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Cuisine
French
Neighborhood
Strip
Wynn - Las Vegas
Features
Beer Available
Full Bar
Wine Available
Children Not Allowed
Waterside
Prix Fix Menu
Outside Patio
Private Rooms Available
Caviar
Raw Seafood Bar
Serves Game
Views
Reservations
Recommended
Parking
Parking Lot
Valet
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
Please call
Hours
Open Daily
11:30am-10:30pm
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Daniel Boulud Menu - Menu posted 11/25/2006
The restaurants at Wynn Las Vegas feature signature items based on seasonal availability menu items and prices are subject to change
For restaurant reservations, please call 702.770.wynn or 888.320.7110
To Share
Fruits de Mer
PLATEAU 68
4 east & 4 west coast oysters 1/2 lobster, 4 shrimp,
4 littleneck clams, jumbo lump crabmeat, mussels,
tartare & ceviche of the day
Fromages
A selection of artisanal cheeses served with
dried fruits, honey comb and fig bread.
Please see our complete cheese menu.
BOARD OF FIVE CHEESES 21
TASTING OF SEVEN CHEESES 28
GRAND TASTING OF NINE CHEESES 34
Charcuterie
BOARD OF SEVEN CHARCUTERIE WITH PÂTÉ
selections of cured meats, homemade pickles 24
From the Brick Oven
TOMATO TARTE TATIN
goat cheese, arugula, basil pistou 18
PISSALADIÈRE
provençal pizza, caramelized onions, olives,
herbes de provence, anchovy (optional) 14
Caviar
AMERICAN STURGEON 20g 65 50g 125
CASPIAN SEVRUGA 20g 140 50g 275
CASPIAN GOLDEN OSETRA 20g 175 50g 350
Prix Fixe Menu
SWEET CORN SOUP
chive cream, crispy bacon
or
CAESAR SALAD
heart of romaine, avocado, parmesan
or
PÂTÉ DE CAMPAGNE FORESTIÈRE
homemade pickles
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PAN SEARED SALMON
sweet corn, pancetta, chanterelles, watercress emulsion
or
STEAK FRITES
10 oz. NY strip steak, shallot butter, french fries
or
ROASTED CHICKEN
haricots verts salad, fingerling potatoes, tarragon jus
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ROASTED APPLE PAIN PERDUE
calvados brioche, vanilla ice cream
or
COCOA-CRUSTED PROFITEROLES
rocky road ice cream, bittersweet chocolate sauce
or
SELECTION OF SEASONAL
ICE CREAMS OR SORBET
THREE COURSES 48 AVAILABLE UNTIL 7 PM
Appetizers
MESCLUN SALAD - balsamic-olive oil vinaigrette 12
CAESAR SALAD - heart of romaine, avocado, parmesan 14
TOMATO SALAD - mozzarella di buffalo, butter lettuce, tarragon 14
ROASTED BEET SALAD - cabrales blue cheese, endive, walnuts 13
SOUPE À L’OIGNON GRATINÉE - gruyère cheese 12
SWEET CORN SOUP - chive cream, crispy bacon 13
MAINE LOBSTER SALAD - watermelon, hearts of palm, curry-lime vinaigrette 20
PÂTÉ DE CAMPAGNE FORESTIÈRE - with homemade pickles 15
SHRIMP “COCKTAIL” - grapefruit, tomato, celery, three sauces 20
JUMBO LUMP CRAB - peach coulis, fennel cream 19
SPICY TUNA TARTARE - cured lemon, harissa, cucumber yogurt 19
ESCARGOTS PERSILLADE - mushrooms, garlic, tomato, almond, crouton 18
DB’S DANISH-STYLE SMOKED SALMON - capers, crème fraîche, red onions 17
OYSTERS OR CLAMS - east or west coast 2.50 ea
Entrées
Fish & Shellfish
MOULES FRITES - steamed mussels, herb-white wine broth, french fries 26
(available Tuesday through Saturday)
PAN SEARED SALMON - sweet corn, pancetta, chanterelles, watercress emulsion 32
PEPPERED TUNA STEAK - sweet bell pepper, couscous, meyer lemon marmalade 35
BAKED PACIFIC HALIBUT - saffron-braised fennel & onion, shaved zucchini 38
LEMON RISOTTO - butter poached lobster, sauce américaine 30
Steaks, Chops & Poultry
B STEAK FRITES - 10 oz. NY strip steak, shallot butter, french fries 39
E STEAK AU POIVRE - 8 oz. peppered filet mignon, super green spinach 40
E BRAISED SHORT RIBS - mashed potatoes, garden vegetable jardinière 44
F PORTERHOUSE (FOR 2) - 34 oz. steak, root vegetable confit, béarnaise sauce 95
BACON CRUSTED PORK CHOP - braised cabbage, potato fondant 32
CRISPY DUCK CONFIT - wild mushroom fricassée, arugula salad 32
ROASTED CHICKEN - haricots verts salad, fingerling potatoes, tarragon jus 29
The Original NY DB Burger
9-oz. sirloin burger stuffed with braised short ribs, foie gras and black truffle, parmesan bun and french fries 32
Dish of the Day
MONDAY
DUCK À L’ORANGE 36
TUESDAY
LAMB SHANK 43
WEDNESDAY
STEAK TARTARE 38
THURSDAY
BOUILLABAISSE 39
FRIDAY
RACK OF VEAL 55
SATURDAY
DOVER SOLE 46
SUNDAY
OSSO BUCCO 45
Side Dishes 7 ea
FRENCH FRIES
GRATIN DAUPHINOIS
MASHED POTATOES
FINGERLING POTATOES
MUSHROOM FRICASSÉE
SUPER GREEN SPINACH
HARICOTS VERTS SALAD
BRAISED CABBAGE
BROCCOLI RABE
COUSCOUS
SWEET CORN
Executive Chef: Philippe Rispoli
Chef de Cuisine: Robert McCormick
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