PUBLIC HOUSE DEBUTS NEW MENU ITEMS FOR LUNCH, DINNER AND DESSERT

Public House, a beer lover’s haven, is serving up new dishes for lunch, dinner and dessert to go with your favorite brew. The upscale gastropub’s new menu items include:

Lunch:
  • Buttermilk fried chicken sandwich – marinated thigh meat, Nashville aioli, bleu cheese, arugula, roasted tomato, bacon and ghost pickle
  • Brisket sandwich – ciabatta with BBQ brisket, Havarti cheese, caramelized onion, ghost pickle and coleslaw
Dinner:
  • Scottish salmon – celery root puree, creamy lentils, bacon, onion, and crispy fried leeks
  • Seared chicken breast – fregula, spinach, roasted tomato, eggplant, shaved parmesan and tomato sauce
For the last course, guests can build their own dessert with a variety of cakes, ice cream, sauces and toppings.

Public House

AMERICAN, LUNCH, DINNER, CASUAL DINING, $$$

A beer lover’s heaven, this upscale gastropub includes poutine and dry age ribeye on its menu, along with Nevada’s first beer cicerone—the equivalent of a wine sommelier.

It wouldn’t be inappropriate if Public House had pearly gates as you enter. After all, it is a beer lover’s paradise. Located on Restaurant Row at The Venetian, this bar and restaurant boasts fine brews, wine and spirits paired with a sumptuous menu of all your pub favorites made with gourmet flair. Public House takes its beer seriously, with the finest collection in Las Vegas. Cicerones undergo rigorous testing and tasting to receive their coveted title – Public House goes the extra mile to ensure you’ll enjoy each beer, from foamy head to bubbly bottom. Whether it’s a rare cask beer, a bold Belgian, or palate-pleasing pilsner, you’ll be in beer heaven.

The menu includes small and large plates inspired by – what else? – beer, such as the short ribs braised with Black Butte Porter, Guinness beer battered Pacific halibut fish n’ chips and herb roasted chicken with pork belly and fingerling potato hash. Other specialties include Poutine, French fries served with duck confit, cheese curd and gravy, and a beer flight pairing with unique and flavorful cookies. The menu also features incredibly fresh salads and sandwiches, steak frites, shellfish and bar snacks, as well as selections from the “Butcher Block” and “Cheese Shop.” If you’re in the mood for something sweet, you can be the pastry chef for an evening with their custom build your own dessert menu—choose your base, ice cream, filling, and topping for a truly decadent and fun experience.

Public House’s beer cicerone, who along with the skilled bar staff, assists guests with selecting a beer from more than 200 selections, including 24 beers on tap and three seasonal cask beers from artisanal cask brewers. A climate-controlled “wine cube” stores a distinctive wine selection that pairs well with the tavern’s cuisine and provides the perfect environment for the more than 40 aged whiskeys, scotches, bourbons and beers. The cocktail list includes a concentration of classic cocktails, with an emphasis on quality and handmade mixers and garnishes are prepared in house.

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