Join chef Ricky Cruz at Grotto for Landry's Summer Chef Series 2014. Grotto offers a unique variety of food featuring an appetizer, four courses and dessert paired with wine.

Rollatine di Zucchini Ripieno con Salmone
Rolled roasted zucchini, stuffed with ricotta cheese and smoked salmon, served on parmesan crisp and sun-dried tomato mayonnaise.
Pairing: Stellina di Notte Prosecco, Italy.

Insalata di Carciofi
Fresh artichokes, baby arugula, fava beans, yellow and red teardrop tomatoes, pecorino cheese, mint and extra-virgin lemon olive oil.
Pairing: Sant'Elena Chardonny, Friuli, Italy. 

Risotto tre Amici
Arborio rice tasting, truffle mushroom risotto, shrimp risotto and beer Carpaccio risotto.
Pairing: Melini "Borghi d'Elsa" Chianti,Tuscany, Italy.

Branzino al Forno
Oven-roasted Chilean sea bass, served over orzo primavera, topped with a jumbo shrimp, baby celery and saffron sauce.
Pairing: S. Anselmo Moscato, Oltrepo Pavese, Italy.

Agnello alla Griglia 
Grilled lamb chops, served over homemade sweet potato dumplings and mint sauce.
Pairing: Livio Felluga "Vertigo" Rosso delle Venezie, Veneto, Italy.

Trio di Gelato
Pistachio, strawberry, pineapple.
Pairing: Castellare Vin Santo Del Chianti Classico, Tuscany, Italy.