Tender Steak & Seafood at Luxor Hotel and Casino has introduced new fall selections for the season.
Executive Chef K.C. Fazel has added $10 sides, made with the freshest seasonal ingredients, to Tender’s menu. Selections include Crustless Broccoli Quiche made with broccoli florets, baked in fennel pollen, basil, pumpkin seed and garlic custard; and Creamed Sweet Corn made with roasted kernel sweet corn in a cream corn sauce.
To spice up the season, daring diners may add the Smokin’ Phantom Stinger Hot Chili Sauce to their meal. Priced at $3, the hot sauce is made with scorpion, Bhut Jolokia (ghost pepper), chipotle and Red Thai chili peppers. For spice-sensitive diners, the new Red & Yellow Bell Pepper Sauce is a sweeter, more subtle option.
Several artisan cheeses also have been added for fall, with prices ranging from $19 for three cheeses to $25 for five cheeses. New cheese selections include:
• Beecher’s Flagship Reserve from Beecher’s Handmade Cheese in Seattle, a Parmesan-style cheese, which is citrusy, yet slightly sweet with a nutty finish;
• Rogue River Cave Aged Blue from Rogue Creamery in Central Point, Ore., a complex blue cheese that is sweet and fruity with vanilla tones and buttery texture;
• Goat Cheddar from Central Coast Creamery in Paso Roble, Calif., a cheddar-like, semi-hard cheese that is pure white with a smooth, velvety texture
The popular Pumpkin Pie Martini, priced at $12, has returned for the season and is made with a mix of Hiram Walker Pumpkin Spice Liqueur, Captain Morgan rum, vanilla vodka, pumpkin pie mix, half and half and simple syrup.
About TENDER Steak & Seafood: TENDER Steak & Seafood is a 12,000-square-foot American a la carte steak restaurant using small-farm and seasonally produced ingredients, located at Luxor Hotel and Casino. TENDER’s extensive wine list received the “Wine Spectator Award of Excellence” in 2009, 2010, 2011 and 2012. Vast selections of wines are available as half bottles to provide optimal pairing options for guests. The classic décor embodies sophistication and the flavorful menu features main course entrées like the Certified Black Angus Omaha Beef Filet Mignon, Maine Sea Scallops and Range-Fed Silver Farms Rib eye. All menu items were crafted by Executive Chef K.C. Fazel, who has trained under notable chefs including Tom Colicchio, Bradley Ogden and several other internationally renowned chefs. Rated one of Las Vegas’ top steakhouses, the 12,000-square-foot venue is open daily for dinner from 5 p.m. to 11 p.m. with a cocktail and wine lounge open Sunday through Thursday from 4:30 p.m. until midnight and Friday and Saturday from 4:30 p.m. until 1 a.m.
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TENDER Steak & Seafood