Morels French Steakhouse & Bistro
3325 Las Vegas Blvd S. - Palazzo Hotel Las Vegas, NV 89109 • 702-607-6333

Cuisine
French
Steakhouse

Neighborhood
Palazzo

Cross Street
Spring Mountain

Ambiance
Up-Scale Casual

Dress Code
Casual

Features
Bar Dining
Full Bar
Lounge
Happy Hour
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Private Rooms Available
Takeout Available
Views
Weekend Brunch

Reservations
Suggested

Parking
Hotel Parking

Payment Methods
AMEX
Discover
Mastercard
Visa

Private Rooms
seats up to 100

Hours
Monday – Thursday
11 a.m. – 11 p.m.
Lounge open until midnight

Friday
11 a.m. – midnight
Lounge open until 2 a.m.

Saturday
10 a.m. – midnight
Lounge open until 2 a.m.

Sunday
10 a.m. – 10 p.m.
Lounge open until midnight

Saturday - Sunday
Brunch
8 a.m.- 3 p.m.

This is a sampling of a recent menu
Morels Sample Dinner Menu - Updated 5/15/2012
Menu and pricing subject to change

Morels French Steakhouse & Bistro offers a new dining experience in Las Vegas. With General Manager Thomas J. Bachner at the restaurant's helm, Executive Chef J.L.Carrera merges classic steakhouse with unique culinary aspects, including an iced seafood bar, a cheese and charcuterie bar with more than 60 farmhouse and artisanal cheeses from around the world along with handmade salamis and meats, complemented by a more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle.

ICED SEAFOOD

SHRIMP COCKTAIL 18
FULL OR 1/2 MAINE LOBSTER - 1.5# - Market Price
OYSTERS, East & West Coast ½ dz 18 / dz 35
LITTLE NECK CLAMS ½ dz 11 / dz 19

DUNGENESS CRAB - 2.0# - Market Price
Full or ½, Citrus Aioli

PETIT PLATEAU DE MER* 60
4 Shrimp, 6 Oysters, Octopus Ceviche, ½ Dungeness Crab

GRAND PLATEAU DE MER* 110
1 Lobster, 8 Shrimp, 12 Oysters, Octopus Ceviche, ½ Dungeness Crab

APPETIZERS

DUNGENESS CRAB MEAT COCKTAIL* 21
Fresh Tarragon, Celery, Housemade Mayo & Grilled Crostinis

TUNA TARTARE* 18
Avocado, Peppers, Cilantro, Pine Nuts, Sesame Oil

CHEF’S PRIME BEEF TENDERLOIN TARTARE* 19
Quail Egg, Truffled Potato Chips

BOUCHEE OF FRENCH BURGUNDY ESCARGOT 15
Shallots, Garlic, Applewood Smoked Bacon, Fresh Chives

PAN SEARED FRENCH ROUGIÉ FOIE GRAS* 30
Caramelized Red Onion, Balsamic Reduction, Candied Apple

SOUPS

ONION SOUP GRATINEE 10
SOUP DU JOUR 8

CHEESE FONDUE
Ementhal & Gruyère Cheese
for two or more
10 per guest

PETITE ROMAINE HEART SALAD*
served tableside - for two people
Roasted Garlic Caesar Dressing,
Rustic Croutons 16 per guest

ROASTED GOLDEN & CHIOGGIA BEET SALAD 16
Crispy Goat Cheese, Candied Walnuts, Field Greens

BIBB LETTUCE & CRAB SALAD 19
Orange & Tarragon Vinaigrette

BOGGIATO FARMS BABY ICEBERG 16
House Dried Cherry Tomatoes, Spring Red Onion,
Applewood Smoked Bacon, Blue d’Auvergne Dressing

APPLE & ARUGULA SALAD 15
Stilton Royal Blue Cheese, Candied Walnut Vinaigrette

MAIN COURSE

CRISPY SKIN SCOTTISH SALMON* 29
Beluga Lentils, Carrots, Sauce Bordelaise

BRANZINO PROVENCAL 33
Wine Braised Tomatoes, Preserved Lemon, Herb d’Provence,
Crispy Potato

LINGUINI CLAM 26
Manilla Clams, Linguini, Meyer Lemon Zest, Parsley,
Arugula, Garlic, White Wine Butter Sauce

SEAFOOD FETTUCINE 28
Manilla Clams, Mussels, Shrimp, Lobster, Tomato Concassee,
Garlic & White Wine

OVEN ROASTED WHOLE MAINE LOBSTER - Market Price
California Mango & Tomato Salsa, Basil Beurre Blanc

BRICK COOKED SHELTON FARMS CHICKEN 29
Confit of Russian Fingerling Potato, Wilted Bloomsdale Spinach,
Meyer Lemon & Caper Jus

18 HOUR BRAISED SHORT RIB 43
Yukon Potato PurEe, Carmelized Pearl Onions, Lardons of Bacon
& Baby Carrots

LAMB PORTERHOUSE* 52
Honey-Mustard Crust, Rosemary Bordelaise

STEAKS*
Grilled under our 1200 degree broiler & served with Sauce Bordelaise

Iowa corn fed, aged 28 days

Bone In New York Sirloin 20 oz. 58

Bone In Rib Eye Steak 20 oz. 62

Bone In Filet Mignon 14 oz. 67

Petit Cut Filet Mignon 8 oz. 52

ALL NATURAL, grass fed, Tall Grass Farms, Kansas, aged 28 days
New York Sirloin 14 oz. 52

PRIME, Midwestern corn fed, dry aged 35 days

New York Sirloin 14 oz. 59

Rib Eye Steak 14 oz. 64

PORTERHOUSE 32 oz.
carved tableside - for two people
Roasted Rosemary Potatoes, Fricassee of Baby Turnips,Onions & Carrots, Sauce Bordelaise 55 per guest

SAUCES AND ADD TO CUTS
Sauce Bearnaise* 2.50
Morel Mushroom Sauce 2.50
Gratinee of Blue d'Auvergne Cheese 6
Pan Seared French Rougie Foie Gras* 20
Dungeness Crab Oscar 24

SIDES

POMMES FRITES 9
Housemade Truffle Mayonnaise

CHEF’S COUNTRY MAC & CHEESE 12
Smoked Ham, Parmesan, Blue, Ementhal &
Gruyère Cheeses

SAUTEED SEASONAL MUSHROOMS 10
Fresh Thyme, Garlic & Shallots

STEAMED ASPARAGUS 10
Citrus Segments, California Citrus Beurre Blanc

SAUTEED GREEN BEANS IN FOIE GRAS BUTTER 11
Shallots, Garlic, Lemon Juice

ARTICHOKE AU MORELS 10
Herbs & Garlic

POTATO DAUPHINOIS 11
Roasted Garlic, Cream & Sea Salt

SAUTEED BROCCOLINI 10
EVOO, Shallots, Garlic

PUREE DE POMMES 9
Organic Grey Sea Salt, Whole Butter & Milk

Parties of 7 or more 18% service fee added

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