WHAT:             The Springs Café by Wolfgang Puck restaurant located at the Springs Preserve has introduced a new Sunday Brunch menu effective March 14, 2010.  The new menu will feature seasonal plates that reflect the Preserve’s commitment to sustainable living.


The Springs Café’s new menu combines environmentally friendly and ethically produced ingredients into seasonal delicacies such as Cage-Free Organic Eggs Benedict, Chocolate Chip Macadamia Pancakes, Sustainable Halibut, and Wolfgang’s Famous Chinois Chicken Salad to mention a few.  Executive Chef Peter Sherlock and Sous Chef Erin Fouhey work closely with Chef Puck to create ever-changing seasonal menus that use 100% organic ingredients.   


Offering a panoramic view of the Las Vegas strip, the Springs Café’s wrap-around balcony provides the ideal spring location to indulge in family brunch, celebrate, or to sip a drink from the Bloody Mary bar. The plated Sunday Brunch menu is offered for $21 per person, $12 for children under twelve, and free for children five and under. The Bloody Mary bar is an additional cost of $7. The Café will feature the new brunch menu from 11am- 3pm every Sunday through June 20, 2010. The Springs Café will also be featuring special holiday buffet menus for Easter, Mother’s Day, and Father’s Day.


The Springs Preserve also offers full service catering for weddings, meetings, and other special events.  The LEED platinum include unique indoor and outdoor spaces for environmentally responsible gatherings.


WHEN:            Effective March 14, 2010- June 20, 2010


WHERE:          The Springs Café by Wolfgang Puck

                        Springs Preserve

                        333 South Valley Blvd.

                        Las Vegas, NV 89107

                        General Information: 702.822.8716


MEDIA:             Interested media should contact Pamela Brunson 213.621.2991 or pamela.brunson@wolfgangpuck.com. 

Press Releases
Las Vegas, Nevada
Thursday, March 18, 2010