the fat greek.

ELV goes nuts for it.

MENU: Terra Verde

Terra Verde

at Green Valley Ranch Resort, 2300 Paseo Verde Parkway in Henderson

(702) 617-7075

open 11:30 a.m. to 10 p.m. Sunday-Thursday, 11:30 a.m. to 11 p.m. Friday-Saturday

BRUNCH 

Eggs and Omelets 

Scrambled Eggs with crispy prosciutto 9 

Three sunny-side up eggs with sauteed asparagus 9

Terra Verde with zucchini, potatoes, herbs and mushrooms 7

Italian open-faced omelet with lobster, asparagus, and goat cheese 17

(All the above items are served with fingerlings potatoes in smoked bacon and onions)

Sberling Wafflelini 

Four small light and fluffy waffles served with fresh peach amaretto syrup and adorned with whipped sweet Ricotta topping 16

Salads

Crab and lobster salad with organic tomatoes, orange supreme and a sprinkle of egg Mimosa 16

Smoked Salmon with Italian cream cheese, capers and a medley of spring onion 13

Bruschetta with gorgonzola cheese and caramelized walnuts, served with a mixed greens salad 8

Bruschetta with bresaola, arugula and truffle cheese served with caesar salad 9

Caprese salad drizzled with our freshly infused basil oil 12

Side order crispy prosciutto 5

Pasta 

Ravioli della Nonna Maria, homemade pasta filled with spinach, ricotta and pecorino cheese served with tomato-basil sauce 9

Penne con salsa noci served in a creamy walnut sauce and thyme, topped with caramelized walnut 9

Tortiglioni al ragu di carne 9 

Flat bread 

With our homemade, lightly spiced sausage 7

With our creamy pesto sauces and sun dried tomatoes 7

Continental Sweets 

Zabaglione del Buongiorno with homemade granola and berries 7

Cinnamon-apple cake della mamma 6 

Assorted mignon pastries 6 

DINNER

Pastas 

Capellini al Pomodoro with angel hair pasta with tomato, garlic and basil sauce 15

Capellini Primavera with fresh garden vegetables, tomato sauce and basil 16

Spaghetti con Polpette with tomato sauce, parmigiano and meatballs 16

Pappardelle alla Bolognese with wide fresh pasta tossed with meat sauce 18

Tortiglione con Salsiccia with spicy sausage and peas in a tomato cream sauce 18

Linguine alla Vongole with clams in a light spicy white wine garlic sauce 21

Spaghetti alla Carbonara tossed with pancetta, pecorino, egg yolk, touch of cream 16

Pansotti alla Crema e Pesto with swiss chard, served with a delicate creamy pesto sauce 18

Tagliolini ai Frutti Di Mare with shrimp, lobster, scallop, clams, mussels in white wine sauce 35

Lasagna with fresh pasta layered with bolognese sauce and béchamel 18

Ravioli della Nonna Maria filled with spinach, ricotta parmigiano, tomato sauce and basil 18

Agnolotti di Magro with ricotta cheese filled raviolis with Bolognese 18

Panzerotti di Carne filled with beef, mascarpone cheese sautéed with brown butter and sage 18

Gnocchi di Patate with potato dumpling tossed with fresh tomato sauce 18

Fish 

Salmone Rustico, grilled salmon and green peppercorn cream sauce with crispy shallots sautéed spinach 30

Gamberoni al Rosmarino, sauteed jumbo shrimp in rosemary white wine sauce, served with sautéed rapini 29

Spada alla Puttanesca, pan-seared swordfish with caper berries, kalamata olives and diced tomato 36

Spigola all’ Acqua Pazza, mediterranean seabass (skin on) poached in a light white wine broth, served with asparagus, fresh tomato sauce 36

Meat 

Ossobuco alla Milanese, slow-braised veal shank served with saffron risotto 38

Scaloppine all’agro, veal scaloppine with capers in a white wine lemon sauce served with spinach 29

Scaloppine al marsala, veal scaloppine sautéed with mushrooms, marsala wine sauce 29

Pollo al Mattone, whole boneless chicken grilled under a brick with rapini white grain mustard sauce 31

Pollo Arlecchino, sauteed chicken, roasted bell peppers, onions, white wine and chicken demi 24

Pollo al Marsala, sauteed chicken with mushrooms in a marsala wine sauce 24

Vitello alla Parmigian, breaded, pounded veal loin, lightly fried and finished with pomodoro and fresh mozzarella 29

Polla alla Parmigiana, pan-fried breaded chicken finished with pomodoro and fresh mozzarella 24

Costoletta alla Ghiottona, a herb-crusted veal chop with prosciutto, truffled cheese and braised kale 42

Costoletta alla Milanese, pounded, breaded veal chop pan-fried, with rucola and tear drop tomato salad 42

Tagliata alla Toscana, grilled 12 oz prime striploin steak sliced on a bed of grilled radicchio and balsamic 38

Sides 

Cime di rapa with sauteed rapini with garlic, oil and chili flakes 8

Spinaci, spinach with, garlic, tuscan olive oil and lemon 8

Patate, oven-roasted potatoes with herbs 8

Cavolo nero, braised black kale with rosemary and onions 8

Broccoli sautéed with garlic and oil 8

Polpette, two of our meatballs in sauce 7

in the zone.

Giving in to big game week, the RJ reviews ESPN Zone.

welcome to the party.

The new weekly Vegas Seven, from the folks who brought you 944 magazine, debuts this week and begins its local dining coverage with Max Jacobson's list of favorite pizzas.

meat vs. veggies.

The Las Vegas Weekly runs down the top 10 steaks in Vegas while LV CityLife reviews Long Life vegetarian restaurant.

valentine's day options.

Mr. Gladstone talks up some good V-day in Vegas restaurants at Orbitz.

downtown sandwich love.

Las Vegas Weekly profiles the new Naked City sandwich shop.

MENU: Vintner Grill

Vintner Grill
10100 West Charleston Boulevard
(702) 214-5590
open daily from 11 a.m. to 10 p.m.

SMALL PLATES
prosciutto wrapped grilled endive with traditional caesar dressing, asiago croutons and micro greens 6
roasted pimiento pepper with sherry vinegar, olive oil, fresh oregano and spanish manchego 5
grilled moroccan style chicken wings with apricot glaze and carrot slaw 6
cassoulet of french cheeses with wild mushrooms, fresh thyme, olive oil and crostini 7
oven roasted short rib meatballs with pine nuts, cinnamon, dried chilies and romesco sauce 7
potatoes and chorizo with fingerling potatoes, chorizo, smoked paprika and preserved lemon aioli 7
picante prosciutto with oven baked herb focaccia, micro arugula and shaved pecorino 6

VG Fromage e Carne
Each of our meats and cheeses are hand selected from the finest culinary artisans from around the world. Then, they are thoughtfully paired with a variety of grilled breads, fresh house-made jellies, house-made mustards, and the freshest fruits. To truly capture the full experience, we highly recommend mixing and matching ad infinitum. And should you find yourself stuck between a Mahon and a Blue Picon, simply ask a server.

FROMAGE
délices de france camembert, france, 3 months, raw cow’s milk
robiolina, italy, cow's milk
saint andré, france, triple crème, cow's milk, soft ripened rind
purple haze, california, 9 months, goat’s milk, fennel pollen, lavender
laura chanel goat cheese, california, 3 months, goat's milk
semi-soft
sage derby, england, singleton's, cow's milk, sage infused
port salut, france, 3 months, cow’s milk
mahon, spain, 1 year, raw cow’s milk
cocoa cardona, wisconsin, 1 year, goat's milk, cocoa powder, carr valley
humboldt fog, california, 8 months, goat’s milk, ash, cypress grove
fontina, italy, 14 months, cow’s milk
blue
stilton, england, 14 weeks, cow’s milk
blue picón, spain, 16 weeks, cow’s milk, wrapped in maple leaves
billy blue, wisconsin, 6 months, goat's milk, carr valley
shaft gorgonzola, california, 2 years, cow’s milk, aged in a gold mine shaft
buttermilk blue, wisconsin, 2 months, raw cow's milk, roth käse
firm
grand cru gruyere surchoix, wisconsin, 9 months, cow's milk, roth käse
pecorino rustica, italy, 2 years, sheep's milk, whole black pepper
pecorino cacio di bosco, 2 years, sheeps milk, black truffles
gran canaria, wisconsin, 2 years, triple milk, olive oil cured, carr valley
govarti, wisconsin, 9 months, goat's milk, capri cheesery
aged provolone, wisconsin, 2 years, cow's milk, BelGioioso
pleasant ridge reserve, wisconsin, 6 months, cow's milk, uplands
cheddar
cabot sharp, vermont, white cheddar, up to 8 months, cow's milk
cranberry chipotle cheddar, wisconsin, cow's milk, carr valley
applewood smoked white cheddar, wisconsin, 1 year, cow's milk, carr valley
six year aged cheddar, wisconsin, 6 years, cow's milk, carr valley
bandaged cheddar, wisconsin, 60 days, raw cow's milk, bleu mont dairy additional $2

CARNE
fra mani mortadella, smoked, fine ground, black peppercorns
fra mani salamette chorizo picante, pimenton, dry, smoked
la quercia prosciutto piccante, spice rubbed, cured 10 months
landjaegar, nueske, applewood smoked, wisconsin
bresaola citterio, lean cured beef, spice rubbed, dry
margret smoked duck breast, applewood smoked
fra mani salumi tuscano, deep burgundy color, slightly salty
prosciutto san daniele, cured 14 months, italy

1 selection $5 3 selections $14 5 selections $24

VG Dinner
STARTERS
moroccan spiced lamb spare ribs with apricot glaze and carrot-almond slaw 13
pumpkin gnocchi with prosciutto, pears, hazelnuts, blue picon, sage brown butter and 4 year vincotto 11
pan seared crab cakes with tarragon cream, roasted peppers and mâche 14
fresh burrata salad with wild rocket, dried chilies and oven roasted tomato jelly 13
italian wedding soup with escarole, acini di pepe pasta, meatballs and fresh lemon 8
crispy calamari with haricot verts, lemon and curry aioli 12
white bean hummus with olive relish and spicy pita chips 12
fattoush salad with toasted pita, wild rocket, cucumbers, heirloom tomatoes, feta and sumac vinaigrette 11
treviso caesar salad wrapped in prosciutto with egg and reggiano 10
sweet butter lettuce salad with warm brie, wild herbs and orange-balsamic vinaigrette 9

WOOD-FIRED FLATBREADS
pizza bianco with house made ricotta, dried chilies, leek confit, roasted garlic and fresh basil 11
italian sausage with burrata cheese, roasted peppers, pesto sauce and fennel pollen 12
smoked mozzarella with romesco sauce, grilled portobello mushrooms, and micro basil 12
prosciutto with roasted sweet peppers, fennel, micro-arugula and white truffle oil 12
caramelized onion with gorgonzola, basil pesto, spiced walnuts, salumi tuscano and opal basil 12

PASTA & RISOTTO
pan seared diver scallops with shaved pecorino, heirloom tomato and sweet corn risotto 27
crab ravioli with haricot verts, crimini mushrooms, baby tomatoes and pecorino 25
lobster and shrimp canneloni with truffled cauliflower cream, wild arugula, roasted peppers and pecorino 30
taglietelli pasta with braised wild boar bolognese, truffle pecorino, nutmeg and opal basil 19

ENTRÉES
crispy free-range half chicken with truffle honey-mustard glaze, cavatelli "mac and cheese" and broccolini 21
braised lamb osso bucco with harissa, gremolata, barley risotto, fresh arugula and grilled tangerine 29
veal scaloppini with crimini mushrooms, lemon, marsala and capellini aglio olio 25
tazmanian salmon 'au poivre' with spaghetti squash aglio olio and romesco sauce 27
halibut with cous cous, spinach, toasted orzo, lemon gremolata and sweet tomatoes 28
bouillabaisse with mussels, clams, shrimp, snapper, calamari, scallops and saffron broth 26

PRIME WOOD-FIRED GRILL
marinated colossal shrimp with preserved lemon risotto, baby mache, capers and basil oil 30
mesquite grilled new york with tarragon-mustard butter, crushed yukon gold potatoes, and port reduction 38
bistro steak medallions with portobello mushroom cream sauce, basmati rice and haricot verts 28
prime beef tenderloin with peppercorn sauce, brie potato purée and grilled asparagus 40

archi's thai.

"Here's the thing you need to know about Thai food in Las Vegas: Even at its most middling, it beats the hell out of most of the junk they're serving up on Manhattan’s Ninth Avenue. Archi’s isn't the best Thai joint in town, but it's one of the most pleasant."

This is from the New York Post last week. Not that we need out-of-towners to tell us there is terrific Thai food in Vegas, but at the very least, this is proof that our city's reputation for southeast Asian fare has grown beyond our physical borders. And I agree that Archi's isn't the best Thai joint in town, but it might be top five, so far.

I write "so far" because I eat a lot of Thai food, but not necessarily because I want to. I love it, but not more than I enjoy Vietnamese food or a great deli or a perfect slice of pizza. It's wifey. It is difficult to be an ever-wandering, culinarily curious restaurant writer when your first pick of dining companions only ever wants to get Thai food. Though it is delicious, we eat at our neighborhood joint twice as much as we go anywhere else. This woman actually came home one day and complained to me, like it was my fault, that her co-worker had tasted the goods at Aria's Lemongrass (the first Thai restaurant on the Strip) before she did. So yeah, it's something of an obsession.

That same co-worker helped wifey discover Archi's, a casual restaurant with three locations in Las Vegas. Other local eateries specializing in this cuisine often have extensive menus with a lot of Chinese dishes leaking in, but Archi's is a bit more authentic, sticking to its own style and flavors. My first go-round included Tom Kha soup with a refreshing lime flavor balancing the smoothness of coconut milk, a mild but tasty yellow curry with potatoes, onions and carrots, and the big winner: a forehead-sweat inducing Pad Kapow, spicy basil ground chicken with zucchini, bell peppers, garlic and chili. I actually ate most of it, even though wifey placed the order. That should teach her.

the local's take on masa.

Eating LV's John Curtas reviews Bar Masa.

gq says eat at sage.

GQ's Forked & Corked continues its week-long series of Vegas blurbs by touting Sage.

aquaknox.

The Review-Journal loves on Aquaknox, the seafood house in Venetian.

no, we're not getting tired of eating at citycenter.

Las Vegas Weekly reviews Julian Serrano (which CityLife reviewed a couple weeks ago), while the notorious ELV goes to work for the Weekly with a piece on Union and Jean Georges Steakhouse.

post goes positive.

Today the New York Post posts 21 Essential Off Strip Bars and Restaurants. This is much more interesting than the do-and-don't lists. Of course everybody's favorite hidden gems like Lotus of Siam, Rosemary's and Raku get called out, and it's nice to see other Chinatown restaurants get some out-of-town ink. But ... Peppermill actually is on the Strip, guys.

MENU: Cajun Crawfish

Cajun Crawfish Seafood Restaurant

3863 Spring Mountain Road

(702) 220-5630

open daily from 11 a.m. to 3 a.m.

APPETIZERS

A1 Cajun Fries  2.95

A2 Sweet Potato Fries  3.95

A3 Calamari w/fries  8.95

A4 Shrimp Eggrolls (4 pieces)  4.95

A5 Butterfly Shrimp (8 pieces)  9.95

A6 Chicken Wings (8 pieces)  7.95

BASKETS

B4 Fried Oyster Basket (10 pieces)  10.95

B1 Fried Gulf Shrimp Basket (6 pieces)  9.95

B2 Fried Catfish Basket  8.95

B3 Fried Soft Shell Crab Basket  9.95

All baskets come with fries. Upgrade to sweet potato fries for $1.

ENTREES

Flavors: (E1-E4) Cajun, Garlic Butter, House Special

Spicy Levels: Mild, Medium, Spicy, Super Spicy, Fire

(2 pounds or more crawfishes get 1 side of corn & potato)

E1 Crawfish*  Seasonal

E2 Catfish Dinner  11.95

E3 Wild Gulf Shrimp*  10.95

E4 Snow Crab Legs  12.95

E5 Blue Crab*  Seasonal

E6 Steam King Crab Legs  19.95

E7 Cajun Clam  9.95/lb

E8 Dungeness Crab  Seasonal

E9 Steam Lobster  Seasonal

* Warning: Our House Special Spicy level is 2 levels higher than normal

EXTRAS

Corn on the Cob  .75

Potato  .50

Andouille Sausage (12 pieces)  4.95

Bowl of Rice or Bread  1.00