THE VENETIAN RESORT KICKS OFF VEGAN MONTH WITH NEW PLANT-BASED MENUS
Press Releases
New Vegan Items to Debut on #WorldVeganDay, Nov. 1
LAS VEGAS (Oct. 25, 2021) - With more travelers requesting plant-based menus, many restaurants at The Venetian Resort have recently added creative and delicious menu options. The Venetian Resort is celebrating Vegan Month by introducing new elevated vegan dishes from its Signature Restaurant Collection on #WorldVeganDay, Nov. 1.
MOTT 32
Mott 32, one of Hong Kong’s most award-winning Chinese restaurants, is taking their already robust vegan menu to new heights by recreating several of their signature dishes and customer favorites using only plants and meat alternatives. This includes the restaurant’s wildly popular Shanghainese Soup Dumplings as well as the restaurant’s Signature Smoked Cod – two long-standing favorites of Mott 32 diners. Mott 32’s new plant-based menu will be available Nov. 1, 2021.
NEW PLANT-BASED DINNER ITEMS INCLUDE:
SHANGHAINESE SOUP DUMPLINGS - minced “pork,” tofu
SIGNATURE PEKING “DUCK” - crispy tofu skin, pickled cucumber, Chinese pancakes
SHREDDED “CHICKEN,” MUNG BEAN NOODLES - cucumber, crispy youtiao, sesame sauce, chili oil
CHILI TERMITE MUSHROOM - wood ear fungus
CRISPY “EEL,” FRIED SHREDDED MUSHROOM - French green beans, sesame
SALT & PEPPER “SQUID” - coconut meat, crispy baby corn
WOK-FRIED LOTUS ROOTLET - shredded “pork,” green bell pepper
STIR-FRIED “BEEF” - okra, bamboo shoot, chili
SWEET & SOUR “PORK,” RED DRAGON FRUIT - crispy sesame rice cracker
SIGNATURE SMOKED “COD”
CRISPY “CHICKEN” - Szechuan red peppercorns, dried chili, cashew nuts
WOK-FRIED FLAT RICE NOODLE, “BEEF” - bean sprouts, soya sauce
BRERA OSTERIA
Italian favorite, BRERA osteria, caters to the plant-based palate with a new 4-course Chef’s Go Vegan Tasting Menu.
“Vegans are often forgotten so we created a new menu that is plant based -- full of flavor -- using the freshest seasonal ingredients with an artistic presentation,” says executive chef and co-owner, Angelo Auriana. “We have even gotten positive reviews from our regular meat-eating clientele.”
CHEF’S GO VEGAN TASTING MENU:
INSALATA, choice of:
VERDE little gem, romaine, cucumber, avocado, mint, pistachios, lemon vinaigrette
CHOPPED butternut squash, celery root, carrots, quinoa, farro, tuscan kale, toasted hazelnuts
PASTA, choice of:
GARGANELLI san marzano tomatoes, Romanesco, garlic breadcrumbs
FARRO RISOTTO garbanzo beans, parsley, roasted eggplant crema, extra virgin olive oil
SECONDO, choice of:
SPICED POLENTA roasted mushrooms, rosemary, garlic crema
CAULIFLOWER nardello peppers, capers, spiced raising gremolata, fried parsley
EGGPLANT roasted tomatoes, Tuscan kale pesto, harissa, toasted almonds
DOLCE
Coconut tapioca pudding, passion fruit sauce, seasonal berries
BLACK TAP CRAFT BURGERS & BEER
Black Tap Craft Burgers and Beer, home to the famous CrazyShake® and award-winning burgers, is also vegan friendly. Menu options include the Vegan Nashville Hot, a breaded portobello topped with Nashville hot sauce, and served with coleslaw and pickles on a vegan potato roll. For dessert, a Vegan Black ‘n White Cakeshake features a vanilla frosted rim with mini chocolate chips topped with a black ‘n white cake slice, whipped “cream” and chocolate drizzle
BOUCHON
Bouchon by Thomas Keller features French fare that has won almost every award possible: Michelin stars, James Beard Foundation and what Anthony Bourdain called “the best restaurant, ever.” For those in the know, the restaurant offers a secret menu item called the “Vegan Chop.” The Vegan Chop – which receives rave reviews online – is a mixture of grain and mushroom formed into the shape of a chop and then served with seasonal veggies.
MAJORDOMO MEAT & FISH
Don’t let the name fool you! Majordomo Meat & Fish by David Chang is an Asian-American inspired steak and seafood restaurant, but it also has impressive vegan choices for guests opting to go meatless.
One item, the Macaroni with hozon, is a guest favorite. “It sounds a little bit crazy – but it’s a play on macaroni and cheese,” said Chang. “We make our own proprietary fermented chickpea – we basically make miso out of it. When you ferment it, it has a lot of notes of parmesan – that natural umami is developed. It’s the same flavors that I find in Pecorino Romano and really good aged parmesan. I was like ‘why don’t we turn that into a pasta dish?’ Believe it or not, there is no cheese in it. But when you taste it, it tastes so familiar, like the best version of mac and cheese you’ve ever had.”
MAJORDOMO VEGAN MENU:
CHICKPEA DIP – served with bing bread, sesame, chili oil
MARKET SALAD - radish, palm sugar vinaigrette
SUGAR SNAP PEAS - horseradish, lemon vinaigrette
CRISPY POTATOES - sesame, chili, cashew
MACARONI - hozon, black pepper
BUCATINI - spicy tomatoes
VEGETABLE CRISPY RICE - shishito peppers, shitake mushrooms, bean sprouts
SIDES - sauteed asparagus, ginger bok choy, glazed carrots
MATTEO’S RISTORANTE ITALIANO
Just in time for World Vegan Day, Matteo’s Ristorante Italiano by Chef Angelo Auriana and business partner Matteo Ferdinandi, are proud to introduce a new plant-based pasta, vegana. This delightful dish features fresh extruded garganelli pasta, zucchini, nardello peppers, basil, and spicy tomato crema. Says Chef Angelo: “It is so rich and creamy, guests won’t notice we don’t use cheese.”
TRUTH & TONIC WELLNESS CAFE
Home to the first all plant-based restaurant on the Las Vegas Strip, Truth & Tonic Wellness Cafe offers healthy breakfast and lunch options at Canyon Ranch Spa + Fitness. Created by Chef Pete Ghione, the menu is packed with nutrient-dense superfoods with maximum flavor from frittatas, salads, tofu scrambles, specialty toasts, wraps, sandwiches, and tacos.
VEGAN MENU HIGHLIGHTS INCLUDE:
LUNCH ENTREES
VEGAN CHICKEN AVOCADO WRAP
GRILLED TOMATO & VEGAN MOZZARELLA CAPRESE
GRILLED HOUSEMADE VEGGIE BURGER
TACOS
With Your Choice Of: GRILLED PORTOBELLO,
HOUSEMADE SOYRIZO, or CHIMICHURRI “CHICKEN”
WHOLE GRAIN CIABATTA TOASTS
AVOCADO, SPINACH, BASIL, KALE TOAST
CAULIFLOWER HUMMUS & AVOCADO TOAST
BLACK BEAN HUMMUS TOAST
ORGANIC CASHEW BUTTER TOAST
BREAKFAST
ORGANIC OATMEAL & QUINOA
TOFU “NOOCH” OR “JUST EGG*” SCRAMBLE
GRILLED AUBERGINE
ROASTED PORTOBELLO MUSHROOMS
SOYRIZO, RICE & BEAN BURRITO
BAKED VEGAN FRITTATAS
SPINACH, TOMATO, TURMERIC, GARLIC OIL
CARAMELIZED CURRY CAULIFLOWER, SPINACH, TOASTED PINE NUTS
SWEET POTATO, BRUSSELS SPROUTS, BROCCOLI, GARLIC OIL
SOYRIZO, POTATO, AVOCADO, SPINACH VEGAN CHEDDAR
SALADS
CAFÉ GREEK SALAD
SESAME TOFU SPINACH SALAD
ROASTED CAULIFLOWER CAESAR
GRILLED PORTOBELLO SALAD
For more details about vegan dining at The Venetian Resort Las Vegas, visit: venetianlasvegas.com/vegan
Media Contact
Claudine Grant, The Venetian Resort Public Relations
Claudine.Grant@VenetianLasVegas.com
Dianne Mercado, Kirvin Doak Communications
DMercado@kirvindoak.com
About The Venetian® Resort Las Vegas
The iconic Venetian Resort Las Vegas is comprised of three all-suite towers: The Venetian, The Palazzo, and Venezia. The resort experience is marked by a commitment to sophisticated play and light-hearted luxury, with world-class restaurants from celebrated chefs; the rejuvenating Canyon Ranch spa + fitness; a five-acre pool and garden deck inspired by the Italian Riviera; two landmark casinos and a poker room, TAO Nightclub; and unparalleled retail experiences at Grand Canal Shoppes. A premier events and conference center, the resort is home to more than 2.25 million square feet of meeting, exposition, and convention space. The Venetian offers Grazie Rewards, a resort-wide loyalty program that provides guests with access and benefits based on their activities throughout the resort and casinos, including slots, table games, hotel, food and beverage outlets, and retail.
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