Innovative Menu Boasts New Shared Starters, Salads, Sides and Entrées 

Las Vegas, Nev. (April 12, 2016) – Border Grill Mandalay Bay launched its latest dinner menu featuring new and inspired items that are sure to spice up your night. The popular eatery, helmed by celebrity chefs Mary Sue Milliken and Susan Feniger of Bravo’s “Top Chef Masters” and Food Network’s “Too Hot Tamales,” introduced the new menu that showcases an emphasis on fresh ingredients and features many of the chef’s favorite recipes – but reimagined in a lighter, yet flavorful way. The revamped menu includes new offerings in all categories from shared starters to salads, ceviche to sides and tacos, and an array of new palate-pleasing entrées.


Tijuana Kale Caesar Salad (left) and Octopus Asada (right).
A stand-out, new shared-starter item is the Octopus Asada made with piquillo confit, crispy potatoes, sorrel and herb puree. The new gluten-free Tijuana Kale Caesar salad features organic kale, crispy garlic and cotija cheese croutons.  A refreshing and fulfilling new ceviche, the Crab & Grapefruit is prepared with avocado, pink peppercorn and grapefruit aguachile. 
“Our new dinner menu items reflect our guests evolving tastes and culinary desires. They want even more fresh ingredients and a new take on what modern Mexican food can be,” said Border Grill’s Executive Chef Jamaal Taherzadeh. “Chefs Mary Sue and Susan have a masterful collection of recipes inspired from their travels, many of which we worked together on to make lighter and more current.”
Gaucho Steak (left) and Garlic Shrimp and Scallops (right).
New on the taqueria options, the Lamb Adobo Tacos features three hand-pressed corn tortillas and pepita sesame puree cucumber fresca.  New entrées on the dinner menu include Lime Marinated Half Chicken: made with Mary’s organic chicken, mole verde and broccoli de cicco, the Gaucho Steak: a bone-in ribeye perfectly topped with crispy mushrooms and pickled peppers, Garlic Shrimp and Scallops: with ancho chile, parsley, lime and served with Israeli couscous.  A new vegan option, Crab Less “Crab Cake” is a hearts of palm vegan “crab cake” with an avocado puree.
The new dinner menu offerings at Border Grill Mandalay Bay are available either a la carte or order as an unlimited small plates option and get a sample of all. The destination restaurant also offers an impressive lunch menu and is home to the award-winning, unlimited small plates weekend brunch. 
Lime Marinated Half Chicken (left) and Grilled Fish Tacos (right).
Perfectly situated overlooking the Lazy River of the picturesque Mandalay Bay Beach and with two floors of patio dining and a beautiful outdoor bar, it’s the perfect setting for sipping margaritas and savoring the bold flavors of Mexico while enjoying views of the impressive beach and multiple pools. 
For the complete new dinner menu, visit Border Grill Mandalay Bay.


About Border Grill
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants & Truck, serving modern Mexican food in Las Vegas inside The Forum Shops at Caesars and Mandalay Bay, Santa Monica, Downtown Los Angeles, and Los Angeles International Airport in Terminal 4 and Tom Bradley International Terminal. The Border Grill Truck can be found on the streets of Southern California and beyond cooking gourmet tacos, quesadillas, ceviche, and more.  Mary Sue and Susan, Bravo's "Top Chef Masters" and Food Network's "Too Hot Tamales," are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare and authoring five cookbooks, including Cooking with Too Hot Tamales and Mesa Mexicana.  Active members of the community, Mary Sue and Susan play leading roles in Share Our Strength and the Scleroderma Research Foundation.  In addition, they are passionate about the environment and lead the culinary industry with their eco-friendly policies.  For more information, visit