• Plated Dinner

Plated Dinner

Offered to a minimum of 20 guests; designed to last up to 2 hours maximum; include hand crafted breads and rolls; conclude with La Colombe coffees and Forté teas; and limited to the items consumed within the meeting room during dinner service

Spring and Summer

Ephemere 120 pp

- Little gem and butter lettuce green goddess salad with shaved radish, hearts of palm, cucumber, and sugar snap peas, and crispy beet chips
- Lemon thyme roasted Mary's organic chicken, roasted artichokes, blistered cherry tomatoes, fregola sardo, wilted swiss chard, porcini chicken jus
- Ivoire white chocolate mousse, almond jaconde, raspberry gelee, meringue kisses

La Brasserie 148 pp

- Heirloom tomato and Stracciatella panzanella salad, Persian cucumbers, pickled pearl onion, red wine vinaigrette, crispy shaved ciabatta
- Phyllo crusted Dover Sole with crushed yukon potato, butter poached asparagus, french radish, and lemon - caper buerre blanc
- Pistachio nougat glace, velvety pistachio parfait with candied orange and cherry

Harvest 165 pp

- Poached green and white asparagus salad with burrata, pistachio pistou, imported bellota ham, black pepper parmesan tuile
- Pepper crusted 8oz beef tenderloin with charred sweet corn, buttered zucchini, wild mushroom- horseradish Potato galette, peppercorn sauce
- Champagne strawberry martini with fromage blanc cheesecake mousse, and golden streusel

Wabi-Sabi 186 pp

- Heirloom tomato and compressed watermelon salad, gochugaru labne, curried cashews, Persian cucumbers, yuzu kosho vinaigrette
- Snake River Farm New York with arare crusted king crab, wasabi-miso butter, dengaku eggplant, and tamari glazed haricot vert
- Tropical “Donut” with hazelnut praline crunch, and mango passion fruit compote

Second-Course Enhancements

Choose One in advance

Agnolotti 32 pp

Spring pea and ricotta doppio agnolotti with parmesan fonduta, and black truffle, and pea tendrils

Scallop 34 pp

Seared Scallop with confit Kyoto carrot, wasabi fingerlime vinaigrette, Asian pear, carrot-ginger fluid gel

Poached Lobster 33 pp

Sweet corn velouté with butter poached Maine lobster, basil crème fraiche

Vegan Entrée Option Comp

Included complimentary on all menus up to 3% of total guest guarantee. Spring vegetable lasagnette with haricot vert, asparagus, fingerling potato, petite pea tendrils, vegan pesto.

Fall and Winter

La Saison 120 pp

- Roasted cauliflower Waldorf, Honeycrisp apples, toasted pecans, Rogue Creamery blue cheese, pumpernickel soil
- Pan roasted Mary's organic chicken with braised and crispy leeks, sweet onion soubise, garlic streusel, toasted hazelnuts, and sherry chicken jus
- Mont Blanc Napoleon- chestnut mousseline, chocolate crisp, mascarpone cream and golden candied chestnuts

The Chairman 165 pp

- Roasted acorn squash and burrata salad, wild mizuna greens, spiced pepitas, apple cider vinaigrette
- Bone marrow crusted 8oz filet of beef, truffled mac and cheese gratin, seared maitake mushroom, red wine jus
- Baba au tiramisu-Kahlua espresso-soaked savarin cake, mascarpone spuma, candied espresso beans and coffee fluid gel

The Tavern 157 pp

- Duck confit and poached pear salad with red endive, wild arugula, pistachio, and Minus 8 vinaigrette
- Hickory smoked Snake River Farm Kurobuta pork chop, crispy croquette, stuffed baby gala apple, parsnip mousseline, calvados pork jus
- Maple cream Éclair, Pumpkin spice ice cream, delicate cinnamon tuile

Surf and Turf 176 pp

- Escarole Caesar with red romaine lettuce, creamy anchovy and caper dressing, and Grana Padano
- Duo of braised short rib and tierre de sienne seared diver caught scallops, potato mousseline, buttered baby leek, Romanesco cauliflower, short rib Jus
- Coconut passion and dark chocolate tart, dueling petals with chocolate cremeux and coconut mousse, delicate vanilla sable

Second-Course Enhancements

Choose One in advance

Butternut Soup 16 pp

Butternut soup with toffee pecans, and Dukkha spiced crème fraiche

Caviar 60 pp

000 Kolikoff golden osetra caviar and dungeness crab parfait, tarragon crème fraiche and traditional caviar accoutrements

Hand made Ravioli 22 pp

Handmade swiss chard and ricotta ravioli, celery root puree, brown butter, sage, and hazelnut

Vegan Option Comp

Included complimentary on all menus up to 3% of total guest guarantee.
-Kalbi glazed eggplant filet, roasted King trumpet mushroom, snow peas, Yukon potato galette, and aji amarillo sauce

Signature Steakhouse

Individual shellfish ice carving $221 per person
Individual customized shellfish ice carving $241 per person

Shellfish on Ice

- King crab claw, shrimp and Maine lobster with horseradish cocktail sauce and delicate mustard sauce

Salad

- Little gem Caesar with shaved radishes, black pepper ciabatta crisp, and creamy Caesar dressing

Steak

- 8oz beef tenderloin with miso garlic butter, confit carrot, carrot mousseline, watercress (+26pp two grilled jumbo shrimp)

Family-style sides

- Loaded twice baked Yukon potatoes with crème fraiche, chives, aged Vermont cheddar
- Charred broccoli rabe with confit garlic, preserved lemon, and Calabrian chili
- House made steak sauce and horseradish cream

Assorted miniature desserts served family style

- Carrot cupcake on a stick, red berry cream puff, mini chocolate coconut “donut”
- Key lime macaron on a stick, chocolate cake pop, citrus parfait with golden rice crisp
- Salted caramel chocolate mousse shot, vanilla cake pop

A La Carte Plated Dinner

Choice of two entrees $208 per person
Choice of three entrees $231 per person
Limited to 250 guests maximum

One salad in advance

Choice of options:
- Chopped vegetable salad, caulilini, watermelon radish, red onion, green beans, blue cheese, mustard vinaigrette
- Heirloom baby beet & quinoa salad, smoked goat cheese, raw vegetables, lemon vinaigrette
- Shaved endive & rocket salad, pain de mie, roasted hazelnuts, pomegranate, shallot vinaigrette

One appetizer in advance

Choice of options:
- Marinated seabass crudo, orange, lemon, and grapefruit
- Potato gnocchi, parmesan, glazed seasonal vegetables

Table side entrée

Choice of options:
- Gorgonzola crusted 8oz angus Filet, spinach mousseline, pomme dauphine, roasted cherry tomato, sauce au poivre
- Seared Black bass, braised fennel, confit potato, saffron mussel jus, buckwheat tuile
- Roasted artichokes, celeriac, wilted baby kale, lion’s mane mushroom

One dessert in advance

Choice of options:
- Chamomile Semifreddo, Honey Macerated Berries, Vanilla Sable
- Milk Chocolate Oolong Mousse, Osmanthus Cremeux served with vanilla creme anglaise

Menus valid through November 30, 2023

CONTACT

phone (702) 770-7900
location 3131 S Las Vegas Blvd, Las Vegas, NV 89109

HOURS

Monday
9:00 a.m.–6:00 p.m.
Tuesday
9:00 a.m.–6:00 p.m.
Wednesday
9:00 a.m.–6:00 p.m.
Thursday
9:00 a.m.–6:00 p.m.
Friday
9:00 a.m.–6:00 p.m.
Saturday
9:00 a.m.–6:00 p.m.
Sunday
9:00 a.m.–6:00 p.m.
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