The Barrymore Las Vegas restaurant inside The Royal Resort has prepared a light new lineup of selections for spring from Executive Chef Anthony Meidenbauer. Using the freshest ingredients, Meidenbauer has seasoned up the menu of American classics with an array of new items available through spring and summer.

Patrons can start off with a seasonal Crispy Soft Shell Crab or Farm Egg and Rice Cake served with harissa aioli, chorizo and herbs, and nosh on fresh Heirloom Tomato and Burrata Cheese or a Baby Iceberg salad with smoked bacon, bleu cheese, tomato topped with Russian dressing. For the main course, diners can enjoy Alaskan Halibut poached in olive oil, crawfish etoufee and crispy okra or Pan Roasted Duck Breast served with polenta, wild greens and cherry-foie gras jus.

Diners can enjoy a tasty Berry or Vanilla Gelato or Lemon Sorbet to complete the meal for dessert.