Silverton’s popular steakhouse launches vegetarian/vegan menu
Times are changing in Las Vegas. Around the same time Green Valley and Red Rock Resorts announced expanded vegan options at their restaurants on property, Silverton’s Twin Creeks Steakhouse announced their expanded vegan options, too.
The upscale Twin Creeks Steakhouse now has something to offer plant-based guests, and we’re thrilled. What sets Twin Creek’s vegan/vegetarian menu apart from other steakhouses is the entirely whole-food plant-based menu free from mock meats and cheeses.
It isn’t just the shifting winds of veganism that inspired the new menu at Twin Creeks, according to Executive Chef Jaimee Pepe. It was actually a few things, one of which was the property’s Director of Advertising and Social Media and her plant-based life.
“She periodically dines here and I didn’t want to just giver her vegetables on a plate,” explains Pepe. “We can be so much more creative than that.”
The other factor? Staying relevant with the restaurant’s guests.
“We have weekly food and beverage meetings to analyze the business and find areas we can improve and enhance,” she says. “We found our guests visit us about 60 – 70 times a year. Everyone now knows a few vegans and vegetarians that may not want to join them here at the ‘steak house’ because they don’t want to be stuck with just a salad. I want those guests to have the same ‘WOW’ dining experience as the ‘steak-eaters.’ The local casino market is super competitive and we need to stand out from the rest.”
And, stand out they have.
The new veggie menu has quite a few vegan options including the fried shisito peppers served with fresh lemon (so good!) as well as a beet salad with roasted red, golden and candy-striped baby beets in white balsamic vinaigrette on a bed of baby kale, pecans and port wine reduction.
For entrees, the butter nut squash risotto, inspired by the short rib variety on the main menu, is a must. According to Pepe, the non-vegans who have had this item have said they “don’t miss the meat.”
And, it’s easy to see why. The butternut squash version comes complete with wild mushrooms, herbs and a port wine reduction that is packed with flavor.
There’s also the pan-seared cauliflower steak served on a bed of toasted faro with pine nuts, apricots and swiss chard, which also is a must. So, best you take another person with you so you can split them.
Sides include grilled asparagus with lemon, roasted baby carrots with EVOO, and roasted heirloom cauliflower seasoned with cinnamon and EVOO.
For dessert, they’ve got some of the best sorbet we’ve ever had — a trio of mixed berry, passion fruit and grapefruit.
Expect the menu to be seasonal as Twin Creeks move forward. For now, this is a fantastic start.
3333 Blue Diamond Rd., Las Vegas, 89139 | 702.263.7777
Open: Wednesday – Sunday – 5 p.m. – 10 p.m.
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Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism. She is a public speaker who has appeared at SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more, a journalist and entrepreneur. Diana is also behind the Vegas Vegan Dinners at James Beard Foundation’s James Beard House.