The festive seasonal ingredients available in autumn are consumer's favorites. However, restaurants don't want to be repetitive with their autumn menus. So this year how are Vegas restaurants getting creative this season with Squash and Pumpkin?
At the Top of the World restaurant, butternut squash is being served with farro instead of the traditional rice supplement. While at this month's no. 14 restaurant on our Top 25 Restaurants list, Comme Ça, Kabocha Squash appears in two of their dishes on this season's menu- in the duck confit appetizer and the salmon entree. And Restaurant Guy Savoy goes all out with their Pumpkin soup, which is served from a hollowed pumpkin. Read more here to see some other Vegas restaurant seasonal dishes.
How have you been using these ingredients to enhance your menu? Are you seeing that consumers are over these ingredients all ready?