegas, the luxury brand out of Toronto choosing to maintain a quiet presence as part of Mandalay Bay without any gaming but instead several amenities plus two Restaurants including Charlie Palmer Steak and Italian-themed Veranda.
Found at The Strip’s south end, separate access from the Boulevard paired to valet parking while cost-conscious guests may prefer to use Mandalay Bay self-park and walk, it is as one passes from Mandalay’s lobby to Four Seasons that both music and décor shift, everything suddenly smoother while a curved staircase and elevators await en route to the first floor where restaurants and Press Café are found.
Visiting Veranda on this particular Saturday, a previous Brunch and Dinner each pre-dating Chef Joel Ott’s arrival, it was with reservations confirmed that two guests were led to a table at room’s center, a cheerful captain quickly arriving to take Beverage orders and explain the a la carte menu versus Buffet option.
Currently charging $39 for the weekend-only Buffet, included Juice and Coffee plus made-to-order Omelettes an unmistakable bargain compared to individual items ranging $12-$22, it was with a daily Juice of Watermelon and Lime poured that a scouting mission took place, the collection concise and elegantly presented across cold and hot stations plus made-to-order Donut and Pastry carts.
Selecting a plate as staff refreshed stations with new items, the 3/4 full room never loud even as guests partook in bottomless Blood Marys, it was on return to the table with Charcuterie, Cheese and house-smoked Salmon that a large glass of Sangria was offered, the $18 addition nearly twice the volume served elsewhere and very refreshing as Italian Bubbles were balanced by Citrus plus Peach Schnapps.
Sipping Sangria with savories and Coffee as a compliment to sweeter items it was on a second plate that Apple Pancakes were stacked next to Chicken and Waffles, the unexpected surprise of Bacon in the Batter nicely complimenting Sage fried Bird while an Apple Danish and dainty Brioche Muffin kissed by Sea Salt each attested to a Pastry cart that would warrant further attention.
Told by the other diner that both Parfaits and Chia Pudding were memorable, the former in particular thanks to fresh Persimmon and Dried Apricot, it was in addition to these that Museli and self-assembled Granola were tasted, the latter available with or without nuts and only minimally sweetened though pure Maple Syrup, Organic Honey and even housemade Jam are available to add as desired.
Returning to savories, Scrambled Eggs, Hash Browns and Breakfast Potatoes all passed by to preserve capacity, those seeking Bacon or Sausage will be happy to know that two varieties of each are available while small plates nearby are highlighted by Chilaquiles, the unfortunate use of heat lamps compromising the texture of Corned Beef Hash that was nicely flavored but far too dry.
At this point opting to add an a la carte option, $19 French Toast straight from Chef Ott presenting two thick slices of custardy Brioche beneath boozy Pineapples and Tres Leches Whipped Cream, it was after enjoying each pillowy bite that more sweets were gathered, the Scones kept in a steamer rich with Butter while freshly made Blintzes, warm Sticky Buns and golden Croissants filled with Nutella were all good enough to warrant seconds.
Sated but not full, the fact that all items are offered in reasonable portions allowing even those of limited appetites to indulge in a variety, it was setting aside coarse Poppyseed Loaf that attention instead focused on two styles of Coffee Cake, a preference for Raspberry based on nothing but personal taste as both were moist and crumbly while Muffins were appropriately softer and more dense.
Not about to pass on warm Donuts, each but a mouthful and the sprinkled round reminiscing of Sundays after Church as a child, it was after six of these airy bites that any remaining space was filled by Bread Pudding, the top a toasty landscape capable of standing up to Vanilla Anglaise while the base yields nearly-molten Custard imbued by melted pieces of Dark Chocolate.
FOUR AND A HALF STARS: Italian by night, but expanding to an all-you-can-eat collection that is small yet sensational on Saturday and Sunday mornings, Veranda at The Four Seasons is one Las Vegas’ best under-discussed values. All this and more, minus the French Toast, available for just $39 in an environment miles from dancing bachelorettes or those who use “Vegas Baby!” as a rallying cry while chugging Mimosas.
RECOMMENDED: House Smoked Salmon / Mortadella / Aged Parmigianino-Reggiano / Sage Fried Chicken with Bacon Waffles / Sea Salt Brioche Muffin / Persimmon, Apricot, Kiwi Parfait with Greek Yogurt and Hemp Seeds / Chicken and Apple Sausage / Chilaquiles / Butter Scones / Lemon Curd / Mascarpone Cheese Blintz with Apple Glaze / Sticky Bun / Nutella Croissant / Raspberry Coffee Cake / Banana Nut Muffin / Bread Pudding with Chocolate and Vanilla Anglaise / Pineapple French Toast
AVOID: Lemon Poppyseed Loaf was a bit overcooked and thus too coarse while Rustic Cut Corned Beef Hash had probably sat under the lamp too long as both Meat and Potatoes were dry.
TIP: Breakfast is offered 6:30am until 11:00am from Monday through Friday and beginning at 7:00am on Weekends while the Brunch Buffet runs 8:00am until 1:00pm on Saturdays and Sundays only.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.fourseasons.com/lasvegas/dining/restaurants/veranda/
