LAS VEGAS (March 21, 2014) - Emeril Lagasse's restaurant, Table 10, in the Grand Canal Shoppes at The Palazzo is offering a $45 four-course spring tasting menu created by Chef de Cuisine Tim Doolittle, which features seasonal ingredients with a New Orleans twist.
 
First course choices include seasonal homemade soup; chicken and andouille sausage gumbo with steamed rice; Boston lettuce salad with Windrose Farms head lettuce, bacon, chive buttermilk dressing and heirloom tomatoes; or Caesar salad with gem lettuce, grilled crouton, parmesan, tomato puree and white anchovies.
 
Second course choices include Emeril's New Orleans BBQ shrimp with rosemary biscuit; mushroom gnocchi with spring mushrooms, hand made goat cheese, small arugula leaves and garlic; candied North Country farm bacon with Noble Tonic #1; or charred octopus with marinated peppers, onions, herbs and greens.
 
Entrée choices include short ribs with natural broth, spring vegetable crudo and potato puree; roasted young chicken with caramelized lemon, honey and thyme sauce, English peas and pee wee potatoes; Colorado filet mignon with potato puree, spinach and red wine sauce; shrimp and linguine with dried tomatoes, marinated peppers, basil and lemon oil; or California halibut with orange braised fennel and leek, sea salt, fennel pollen and olive oil.
 
The fourth course is a choice of any dessert on the menu, which includes the gluten-free milk chocolate mousse cake with chocolate ganache and raspberry and Emeril's banana cream pie with chocolate shavings, caramel sauce and whipped cream.
 
Table 10 is located in the Grand Canal Shoppes at The Palazzo and is open daily for lunch from 11 a.m.-5 p.m. and dinner 5-10 p.m. For reservations, please call 702.607.6363 or visit emerilsrestaurants.com/table-10.