By Michele Laudig
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
After five months on board as the executive chef at Different Pointe of View, the fine dining restaurant at the Pointe Hilton Tapatio Cliffs, Anthony DeMuro has finally given us a chance to see what kind of dishes he's been dreaming up over the summer.
The brand-new menu looks luxurious. Appetizers include cherry wood-smoked venison carpaccio with bing cherry tarragon compote, maple-scented sabayon and vanilla anise oil; and pan-seared diver scallops with roasted sweet corn quinoa gateau, sweet English green pea gazpacho, and tomato essence.
There are a handful of salads, among them a Caesar with (burrata alert!) baby red romaine, grilled olive crouton, burrata, roasted Campari tomatoes, and white anchovy dressing.
Nine different main courses are priced $29 to $45. Among the highlights are butter-poached Maine lobster and pancetta-wrapped prawns with crispy seared herb parmesan risotto torte and smoky lobster white corn beurre blanc; braised Kobe short rib with sweet basil spaetzle and pinot noir-currant braised red cabbage; and applewood-smoked loup de mer with apricot emulsion, leek pesto gnocchi, and roasted baby eggplant.