This fall, Executive Chef Peter Scaturro has created an array of new selections with the finest Italian ingredients to welcome the Fall season at Trevi, the celebrated Italian restaurant inside The Forum Shops at Caesars Palace.
Beginning with appetizers, new fall offerings include a mozzarella carrozza, a slice of homemade mozzarella that is fried and lightly breaded with Italian seasoning and served on top of an Italian crostini with smoked prosciutto and sweet roasted tomato. The Romano chicken salad is prepared with peppery arugula, crisp field greens, tomatoes and artichoke hearts tossed in a warm pancetta balsamic dressing served on top of a pan seared Romano chicken breast. For guests looking for warmer options, the restaurant will offer the polpetta di pollo soup made with mini-chicken meatballs in a medley of fresh vegetables and Arborio rice.
Fall entrées include the pollo vesuvio served with tender chicken breast medallions sautéed with roasted herb potatoes, tomato concasse, green peas, asparagus and a touch of dry vermouth. The chicken franchaise is made with Romano breaded chicken breast delicately sautéed with lemon, white wine, mushrooms, sun dried tomatoes and tomato concasse over linguine pasta. The newest seafood selection is a salmon picatta accompanied with grilled vegetables, riso bello venere and Po Valley black rice in a lemon caper sauce.
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