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Aroma Garden spices menu with tastes from ‘old countries’

June 27, 2007 - 9:00 pm
 
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Aroma Garden Cafe serves continental cuisine with a Mediterranean touch at 5875 S. Rainbow Blvd.

There’s a bit of French, Italian, Greek and Middle Eastern dishes on the menu created by chef Clemente Escobedo Diaz, formerly with Drai’s on the Strip.

“Presentation is his middle name,” says director of operations Zohar Robin of the chef.

Diaz began in the restaurant business 20 years ago in Beverly Hills, Calif., learning to cook French, Italian and Mediterranean cuisine.

He came to Las Vegas 13 years ago and worked his way up to executive chef at Drai’s in the former Barbary Coast in 2002.

Diaz recently moved to Aroma Garden Cafe to create a menu with “a little of the old countries” in mind.

“Flavor consistency is most important,” he says, as well as “making the customer happy. Presentation is important to me. If I don’t like it, the customer won’t like it.”

Seating 120 people, Aroma Garden Cafe features a main dining room with booths, couches and dinner table seating, and the Small Talk Garden, a separate room with a 15-foot-high water fountain, skylight, real plants and music. And it’s air-conditioned.

“We created the atmosphere for people to enjoy going out to eat,” Robin says. “Everything on the menu is made the same day, and the portions are large.”

The wine list offers more than 100 selections, but that’s expanding all the time, Robin says.

In addition, there’s a full espresso bar and in-house bakery.

The restaurant is open from 10 a.m. to 10 p.m. daily.

Reservations are accepted by calling 221-4893.

Starters: Grilled artichoke topped with Parmesan cheese and served with creamy caper dressing ($9.50); eggplant Parmesan topped with marinara sauce and emek cheese ($8.50); saksuka, two sunny-side-up eggs slow roasted in tomato sauce ($8.95); toasted sesame seed bagel topped with cream cheese, capers and smoked salmon ($9.95); and hummus served with pickles and pita bread ($8.50). All are served with a mixed field green salad.

Soups and salads: Vegetable soup with zucchini, celery, onion, carrot and potato in vegetable stock ($5.50); chicken noodle soup ($6.50); French onion soup topped with Parmesan cheese ($6.50); Greek salad with mixed greens, Roma tomatoes, kalamata olives, red onion, cucumbers, feta cheese and balsamic vinaigrette ($10.75); mango salad with mixed greens, jicama, candied pecans, mango, blue cheese and honey balsamic vinegar ($10.75); and salmon salad with romaine lettuce, garbanzo beans, carrots, radish, 8-ounce crusted salmon fillet and balsamic vinaigrette ($12.75).

Entrees: Chicken breast with barbecue sauce served with green and red bell peppers, accompanied by white rice ($13.75); 8-ounce crusted fillet of salmon sauteed with herbs and served with mashed potatoes and steamed vegetable medley ($15.75); 8-ounce Chilean sea bass fillet sauteed and served with mashed potatoes and bokchoy simmered in ginger and lemongrass sauce ($19.75); 10-ounce filet mignon served with mashed potatoes, asparagus and grilled tomatoes ($22.95); and lamb chops served with mashed potatoes and grilled vegetables ($23.95).

Extras: Omelets including vegetable, mushroom, Greek, cheese and salami ($8.95 each); sandwiches including roast beef, portabella mushroom, Italian, tuna, avocado and grilled vegetable ($8.95 each); grilled toasts including Italiano, Greek, tuna, vegetable, salami and Mediterranean ($9.95 each); wraps featuring grilled chicken ($9.95); cheese pizza with a choice of toppings including grilled chicken, pepperoni, sun-dried tomatoes, wild mushrooms and artichoke hearts ($10.75); and pasta in a choice of sauces ($11.75).

Desserts: Chocolate fondant, mixed berry cake, Napoleon, chocolate souffle, New York cheesecake, chocolate truffle, apple tart, tiramisu and cannoli ($6 each).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.

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