This is the fourth in a series of posts that feature “under the radar” menu items at Silverton’s Las Vegas restaurants.
Chef Jaimee Pepe has an entire menu of favorites at Twin Creeks, each with a unique story. But one of the most spectacular is the Grilled Caesar Salad, which has been described as a “masterpiece of flavors.”
The salad starts with hand-selected stalks of fresh romaine lettuce, which are lightly charred on the grilled to add a bit of smoky flavor. But that’s just the beginning. Smoked Parmesan cheese, which Chef smokes in her kitchen, is grated into a white balsamic vinaigrette, creating a dressing of contrasting flavors. The stalks are topped with charred avocado, white anchovies and a sweet-vinegary tomato tapenade. Forget about croutons — this salad is artfully sprinkled with a dust made from a homemade brioche.
“There is a creamy richness to all of this, with contrasting textures that hit all of your senses,” she said.
What is a tapenade?
Tapenade is a name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Although the word ‘tapenade’ comes from the French Provençal word for capers (‘tapenos’), today’s tapenades are more closely identified by their incorporation of olives. At Twin Creeks, the Grilled Caesars Salad includes a tomato tapenade, a sweet-vinegary addition to the salty and smoky notes of the salad.
This award-winning Las Vegas Steakhouse proudly serves 100% Certified Black Angus beef. The Prime-grade 16-ounce New York Strip is hand-cut in house and char-grilled on a Montague broiler, which Chef Jaimee Pepe calls the “Cadillac of the kitchen.” The beef can be finished with a choice of eight sauces and toppings, including a unique coffee crust, brandy peppercorn, or the classic French demi-glace. At 40 ounces, the colossal Creekstone Farms Tomahawk serves two, filling the table with lobster mashed potatoes, grilled asparagus, black-truffle butter, and two scratch-made sauces.