a taste of · Blistered Green Beans, Lemon Butter, Almonds DESSERT (Choice Of) POT DE CRÈME...

All menus and pricing subject to change • Group Dining Department: [email protected] 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158

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Michael Mina’s story is one of two decades of influence, passion and achievement. With the opening of MICHAEL MINA, his eponymous signature restaurant in San Francisco, Mina was once again in the kitchen at the same location (formerly AQUA) and city where he first established his reputation 20 years ago. The San Francisco Chronicle three and a half star-winner MICHAEL MINA marked the newest phase and ultimate expression in the career of the James Beard Award-winning chef.

Named Gayot Restaurateur of the Year 2011, Food Arts Silver Spoon Award winner May 2011, Bon Appétit Chef of the Year 2005, San Francisco Magazine's Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, Mina continues to dazzle the culinary world with bold dining concepts.

Mina’s culinary and business vision led to the founding of his company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened 20 concept restaurants and a lounge concept. In Las Vegas, his restaurants include BARDOT Brasserie, STRIPSTEAK, MICHAEL MINA Bellagio and PUB 1842.

CLASSIC FRENCH BRASSERIE BY CHEF MICHAEL MINA

GENERAL INFORMATIONChef/Partner Michael Mina

Seating Capacity 200 Total Seats 45-Seat Private Dining Area

“For chefs, French cuisine is a homecoming of sorts, since much of our initial training is rooted in French technique,” stated Chef Michael Mina. "With BARDOT, we’re looking to pay homage to all the classics while embracing the French philosophy of 'Joie de vivre’ and you’ll see it in everything — from the food and drink to the atmosphere — the experience is going to be a celebration of that lifestyle."

Chef Michael Mina


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RESTAURANT INFOLooking to add a little je ne sais quoi to your evening? Look no further than Michael Mina’s BARDOT Brasserie, an intriguingly delicious place to sip a cocktail and indulge in French favorites with a modern twist.Cozy up to the bar and let one of our mixologists transport you to the streets of Paris with a classic French cocktail, like the Sidecar or the Serendipity. Fancy yourself a wine connoisseur? You’ll feel at home with an array of New World and Old World wine from the regions of Burgundy, Bordeaux, Rhone Valley, Alsac and Loire Valley. Culinary highlights include Foie Gras Parfait, Escargots Bardot, Prime Steak Frites and all of your French favorites. Inspired by early film noir, BARDOT’s mix of low lighting and dramatic shadows sets the mood for a little bit of playful trouble. Sure you may be dining in Vegas, but you never know where a lunch, dinner or weekend brunch at BARDOT will take you.

SIGNATURE DISHESHeritage Chicken RotiFoie Gras ParfaitEscargots BardotPrime Steak TartareSteak Frites


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NOTRE DAME BRUNCH $47 PER PERSONFIRST COURSE FAMILY STYLESEASONAL FRUIT Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets

LA BOULANGERIE Pain au Raisin, Butter Croissant, Canelé, Kouign-Amann

SALADE BARDOT Gem Lettuce, Fines Herbes, Shaved Radishes, Dijon Vinaigrette

MAIN COURSE FAMILY STYLEKING CRAB & ENDIVE CAESAR Belgian Endive, Parmigiano-Reggiano, Caper Aïoli, Breadcrumbs

FRENCH TOAST Brioche French Toast, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup

CROQUE MADAME* Pain de Mie, Paris Ham, Gruyère Fondue, Organic Egg

HEARTH-BAKED QUICHE Classic Lorraine with Bacon & Kale

FRENCH OMELETTE* Fines Herbes, Gruyère Cheese, Hash Browns, Salade Verte

DESSERT FAMILY STYLECHOCOLATE MACARON French Chocolate Cookie, Valrhona Chocolate Mousse

NUTELLA STICKY BUN Warm Vanilla Brioche, Brown Sugar, Candied Hazelnuts

Rosé & MimosaBottomless for two hours – $25 per person

CHAMPS ÉLYSÉE BRUNCH $58 PER PERSONFOR THE TABLELA BOULANGERIE Pain au Raisin, Butter Croissant, Canelé, Kouign-Amann

FIRST COURSE FAMILY STYLESEASONAL FRUIT Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets

CHARCUTERIE BOARD Housemade Pâté, Pork Rillettes, Saucisson Sec, Bayonne Ham

SALADE BARDOT Gem Lettuce, Fines Herbs, Shaved Radishes, Dijon Vinaigrette

MAIN COURSE FAMILY STYLESMOKED SALMON* Warm Brioche, Chive Mascarpone, Traditional Garnitures

LOBSTER BENEDICT* Croissant, Maine Lobster, Poached Egg, Béarnaise Sauce

FRENCH TOAST Brioche French Toast, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup

BARDOT STEAK & EGGS* Prime Ribeye, Soft-Scrambled Eggs, Hash Browns, Sauce Verte

TRUFFLE OMELETTE Périgord Truffle Duxelles, Gruyère Cheese, Hash Browns, Salad Verte

DESSERT FAMILY STYLECHOCOLATE MACARON French Chocolate Cookie, Chocolate Mousse

NUTELLA STICKY BUN Warm Vanilla Brioche, Brown Sugar, Candied Hazelnuts

Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.

Vegetarian meals may be prepared with advance notice.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.


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LYON LUNCH $48 PER PERSONFIRST COURSE(Choice Of) ONION SOUP GRATINÉE Classic Beef Broth, Baguette Crostini, Cave-Aged Gruyère


SECOND COURSE(Choice Of) LE STEAKBURGER* Prime Rib Patty, Comté Cheese, Garlic Aïoli, Watercress, Bordelaise Onions & Hand-Cut Fries

ROASTED CHICKEN FRENCH DIP Cheese Fondue, Mushroom Bread Pudding, Haricots Verts, Vin Jaune Au Jus, Petite Salade Verte

DESSERTCHOCOLATE MACARON French Chocolate Cookie, Valrhona Chocolate Mousse

DIJON LUNCH $57 PER PERSONFIRST COURSE FAMILY STYLEPRIME STEAK TARTARE* Sauce Verte, Egg Yolk, Gaufrette Potatoes


SECOND COURSE(Choice Of) CHICKEN CORDON BLEU Breaded Chicken Stuffed with Paris Ham and Raclette Cheese, Chicory Salad, Warm Bacon Lardons, Hass Avocado, Dijonnaise, Sherry Vinaigrette

BARDOT STEAK FRITES* Creekstone “Manhattan Cut” USDA Prime N.Y., Hand-Cut Fries, Garlic Aïoli, Sauce Verte

DESSERT DUOCHOCOLATE MACARON French Chocolate Cookie, Valrhona Chocolate Mousse

CHEESECAKE MILLE-FEUILLE Caramelized Puff Pastry, Vanilla Crème Pâtissière





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BORDEAUX $78 PER PERSONFIRST COURSE(Choice Of) ONION SOUP GRATINÉE Classic Beef Broth, Baguette Crostini, Cave-Aged Gruyère


MAIN COURSE(Choice Of) SEARED KING SALMON* Ōra King Salmon, Beluga Lentils, Smoked Tomato Vinaigrette

PAN-ROASTED JIDORI CHICKEN BREAST Green Beans, Sauce Vin Jaune

PARISIAN GNOCCHI Tete de Moine Cheese, Chanterelle Mushrooms, Butternut Squash, Red Kuri Squash Velouté

DESSERT(Choice Of) POT DE CRÈME Espresso Custard, Fresh Cream

CHOCOLATE MACARON French Chocolate Cookie, Valrhona Chocolate Mousse

BURGUNDY $87 PER PERSONFAMILY STYLEPRIME STEAK TARTARE* Sauce Verte, Egg Yolk, Gaufrette Potatoes


FOIE GRAS PARFAIT Ruby Port Gelée, Grilled Country Bread

MAIN COURSE(Choice Of) SEARED KING SALMON* Ora King Salmon, Beluga Lentils, Smoked Tomato Vinaigrette


OAK-SMOKED DUROC PORK CHOP* Bacon Lardons, Root Vegetables, Horseradish Potato Purée, Grain Mustard Beurre Blanc

WOOD-GRILLED PRIME STEAK Flat Iron, Au Poivre, French Fries

Optional Steak Frites Enhancements: Maine Lobster Tail $29 King Crab Oscar $29

FAMILY-STYLE SIDE DISHES: Macaroni & Mimolette Gratinée, Béchamel Blistered Green Beans, Lemon Butter, Almonds

DESSERT(Choice Of) POT DE CRÈME Espresso Custard, Fresh Cream

CHOCOLATE MACARON French Chocolate Cookie, Valrhona Chocolate Mousse

CHEESECAKE MILLE-FEUILLE Puff Pastry, Vanilla Crème Pâtissière





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CHAMPAGNE $105 PER PERSONFIRST COURSEFamily Style CHARCUTERIE BOARD Housemade Pâté, Heritage Pork Rillette, Bayonne Ham

KING CRAB & ENDIVE CAESAR Wild-Caught King Crab, Belgian Endive, Parmigiano-Reggiano, Caper Aïoli, Breadcrumbs

ESCARGOTS BARDOT Wild Burgundy Snails, Toasted Hazelnuts, Chartreuse Garlic Butter, Puff Pastry

SECOND COURSE(Choice Of) ONION SOUP GRATINÉE

ROASTED BEET SALAD Caramelized Spanish Goat Cheese, Roasted Beets, Hazelnuts, Cassis Vinaigrette

PRIME STEAK TARTARE* Sauce Verte, Egg Yolk, Gaufrette Potatoes

SHRIMP COCKTAIL

MAIN COURSE(Choice Of) LOUP DE MER Roasted Mediterranean Sea Bass, Fennel, Fingerling Potatoes


RACK OF LAMB* Piperade, Sautéed Spinach, Chickpea Fries

FILET MIGNON AU POIVRE* USDA Prime, Peppercorn Sauce, Hand-Cut French Fries

Optional Steak Frites Enhancements: Maine Lobster Tail $29 King Crab Oscar $29

FAMILY-STYLE SIDE DISHES: Macaroni & Mimolette Gratinée, Béchamel Blistered Green Beans, Lemon Butter, Almonds

DESSERT TRIOPOT DE CRÈME

CHOCOLATE MACARON

CHEESECAKE MILLE-FEUILLE

ADDITIONSHORS D'OEUVRESFamily Style CHARCUTERIE BOARD ($9 Per Person) Housemade Pâté, Heritage Pork Rillette, Bayonne Ham

CHEESE PLATTER ($9 Per Person) Chef ’s Selection

CHARCUTERIE AND CHEESE ($15 Per Person)

SHELLFISH PLATTER ($19 Per Person) Market Oysters, King Crab, Shrimp, Maine Lobster

CANAPÉSPick Three ($25 Per Person/Half Hour) Pick Five ($35 Per Person/Half Hour)

ENDIVE & BLUE CHEESE Candied Almonds, Apples

ROASTED BEETS Goat Cheese, Cassis Gastrique

CROQUE MONSIEUR Cheese Fondue, Béchamel

ESCARGOT BARDOT Chartreuse Butter, Puff Pastry, Burgundy Snails

SMOKED SALMON Brioche, Chive Mascarpone

STEAK TARTARE* Sauce Verte, Organic Egg, Toasted Country Bread

KING CRAB & ENDIVE CAESAR Wild-Caught King Crab, Belgian Endive, Parmigiano-Reggiano, Caper Aïoli, Breadcrumbs

STEAK TARTINE Grilled Flat Iron, Blue Cheese, Arugula

CHICKPEA FRITES Roasted Eggplant Dip, Marinated Peppers, Basil Pistou

SHRIMP COCKTAIL ($5 Supplement)





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CHAMPAGNE, BEER & WINE PACKAGE(WINE, SPARKLING WINE, BEER, SOFT DRINKS AND JUICE, NO SHOTS)

PRICE PER PERSON: $30 FIRST HOUR, $20 SECOND HOUR

PREMIUM LIQUOR PACKAGE(PREMIUM BRAND SPIRITS, WINE, SPARKLING WINE, BEER, SOFT DRINKS AND JUICE, NO SHOTS)


ULTRA-PREMIUM LIQUOR PACKAGE(ULTRA-PREMIUM BRAND SPIRITS, WINE, SPARKLING WINE, BEER, SOFT DRINKS AND JUICE, NO SHOTS)





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With 35 years of culinary experience, Chinese-born Chef Chi Kwun Choi began his career at the early age of 13 in Hong Kong. Over the years, he worked as a chef at many of the city’s most prestigious restaurants, including the Hilltop Country Club, the Golden Palace Restaurant, the Kowloon Private Club and Nautilus Limited. To continue his success at the world’s top locales, Chef Choi relocated to Las Vegas. Prior to joining Blossom at ARIA, he served as Executive Chef of China Spice at Green Valley Ranch as well as Executive Chef of Fin at The Mirage®.

Specializing in Chinese cuisine that marries contemporary and traditional flavors, Chef Choi creatively caters to both Far Eastern and Western palates with his “borderless cooking.” At the same time, he provides an authentic gourmet experience at Blossom, drawing on the finest ingredients available.

Chef Choi has been regularly recognized for his exceptional skills, most notably as a winner of the American Academy of Hospitality Sciences Five Star Diamond Award in 1998 and the exclusive Epicurean Award for Best Chinese Restaurant in Las Vegas in 2005.

DIVERSE MENU OFFERS FAR EASTERN AUTHENTICITY AND WESTERN-FRIENDLY VARIATIONS OF CHINESE CUISINE

GENERAL INFORMATIONExecutive Chef Chi Kwun Choi

Seating Capacity 134 Total Seats Two Private Rooms: One seats 12 and one seats 20

“Subtle elegance creates a serene setting for exceptional, authentic Chinese cuisine artistically served at Blossom at ARIA.”

- Luxury Las Vegas

Chef Chi Kwun Choi


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RESTAURANT INFOFrom comfortably classic to cutting edge, Blossom delivers the triumphs of Chinese cuisine through a 100-dish lineup that spans every preference. A meticulously researched menu, printed in both English and Chinese, offers the best of China’s culinary wisdom tailored for the Western palate and a more contemporary Chinese collection brimming with trend-forward dishes fresh from Beijing and Hong Kong. Specialty items offer universal appeal and enliven Blossom’s menu with creativity and esprit. Live seafood is held in on-site tanks, offering guests the freshest selections possible. The art of tableside prep brings a touch of festivity to a number of Blossom’s gourmet selections while the wine menu draws from ARIA’s vast master list to offer an impressive range of vintages. Blossom’s modern décor brightens traditional Chinese design principles with a contemporary color palette fitting of the restaurant’s festive Las Vegas context. Ceiling-high screens of svelte beauty divide Blossom’s 134-seat dining room into avenues of tables, then interlock overhead to create delicate, arbor-like shelters. Bursting with exotic ingredients, intoxicating aromas and welcome surprises, Blossom invites fans of both classic and modern Chinese dining.

PRIVATE DININGWithin this sensual and sophisticated culinary haven, Blossom reserves two VIP rooms, which seat up to 32 guests between them. The ideal space to commemorate a special event, this exclusive area provides elegant intimacy, while simultaneously offering a rare taste of authentic China for guests ready to explore its depths, as well as exquisite renditions of tried and true favorites.

SIGNATURE DISHESGoose Liver with Touch of Black PepperSteamed Crab Claws on Egg White Indonesian Curry Sauce Lobster TailSpicy Wok-Fried Scallion Veal CheekPeking DuckNatural Nine Combination Meat and Seafood Hot PotSpicy XO Lobster Fried Rice


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MENU A $65 PER PERSONServed Family Style

SOUP AND APPETIZERSHOT AND SOUR SOUP Vegetarian

EGG ROLLS Fresh Vegetables with Bell Peppers

TEMPURA STRING BEANS Sweet Soy Sauce and Minced Daikon

LETTUCE WRAPS Shrimp and Vegetables

MAIN COURSECHICKEN BREAST WITH MACADAMIA NUTS

BEEF BROCCOLI

KUNG PAO SHRIMP Medium Spicy

BBQ PORK CHOW MEIN

FRESH MIXED VEGETABLES

SEASONAL FRUIT PLATTER

MENU B $80 PER PERSONServed Family Style

SOUP AND APPETIZERSCRISP-FRIED BEEF ROLL WITH ENOKI MUSHROOM Mandarin Brown Sauce

CHICKEN CORN CHOWDER Topped with Cilantro

POT STICKERS With Pork and Vegetables

BBQ PORK

MAIN COURSEBEEF TENDERLOIN Portobello Mushroom and Black Pepper Sauce

CHICKEN BREAST WITH MACADAMIA NUTS

CRISP-FRIED CHILEAN SEA BASS

GARLIC PRAWN FRIED RICE

STRING BEANS Spicy XO Meat Sauce



Vegetarian meals may be prepared with advance notice. No one under 21 years of age will be permitted in the restaurant or lounge after 10:00 p.m.


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MENU C $100 PER PERSONServed Family Style

SOUP AND APPETIZERSWOR WONTON SOUP Shrimp and Scallop

GOOSE LIVER With Touch of Black Pepper


POT STICKERS With Pork and Vegetables

MAIN COURSEPEKING DUCK Choice of Steamed Bun or Wraps

BEEF TENDERLOIN Portobello Mushroom and Black Pepper Sauce

WALNUT PRAWNS Topped with Mayonnaise

CHICKEN CHOW MEIN

YANG CHOW FRIED RICE



MENU D $120 PER PERSONServed Family Style

SOUP AND APPETIZERSWOR WONTON SOUP Shrimp and Scallop

GOOSE LIVER With Touch of Black Pepper


CRISP-FRIED SHRIMP ON WHITE TOAST Aioli and Sweet and Sour Sauce

MAIN COURSEBEEF TENDERLOIN Portobello Mushroom and Black Pepper Sauce

CRISP-FRIED CHILEAN SEA BASS

LIVE MAINE LOBSTER Ginger and Scallions

GARLIC PRAWN FRIED RICE






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Mario Carbone is a chef and restaurateur from Queens, New York. With his partners, he runs a number of restaurants such as Torrisi, Parm, Santina and Carbone.

To date, both Torrisi and Carbone restaurants have been nominated as one of the "Best New Restaurants in America" by the James Beard Foundation. In addition to the restaurants' numerous accolades, Mario has been awarded "Best New Chef in America" by Food & Wine Magazine and nominated for several James Beard Awards.

Carbone pays homage to the essence of the great Italian-American restaurants of the mid-20th century in New York, where delicious, exceptionally well-prepared food was served in settings that were simultaneously elegant, comfortable and unpretentious. The food is reminiscent of the same period, but takes many of its culinary cues from the great talents and techniques of the present. Familiar dishes like Seafood Salad, Linguini Vongole, Lobster Fra Diavolo, Chicken Scarpariello and Veal Parmesan are elevated to a new level.

ITALIAN-AMERICAN BY CHEF MARIO CARBONE

GENERAL INFORMATIONChef/Partner Mario Carbone

Seating Capacity 213 Total Seats 38-Seat Private Dining Room can be split in two rooms of 18 32-Seat Semi-Private White Room

“Our ARIA restaurant will be larger than the New York location, which offers the opportunity to place an even greater focus on creative tableside presentations, from our Caesar Salad and Pulled Mozzarella to our Lamb Chops. These little touches all work together to create a fun, fine dining experience. Food is more important to me than anything in the world, but at the end of the day, what I want to do is have a great time with the best food and the possibilities for that in Las Vegas are endless.”

Chef Mario Carbone


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RESTAURANT INFONew York’s critically acclaimed Carbone restaurant brings its show-stopping, Italian-American dining experience to the bright lights of Las Vegas at ARIA Resort & Casino. The celebrated concept from Mario Carbone, Rich Torrisi and Jeff Zalaznick (Major Food Group) pays homage to the Italian-American restaurants of the mid-20th century — an era of great food, glamour and tableside showmanship. Carbone’s guests are treated to the finest culinary craftsmanship in a remarkable setting with unforgettable service and contemporary nostalgia.

SIGNATURE DISHESSpicy RigatoniVeal ParmesanLobster Fra DiavoloTiramisuCaesar alla ZZ


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FAMILY-STYLE GROUP MENU $128 PER PERSONANTIPASTI(Choose Three)

BAKED CLAMS OREGANATA

BEETS SICILIANA

SIZZLING PANCETTA

HOUSE CHOPPED SALAD

CAESAR SALAD

GORGONZOLA SALAD

OCTOPUS PIZZAIOLO

TUNA CALABRESE

CAVIAR COURSE Pricing Available Upon Request

PASTA(Choose One)

SPICY RIGATONI VODKA

GEMELLI DI RABE

TORTELLINI AL RAGU

FUSILLI CON FUNGHI

ENTRÉE(Choose Two)

BASS OREGANATA

RIBEYE DIANA

CHICKEN MASSIMO

VEAL PARMESAN

CAULIFLOWER STEAK

CHICKEN SCARPARIELLO

SCALLOPS LIVORNESE

CHERRY PEPPER RIBS

PORK CHOP & PEPPERS

UPGRADESLOBSTER FRA DIAVOLO $35 Per Person

PRIME PORTERHOUSE $50 Per Person

DOUBLE LAMB CHOPS $20 Per Person

DESSERT(Choose Two)

CHEESECAKE

TIRAMISU

BLACKOUT CAKE


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FAMILY-STYLE GROUP MENU $148 PER PERSONANTIPASTI(Choose Three)

BAKED CLAMS OREGANATA

BEETS SICILIANA

SIZZLING PANCETTA

HOUSE CHOPPED SALAD

CAESAR SALAD

GORGONZOLA SALAD

OCTOPUS PIZZAIOLO

TUNA CALABRESE

CAVIAR COURSE Pricing Available Upon Request

PASTA(Choose Two)

SPICY RIGATONI VODKA

GEMELLI DI RABE

TORTELLINI AL RAGU

FUSILLI CON FUNGHI

ENTRÉE(Choose Three)

BASS OREGANATA

RIBEYE DIANA

CHICKEN MASSIMO

VEAL PARMESAN

CAULIFLOWER STEAK

CHICKEN SCARPARIELLO

SCALLOPS LIVORNESE

CHERRY PEPPER RIBS

PORK CHOP & PEPPERS

UPGRADESLOBSTER FRA DIAVOLO $35 Per Person

PRIME PORTERHOUSE $50 Per Person

DOUBLE LAMB CHOPS $20 Per Person

DESSERT(Choose Two)

CHEESECAKE

TIRAMISU

BLACKOUT CAKE




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ASIAN-INFLUENCED SUSHI, SEAFOOD & STEAK BY CATCH HOSPITALITY GROUP

GENERAL INFORMATIONCatch Hospitality Group

Seating Capacity 500 Maximum Capacity 326 Total Seats 10 Sushi Bar Seats 81 Lounge Seats 48-Seat Private Dining Room*

*Can be split into three separate rooms

Catch Hospitality Group

The go-to dining destination for celebrities from Hollywood to New York City officially makes its mark on the Las Vegas Strip at ARIA Resort & Casino. Known for attracting A-listers from around the world, CATCH brings epic renditions of Asian-influenced sushi, seafood and steak and a something-for-everyone dining experience with seamless transitions and an elevated, interactive atmosphere from early evening to primetime dinner, late night and special events.

The CATCH Las Vegas menu includes Asian-inspired, high-end seafood selections such as the CATCH Roll, Lobster Mac & Cheese and Herb-Roasted Branzino. The bar program is equally as enticing with visually stunning, handcrafted cocktails and a curated wine list.


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RESTAURANT INFOThe go-to dining destination for celebrities from Hollywood to New York City officially makes its mark on the Las Vegas Strip at ARIA Resort & Casino. Known for attracting A-listers from around the world, CATCH brings epic renditions of Asian-influenced sushi, seafood and steak and a something-for-everyone dining experience with seamless transitions and an elevated, interactive atmosphere from early evening to primetime dinner, late night and special events.

SIGNATURE DISHESTruffle SashimiCATCH RollCantonese LobsterMushroom SpaghettiCrispy Whole SnapperA5 Japanese Miyazaki Wagyu


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Premium menu and À la Carte menu options available upon request. Menu prices do not include beverages, tax or gratuity. Menu changes based on seasonal availability of local ingredients.

Vegetarian meals may be prepared with advance notice. No one under 21 years of age will be permitted in the restaurant or lounge after 10:00 p.m. Children must be six or older to dine in the restaurant.

THREE-COURSE STREAMING DINNER MENU$125.00 PER PERSON

APPETIZERS CHOICE OF FOUR DISHES FOR THE TABLESALMON BELLY CARPACCIO Watercress, Sweet and Sour Onions, Yuzu

CATCH ROLL Crab, Salmon, Miso-Honey

HELLFIRE ROLL Spicy Tuna Two Ways, Pear, Balsamic

MRC ROLL Seared Tuna, Shrimp, Ponzu Butter

VEGETABLE KING ROLL King Oyster Mushrooms, Cashews, Spicy Miso (V)

ROASTED BEETS Tri-Colored Beets, Goat Cheese Foam, Candied Walnuts, Shaved Radish, Walnut Vinaigrette (V)

BABY GEM CAESAR SALAD Baby Gem Lettuce, Sugar Snap Peas, Asparagus, Avocado, Sunflower Seeds, Lemon Parmesan Vinaigrette (V)

CRUNCHY RICE CAKES Tuna Tartare, Wasabi and Tobiko

COD LETTUCE “WRAPS” Bourbon-Miso, Kataïfi, Shiitake Mushrooms

GRILLED SPANISH OCTOPUS Crispy Potatoes, Sofrito, Garlic Aioli

CHICKEN LETTUCE “CUPS” Sautéed Zucchini, Teriyaki, Iceberg Lettuce

CRISPY SHRIMP Spicy Mayo

LOBSTER MAC & CHEESE Maine Lobster, Mascarpone, Breadcrumbs, Grated Parmesan

ENTRÉES CHOICE OF TWO ENTRÉES FOR THE TABLESWEET POTATO GNOCCHI Crispy Kale, Maitake, Coconut-Mushroom Jus (V, GF)

MUSHROOM SPAGHETTI Wild Mushrooms, Sugar Snap Peas, Tomatoes, Parmesan (V)

SCALLOP & CAULIFLOWER Pistachio, Tamarind Brown-Butter

SALMON A LA PLANCHA Tamarind Brown-Butter

SAUTÉED WILD-CAUGHT LOCAL SNAPPER Lobster Mash, Truffle and Lemon Brown-Butter

HERB-ROASTED BRANZINO Creamy Vegetable Basmati

GRILLED CAROLINA SWORDFISH Lemon-Herb Olive Oil

CRISPY CHICKEN Roasted Roots and Thyme Jus

AMERICAN WAGYU TOMAHAWK* (+$15.00 Per Person) 36 oz., All-Natural, Grass-Fed, Caramelized Onion Wagyu Butter (GF)

USDA PRIME PORTERHOUSE* (+$10.00 Per Person) 42 oz., Truffle Garlic Herb Butter (GF)

NEW YORK STRIP (+$5.00 Per Person) All-Natural, Grass-Fed Aspen Ridge (GF)

10 oz. FILET MIGNON

CRISPY WHOLE SNAPPER (+$10.00 Per Person) Oyster Mushrooms, Chili, Garlic

2.5 lb. CANTONESE LOBSTERS (+$20.00 Per Person) Sake, Oyster Sauce, Scallion, Garlic

OVEN-ROASTED WHOLE BRANZINO (GF +$10.00 Per Person) Pattypan Squash, Baby Zucchini, Heirloom Tomato, Roasted Long-Stem Artichokes, Arugula, Citrus Vinaigrette

SIDES CHOICE OF TWO SIDES FOR THE TABLEPARMESAN TRUFFLE FRIES

ROASTED SPAGHETTI SQUASH Crispy Tempeh, Broccolini, Pomodoro Sauce, Candied Pistachio Nuts (V, GF)

CHARRED BROCCOLINI Chili, Garlic, Lemon

SPICED CASHEW SWEET POTATOES Crispy Kale, Honey Nori Aioli

CRISPY BRUSSELS SPROUTS Yuzu-Calamansi Vinaigrette, Dry Miso (V, GF)

LOBSTER MASHED POTATOES (+$5.00 Per Person)

DESSERTS CHOICE OF TWO DESSERTS FOR THE TABLEDONUT WONDER WHEEL Raspberry, Lime and Pineapple Jam, Caramel and Chocolate Sauce

“HIT ME” CHOCOLATE CAKE Liquid “Klondike,” Roasted White Chocolate Ice Cream, Brownie, Devil's Food

S’MORES PIZZA Marshmallow Ice Cream, Milk and Dark Chocolate


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Premium menu and À la Carte menu options available upon request. Menu prices do not include beverages, tax or gratuity. Menu changes based on seasonal availability of local ingredients.

Vegetarian meals may be prepared with advance notice. No one under 21 years of age will be permitted in the restaurant or lounge after 10:00 p.m. Children must be six or older to dine in the restaurant.

FOUR-COURSE STREAMING DINNER MENU$145.00 PER PERSON

FIRST COURSE CHOICE OF THREE DISHES FOR THE TABLESALMON BELLY CARPACCIO Watercress, Sweet and Sour Onions, Yuzu

CATCH ROLL Crab, Salmon, Miso-Honey

HELLFIRE ROLL Spicy Tuna Two Ways, Pear, Balsamic

MRC ROLL Seared Tuna, Shrimp, Ponzu Butter

VEGETABLE KING ROLL King Oyster Mushrooms, Cashews, Spicy Miso (V)

ROASTED BEETS Tri-Colored Beets, Goat Cheese Foam, Candied Walnuts, Shaved Radish, Walnut Vinaigrette (V)

BABY GEM CAESAR SALAD Baby Gem Lettuce, Sugar Snap Peas, Asparagus, Avocado, Sunflower Seeds, Lemon Parmesan Vinaigrette (V)

SECOND COURSE CHOICE OF THREE DISHES FOR THE TABLECRUNCHY RICE CAKES Tuna Tartare, Wasabi and Tobiko

GRILLED SPANISH OCTOPUS Crispy Potatoes, Sofrito, Garlic Aioli

CRISPY SHRIMP Spicy Mayo

COD LETTUCE “WRAPS” Bourbon-Miso, Kataïfi, Shiitake Mushrooms

CHICKEN LETTUCE “CUPS” Sautéed Zucchini, Teriyaki, Iceberg Lettuce

LOBSTER MAC & CHEESE Maine Lobster, Mascarpone, Breadcrumbs, Grated Parmesan

ENTRÉES CHOICE OF TWO ENTRÉES FOR THE TABLESWEET POTATO GNOCCHI Crispy Kale, Maitake, Coconut-Mushroom Jus (V, GF)

MUSHROOM SPAGHETTI Wild Mushrooms, Sugar Snap Peas, Tomatoes, Parmesan (V)

SCALLOP & CAULIFLOWER Pistachio, Tamarind Brown-Butter

SALMON A LA PLANCHA Tamarind Brown-Butter

SAUTÉED WILD-CAUGHT LOCAL SNAPPER Lobster Mash, Truffle and Lemon Brown-Butter

HERB-ROASTED BRANZINO Creamy Vegetable Basmati

GRILLED CAROLINA SWORDFISH Lemon-Herb Olive Oil

CRISPY CHICKEN Roasted Roots and Thyme Jus

AMERICAN WAGYU TOMAHAWK* (+$15.00 Per Person) 36 oz., All-Natural, Grass-Fed, Caramelized Onion Wagyu Butter (GF)

USDA PRIME PORTERHOUSE* (+$10.00 Per Person) 42 oz., Truffle Garlic Herb Butter (GF)

NEW YORK STRIP (+$5.00 Per Person) All-Natural, Grass-Fed Aspen Ridge (GF)

10 oz. FILET MIGNON

CRISPY WHOLE SNAPPER (+$10.00 Per Person) Oyster Mushrooms, Chili, Garlic

2.5 lb. CANTONESE LOBSTERS (+$20.00 Per Person) Sake, Oyster Sauce, Scallion, Garlic

OVEN-ROASTED WHOLE BRANZINO (GF +$10.00 Per Person) Pattypan Squash, Baby Zucchini, Heirloom Tomato, Roasted Long-Stem Artichokes, Arugula, Citrus Vinaigrette

SIDES CHOICE OF TWO SIDES FOR THE TABLEPARMESAN TRUFFLE FRIES

ROASTED SPAGHETTI SQUASH Crispy Tempeh, Broccolini, Pomodoro Sauce, Candied Pistachio Nuts (V, GF)

CHARRED BROCCOLINI Chili, Garlic, Lemon

SPICED CASHEW SWEET POTATOES Crispy Kale, Honey Nori Aioli

CRISPY BRUSSELS SPROUTS Yuzu-Calamansi Vinaigrette, Dry Miso (V, GF)

LOBSTER MASHED POTATOES (+$5.00 Per Person)

DESSERTS CHOICE OF TWO DESSERTS FOR THE TABLEDONUT WONDER WHEEL Raspberry, Lime and Pineapple Jam, Caramel and Chocolate Sauce

“HIT ME” CHOCOLATE CAKE Liquid “Klondike,” Roasted White Chocolate Ice Cream, Brownie, Devil's Food

S’MORES PIZZA Marshmallow Ice Cream, Milk and Dark Chocolate


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Menu prices do not include beverages, tax or gratuity. Menu changes based on seasonal availability of local ingredients. Vegetarian meals may be prepared with advance notice.

No one under 21 years of age will be permitted in the restaurant or lounge after 10:00 p.m. Children must be 6 and older to dine in the restaurant.

PASSED HORS D’OEUVRES CHOICE OF SIX ITEMS30 MINUTES $35.00 PER PERSON ONE HOUR $70.00 PER PERSON

VEGETARIAN Cucumber Avocado

Roll Greek Salad Skewers

Tomato Cups with Burrata and Basil

Fresh Mozzarella, Tomato and Basil Flatbread

Beet and Goat Cheese Macaroons with Hazelnut Vinaigrette

Sesame Tofu Bites with Miso, Honey and Chive

Polenta Cake with Tomato Jam and Fried Basil

Vegetable Spring Rolls with Citrus Soy Dipping Sauce

Mushroom and Artichoke Tartlet

Truffled Mushroom Arancini

FISH & SHELLFISHHamachi Sashimi with Asian Pear, Avocado and Tomato Vinaigrette

Scottish Salmon Tartar Cucumber Cups

Seared Tuna with Seaweed Salad on Taro Chip

Tuna Tacos with Watermelon, Tomato and Balsamic Reduction

Hellfire Roll with Spicy Tuna Two Ways, Pear and Balsamic

CATCH Roll with Crab, Salmon and Miso-Honey

Shrimp Cocktail Shrimp Ceviche with Pickled

Red Onions, Cucumber and Cilantro in a Crispy Corn Tortilla

Peekytoe Crab Tacos with Fresh Coriander Salsa

Crab Cakes with Cajun Remoulade

Sweet Crab Risotto Balls

Crispy Sesame Shrimp with Spicy Aioli

POULTRY, MEAT & GAMEChinese Chicken Tacos

Lemongrass and Garlic Chicken Skewers, Thai Peanut Sauce

Chicken “Nugget” Lollipops with Sweet and Sour Dipping Sauce

Monte Cristo with Tomato Relish

Arancini Bolognese with Fried Basil

Beef Tartar Crostini

Veal Meatballs with Parmesan and Spicy Tomato Sauce

Short Rib Gougères with Parsnip Purée

Soy Ginger Grilled Beef Skewers, Vietnamese Chili Lime Vinaigrette

SUPER PREMIUM SELECTIONS

SUBSTITUTED FOR ANY ITEM: ADDITIONAL $3.00 PER PERSON, PER ITEM, PER HOUR

ADDED AS AN ADDITIONAL ITEM: ADDITIONAL $5.00 PER PERSON, PER ITEM, PER HOURTuna Tartare on Crispy Rice Cakes with Wasabi and Tobiko

Salmon Tartare with Lemon Crème Fraîche and Caviar

Oysters on the Half Shell with Patron Mignonette

Oyster Rich Boy, Caviar and Remoulade on Brioche Croutons

Oysters Rockefeller

Lobster Cocktail


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PASSED DESSERTSSUBSTITUTED FOR ANY ITEM: NO ADDITIONAL COST

ADDED AS AN ADDITIONAL ITEM: ADDITIONAL $6.00 PER PERSON, PER ITEM, PER HOUR

ADDED AS A PASSED DESSERT PACKAGE: PLEASE SPEAK TO YOUR SALES ASSOCIATE REGARDING PACKAGES

COOL & CREAMYFrozen Peanut Butter Pops with Peanut Butter Semifreddo and Dipped in Chocolate Crunch

Pumpkin Cream Puffs, Cinnamon Crunch, Pumpkin Custard

Berry Skewer with Prosecco Apricot Glaze

WARM & DREAMYChurro Bites with Roasted White Chocolate Ganache

Brownie Bites with Milk Chocolate Ganache

Chocolate Chip Cookies

Pecan Bars, Brown Butter, Vanilla Whip


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CHAMPAGNE, BEER & WINE PACKAGE(WINE, SPARKLING WINE, BEER, SOFT DRINKS AND JUICE, NO SHOTS)


PREMIUM LIQUOR PACKAGE(PREMIUM BRAND SPIRITS, WINE, SPARKLING WINE, BEER, SOFT DRINKS AND JUICE, NO SHOTS)


ULTRA-PREMIUM LIQUOR PACKAGE(ULTRA-PREMIUM BRAND SPIRITS, WINE, SPARKLING WINE, BEER, SOFT DRINKS AND JUICE, NO SHOTS)



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*Premium menu and À la Carte menu options available upon request. Menu prices do not include beverages, tax or gratuity. Menu changes based on seasonal availability of local ingredients.

Vegetarian meals may be prepared with advance notice. No one under 21 years of age will be permitted in the restaurant or lounge after 10:00 p.m. Children must be 6 and older to dine in the restaurant.

PREMIUM SELECTIONS SUSHI PLATTERS Chef ’s Selection of Sushi and Sashimi Small Serves 4–6 $100.00 Large Serves 8–10 $200.00

SEAFOOD TOWERS Chef ’s Selection of Lobster, King Crab, Shrimp, Oysters, Clams, Mussels, Ceviche Small Serves 4–6 $110.00 Large Serves 8–10 $185.00


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Also from Sage’s acclaimed Executive Chef Shawn McClain is his spin on classic, east coast-style pizza at Five50 Pizza Bar. Combining the soul of the world’s most iconic pizzerias with the dynamic of the greatest bar scenes, this is a come-as-you-are hot spot, certain to garner rave reviews.

For well over a decade, McClain’s many eclectic culinary offerings have made food critics very satisfied. His fantastic dishes have earned accolades from prestigious publications including, among many others, the Chicago Tribune, Chicago-Sun Times, The New York Times, Bon Appétit and Food & Wine.

In 2006, McClain was also honored with the Best Chef Midwest Award from the James Beard Foundation.

Chef Shawn McClain FIVE50 FEATURES SIGNATURE PIZZAS, A BOLD SELECTION OF CRAFT BEER AND AN INVENTIVE LINEUP OF SHARED PLATES AND SMALL BITES

GENERAL INFORMATIONExecutive Chef Shawn McClain

Seating Capacity 110 (including bar seating)

“Ingredients and quality are first in priority — no shortcuts to the top. We strive to approach cooking the same way we would a fine dining kitchen with attention to detail, focus and consistency.”

- Chef Shawn McClain


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RESTAURANT INFOFive50 is a contemporary pizzeria that focuses on providing its guests with an exceptional and fun dining experience. Rooted and inspired by first-class pizzerias of both the U.S. and Italy, Five50 strives to create and deliver a unique, inspired and creative version of a modern pizzeria. Five50 aims to stimulate a sense of nostalgia, as well as provide guests a new and progressive approach to pizza.Combining the soul of the world’s most iconic pizzerias with the dynamic of the greatest bar scenes, this come-as-you-are hot spot features signature pizza, a bold selection of craft beer and an inventive lineup of shared plates, small bites, handmade pastas and decadent desserts.It is first and foremost a “pizza joint,” and they strive to make the very best “pie” in Las Vegas. But of equal importance is what supports the pizza, and that is where it gets to have some creative license and put its signature on the restaurant.

SIGNATURE DISHESHomemade Meatballs with Roasted Tomato SauceFive50 Chopped Salad with Sopressatta and ProvoloneNorth Beach Pizza with Clams, Smoked Mozzarella, Sweet Onions and Oregano


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MENU $35 PER PERSONServed Family Style

SALADS AND SMALL PLATES(Pick Two)

LITTLE GEM ROMAINE Roasted Garlic Dressing, Croutons

FIVE50 CHOPPED SALAD Sopressatta, Provolone, Garlic Oregano Vinaigrette

CHICKEN WINGS Housemade Blue Cheese Dressing, Roasted Tomato Sauce

PIZZAS(Pick Two) Additional Selection $5 Per Person

MARGHERITA Tomato, Buffalo Mozzarella, Basil

GOTHAM Pepperoni, Sausage, Salami, Grana Padano

FORAGER Mushroom, Spinach, Smoked Bacon, Whipped Ricotta

NORTH BEACH Clams, Smoked Mozzarella, Sweet Onions, Oregano

CATANIA White Sauce, Garlic Purée, Italian Sausage, Rapini, Roasted Tomato

DESSERTSMILKSHAKE (Choice of) Strawberry, Chocolate or Vanilla

BEVERAGES ALL-YOU-CAN-DRINK BEER PITCHER OPTION($25 Per Person)

All Guests Must Opt for Beverage Package, Two-Hour Maximum Served in Pitchers

(Choose One) PFRIEM, PILSNER — Oregon BIG DOG'S, LAS VEGAS LAGER — Nevada CRAFTHAUS, RESINATE, INDIA PALE ALE — Nevada BALLAST POINT, CALIFORNIA AMBER — California




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MENU $45 PER PERSONServed Family Style

SNACKS FOR THE TABLE(Pick Two)

GARLIC KNOTS

MARINATED OLIVES

HUMMUS AND WOODFIRED FLATBREAD

SALADS AND SMALL PLATES(Pick Three)

FIVE50 CHOPPED SALAD Sopressatta, Provolone, Garlic Oregano Vinaigrette

CHICKEN WINGS Housemade Blue Cheese Dressing

LITTLE GEM ROMAINE Roasted Garlic Dressing, Croutons

HOUSEMADE MEATBALLS Roasted Tomato Sauce

PIZZAS(Pick Two) Additional Selection $5 Per Person

MARGHERITA Tomato, Buffalo Mozzarella, Basil

GOTHAM Pepperoni, Sausage, Salami, Grana Padano

FORAGER Mushroom, Spinach, Smoked Bacon, Whipped Ricotta

NORTH BEACH Clams, Smoked Mozzarella, Sweet Onions, Oregano

CATANIA White Sauce, Garlic Purée, Italian Sausage, Rapini, Roasted Tomato

DESSERTS(Pick One)

MILKSHAKE Strawberry, Chocolate or Vanilla

CHEESECAKE Fresh Berries

BEVERAGES ALL-YOU-CAN-DRINK BEER PITCHER OPTION($25 Per Person) All Guests Must Opt for Beverage Package, Two-Hour Maximum Served in Pitchers

(Choose One) PFRIEM, PILSNER — Oregon BIG DOG'S, LAS VEGAS LAGER — Nevada CRAFTHAUS, RESINATE, INDIA PALE ALE — Nevada BALLAST POINT, CALIFORNIA AMBER — California

ALL-YOU-CAN-DRINK WINE & BEER PITCHER OPTION($35 Per Person) All Guests Must Opt for Beverage Package, Two-Hour Maximum Served in Pitchers

(Choose One) CHIANTI — LE CORTI, Chianti Classico 2011 PINOT GRIGIO — STELLINA DI NOTTE, Venezie 2016 Vintage SAUVIGNON BLANC — HONIG, Napa 2014 (Choose One) PFRIEM, PILSNER — Oregon BIG DOG'S, LAS VEGAS LAGER — Nevada CRAFTHAUS, RESINATE, INDIA PALE ALE — Nevada BALLAST POINT, CALIFORNIA AMBER — California




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Chef Jean-Georges Vongerichten has commanded the limelight since he captured New York’s attention at the age of 29, earning four stars from The New York Times with his innovative French cuisine at Lafayette. Since then, he has opened nearly two dozen restaurants around the world, from Shanghai to Bora Bora, further refining his signature Thai-inspired French style.

His tour de force, Jean Georges, opened in the Trump International Hotel and Tower in 1997 to an outpouring of awards: four stars from The New York Times, a rare three stars from the Michelin Guide, Chef of the Year title from Esquire and the unprecedented award combination of Best New Restaurant and Outstanding Chef from the James Beard Foundation.

Bringing bright, modern flavors to traditional techniques represents the core of Vongerichten’s culinary philosophy, paired with an insistence on the superiority of freshness. At Jean Georges Steakhouse, classic and simple cooking methods, such as grilling, braising and sous vide, draw out the essence of the world’s best meat, while the fragrant nuances of globally inspired spices combine into Vongerichten’s signature flair.

A MODERN STEAKHOUSE INFUSED WITH ENERGY AND WORLD-CLASS APPEAL

GENERAL INFORMATIONChef/Partner Jean-Georges Vongerichten

Executive Chef Sean Griffin

Seating Capacity 266 Total Seats 192 Dining Room Seats 65-Seat Semi-Private Area 20-Seat Private Boardroom 38-Seat Semi-Private Wine Alcove 12-Seat Private Chef ’s Table

“Each dish on my menu must be a perfect combination of well-loved flavors, backed by new, unexpected ones that guests will come to crave.”

- Chef Jean-Georges Vongerichten

Chef Jean-Georges Vongerichten


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RESTAURANT INFOWorld-renowned Chef Jean-Georges Vongerichten, with his highly decorated repertoire of culinary achievements, pushes the boundaries of traditional steakhouse expectations with his decidedly contemporary rewrite, Jean Georges Steakhouse. Under his gifted guidance, the highest-quality meat and seafood from around the world are cooked to perfection with flavor-releasing techniques, then receive a signature Vongerichten jolt via unexpected sauces and side dishes. Alive with vibrant, often Asian-inspired seasonings, housemade steak sauces, mustards, rubs and flavored salts, every taste delivers undeniable satisfaction. The boldly modern space is sectioned into a high-octane lounge, elevated dining areas for maximum see-and-be-seen excitement and two private dining rooms. This masterful spin on a time-worn tradition joins beloved steakhouse touches with a chic, in-the-now experience, ideal for any occasion.

SIGNATURE DISHESTuna TartareBacon-Wrapped ShrimpBlack Truffle and Comté FrittersSeared ScallopsSoy-Glazed Short RibWarm Valrhona Chocolate Cake


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PRIVATE DININGPrivate rooms include the 12-seat Chef ’s Table, which provides a unique and exclusive experience, The Boardroom, which seats 20, and The Wine Alcove, which seats 38 guests and overlooks the extensive wine collection, while another 65-seat, semi-private area on the right side of the restaurant allows for larger events.

The Wine AlcoveThe Chef's TableThe Boardroom


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STEAKHOUSE MENU $130 PER PERSON WAGYU CARPACCIO Fritters and Lime Salt

CHOICE OFCAESAR SALAD Parmesan, Lemon and Chili

BURRATA MOZZARELLA Tomato, Olive Oil, Balsamic Vinegar and Grilled Sourdough

CHOICE FROM THE WOOD-BURNING GRILL8 oz. FILET MIGNON

12 oz. NEW YORK STRIP

SKUNA BAY SALMON FILLET

MARINATED FREE-RANGE HALF BONELESS CHICKEN

SIDES FOR THE TABLEMashed Potatoes, Creamed Spinach and Grilled Asparagus

CHOICE OFWARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream

NEW YORK CHEESECAKE Sour Cherry Sorbet

CLASSIC STEAKHOUSE MENU $155 PER PERSON WAGYU CARPACCIO Fritters and Lime Salt

CHOICE OFBABY ICEBERG LETTUCE Crispy Bacon and Blue Cheese Dressing

CAESAR SALAD Parmesan, Lemon and Chilies


CHOICE FROM THE WOOD-BURNING GRILL8 oz. FILET MIGNON

12 oz. NEW YORK STRIP

18 oz. RIBEYE

CHILEAN SEA BASS


SIDES FOR THE TABLETruffle Mashed Potatoes, Creamed Spinach, Grilled Asparagus Black Truffle Mac and Cheese

CHOICE OFBLUEBERRY & RHUBARB COBBLER Cornbread, Blackberry Crème Fraîche Ice Cream

WARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream





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SURF & TURF MENU $170 PER PERSON CHILLED SEAFOOD PLATTER Cocktail, Mignonette and Mustard Sauces


TOMATO SALAD Hearts of Palm, Avocado and Coconut Vinaigrette

BABY ICEBERG LETTUCE Crispy Bacon and Blue Cheese Dressing

CHOICE FROM THE WOOD-BURNING GRILL8 oz. ASPEN RIDGE ALL-NATURAL FILET MIGNON

16 oz. RANGERS VALLEY DRY-AGED NEW YORK STRIP

18 oz. USDA PRIME BONE-IN RIBEYE

CHILEAN SEA BASS


SIDES FOR THE TABLETruffle Mashed Potatoes, Creamed Spinach, Grilled Asparagus Roasted Trumpet Mushrooms with Jalapeños and Garlic Sautéed Corn with Manchego Cheese, Chili and Lime

CHOICE OFBLUEBERRY & RHUBARB COBBLER Cornbread, Blackberry Crème Fraîche Ice Cream

WARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream


F1 WAGYU MENU $250 PER PERSON WAGYU CARPACCIO Fritters and Lime Salt



CHOICE FROM THE WOOD-BURNING GRILL6 oz. JAPANESE F1 WAGYU FILET

10 oz. JAPANESE F1 WAGYU NEW YORK STRIP

16 oz. JAPANESE F1 WAGYU RIBEYE

SKUNA BAY SALMON FILLET


SIDES FOR THE TABLEMashed Potatoes, Creamed Spinach and Grilled Asparagus

CHOICE OFWARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream





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Widely revered as one of the finest culinary talents in the nation, Chef Julian Serrano boasts a highly decorated, distinguished career that includes two prestigious James Beard Foundation Awards for Best Chef California in 1998 and Best Chef Southwest in 2002. A native of Madrid, Chef Serrano developed an early affinity for French cuisine in some of Europe’s most celebrated kitchens, including Lucas-Carton in Paris and L’Aubergine in Munich. Following brief positions in Miami and Nashville, Serrano moved to San Francisco where, in 1983, he helped open Masa’s restaurant under the personal tutelage of the renowned Masataka Kobayashi. One year later, Serrano took the helm at Masa’s as Executive Chef, carrying its French cuisine to new levels with fresh-forward ingredients, classic sauces and work-of-art plating to earn the venue national and international acclaim. He then brought his memorable and inspired French cooking to Bellagio® as Executive Chef of Picasso, a nine-time recipient of the AAA Five-Diamond Award.

Julian Serrano Tapas at ARIA pays tribute while reinventing Spanish cuisine, as traditional renditions sit side by side with quixotic creations sprung from the mind of Serrano. Featured on the restaurant’s multiple à la carte menus is an ensemble of Serrano’s newest signature creations including traditional and innovative renditions of tapas, paellas, seafood and more.

JULIAN SERRANO INTRODUCES GUESTS TO DELECTABLE INTERPRETATIONS OF HIS NATIVE SPANISH FARE

GENERAL INFORMATIONChef/Partner Julian Serrano

Executive Chef Rafael Salines Catala

Seating Capacity 217 Total Seats 37 Bar Seats

“Among the highlights is Chef Julian Serrano’s namesake Tapas Emporium, with its cheerful mosaic tile décor, offering a parade of irresistible tidbits.”

- Jim Gladstone, Passport Magazine

Chef Julian Serrano


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RESTAURANT INFODesigned around multiple menus, this restaurant pleases both fast-paced Las Vegas travelers and lingering diners with its fun and flexible offerings. Located adjacent to ARIA’s Main Lobby, Julian Serrano Tapas captures the convivial social energy of Spain’s tapas bars with its inventive food and imaginative patio setting. Emerging from hot and cold open kitchens, a multitude of other savory options deepens Serrano’s homage to his homeland. Interconnecting the restaurant’s open floor plan, a serpentine bar of European walnut stretches from the seafood lounges through the central bar area to the tapas bar. Julian Serrano Tapas’ open bar lounge presents a clever twist on Spain’s airy patio lifestyle, while bold tiles harness the lively, people-watching spirit of the tapas experience. Beyond the tapas bar, a formal dining room breaks with the patio décor but continues the design scheme with an abstract play on the palatial rooms characteristic of Spanish architecture. Available for group functions, this room is ideal for guests to delve into the energy amidst this stunning enclave, all the while enjoying Chef Julian Serrano’s signature creativity in every bite.

SIGNATURE DISHESMixed PaellaImported Spanish “Pata Negra” Ham Traditional Spanish Chicken CroquetasStuffed Piquillo Peppers


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SEATED FAMILY-STYLE LUNCH $60 PER PERSON 11:30 A.M. – 4:00 P.M.

SEATED FAMILY-STYLE DINNER $70 PER PERSON 5:00 P.M. – 11:00 P.M.

RECEPTION-STYLE WITH STATIONS $80 PER PERSON LUNCH OR DINNER

pick six tapas — dessert included each additional tapa $15 each Per Person highlighted items are an additional cost Per Person

SOUPS AND SALAD

gazpacho andaluz chilled vegetable soup | tomato | cherrysopa de setasorganic mushroom soup | croutons

ensalada mixtamixed greens | tuna | artichoke | olive | egg | mayo

CHEESE AND CHARCUTERIE*bone-in serrano hamaged 24 months | torta de aceite | nuts

*bone-in pata negra ham 100% acorn-fed | iberico de bellota ham | torta de aceite | nuts 34

*cheese platterpasteurized | la peral azul: semi-soft cow’s milk | one-year-old manchego: firm sheep’s milk | tetilla: soft cow’s milk | roncal: semi-firm sheep’s milk | garrotxa: semi-soft goat’s milk | torta de aceite | nuts

*cheese & charcuterie platter100% acorn-fed | chorizo | salchichon | salami | roncal: semi-firm sheep’s milk | one-year-old manchego: sheep’s milk | garrotxa: semi-soft goat’s milk | tetilla: soft cow’s milk | torta de aceite | nuts 10

EGGdeviled egg potato | tuna | rocoto | cilantro | vasque pepper

spanish tortilla potatoes | jidori eggs | onions | allioli bread

*huevos estrellados jidori eggs | chorizo | patatas a lo pobre | onion

BREADtostada con aguacateavocado toast | jidori egg

tostada con setasmushroom toast | duxelle | pan de cristal

cuban sandwich kurobuta pork | premium ham | swiss cheese

pan de cristal con tomate fresh tomato sauce | pan de cristal

*pan de cristal manchegosheep’s milk unpasteurized | fresh tomato sauce

BEEF

*albondigas prime rib meatballs | tomato sauce | sweet potatoes | pine nuts

*beef and cheese black angus tenderloin | mushroom demi | honey | walnuts

*serrano tenderfoie gras | black angus tenderloin | soft onion | brioche 10

*tender and crabdungeness crab | black angus tenderloin | roasted pepper 10

*short ribboneless short rib | potato purée | piquillo | mushroom demi

VEGETARIANbrava potatoesspicy tomato sauce | allioli

mushroom risottomixed mushrooms | aged manchego cheese

alcachofa a la plancha navarra artichokes | vasque breadcrumbs

pica picas piparras | white garlic | marcona almonds

VEGANasparagus a la planchagreen asparagus | almonds | romesco sauce

sautéed padrón peppersorange zest | sea salt | orange glaze

white asparagus navarra asparagus | mayo foam | mango

COLD SEAFOOD*tuna carpaccio bigeye tuna | serrano chili | cherry | plankton oil | nuts

*tuna cones cucumber | bigeye tuna | guacamole | ponzu | mayo rocoto

ensaladilla de atunwhite tuna | piquillo pepper | relish | mayo foam

CEVICHE*shrimp leche de tigre sorbet | avocado | jalapeño

FRESH BLACK WINTER TRUFFLEimported from teruel, spain 35 each plate


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HOT SEAFOOD

fritura de calamaresfried calamari | spicy allioli | jalapeño

*branzino donostiarrasea bass | tapenade | tomato | roasted vegetables

*octopus a la gallegapeewee potatoes | spanish paprika | gypsy pepper

mariscadalobster | branzino | gambas | langostinos | scallop | mussels | truffle txakoli sauce 70

HOT SHELLFISHfideua de bogavante half lobster | paella pasta | roasted pepper | nuts

gambas al ajillosautéed shrimp | garlic | spicy tomato sauce | arbol chili

*vieiras con habitasu8 scallop | broad beans | sobrasada | mint 10

*arroz marinero con tintasquid ink | lobster | calamari | shrimp

langostinos a la planchasmoked head-on shrimp | spicy allioli | lemon 10

PORKstuffed dates medjool dates | goat cheese | bacon | baby kale | walnuts

pintxo de chorizosspanish pork chorizo | spicy chili garlic oil | honey | potato purée

rabo de torored wine-braised oxtail | iberian pork | potato purée

POULTRYspanish chicken croquetaorganic chicken breast | béchamel | saffron allioli

chicken skewerorganic chicken breast | king trumpet mushroom | rosemary allioli

ensalada de polloorganic chicken breast | spinach | pipirrana beans | baby kale | red wine mayo

LAMB*chuleta de corderograss-fed organic lamb chop | rosemary allioli | fingerling potatoes

ADDITIONSOPTIONAL PAELLA TIER 1 (+ $15 Per Person):veggie paellacauliflower | pepper | squash | artichoke | saffron

OPTIONAL PAELLA TIER 2 (+ $20 Per Person): (choice of)

paella negracalamari | shrimp | mussels | vegetables | squid ink | saffron

arroz al horno morcilla | iberico ribs | chorizo | roasted potato, garlic, tomato | saffron

OPTIONAL PAELLA TIER 3 (+ $25 Per Person):mixed paellalobster | mussels | shrimp | chicken | spanish pork chorizo | vegetables | saffron

OPTIONAL FAMILY-SIZE ADDITIONS (varied pricing):cochinillo8 lbs. whole crispy roasted suckling pig | seasonal vegetables | potatoes | allioli

recommended for 6–8 $380 per cochinillo

TIN TO TABLE served with pan de cristal, fresh tomatoes, alliolisardinas a la antiguasardines | method 1824 | olive oil

mejillones en escabechegalician mussels | olive oil | vinegar | spices

bonito reserva familiayellowfin tuna | season 2017 | olive oil | sea salt 10

anchoas en salazónsalted anchovies | olive oil

ventresca de atúnyellowfin tuna belly | olive oil | sea salt 35

caballa mackerel | olive oil | sea salt

berberechosgalician cockles | in brine | lemon

DESSERT TRIO

chef's selection


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SANGRIA PACKAGE PRICE PER PERSON: $25 FIRST HOUR, $15 SECOND HOUR Red & White Sangria By The Pitcher, Iced Tea & Sodas Included

Please be advised ALL guests in party must opt for the sangria.Each Additional Hour is $10 Per Person

SELECT LIQUOR PACKAGE PRICE PER PERSON: $30 FIRST HOUR, $20 SECOND HOUR Select Liquor Package Includes Select Brand SpiritsHouse Red and White WineSangriaBeerIced Tea & Sodas

Please be advised ALL guests in party must opt for the package.Shots and Martinis NOT Included.Each Additional Hour is $15 Per Person

PREMIUM LIQUOR PACKAGE PRICE PER PERSON: $35 FIRST HOUR, $25 SECOND HOURPremium Liquor Package Includes Premium Brand SpiritsEntire Select Liquor Package

Please be advised ALL guests in party must opt for the package.Shots NOT Included.Each Additional Hour is $20 Per Person

ULTRA-PREMIUM PACKAGE PRICE PER PERSON: $40 FIRST HOUR, $30 SECOND HOUR Ultra-Premium Liquor Package Includes Ultra-Premium Brand Spirits Entire Select and Premium Liquor Packages

Please be advised ALL guests in party must opt for the package.Shots NOT Included.Each Additional Hour is $25 Per Person


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Chef Krairit Krairavee joins Lemongrass directly from Bangkok, where he was Executive Chef at Nest, the rooftop restaurant of one of the city’s most luxurious hotels, Le Fenix. He is one of Southeast Asia’s premier chefs trained in both Thailand and the Netherlands and attended the most famous cooking school in Thailand, next to Bangkok’s deluxe Dusit Thani Hotel. Chef Krairavee holds a Certificate of Western Hotel Management from the Bilderberg Hotel De Klepperman through his stint in Holland.

His list of accolades and accomplishments is lengthy. He has prepared dinners for the Moroccan Royal Palace and VIPs of APEC (Asia-Pacific Economic Cooperation), taken second place in the Thailand Super Chef contest and appeared on prestigious cooking shows in Thailand, including Iron Chef and Idol Chef. He was selected to promote Thai food and control the standard of catering in several Malaysian and Australian restaurants and has served as cooking instructor on several occasions. At Lemongrass, Chef Krairavee introduces the authentic dishes he served back home and surprises guests with more modern creations of his own design.

A MODERN INTERPRETATION OF AUTHENTIC THAI CUISINE

GENERAL INFORMATIONExecutive Chef Krairit Krairavee

Seating Capacity 110 Dining Room Seats Two 10-Seat Private Dining Rooms*

*Can be combined into one 20-seat room

“I loved that I felt so far away, eating such distinctive Thai food in such a smart setting.”

– Los Angeles Times

Chef Krairit Krairavee


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RESTAURANT INFOAs the first Thai restaurant on The Strip to reside in elite resort environs, Lemongrass travels far beyond the standard. The casual, chic restaurant tutors guests in faithfully authentic flavors, serving the best modern dishes from contemporary Bangkok alongside pitch-perfect renditions of classic favorites. An interactive satay bar lines the dining room. A casual 40-seat lounge is available to enjoy along with an expanded bar, welcoming guests to relax and enjoy inspired Asian cocktails and exotic tea.At Lemongrass, convenient gas burners are dismissed in favor of the umami-releasing genius of Binchōtan charcoal. Brought from Wakayama Prefecture in Japan, it burns hot with no discernible aroma and is considered the world’s most exclusive charcoal.Designed by James Beard Award-winning AvroKO, the contemporary interiors are reminiscent of a traditional Thai silk factory with a combination of raw fibers, textured fabrics and rough industrial materials weaving a backdrop at once elegant and accessible.

PRIVATE DININGFor a more exclusive dining experience, two private dining rooms are available. Each seats 10 with a partition wall to adjoin the rooms for parties of 20 during both lunch and dinner. The sleek atmosphere coupled with modern interpretations of authentic Thai cuisine is the perfect setting for a private engagement.

SIGNATURE DISHESChicken SatayPrawn Spring RollYam Nuea Yang (Grilled Ribeye Salad)Soft-Shell Crab with Fried RiceDuck PanangDrunken Noodles with SeafoodMango Sticky Rice


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MENU A $49 PER PERSONAPPETIZERServed Family Style (Pick Two)

Chicken Satay

Pork Satay

Chicken Wings

Crispy Marinated Squid

Crispy Fried Tofu

Spicy Asian Cucumber

Beef Satay

Shrimp Satay

Pot Stickers

Vegetarian Spring Roll

Fried Abalone Mushroom

SALAD | SOUPServed Individually (Pick One)

Som Tam (Papaya Salad)

Chicken Corn Soup

Tom Yam Shrimp

Tom Kha Chicken

Po Tak (Seafood Soup)

Larb Gai (Chicken Salad)

Tom Yam Chicken

Tom Yam "J" Mix Veggies

Tom Kha Mushroom

ENTRÉE Served Family Style with Steamed Jasmine Rice (Pick Four)

Sesame Chicken

Cashew Nut Chicken

Basil Chicken

Basil Beef

Yellow Curry Chicken

Yellow Curry Veggies

Green Curry Chicken

Panang Chicken

Pad Pak (Stir-Fried Mix Vegetables)

Chow Mein Veggies

Phad Thai Beef

Phad Thai Veggies

Drunken Noodle Pork

Pad See Ew Pork

Chicken Fried Rice

Sweet & Sour Chicken

Black Pepper Shrimp

Basil Pork

Ribeye Steak with Tamarind Sauce

Yellow Curry Beef

Red Curry Chicken

Panang Tofu

Home-Style Tofu

Phad Thai Chicken

Phad Thai Shrimp

Drunken Noodle Seafood

Pad See Ew Chicken

Pad See Ew Veggies

Vegetable Fried Rice

DESSERTServed Individually (Pick One)

Bua Loi

Fried Banana with Ice Cream

Fresh Seasonal Fruits

Coconut Ice Cream

This leaf indicates the dish is vegetarian.


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MENU B $54 PER PERSONAPPETIZERServed Family Style (Pick Three)

Chicken Satay

Pork Satay

Chicken Wings


Crispy Fried Tofu


Beef Satay

Shrimp Satay

Pot Stickers



SALAD | SOUPServed Individually (Pick One)



Soft-Shell Crab Salad

Silver Noodle Salad (Shrimp, Minced Pork)

Tom Yam Chicken


Tom Kha Chicken

Po Tak (Seafood Soup)

Yum Tai Krai (Seafood Salad)

Ribeye Salad

Tom Yam Shrimp

Thai Basil Soup

Tom Kha Mushroom

Chicken Corn Soup

ENTRÉEServed Family Style with Steamed Jasmine Rice (Pick Four)

Sesame Chicken

Cashew Nut Chicken

Basil Pork

Basil Shrimp

Garlic Shrimp

Garlic Lime Steamed Cod


Yellow Curry Tofu

Green Curry Chicken

Red Curry Chicken

Panang Chicken

Panang Duck

Pad Pak

Garlic Vegetables (Mix Choy Sum, Chinese Broccoli, Bok Choy)

Phad Thai Chicken

Phad Thai Veggies

Pad See Ew Chicken

Pad See Ew Veggies

Chicken Fried Rice

Pineapple Fried Rice (Shrimp and BBQ Pork)


Beef Basil Fried Rice


Beef Broccoli

Basil Beef

Black Pepper Shrimp


Chili Sea Bass

Yellow Curry Beef


Green Curry Beef

Red Curry Duck

Panang Tofu

Phad Thai Shrimp

Home-Style Tofu

Panang Ribeye


Pad See Ew Pork

Chow Mein Veggies

Chicken Basil Fried Rice

Soft-Shell Crab Fried Rice


Mango Sticky Rice

Bua Loi


Coconut Ice Cream




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MENU C $59 PER PERSONAPPETIZERServed Family Style (Pick Three)

Chicken Satay

Pork Satay

Scallop Satay

Pot Stickers

Prawn Roll



Beef Satay

Shrimp Satay

Chicken Wings

Salmon Roll


Crispy Fried Tofu


SALADServed Individually (Pick One)



Soft-Shell Crab Salad

Silver Noodle Salad (Shrimp, Minced Pork)

Yum Tai Krai (Seafood Salad)

Ribeye Salad

SOUPServed Individually (Pick One)

Tom Yam Chicken


Tom Kha Lobster

Po Tak (Seafood Sour Soup)

Thai Basil Soup

Tom Yam Shrimp

Tom Kha Chicken

Tom Kha Mushroom

Chicken Corn Soup

ENTRÉEServed Family Style with Steamed Jasmine Rice (Pick Four)

Sesame Chicken

Cashew Nut Chicken

Basil Pork

Basil Shrimp

Garlic Shrimp

Garlic Lime Steamed Cod


Yellow Curry Tofu

Green Curry Chicken

Red Curry Chicken

Panang Chicken

Panang Duck

Pad Pak

Garlic Vegetables (Mix Choy Sum, Chinese Broccoli, Bok Choy)

Phad Thai Chicken

Phad Thai Veggies

Pad See Ew Chicken

Pad See Ew Veggies

Chicken Fried Rice

Pineapple Fried Rice (Shrimp and BBQ Pork)


Beef Basil Fried Rice


Beef Broccoli

Basil Beef

Black Pepper Shrimp


Chili Sea Bass

Yellow Curry Beef


Green Curry Beef

Red Curry Duck

Panang Tofu

Panang Ribeye

Home-Style Tofu

Phad Thai Shrimp


Pad See Ew Pork

Chow Mein Veggies

Chicken Basil Fried Rice

Soft-Shell Crab Fried Rice


Mango Sticky Rice

Bua Loi


Coconut Ice Cream




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Chef Shawn McClain

Shawn McClain has a knack for balancing innovative concepts with tradition and sensibility. His spirited, creative American menu takes the seasons as its departure point, tapping the freshness of California’s fertile environment to produce elevated flavor combinations with Mediterranean undercurrents.

McClain first broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times. He left to open Spring in 2001, which served as his homage to seafood and was nominated for the James Beard Foundation’s Best New Restaurant Award. That year, McClain was named Esquire magazine’s Chef of the Year.

By 2004, McClain opened Green Zebra, which was lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications. McClain eventually found his way to the bright lights of Las Vegas. At Sage in ARIA Resort & Casino, he changed focus once more with a New American menu built on the irresistible freshness of California’s local harvests.

REFINED, CONTEMPORARY AMERICAN CUISINE WITH AN EMPHASIS ON SEASONAL MEAT, SEAFOOD AND VEGETABLES

GENERAL INFORMATIONChef/Partner Shawn McClain

Executive Chef Richard Camarota

Seating Capacity 112 Main Dining Room Seats 49 Lounge Seats 55-Seat Private Dining Area

“The James Beard Award winner brings his distinctive style to a spirited New American menu laced with strong Mediterranean flavors.”

- Andrea Kahn Los Angeles Times

Las Vegas Travel Guide


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RESTAURANT INFOSage is James Beard Foundation Award-winning Chef Shawn McClain’s first venture outside of Chicago. Introducing his distinctive style to ARIA, Chef McClain combines farm-to-table produce, artisanal meat and sustainable seafood with an emphasis on simple, clean flavors and seasonal ingredients. Sage’s award-winning cocktail program visits America’s classic libations and rewrites them with a contemporary edge through natural ingredients and limited-production boutique liquors. The 112-seat dining room and 49-seat lounge display a seductive and comfortable elegance. Designer Jacques Garcia, known as much for his opulent French style as his pure-form minimalism, echoes Chef McClain’s culinary sensibility with a refined, modern aesthetic brimming with character and whimsy. Hand-painted murals by Paulin Pâris offer reinterpretations of famous early modernist paintings.Ever raising the bar, Sage combines a brilliant culinary team, an ideal location near ARIA’s main entrance and a sophisticated design into a knockout experience that carries comfort to a new level of chic.

SIGNATURE DISHESFoie Gras Crème BrûléeBellwether Farms Sheep Milk Ricotta GnocchiRoasted Maine Day Boat ScallopsBelgian Ale-Braised Short Ribs


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MENU A $90 PER PERSONFIRST COURSEHEIRLOOM CARROT SALAD Feta Cheese, Pine Nuts, Lemon Date Purée Tarragon Vinaigrette

Or

ENGLISH PEA SOUP Smoked Carrot, Confit Onion, Bacon

SECOND COURSEWILD MUSHROOM RISOTTO Parmesan Cheese, Black Truffle

Or

SHELTON’S FARM CHICKEN BREAST Sunchoke, Chantelle, Sauce Vin Jaune

Or

SNAKE RIVER FARMS KOBE FLAT IRON STEAK Smoked Potato Purée, Glazed Heirloom Carrots

THIRD COURSEBAKED ALASKA Pistachio, Vanilla Lavender Parfait, Tayberry

Or

CHOCOLATE POT DE CRÈME Guinness Chocolate Cake, White Chocolate Cream, Oreo

MENU B $100 PER PERSONFIRST COURSEHAMACHI CRUDO SALAD Smoked Coconut, Cherry Bomb Radish, Soy Ginger Dressing

Or

HEIRLOOM CARROT SALAD Feta Cheese, Pine Nuts, Lemon Date Purée Tarragon Vinaigrette

Or

WAGYU BEEF TARTARE Crushed Caper Aïoli, Slow-Poached Egg, Crispy Chocolate


Or

ENGLISH PEA SOUP Smoked Carrot, Confit Onion, Bacon

THIRD COURSEMAINE DAY BOAT SCALLOPS Braised Oxtail, Wild Mushrooms, Salted Caramel Reduction

Or

BRAISED VEAL CHEEKS Pickled Veg, Herb Spaetzle, Paprika Jus

Or

SNAKE RIVER FARMS KOBE FLAT IRON STEAK Smoked Potato Purée, Glazed Heirloom Carrots

FOURTH COURSEBAKED ALASKA Pistachio, Vanilla Lavender Parfait, Tayberry

Or



Vegetarian meals can be prepared with advance notice.


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MENU C $120 PER PERSONFIRST COURSEHAMACHI CRUDO SALAD Smoked Coconut, Cherry Bomb Radish, Soy Ginger Dressing

Or

WAGYU BEEF TARTARE Crushed Caper Aïoli, Slow-Poached Egg, Crispy Chocolate

Or

FOIE GRAS CRÈME BRÛLÉE Shaved Torchon, Cocoa Nibs, Salted Brioche


Or

ROASTED DAY BOAT SCALLOPS Braised Oxtail, Wild Mushrooms, Salted Caramel Reduction

THIRD COURSEBRAISED VEAL CHEEKS Pickled Veg, Herb Spaetzle, Paprika Jus

Or

SNAKE RIVER FARMS PRIME NY STRIP Beef Marrow, La Ratte Potatoes, Glazed Maitake Mushrooms

Or

FRESH FISH SELECTION

FOURTH COURSEBAKED ALASKA Pistachio, Vanilla Lavender Parfait, Tayberry

Or




CANAPÉ MENUCHOICE OF THREE – $28 PER HALF HOUR PER PERSON CHOICE OF FIVE – $38 PER HALF HOUR PER PERSON

VEGETARIANHazelnut Profiteroles | Brown Butter Fromage Blanc

Wild Mushroom Conserva | Soft Herbs | Taleggio Cheese

Crispy Creamy Potato | Brie | Marcona Almonds

Roasted Beet | Goat Cheese | Honey Vinaigrette

Blue Cheese and Fig Crostini | Aged Balsamic | Candied Walnuts

Saffron Arancini | Mozzarella | Parmesan Espuma

SEAFOODVancouver Island Kusshi Oyster | Piquillo Pepper and Tabasco Sorbet

Dungeness Crab Salad | Avocado Purée | Crème Fraîche

Yellowtail Crudo | Smoked Coconut | Soy Ginger Vinaigrette

Ahi Tuna Tartare | Lemon Purée | Macadamia Nut

Chilled Maine Lobster | Calamansi Citrus | Sunchoke

Poached Gulf Shrimp | Green Chickpea Purée | Blood Orange

MEATFoie Gras Crème Brûlée | Citrus | Brioche

Crispy Pork Belly | Creamy Polenta | Grilled King Trumpet Mushroom

Oxtail Crostini | Pickled Red Onion | Parsley

Wagyu Beef Tartare | Crushed Caper Aïoli | Olive Oil Toast

Braised Veal Cheek | Paprika Jus | Crème Fraîche

Grilled Wagyu Flat Iron Steak | Broccoli Purée | Sesame Vinaigrette


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Casual Dining

ARIA Café pushes flavor to the forefront with a full menu of classic American favorites. The comfortably large-terraced layout gives ample room for breakfast, lunch or dinner, while floor-to-ceiling windows offer a wealth of natural light and stunning views. Simply put, ARIA Café is a welcoming choice to satisfy any craving, any time, day or night.

ARIA Café

ARIA’s casual dining establishments offer an inspiring and memorable experience for everyone to enjoy. Discover an unprecedented range of cuisine, whether it’s unlimited crab legs or exquisite pastries. Open for Breakfast, Brunch, Lunch and Dinner

Located on the Casino Level, next to the Guest Elevators


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The Buffet offers a truly unexpected and indulgent dining experience filled with market fresh produce, gourmet recipes and a warm atmosphere. Choose from an ever-changing selection of fresh seafood at the Fish Markets, or enjoy delicious naan baked right before your eyes in an authentic tandoor oven. Those looking for the sweeter side of The Buffet may feast their eyes upon attractive, world-class desserts including individual candies, pastries and cakes, or indulge with the bottomless premium beer and wine option.


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Enjoy masterfully crafted cocktails and live entertainment in a welcoming and refined atmosphere. Lift Bar is a great meeting and viewing point. Located near the Guest Elevators and ARIA Patisserie. Open 24 hours.


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Starting the night out at this open and airy lounge is always a good idea. Conveniently located in the Main Lobby, it’s the ideal place to meet up with friends and enjoy a signature cocktail from our Champagne and classic martini bar. Indulge in an elevated Afternoon Tea experience. Enjoy savory tea accompaniments including freshly baked scones, decadent desserts and choice of tea. Open until 2:00 a.m.


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TEA SELECTIONSChoice of: White Tea, Oolong Tea, Green Tea, Black Tea, Herbal Tea

AFTERNOON TEA MENU $45 PER PERSONTEA ACCOMPANIMENTSHam Horseradish Sandwich | Brie Vacherin

Smoked Salmon | Short Bread | Herbed Goat Cheese | Trout Roe

Egg Mimosa & Chive | Jamón Iberico | Crispy Brioche | Frisée

Rosemary Viennois “Pompadour” | Salt Flakes

Freshly Baked Scones

Devonshire Clotted Cream

Butter | Homemade Jams

TEA DESSERTSHazelnut Financier | Nutella Cream | Caramelized Nuts

Brittany Shortbread | Fresh Raspberries | Vanilla Cream

Green Tea Opera “24 Karats”

Homemade Viola & Cassis Macaron

ROYAL TEA TREE MENU $140 PER PERSONINCLUDESAfternoon Tea Accompaniments

One Ounce Osetra Caviar served as Canapés

One Glass of Schramsberg, Blanc de Blanc, Brut, North Coast, California 2013

AFTERNOON TEA


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TEA ADDITIONSCHAMPAGNE (HALF BOTTLE)Veuve Clicquot Ponsardin, Reims MV

Rosé, Ruinart, Reims MV 100

Grand Cuvée, Krug, Reims MV

CHAMPAGNE (FULL BOTTLE)Moët & Chandon, Impérial, Reims MV

Rosé, Laurent Perrier, Épernay MV

Nicolas Feuillatte, Palmes d’Or, Chouilly 2006

Dom Pérignon, Épernay 2009

MIMOSAStrawberry

Peach

Classic

ALL DAY DELIGHTS Tea Pastries 14

Tea Sandwiches 14

Fruit Platter 12

Flourless Chocolate Cake | Caramel Ganache 8.50

Vegan Carrot Cake | Passion Mango | Toasted Coconut 5.50

Three Scones 14

Homemade Macaron 3

NONALCOHOLICGinger Pear Lemonade 8

Pear Purée, Fresh Sour, Fever-Tree Ginger Beer

Island Berry 8

Fresh Strawberries, Coconut Purée, Pineapple Juice

FIJI Water 6

Perrier Water 6

Carrot Juice 6

Watermelon Juice 6

Extra Pot of Tea 12

COFFEE SELECTION BY LAMILLEspresso

Single 6

Double 7

Latte 7

Cappuccino 7

Americano 7

AFTERNOON TEA

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