Guests will begin their dinner with exclusive summer starters including Quonset Point Oysters from Narragansett Bay, RI. Diners also will enjoy a new Vegetarian Heirloom Tomato Soup with basil, garlic and feta sourdough croutons or an Heirloom Tomato and Buffalo Mozzarella salad with basil olive oil, sea salt and black cracked pepper.
For the main course, TENDER will feature a new 10-ounce butcher specialty cut of Certified Black Angus Beef Top Sirloin as well as signature seafood menu items including the Hawaiian Blue Prawns served in a garden vegetable tomato basil ragout on black forbidden rice and Maine Sea Scallops prepared with roasted corn quinoa and avocado blue crab salad. Fazel also has added new side selections including the Black Forbidden Rice Pilaf made with steamed heirloom black and purple rice; Creamed White Corn served with roasted kernel in a buttermilk cream sauce; and Baby French Green Beans prepared with almond oil and toasted silvered almonds.
Other side dishes include a vegetable medley of Grilled Japanese Eggplant, Zucchini and Yellow Squash made with fresh mozzarella and a variety of Sautéed Exotic Mushrooms such as baby shiitake, royal trumpet, oyster and hon shimeji.
The elegant 12,000-square-foot restaurant features warm cherry wood walls and soft mood lighting for an upscale dining experience.
Highlighted by leather seating and antler-crusted chandeliers, the interior offers guests a luxurious ambiance combined with a classic and intimate feel. TENDER has a relaxing main dining room, bar and lounge and two smaller private dining rooms for meetings and small parties accommodating 15 to 30 guests, respectively. Photo credit: Courtesy
Bill Cody is an entertainment, technology and luxury travel reporter in Las Vegas. He reports on celebrities, events, tech, food, Las Vegas and luxury travel.