New Due Forni Seasonal Menu; Valentino Truffle Dinner

SUMMERLIN — Now Due Forni Pizza & Wine has new seasonal specials from chef Carlos Buscaglia. The menu includes warm goat cheese with Nueske's smoked bacon drizzled with honey and served with sliced apples and seared sea scallops and caramelized Brussels sprouts with Nueske's smoked bacon, cipollini onions and a potato puree. Heartier options include the roasted lamb chops, crispy mascarpone polenta and heirloom cauliflower all over a celery root puree and hanger steak served with fontina potato gratin, shiitake mushrooms, cipollini onions and finished with a salsa verde. For dessert, an eggnog-flavored panna cotta topped with vanilla gelato and fall-spiced candied walnuts. [EaterWire]

VENETIAN — Valentino plans to serve a six-course, white truffle dinner on Friday, Dec. 14, at 7 p.m. The $250 dinner has an optional wine pairing for $100. The menu includes waffle cones and Wagyu tartare with truffled veal and Robiola fondue tarts followed by burrata and roasted gold beets gratin. Next, a quail sausage over braised cabbage flan and an open raviolo with roasted veal sweetbreads and scrambled eggs. The fourth course includes an ostrich tagliata with porcini mushroom and cheesy polenta. For the fifth course, 24-month-old parmesan chunks with truffle honey. A dessert sampler follows. Reservations are available at 702-414-3000. [EaterWire]
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