Zeffirino’s family operated institution was transported to the spectacular Venetian Resort, Hotel and Casino in Las Vegas in 1999, where the family hospitality and culinary skills still reign supreme. Francesco Schintu, the Executive Chef of Zeffirino is operating the Las Vegas branch of the family dream. The menu is based on superb and superbly fresh ingredients, stock and sauces, prepared right in the restaurant kitchen that very same day.
Cold and hot antipasti present a culinary tour of Italy with marinated venison tenderloin and imported Parma prosciutto leading the procession through superb oysters, clams, scallops to braised langostino in garlic and parsley served over spinach and a world class frittura mista of shrimp, calamari and zucchini.
Soup of the day is augments by Zeffirino’s Vegetable soup with pasta and pesto – what else, and the Insalata di San Marco – a luscious blend of spinach, white and red cabbages, fresh mozzarella, cherry tomatoes kissed with lemon juice – will make you kiss the chef’s fingertips.
Pastas—all homemade on the premises—are simply astounding, dressed with lobster meat and baby shrimp in a light tomato sauce; vegetables in tomato cream gravy; pesto or beans, artichokes and shrimp. Pasta pillows and ravioli are also heavenly whether simply filled with homemade cheese and spinach, or the more complex and sophisticated veal and parmesan cheese. Risotti are equally special flavored with shaved black truffle or lobster and saffron.
Fresh fish are always the catch of the day and taste as though they have jumped right from the sea into your plate. They run the gamut from Branzino, a Mediterranean Bass, pan seared with wine, tomato and tender calamari, to Grouper with white wine, herbs and capers accompanied by a pumpkin rice timballo to tuna steak with artichokes in a balsamic vinegar reduction. All the fish as well as the two-pound lobsters can be simply grilled as well, sprinkled with fresh herbs and scrumptious olive oil. Meat and poultry are unusually prepared as well, filet in Barolo wine sauce, truffles and portobello mushrooms; capon breast filled with prosciutto and black truffles swathed in blackberry sauce, lamb chops braised with garlic, olive oil and rosemary.
Specialties of the house are spectacular and include a mixed grill of baby veal, lamb and venison chops, veal filled with Fontina cheese served in a Barolo wine and Fontina cheese fondue, filet of Gilt Head Bream filled with crab meat and served with crab bisque.
If you can think about another meal after so much gastronomical pleasure, think about Zeffirino’s continental Sunday brunch.