MGM Grand Restaurants Spring 2009 Tasting Menu Deal

Over the winter months, the MGM Grand ran a great promotion offering special menus at its fine dining establishments. Seems it was so popular, they decided to bring it back for the spring.

mgmgrand-shibuya1 From now through the end of this month, you can dine at nine of the resort’s best restaurants on a special Spring 2009 Tasting Menu promotion.

Each participating restaurant is offering a three-course menu with pricing starting at only $29. It’s a great way to try out the many dining options of the resort without dropping triple digits per person on the check.

Here’s a listing of the Spring menus (they do differ a bit from the winter ones) and pricing, if you’re feeling a bit hungry:

Craftsteak –

First Course: shaved fennel salad, grilled quail, buffalo mozzarella, red pepper caponata
Main Course: roasted prime flat iron steak; grilled angus beef skirt steak; or diver sea scallops
Side Dishes: yukon gold potato purée; roasted shiitake mushrooms; or sugar snap peas
Dessert: Chef’s selection

All courses served family-style
Price per person: $60; wine pairing (1 glass per course) $30 additional

Diego –

Starter: choice of tortilla soup; house salad; or beef taquitos
Entrees: choice of roasted chicken with Oaxacan red mole; Yucatecan-style braised pork marinated in achiote; or orange or tacos al Carbon (choice of chicken breast, skirt steak or shrimp)
Desserts: choice of sorbets and ice cream or Mexican caramel flan with crispy crepes

Price per person: $29

Fiamma Trattoria –

Antipasti: choice of baby lettuce with gorgonzola, pistachio, pears and white balsamic vinegar; calamari; or grilled scallops with spinach
Secondi: choice of rigatoni with prosciutto, sausage Bolognese and Parigiano crema; pan-seared salmon with pancetta, roasted corn ragu and wild arugula; grilled skirt steak in a red wine reduction with potato puree and spinach; or lobster gnocchi with baby portabellos in a black truffle crema
Dessert: choice of Tartufo (dolce di latte gelato with caramelized hazelnuts in a warm chocolate sauce); marscapone panna cotta (with balsamic honey, figs and almonds); trio of sorbets; or tiramisu

Price per person: $45

L’atelier De Joel Robuchon –

Appetizers: Les Légumes (Mediterranean vegetables layered with buffalo mozzarella); La Langoustine (crispy langoustine fritter with basil pesto)
Entree: choice of La Morue (fresh cod filet in a pepper and tomato broth) or L’Onglet (French-style hanger steak with fried shallots)
Dessert: choice of Les Fromages de France (selection of imported cheese), Les Tartes (traditional tarts) or Glaces et Sorbet (selection of sorbet and ice cream)
Beverages: Coffee or espresso

Price per person: $75

Nob Hill –

Pre-Appetizer (one per table): Classic cheese fondue with San Francisco sourdough bread
Appetizers: choice of classic Caesar salad, Cream of broccoli soup or Bay Shrimp “Louie” (served with avocado, egg, tomato and spicy Louie sauce)
Main Course: choice of braised short rib, chicken & dumplings or ALaskan halibut (served with ratatouille and eggplant)
Dessert: choice of Irish coffee creme brulee or banana-caramel sundae

Price per person: $49; wine pairing (1 glass per course) $31 additional

Pearl –

Soup: choice of Szechuan hot and sour soup or sweet corn soup
Entree: surf and turf (wok-fried lobster tail and black pepper tenderloin of beef); General Tso’s chicken; or garden vegetable fried rice
Dessert: raspberies and chocolate soft cake

Price per person: $49

Sea Blue –

First Course: choice of daily chef selection or a “create your own” market salad
Main Course: choice of Seablue paella or selection of meats on a skewer (chicken, beef and lamb)
Dessert: lemon polenta cake

Price per person: $49; wine pairing (1 glass per course) $25 additional

Shibuya –

First Course: Edamame with choice of field greens salad or Kyoto miso soup
Second Course: choice of Kampachi sashimi; rock shrimp tempura; or spicy tuna roll
Third Course: choice of Black Angus beef tenderloin; duo of miso salmon and black cod; or tempura combination with shrimp and vegetables
Dessert: Chef’s selection

Price per person: $59

Wolfgang Puck Bar & Grill –

First Course: choice of spring garlic soup or chilled asparagus salad
Second Course: choice of seared duck breast or herb-brined Kurabuta pork loin
Dessert: Olive oil cake (with creme fraiche ice cream and blood oranges)

Price per person: $45

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Currently these special tasting menus will be available through May 31, 2009

The promotion must be mentioned at the time of making reservations. Tax and tip are not included in the above prices, nor are beverages, unless otherwise specified.