|Tijuana Kale Salad|
A stand-out, new shared-starter item is the Octopus Asada made with piquillo confit, crispy potatoes, sorrel and herb puree. The new gluten-free Tijuana Kale Caesar salad features organic kale, crispy garlic and cotija cheese croutons. A refreshing and fulfilling new ceviche, the Crab & Grapefruit is prepared with avocado, pink peppercorn and grapefruit aguachile.
“Our new dinner menu items reflect our guests evolving tastes and culinary desires. They want even more fresh ingredients and a new take on what modern Mexican food can be,” said Border Grill’s Executive Chef Jamaal Taherzadeh. “Chefs Mary Sue and Susan have a masterful collection of recipes inspired from their travels, many of which we worked together on to make lighter and more current.”
New on the taqueria options, the Lamb Adobo Tacos features three hand-pressed corn tortillas and pepita sesame puree cucumber fresca. New entrées on the dinner menu include Lime Marinated Half Chicken: made with Mary’s organic chicken, mole verde and broccoli de cicco, the Gaucho Steak: a bone-in ribeye perfectly topped with crispy mushrooms and pickled peppers, Garlic Shrimp and Scallops: with ancho chile, parsley, lime and served with Israeli couscous. A new vegan option, Crab Less “Crab Cake” is a hearts of palm vegan “crab cake” with an avocado puree.
The new dinner menu offerings at Border Grill Mandalay Bay are available either a la carte or order as an unlimited small plates option and get a sample of all. The destination restaurant also offers an impressive lunch menu and is home to the award-winning, unlimited small plates weekend brunch.
|Lime Marinated Chicken|
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more. Mary Sue and Susan, Bravo's "Top Chef Masters" and Food Network's "Too Hot Tamales," are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana. Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation. In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies. For more information, visit www.bordergrill.com.
3950 Las Vegas Blvd S
Las Vegas, NV