Created by Executive Chef K.C. Fazel, the new selections consist of an array of appetizers and salads including a Chilled Salmon Tasting, priced at $16, which features house-cured gravlax, hot Applewood smoked Skuna Bay salmon and cold-smoked Atlantic salmon served with Ikura Coho salmon caviar; Vegetarian Heirloom Tomato Soup with basil, garlic and feta sourdough croutons, priced at $9; and Grilled Steak Salad including a medium rare Vegas Strip Steak on arugula and watercress with roasted tomatoes, artichokes and umami dressing, priced at $16.
The Australian Kobe Wagyu Beef Seared Carpaccio, priced at $16, now includes wild arugula, roasted tomatoes, Aggiano cheese and Vegemite dressing with smoked black sea salt and extra virgin olive oil; and the Basil-Fed Escargot is seasonally prepared in Shiitake mushroom and tomato basil ragout with parmesan cream and warm pita, priced at $18.
Summer vegetable, grain and potato additions, each priced at $10, include: Roast Sweet Corn with sweet red pimento butter; Deep-Fried Baked Potato Wedges with pancetta, Parmesan, smoked sea salt and rosemary; Baby French Green Beans Casserole with sweet onions, crisp Mangalitsa bacon, exotic mushroom cream sauce and onion crisps; Grilled Japanese Eggplant, Baby Artichoke, Zucchini and Yellow Squash served with fresh Mozzarella, Parmesan and tossed in a ratatouille sauce; and Baked Truffle Macaroni and Cheese made with torchio pasta in a truffled white cheddar Brie sauce topped with a porcini mushroom panko crust, priced at $15.
Chef Fazel’s summer entrées include: Japanese Kobe Wagyu Beef Rib Eye at the highest A5 grade, priced at $95; Bison Osso Bucco from Durham Ranch, Wyo., with a braised free-range bison shank served atop creamy potatoes with a roasted pepper bison reduction and barbecued sweet onions, priced at $42; Berkshire Kurabuta Pork Chop from Heritage Farms, Iowa, priced at $34; and butter roasted Cold Water Rock Lobster Tail, priced at $49. The Seafood Tasting Platter now includes a sea scallop and quinoa, crab tail medallion and sea asparagus, whitefish and wild rice, and salmon and farro pilaf, priced at $44.
Seasonal entrée accompaniments include Smoky Caramelized Onions in a white verjus reduction, priced at $5; Smoked Hudson Valley Duck Bacon, priced at $6; Roasted Beef Bone Marrow, priced at $5; Sautéed Hudson Valley Foie Gras, priced at $10; and a Pan-Seared Alaskan King Crabtail Medallion Duo, priced at $14.
New desserts, priced at $7 each, include the Milk Chocolate Soufflé with mango compote and Strawberry Shortcake with organic farmer’s market strawberries, sweet biscuit and whipped cream. A variety of syrups and honeys have been added including lavender infused honey and Oregon raw honey. Each flavor is available to add to the desserts priced at $2 for one, $3 for two and $4 for three tastings. New sorbet flavors include strawberry with no sugar added, apricot and peach, priced at $4 for one scoop of gelato or sorbet and $8 for four scoops.
About TENDER Steak & Seafood: TENDER Steak & Seafood is a 12,000-square-foot American a la carte steak restaurant using small-farm and seasonally produced ingredients, located at Luxor Hotel and Casino. TENDER’s extensive wine list received the “Wine Spectator Award of Excellence” in 2009, 2010, 2011 and 2012. Vast selections of wines are available as half bottles to provide optimal pairing options for guests. The classic décor embodies sophistication and the flavorful menu features main course entrées like the Certified Black Angus Omaha Beef Filet Mignon, Maine Sea Scallops and Range-Fed Silver Farms Rib eye. All menu items were crafted by Executive Chef K.C. Fazel, who has trained under notable chefs including Tom Colicchio, Bradley Ogden and several other internationally renowned chefs. Rated one of Las Vegas’ top steakhouses, the 12,000-square-foot venue is open daily for dinner from 5 p.m. to 11 p.m. with a cocktail and wine lounge open Sunday through Thursday from 4:30 p.m. until midnight and Friday and Saturday from 4:30 p.m. until 1 a.m.