New Spring Menu at The Barrymore; Wine Dinner

ROYAL RESORT — Executive chef Anthony Meidenbauer has prepared a light new menu for spring at The Barrymore. New dishes include the crispy soft shell crab and farm egg and rice cake served with harissa aioli, chorizo and herbs. Also on the menu, an heirloom tomato and burrata cheese and a baby iceberg salad with smoked bacon, bleu cheese, tomato topped with Russian dressing. For the main course, diners can order 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. New desserts include berry or vanilla gelato and lemon sorbet. [EaterWire]

SPRINGS PRESERVE — Celebrate Easter with a brunch at the Springs Cafe that features grilled lamb chops, pan-seared salmon, roasted pork loin, cooked-to-order omelettes, an assortment of desserts and other sustainable dining delights. Brunch takes place Sunday, April 8, from 10:30 a.m. to 4:30 p.m. for $24.95 adults, $12.95 children 6-12 and age 5 and under free. Members receive a 10 percent discount. For reservations, call 702-822-8713. [EaterWire]

SUMMERLIN — The Great Vegas Festival of Beer takes place April 21 from 5 to 9 p.m. Motley Brews hosts this second annual beer festival at Tivoli Village with more than 40 breweries offering samples of 150 craft beers. Two music stages and cuisine from local restaurants will also be featured. [EaterWire]

COSMOPOLITAN OF LAS VEGAS — Comme Ça will host a Joseph Phelps wine dinner on Thursday, May 3, with special guest of honor William Phelps, son of famed vineyard and winery owner Joseph Phelps. The four-course dinner will include a pairing of seven wine selections. The 6 p.m. dinner starts with a meet-and-greet William Phelps and canapés paired with a glass of 2010 Joseph Phelps Sauvignon Blanc. The first course is a chilled lobster poached with carrots, citrus sabayon and Vadouvan granola, complemented with a glass of 2010 Fogdog Chardonnay. Next is a confit of young eel with charred pork belly and roasted tomato jus, accompanied with a glass of 2009 Joseph Phelps Freestone Vineyards Pinot Noir. Next is a lamb neck tagine with wild boar and foie gras landscape paired with three wines. The dessert course features rhubarb slow cooked in celery with compressed pineapple and coconut. The final course will be accompanied by a pairing of 2009 Joseph Phelps Eisrebe. After dinner, guests can purchase any of the vintages at the dinner. The all-inclusive dinner costs $195 per person. For reservations, call 702-698-7910. [EaterWire]