Wednesday, June 8, 2016

Love This! Luke's Lobster Now Offers Catering!


Luke’s Lobster, the Maine-bred seafood shack known for its simple menu and top-quality sustainable, traceable ingredients, will happily travel to your event, now offering onsite catering and prep. Luke’s friendly staff can set up shop with everything necessary to serve up the best lobster, crab, and shrimp rolls fresh off the griddle, alongside award winning gluten free soups, dairy free salad and more.

The establishment launched in 2009 in the heart of NYC's East Village. The vision of Luke Holden, Luke's Lobster brings the sea to the city in a rustic, relaxed seafood shack setting that celebrates its founder's native Maine. Luke's Lobster is anchored by a commitment to sustainably-sourced seafood. The organization champions its purveyors, and takes great pride in an absolute ability to trace its culinary offerings in the journey from the ocean to the plate. The modest menu highlights superior ingredients, with fresh lobster, crab, and shrimp rolls at the helm, along with a selection of chowders and bisques.

In addition to catering, the Las Vegas location now offers locals and visitors alike a new option just in time for summer. Luke’s Lobster adds the Wild Blue Salad, a truly Maine salad, to the menu this summer. The Wild Blue Salad features a full chilled lobster tail, halved, and served on a bed of crisp baby arugula, house-pickled wild main blueberries, shredded red cabbage, white beans, and a sprinkling of roasted sunflower seeds. The salad is served with Luke’s housemade balsamic vinaigrette. The outdoor shack features al fresco seating, greeting diners on the plaza just outside the Fashion Show, all with convenient valet and self-parking via multiple mall entries.

Sunday – Thursday: 10 a.m. – 9 p.m.
Friday – Saturday: 10 a.m. – 10 p.m.
Luke’s Lobster
Stripside at Fashion Show
3200 Las Vegas Boulevard South
lukeslobster.com/vegas/

CATERING: Catering inquires can be made by calling 702-290-7594 or email at VegasCatering@lukeslobster.com.

No comments:

Post a Comment