Calling All Foodies

29 Sep 2017Tasting

Take a bite out of Fioré’s newest culinary creations

Crawfish, Shrimp, Corn, Andouille Sausage and Purple Potato
Crawfish, Shrimp, Corn, Andouille Sausage and Purple Potato

Let’s be honest, there’s nothing quite like setting sail on a culinary adventure. Sure you could eat the same dishes every week, but where’s the fun in that? Sometimes it’s nice to spice (or sweeten) things up a bit and give your tastebuds a delicious change of pace. Luckily for you the chefs at Harrah’s Resort SoCal share your gastronomic obsession and are eager to please. Perfectly marrying Fioré elegance and jaw-dropping originality, Specialty Chef Amanda Colello’s new menu is transporting foodies to culinary bliss.

Delicate Hamachi with Hearts of Palm, Pineapple, Jalapeño, Coconut and Soy Air
Delicate Hamachi with Hearts of Palm, Pineapple, Jalapeño, Coconut and Soy Air

An homage to Colello’s James Beard Award winning mentor chef José Andrés , the new Fioré menu boasts tasteful presentations and even tastier flavors. Delicate Hamachi with Hearts of Palm and Soy Air, fork-tender Tri Tip dressed in Chimichurri and Quail Tortellini with goat cheese, blueberries and a palate-crackling secret ingredient are just a few new dishes that you can expect on the new menu at Fioré.

Quail Tortellini atop a bed of Spaghetti Squash, Blueberries and Goat Cheese
Quail Tortellini atop a bed of Spaghetti Squash, Blueberries and Goat Cheese

Maybe you aren’t as culinarily adventurous as others, that’s ok. Steak enthusiasts will still find Fioré favorites such as the Filet Mignon and bone-in Ribeye while seafood lovers can indulge in Scallops, Halibut and the splurge-worthy Lobster Tail.

Smoked Bone Marrow accompanied with Pickled Shallot, Arugula Pesto, Seasonal Pate and Crostini
Smoked Bone Marrow accompanied with Pickled Shallot, Arugula Pesto, Seasonal Pate and Crostini

Ready to take a walk on the tasty side? We certainly hope so. We can hear your stomach grumbling already!

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