Picasso Bellagio 3600 Las Vegas Blvd. South Las Vegas, NV 89109 • 877-234-6358

Cuisine
French

Neighborhood
Bellagio
Strip

Cross Street
Flamingo

Ambiance
Fine Dining

Dress Code
Business Casual

Features
Chef's Tasting Menu
Full Bar
Prix Fix Menu

Reservations
Required

Parking
Hotel Parking

Payment Methods
AMEX
Mastercard
Visa

Private Rooms
please call

Hours

Wednesday - Monday
6:00 p.m. - 9:30 p.m.
Closed Tuesdays

 

This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change rev 1-20-08

Menu Dégustation

Our menu changes daily according to the freshest products on the market.

Maine Lobster Salad
with Apple-Champagne Vinaigrette
2006 Morgadío, Albariño, Rias Baixas, Galicia, Spain

Pan Seared Nantucket Scallops
with Potato Mousseline and Jus de Veau
2004 Domaines Schlumberger, Les Princes Abbés, Pinot Gris, Alsace, France

Sautéed Foie Gras
with Star Anise Riesling Poached Furelle Pears and Crushed Roasted Walnuts
2006 Kracher, Beerenauslese Cuvée, Weinlaubenhof, Burgenland, Austria
Sautéed Filet of Black Bass

with Sautéed Royal Trumpet Mushrooms and Roasted Sunchokes
2005 Bodegas Naia, Naiades, Rueda, Spain

or

Roasted Aged Lamb Chop
with Rosemary Potatoes and Au Jus
2001 Bodegas Julián Chivite, Gran Fuedo, Reserva, Navarra, Spain

Dessert

A Sommelier’s wine pairing is offered with each course for an additional cost of $63
One Hundred Twenty Three

January 6, 2008

Cheese Assortment Available Upon Request $14
Premium Wine Pairing Available Upon Request
Caviar Available Upon Request

Prix Fixe
Crème of Butternut Squash Soup

with Amaretto-Nutmeg Marshmallows and Quenelle of Wild Mushrooms

or

Poached Oysters
Garnished with Osetra Caviar, Sauce Vermouth

or

Warm Quail Salad
with Sautéed Artichokes, Pinenuts
Boudin of Fresh Lobster, Shrimp and Scallops

with Tomato Coulis

or

Ragout of Seasonal Vegetables
with Fresh Foie Gras and Jus de Poularde

or

Sautéed Filet of Turbot
with Saffron Sauce and Cauliflower Mousseline
Roasted Maine Lobster

with Sauce Américaine and Salsify ($40 Surcharge)

or

Sautéed Filet of New Zealand Thai Snapper
with Court-Bouillon Sauce and Fresh Herbs

or

Roasted Pigeon
with Wild Rice Risotto

or

Slow Roasted Prime Short Ribs
with Gratin of Potatoes and Cabrales Blue Cheese

or

Sautéed Medallions of Fallow Deer
with Caramelized Green Apples and Zinfandel Sauce

Dessert

A Sommelier's wine pairing is offered with each course for
an additional cost of $53 One Hundred Thirteen