VENETIAN — In tandem with the time-honored tradition of releasing the newest Beaujolais vintage each year on the third Thursday in November, Thomas Keller's Bouchon Bistro will offer a prix fixe menu in celebration of this food-friendly wine starting Thursday. Bouchon's Beaujolais Nouveau menu will feature classic dishes characteristic of Lyon and Beaujolais and will be available for dinner at each property for $45 per guest through Nov. 27, and a bottle of Jean Foillard Beaujolais Nouveau may be paired with the menu for $30. [EaterWire]
GRAND CANAL SHOPPES — Table 10 created a $45 four-course winter tasting menu featuring seasonal ingredients with a New Orleans twist. First course choices include seasonal homemade soup; chicken and Andouille sausage gumbo with steamed rice; Boston lettuce salad with bacon, creamy buttermilk dressing and heirloom radish; or lady apple salad with crisp, sweet apple sticks, tart arugula Humboldt Fog cheese and almond-red vinaigrette. Second course choices include Emeril's New Orleans barbecue shrimp with gulf shrimp, New Orleans barbecue glaze and rosemary biscuit; mushroom ravioli with handmade pasta, mushroom/mascarpone filling, asparagus, leeks and arugula leaves; candied North Country farm bacon with Noble Tonic #1; or split king crab legs with avocado, hearts of palm and organic mache. Entrée choices include pasta Bolognese with pork sausage, fennel, California tomatoes, micro basil and parmesan; roasted young chicken with caramelized lemon, honey and thyme sauce, Brussels sprouts and pee wee potatoes; Colorado filet mignon with potato puree, spinach and red wine sauce; sake braised beef short ribs with soy glaze, mushrooms and wok-seared vegetables; or seared sea scallops with grapes, Marcona almonds, capers, parsnip puree and chervil. Dessert choices include gluten-free milk chocolate mousse cake with chocolate ganache and raspberry; Emeril's banana cream pie with chocolate shavings, caramel sauce and whipped cream; tiramisu with coffee-flavored pastry, mascarpone cheese and pistachio brittle; or Vero's lemon bar with blueberry compote and vanilla cream.