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Cunninghame
West started his culinary career almost
20 years ago as a dishwasher at the
Mountain Lake Hotel. A native of Giles
County, Cunninghame soon took his
yearning to learn the craft of cooking
to the West Coast, where he worked
for top chefs in Maui, Santa Barbara,
San Francisco, Seattle and Las Vegas.
Recently, in Las Vegas, Cunninghame
worked as the Sous Chef for three
years alongside Chef Luciano Pellegrini
of Valentino restaurant at the Venetian
Hotel. Valentino is the top fine-dining
Italian restaurant in Las Vegas, where
Chef Luciano was awarded the James
Beard award in 2004 for “Best
Chef of the Southwest”.
The combination of the fine-dining
Italian cooking along with his background
in California cuisine has given Cunninghame
a wide range of food knowledge and
cooking styles. His style of cuisine,
which he simply calls, “good
food,” is what he plans to bring
to The Bank.
The Dinner menu is an eclectic
mix of items:
Griddled Crab Cake with Zucchini Spaghetti
and Tomato Basil Butter
Blackened Scallops with Crispy Potatoes,
Lemon & Capers
Seared Sesame-Crusted Ahi Tuna with
Honey Soy Dipping Sauce
Bacon and Mushroom Stuffed Chicken
Breast with Roasted Garlic Herb Sauce
Braised Lamb Shank in its own sauce
and Mashed Potatoes
Grilled Filet Mignon with Roasted
Garlic Blue Cheese Demi Glace
Pasta’s
Angel Hair with Tomatoes and Basil
Linguine with Clams in Garlic and
Butter Sauce
Penne with Meat Sauce and Mushrooms
Lunch Items
Sandwich’s (all sandwiches come
on house focaccia bread)
Examples of sandwich’s include
Blackened Chicken Breast Sandwich
with Cheddar Cheese and Cajun Aioli
BBQ Roast Pork Loin Sandwich
Oven Roasted Portobello Mushroom with
Balsamic Onions and Tomatoes
(Sandwiches will come with a choice
of soup, salad or home made French
fries.)
Lunch entrees
include:
Griddled Salmon with Lemon-Caper Sauce
Roast Pork Loin with Dijon Mustard
and Mushrooms
Breaded Chicken Breast with Marinara
and Parmesan
A European trained Pastry Chef, Linda
West originally comes from a small
town close to Seattle, Washington.
Like her husband, she too decided
to travel from her home town in order
to train with top Chefs and learn
her craft.
After studying pastry at the Cordon
Bleu Cooking School in London, England,
Linda accepted a Pastry Chef Position
at Stars, a fine-dining restaurant
in Seattle, where she met her husband-to-be,
Cunninghame. A year later, she moved
to Las Vegas to work with French Pastry
Chefs at the Bellagio Hotel. She later
moved on to be the Executive Pastry
Chef at Rosemary’s at the Rio
Hotel, and then most recently, the
opening Pastry Chef for Sea Blue at
the MGM Grand Hotel.
A sampling of Linda’s dessert
menu:
Chocolate
Tasting Trio:
Warm Chocolate Molten Lava Cake
Crispy Peanut Butter Chocolate Wafer
Malted Milk Chocolate MilkShake
Pineapple
Upside-Down Cake
Candied Macadamia Nut Ice Cream
Pineapple-Basil Sorbet
Vanilla Bean
Crème Brulee
Warm Snickerdoodle Cookies
Chocolate
Caramel Mousse Bombe
Raspberry Chambord Sauce
Linda also does Wedding
Cakes in a wide range of styles, from
simple buttercream, to elaborate Fondant
decorations to Chocolate creations.
A book of her sample pictures and
prices will be at the front desk of
the restaurant.
Her goal is to offer pastries to-go
in the front lobby area along with
espresso drinks. “I come from
the land of Starbucks, and would love
to offer the townspeople here really
good coffee and espresso drinks with
freshly made pastries.”
The Bank will also offer a separate
To-Go menu, featuring family-style
dinners as well as boxed lunches to
go.
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