Beneath its trademark ice cream sundae topiary, Serendipity 3 at Caesars Palace recently transformed its decorative floral and fauna into the Las Vegas Strip’s first seasonal garden, spicing up its dishes and reducing its impacts on the environment.
The edible garden allows Executive Chef Michael Wolf to incorporate homegrown produce into world-famous Serendipity 3 dishes. The garden currently features sunflowers, cherry tomatoes, globe artichokes, roma tomatoes, Japanese eggplant, bell peppers (yellow, red, green), rosemary, basil, cilantro, curly parsley, chives, mint, shallots, dill, marjoram, oregano, tarragon, savory, hyssop, anise, coriander and garlic.
Select dishes on the menu use ingredients directly from the garden including the heirloom tomato salad (tomatoes and basil), the New York Steak of Mind (rosemary) and the margherita pizza (basil). Additionally, several of the restaurant’s cocktails contain ingredients from the garden such as the cucumber basil gin rickey and the madras mojito.
This is just one of the many sustainable practices happening at our Las Vegas properties.
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