Restaurant Week Menu at VooDoo Steakhouse · Voodoo Caesar Lobster, Squid Ink, Bourbon Creme...
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Kraken Bisque Voodoo Caesar Lobster, Squid Ink, Bourbon Creme Fraiche Baby Romaine, White Anchovy Dressing, Buttered Croutons + Parmesan Cage -OR- -OR- DESSERT *Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk may increase your risk of foodborne illness. Especially with certain medical conditions and pregnancy. This is an opportunity for the city’s finest restaurants to join together for a great cause. Three Square Food Bank raises enough funds during Restaurant Week to provide meals for over 300,000 men, women and children struggling with hunger in Southern Nevada. Green Curry Mussels Fennel Pollen, Garlic Bread, Cilantro, Charred Lime + Kaffir Lime Leaves Flat Iron Chimichurri, Pesto Whipped Potatoes, Charred Broccolini -OR- -OR- Brick Chicken Ora King Salmon Blue Cheese Au Gratin, Forest Mushrooms, Yuzu Caper Beurre Blanc, Fennel + Radish White Asparagus, Roasted Sun Choke, Jasmine Tea Rice + Herb Crust Caviar APPETIZER DINNER ENTREE Assortment of Gelato and Sorbet
Transcript of Restaurant Week Menu at VooDoo Steakhouse · Voodoo Caesar Lobster, Squid Ink, Bourbon Creme...
Kraken Bisque
Voodoo Caesar
Lobster, Squid Ink,Bourbon Creme Fraiche
Baby Romaine, White Anchovy Dressing,Buttered Croutons + Parmesan Cage
-OR-
-OR-
DESSERT
*Consuming raw or undercooked meats, poultry, seafood, shellfish, eggs or unpasteurized milk mayincrease your risk of foodborne illness. Especially with certain medical conditions and pregnancy.
This is an opportunity for the city’s finest restaurants to join together for a great cause.Three Square Food Bank raises enough funds during Restaurant Week to provide meals for over 300,000 men,
women and children struggling with hunger in Southern Nevada.
Green Curry MusselsFennel Pollen, Garlic Bread,
Cilantro, Charred Lime +Ka�r Lime Leaves
Flat IronChimichurri, Pesto Whipped Potatoes,
Charred Broccolini
-OR-
-OR-
Brick Chicken
Ora King Salmon
Blue Cheese Au Gratin,Forest Mushrooms,
Yuzu Caper Beurre Blanc,Fennel + Radish
White Asparagus, Roasted Sun Choke,Jasmine Tea Rice + Herb Crust Caviar
APPETIZER
DINNER
ENTREE
Assortment of Gelato and Sorbet
