South Point Hotel, Casino & Spa Restaurants Unveil Menus for Three Square’s Las Vegas Restaurant Week, June 15-26

LAS VEGAS – South Point Hotel, Casino & Spa restaurants including Don Vito’s, Primarily Prime Rib, Silverado Steak House and Zenshin will participate in Three Square’s Restaurant Week taking place throughout Las Vegas June 15-26 in an effort to end hunger in Southern Nevada.

Three Square Food Bank is switching gears this year by combining the annual spring and fall events to celebrate 12 days of dining out for a cause. Diners can indulge in specialty menus from local eateries while also providing up to 18 meals to hungry community members with the purchase of a Restaurant Week meal at participating locations.

Specialty menus available at South Point Hotel, Casino & Spa participating restaurants include:

Zenshin will serve a three-course menu for $30.15 per person including:

·         Appetizers: Stuffed Shiso with Spicy Tuna, tempura fried, eel sauce and togarashi dynamite butter; Lightly Seared Waygu Beef Salad, with arugula spears, mustard greens, baby heirloom tomatoes and sesame dressing; or Oxtail Dumpling Soup served with beef consume.

·         Entrées: Herb-Crusted Seared Tiger Shrimp with bok choy, fried rice and togarashi butter; Grilled Scottish Salmon with Thai basil pesto, furikake couscous and Asian chimichurri; or Oven Roasted Honey Glazed Pork Tenderloin with sautéed broccolini, braised kabocha squash and Japanese whiskey demi.

·         Desserts: Flourless Double Chocolate Cake with raspberry Melba sauce; or Trio of Sorbet with mango, strawberry and Asian pear.

Primarily Prime Rib will serve a three-course menu for $30.15 per person including:

·         Appetizers: Chicken Peg Legs, citrus marinated roast drum sticks with Cumberland dipping sauce; Curried Shrimp Spring Rolls on Asian slaw with pineapple salsa; or Farm Fresh Greens with Julienne of Roast Beef, with scallions, smoked tomato ranch dressing and topped with crisp onion strings.

·         Entrées: “South Point Cut” Prime Rib; Sautéed Walnut Pork, walnut crusted pork medallions with apple and raisin compote and Crown Royal apple demi; or Grilled Salmon Brochettes, Pacific salmon with red and green peppers on Moroccan couscous and sundried tomato cream. All entrées are served with baked or freshly mashed potatoes. 

·         Desserts: Caramel Apple Tart; or Peach Shortcake.

Don Vito’s will serve a three-course menu for $40.15 per person including:

·         Appetizers: Strawberry Bruschetta with brie, pancetta and candied pecans; Summer Vegetable Lasagna Roulade with roast garlic pomodoro sauce; or Roasted Beet and Fennel Salad over mixed greens with prosecco vinaigrette.

·         Entrées: Chicken Buccatini with sundried tomatoes and artichoke in a creamed parmesan sauce with seasonal vegetables and a side of pasta; Grilled Skirt Steak and Shrimp Risotto with arugula pesto and broccolini; or Fettuccine Frutti Di Mare, black ink pasta with shrimp, scallops and crab folded in a mildly spiced tomato sauce.

·         Desserts: Orange Sorbet with Pineapple Carpaccio with rum and caramel glaze; or Cookies and Cream Tartufo.

·         Each meal includes a bottle of the “Wine of the Month” per every two people.

Silverado Steak House will serve a four-course menu for $50.15 per person including:

·         Appetizers: Florida Seafood Salad on toasted rye crostini with micro greens; or Grilled Lamb Kibbi, ground seasoned lamb with bulgur wheat and pine nuts, tabbouleh salad and tzatziki sauce.

·         Soup or Salad: Summer Salad Bowl with chopped summer greens, roasted corn, dried cherries and teardrop tomatoes tossed in a creamed balsamic dressing; or Chilled Cucumber and Mint Bisque.

·         Entrées: Goujon of Sole Murat, strips of sole sautéed with artichoke hearts, mushrooms and sundried tomatoes with rice pilaf; Silverado Burger, 10 ounces of freshly ground Nebraska beef, flame broiled on a butter toasted brioche roll with fresh spinach, caramelized onion and smoked gouda cheese and accompanied with horseradish ketchup, béarnaise sauce and cabernet reduction and crisp fries; or Medallions of Beef Calypso, topped with sautéed shrimp on a pineapple crouton with Caribbean rice and sautéed curried red pepper.

·         Desserts: Warm Cherry Tart with almond Chantilly cream; or Crème Caramel with raspberries.

·         Each meal includes a bottle of the “Wine of the Month” per every two people.

All guests must be 21 years of age or older with valid form of ID to receive the complimentary bottle of wine. Tax and gratuity are not included. For more information or reservations, please visit South Point’s dining website.


About South Point Hotel, Casino & Spa

Featuring more than 2,100 guestrooms, South Point Hotel, Casino & Spa overlooks the famous Las Vegas Strip and the serenity of the surrounding mountainscape. Each oversized guest room features state-of-the-art LED televisions as well as WiFi with high-speed internet connections. Guests visiting South Point will experience affordable luxury through a casino offering top-of-the-line gaming technology, more than 60 table games and a race and sports book area featuring separate viewing areas for both horse racing and general sporting events; a wide variety of dining options, including the award-winning Michael’s Gourmet Room; the world-class Costa Del Sur Spa and Salon; a fabulous 400-seat showroom featuring headliner entertainment; a 16-screen Cinemark movie complex; a state-of-the-art, 64-lane bowling center; and a 165,000-square foot convention center. In addition, South Point holds one of the finest event facilities in the country with the South Point Arena and Equestrian Center, which features more than 1,200 climate-controlled stalls and plays host to some of the country’s most unique events. South Point Hotel, Casino & Spa is at 9777 Las Vegas Blvd. South, Las Vegas, NV 89183.

For more information or for room reservations, call (702) 796-7111 or visit the South Point Hotel, Casino & Spa website. Connect with South Point on Facebook, Twitter, YouTube and foursquare 

Media Contact:

Kirvin Doak Communications

Jaclyn Dadas / Lea Komitzky