Business & Finance

Hawthorn Grill Heats Up for Summer with Lunch Service and New Menu Items

JW Marriott Las Vegas Resort and Spa's premier steakhouse opens mid-day for lunch and adds seasonal menu items and fresh summer cocktails to its popular menu

LAS VEGAS, NV. June 28, 2017 - Hawthorn Grill, with its perfect balance of crave-worthy steakhouse fare and American classics alongside an extensive wine and cocktail program, gears up for summer with new seasonal menu items, summer-inspired cocktails and a brand new lunch service. JW Marriott Las Vegas Resort & Spa is already the place to unwind, and now guests can enjoy a lighter menu at this Las Vegas restaurant with the addition of lunch six days a week (Sundays excluded) from 11 a.m. to 2 p.m.

The restaurant’s lunch items include a variety of fresh picks, such as the Rainbow Kale Salad or The Hawthorn Cobb; as well as Hawthorn Grill favorites including Mojito Fries, Spinach & Artichoke Dip, Sriracha Wings and the Hawthorn Burger. The lunch menu also features a Steak Sandwich with grilled strip steak, charred scallions, tomato aioli and roasted mushrooms; the Grilled Chicken Sandwich with gruyere, pickled onion and spicy mayo; the Short Rib Flatbread with grilled onion, avocado, roasted garlic and gruyere and the From The Garden Flatbread with broccolini, roasted mushrooms, tomato, pesto and goat cheese.

Guests can also find seasonal additions on the dinner menu including Asparagus & Burrata, Gem Lettuce Salad, Amberjack Yellowtail with Thai chili sauce, Veal Chop with black truffle butter, Grilled Sweet Corn and Roasted Asparagus. Guests opting for dessert can try the new Trio of Profiteroles with coffee, pistachio and strawberry ice cream and milk chocolate ganache or the Citrus Lemon Meringue Tart with raspberry coulis and raspberry white chocolate ice cream.

The Las Vegas restaurant also explores seasonal summer flavors at the bar with inspirational updates to classic and signature cocktails including the Spice Market Old Fashioned with bourbon, spiced maple syrup and Moroccan bitters; Barcelona Sangria made with the freshest fruits, red wine and brown sugar; Summer Mule with peach puree, pineapple vodka and lemon, topped with ginger beer; Watermelon Mojito with diced watermelon, mint, lime and rum; Purple Haze made with fresh blackberries, mint, Cointreau and bourbon; and Key Lime Pie Martini.

To book reservations, please call 702.507.5955 or visit www.hawthorngrilllv.com for more information.

About the JW Marriott Las Vegas Resort & Spa

The JW Marriott Las Vegas Resort & Spa offers world-class luxury just 20 minutes northwest of the famous Las Vegas Strip. The Las Vegas resort is accessible to Las Vegas Speedway, TPC Las Vegas and a number of other golf courses. The JW Marriott features 548 well-appointed guest rooms and suites set amid 54 acres of lush gardens. Voted as one of the Top 5 Las Vegas Resorts by readers of Condé Nast Traveler, and recognized as a Top-Performing Business on TripAdvisor ranked in the top 10% worldwide for traveler feedback, the Las Vegas resort also includes a full-service spa, state-of-the-art fitness center, 33 meetings rooms with 100,000 square feet of flexible space, more than 10 restaurants serving American, Italian, Japanese and Mediterranean cuisines and the on-site Rampart Casino. For information, visit www.marriott.com/LASJW. Stay up to date with the JW Marriott Las Vegas Resort & Spa on Facebook and Twitter.

Coming Up In The August Online Hotel Business Review




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Feature Focus
Food & Beverage: Multiplicity and Diversity are Key
The challenge for hotel food and beverage operations is to serve the personal tastes and needs of an increasingly diverse population and, at the same time, to keep up with ever-evolving industry trends. In order to accomplish this, restaurateurs and hoteliers have to flex their creative muscles and pull out all the stops to satisfy their various audiences. One way to achieve this is to utilize existing food spaces in multiple ways at different times of the day. Lunch can be casual and fast, while dinnertime can be more formal and slower paced. The same restaurant can offer counter service by day but provide table service by night, with a completely different menu and atmosphere. Changes in music, lighting, uniforms and tabletop design contribute to its transformation. This multi- purpose approach seeks to meet the dining needs of guests as they change throughout the day. Today’s restaurants also have to go to great lengths to fulfill all the diverse dietary preferences of their guests. The popularity of plant-based, paleo, vegan, and gluten and allergen-free diets means that traditional menus must evolve from protein-heavy, carb-loaded offerings to those featuring more vegetables and legumes. Chefs are doing creative things with vegetables, such as experimenting with global cuisines or incorporating new vegetable hybrids into their dishes. Another trend is an emphasis on bold and creative flavors. From chili oil to sriracha to spicy maple syrup, entrees, desserts and beverages are all being enhanced with spice and heat. The August issue of the Hotel Business Review will document the trends and challenges in the food and beverage sector, and report on what some leading hotels are doing to enhance this area of their business.