[The Street] Fantastic Fall Menus Bring Crop of Comfort

With the fall season in full gear it's time to try all the fun foods fall has to offer, including tender roasted beefs, delicate root vegetables and decadent chestnuts.

TravelsinTaste has rounded up five favorite Las Vegas winter tasting menus that best highlight fall's fantastic foods.

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While American Fish by Michael Mina featured lobster five ways during October with a decadent heirloom tomato soup and lobster grilled cheese, the celebrity chef is celebrating the exquisite delicacy Kobe beef in his November menu. Now soy-braised shortribs are accented by seasonal ingredients such as turnip gratin and ginger carrots, and tataki is paired with edamame, golden enoki mushrooms, crispy garlic and black truffle vinaigrette. Menu: $110; wine pairing: $55.

Fall's crown jewel, squash, is the ingredient of choice in Chef Rob Moore's delectable menu at Jean George Steakhouse. The culinary adventure begins with a butternut squash soup followed by a choice of a fall squash and arugula salad or warm salad of roasted squash. Next, diners have a choice of seared jumbo shrimp with acorn squash or the seared scallops with spaghetti squash. The e! ntree is a grilled beef tenderloin with goldbar squash and, for dessert, a spiced pumpkin cake with praline ice cream and pumpkin seed brittle. Menu: $95; wine pairing: $55.

Moore explained his inspiration for the spotlight on squash: "‪Being from New Jersey, when I think of fall, I think of squash. Our local farms had such a huge variety and such an abundance we couldn't help but grab as much of the final crop before the hard freeze of the Northeast winter. As children, a small farm in our neighborhood would let us pick and take whatever we wanted because there was so much. Being fortunate enough to experience the bounty as a child, it makes my job as a chef easy. I get to pick of the best of the best while still holding on to great childhood memories."

Chef Shawn McClain's cuisine demonstrates intriguing twists on traditional dishes that prove delicious, thrilling and yet completely understandable. While his menu follows the seasons and incorporates local ingredients, his restaurant, the AAA Four Diamond-awarded Sage, has influences from an earlier time: the French Belle Epoque, a time of culinary and artistic flair during which restaurants were unpretentious and inviting.

Like its signature spirit, absinthe, a visit to Sage promises to be not only fun, but inspiring. McClain's winter menu is no exception, as it introduces exceptional seasonal produce with zest. Choices include Yukon gold potato risotto with house-made bacon-grilled leeks as accents, pan-roasted jumbo fluke or the 48-hour beef belly paired with chestnut puree, fig glaze and celery hearts. For dessert, McClain pays homage to fall with maple cremeux crepes served with warm bourbon apples and chicory ice cream. Menu: $79.

Last month the Maccioni family's Aria restaurant, Sirio Ristorante, was all about indulgence when it focused on the exclusive Piedmontese white truffle. This month Chef Vincenzo Scarmiglia's six-course me! nu featu res a bounty of fall flavors. Griddled Nantucket Bay Scallops are complemented by roasted sunchokes and pomegranate syrup.

Scarmiglia's famous house-made ravioli is filled with butternut squash, brown butter and sage. Pan-roasted duck breast with leg confit is served with quince applesauce and sauteed wild mushrooms. Dessert celebrates the fresh pear crop with an espresso-poached pear served with vanilla sponge and cream cheese mousse. Menu: $79.

With its atmosphere and menu, Julian Serrano proves the tapas bar is alive, well and kicking. Its cool sophistication, combining modern patio settings and a contemporary version of grand Spanish architecture, creates a multidimensional atmosphere. Simpl! y savor the Spanish influences of Chef Julian Serrano's tasting menu, which includes such indulgences as wild mushroom soup with shiitake, crimini and oyster mushrooms highlighted with foie gras cream, followed by gambas (sauteed shrimp with garlic and arbol chilis), in addition to an organic pork chop with "pisto serrano," dijon mustard sauce and wonton chips. And you can top off the meal with churros, fried spanish pastries with spicy hot chocolate. Menu: $59, add $29 for wine pairing.

Cheers and enjoy!