BORDER GRILL AT MANDALAY BAY DEBUTS NEW DESSERT MENU
BORDER GRILL AT MANDALAY BAY DEBUTS NEW DESSERT MENU
Beloved Modern Mexican Restaurant Unveils Seven Diverse & Decadent Desserts
LAS VEGAS, NV (Nov. 13, 2015) — Everyone’s favorite modern Mexican restaurant and longtime Las Vegas culinary staple Border Grill at Mandalay Bay is now serving up an entirely new dessert menu with seven indulgent and affordable dishes.
The menu was created by executive chef Jamaal Taherzadeh under the direction of Border Grill co-owners / chefs Susan Feniger and Mary Sue Milliken. Taherzadeh was interested in creating a minimalistic menu with an array of flavors, textures and sweetness levels so everyone can enjoy at least one of the new creations.
The menu features dishes including: Arroz Con Leche with Seasonal Fruit, Rice Pudding, Preserved Orange and Caramel Puffed Rice; a twist on the classic Tres Leches cake with Huckleberry Sauce, Homemade Condensed Milk and Raspberry Meringue; Flourless Chocolate Almond Cake presented beautifully with Fudge Sauce, Salted Nuts, Bananas and Berries, and topped with generous scoop of Almond Ice Cream; and a Churro Ice Cream Sandwich made with Housemade Cinnamon Churros and Salted Cajeta Ice Cream sitting atop an assortment of Tequila Berries.
A full list of the new dessert menu items can be seen below.
For more information, visit www.BorderGrill.com or call Border Grill at Mandalay Bay directly at 702.632.7403.
About Border Grill
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.
