 You don't have to play golf to dine at Wynn's golf club restaurant. Dominating its entrance is an elegant lounge furnished with plush couches and chairs. The dining room is equally relaxing, and the patio overlooks the 18th hole complete with a waterfall and lush landscaping, romantically lit after dark. Shrimp cocktail with cucumber and horseradish oil, Kobe beef carpaccio with black truffle vinaigrette and Parmesan cheese and sweet corn chowder with aromatic vegetables are popular lunch, dinner and brunch appetizers. Among lunch entrées, we like the Black Angus sirloin burger (also served for the brunch) and the open-faced French dip sandwich of prime rib topped with Gruyère and mustard cream. The two-and-a-half pound char-broiled Maine lobster with tarragon butter sauce, 14-ounce veal T-bone and 20-ounce rib chop are entrée dinner winners. At brunch, poached eggs with barbecued smoked pork with bacon cheese muffins and green chile Hollandaise sauce evoke executive chef Carlos Guia's Creole roots at the legendary Commander's Palace. Wynn executive pastry chef Frédéric Robert’s cookies with a Scottish milkshake is a fine sweet finale. |
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