|Emeril's BBQ Salmon, Photo Credit: Chris DeVargas|
First and second course options include Creole boiled shrimp cocktail with local micro greens; king crab and squid ink fettuccini; and fried Florida frog legs with shaved celery slaw and spicy Creole tomato glaze.
Entree selections include beer-braised short rib with smashed roasted root vegetables; pan-fried rainbow trout with jumbo lump crab; and Emeril's sweet barbecued organic Scottish salmon with andouille pork sausage.
Three dessert selections round out the menu, including pecan pie, Emeril's banana cream pie or the new old-fashioned Guinness chocolate cake with chocolate sauce, chocolate curls and whipped ganache.
This four-course menu is available during dinner service from 4-10 p.m. for $48 per person with wine pairings starting at $30. Each wine pairing is personally selected by sommelier Scott McSimov to complement the flavors of each course.
For reservations, call 702.891.7374 or visit emerilsrestaurants.com/emerils-new-orleans-fish-house. Follow on Twitter at twitter.com/emerilsfish, Instagram at www.instagram.com/emerilsfish/ and like us on Facebook at facebook.com/EmerilsFish/.