Page 90 - LVGL FALL 2017

[ DINING ]

CR A V IN GS

son Lake Las Vegas Classic, Fong has hinted
that he will have some ready for the crowd on
October 28.
You will love the Malassadas, but don’t pass
on other favorites like Crème brûlée made
from classic vanilla beans, whipped cream,
and strawberries. Their Warm Pineapple
Upside Down Cake is rich with caramel and
vanilla ice cream.
Adult spirits are part of the total experi-
ence. From the Specialty Cocktail menu is the
Toki Cocktail, refreshing any time of the year.
Suntory “Toki” Whisky is combined with
cranberry and pineapple juices, ginger beer,
and lime. Non-alcoholic cocktails include
Lychee Breeze with lychee puree, lemon,
pineapple, and Sierra Mist.
Wines by the glass are reasonably priced, a
nice break from so many restaurants in town.
With vintages from different countries of
the world, connoisseurs can have their pick.
Infamous Goose Sauvignon Blanc from Marl-
borough, New Zealand is offered for just $8 a
glass. Guenoc Merlot from the golden state
and Pinot Noir from Underwood, Oregon
are also bargain priced. As you would expect,
plum wine from Choya is ready for a toast.
Sake enthusiasts will have no problem find-

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