Brunchin’ And Munchin’ In Las Vegas – An Elites Only Event At Bonefish Grill In Summerlin

Walking through the door and you get a cocktail handed to you? Now, that’s some Elite service. Vegas Elites were treated to an unbelievable three-course brunch meal on a Sunday afternoon.

Guests were treated to one of two cocktails: a Cucumber Spa Spritz and the Bonefish Aperol Spritz. The cucumber spa spitz truly tasted like a refreshing day at the spa, complete with Ketel One Botanical Cucumber & Mint vodka, St. Germain, house-made sour and fresh cucumber, topped with soda and garnished with mint. The Bonefish Aperol Spritz was mixed of Aperol and St. Germain, topped with bubbles and garnished with fresh orange. Also, fun fact: Bonefish offers a unique twist on the traditional Aperol Spritz by adding a touch of St. Germain Elderflower Liqueur.

Once guests got checked in and settled, the attentive staff began to bring out the courses one right after another. For the first course, guests enjoyed the Bang Bang Shrimp, a signature appetizer at Bonefish Grill. It feature crispy shrimp topped in a creamy spicy sauce. Guests also enjoyed the Saucy Shrimp, which has Mediterranean flair with sun-dried tomatoes, kalamata olives and feta cheese.

Second course was up next and did not disappoint! Guests were treated to the Crab Cake Ranchero, which is a Maryland-style crab cake in a cast iron skillet with creole sauce, topped with fresh guacamole, tomatoes, cilantro and finished with chipotle aioli sauce. The dish is also served with delicious corn tortilla strips for dipping.

Last but definitely not least, the meal finished up with the Brunch Surf Board, which was also accommodated by a house mimosa. This “board” featured a couple strips of delectable bacon as well as all of Bonefish Grill’s greatest hits for brunch: Crème Brûlée French Toast, Avocado Toast and an Egg Benedict. The Crème Brûlée French Toast is an all-time favorite and was definitely a favorite among the Elites in attendance. The French Toast was battered in Grand Marnier and orange zest and served with fresh whipped cream, mint, fresh seasonal berries and Applewood bacon. The Seasonal Avocado Toast included fresh crushed avocado, roasted tomato and crumbled Feta cheese, drizzled with olive oil spread across a French baguette and served with freshly grilled lemon, while the Eggs Benedict included a toasted English muffin topped with smoked ham, poached eggs and Hollandaise sauce.

Check out the event reviews and event photos!

Thanks to our event partner:

Bonefish Grill in Summerlin – From the moment you walk through their doors, you’ll know you’re in a restaurant like no other. At Bonefish Grill, their focus is on every little detail of your experience, they anticipate your needs, and they provide personalized service that allows you to enjoy a delicious meal in a comfortable, vibrant atmosphere.