|
Cuisine
French
Neighborhood
Venetian
Strip
Ambiance
Up-Scale Casual
Dress Code
Casual
Features
Full Bar
Lounge
Counter Seating
Private Rooms Available
Bar Dining
Happy Hour
Outside Garden / Patio
Personal Wines Welcome (Corkage Fee)
Views
Reservations
Suggested
Parking
Hotel Parking
Payment Methods
AMEX
Carte Blanche
Dinners Club
Discover
JCB
Mastercard
Visa
Private Rooms
Seats 10 - 400
Hours
Breakfast Daily,
8 a.m. - 10 a.m.
Saturday and Sunday,
8 a.m. - 3 p.m.
Lunch:
Daily,11:30 a.m. - 3 p.m.
Dinner:
Sunday - Thursday,
5:30 p.m. - 10 p.m.
Friday - Saturday,
5:30 p.m. - 10:30 p.m. |
This is a sampling of a recent Dinner Menu
Menus and pricing are subject to change rev 1-20-08
DINNER MENU
APPETIZERS
Onion Soup Gratinée– Baguette, gruyere cheese 12.
Steak Tartare– Crostini with a “sunny side up” quail egg 16.
Baby Field Greens – Shaved fennel, radish, shallots, Saga bleu cheese, balsamic vinaigrette 11.
Endive Salad – Orangebraised Belgian endive salad, Roquefort cheese, walnuts 12.
Caesar Salad – Classic dressing, crouton, marinated anchovy 9.
Charcuterie – Assorted selection of artisanal cured meats and paté 19.
Mussel Mariniere – Black mussels simmered in buttery white wine broth, Pinot garlic fries 16.
Escargots – Simmered in garlic beurre blanc and yellow frisee, truffle vinaigrette 13.
Comte Cheese Ravioli – Chive broth, crispy pancetta, sage 16.
Foie Gras – Seared foie gras, langoustine, sweetbread, wilted greens, warm sherry vinaigrette 19.
MAIN COURSE
Seared Sea Scallop – Caramelized cippolini onions, vanilla essence, peppercress 32.
Salmon –Pan seared Atlantic salmon, green lentils, truffle gribiche sauce 33.
Baked StripedBass – Fall vegetables, corianderkaffir lime broth 34.
Red Mullet – Celeriac, shellfish bordelaise, bone marrow 34.
Linguini Pasta– Mussels, littleneck clams, white wine broth 23.
Roasted Chicken – Tarragonsherry jus, Pinot garlic French fries 24.
Roasted Squab– Caramelized salsify, shallots, gibletsage sauce 37.
Colorado Lamb Steak– Parsnip purée, forest mushrooms fricassee 35.
Braised Lamb Shank –Orangerosemary dust 32.
Braised Short Rib – Lyonnaise potatoes 30.
Braised Pork Belly– Glazed vegetables, gingercitrus braised jus, micro greens, truffle vinaigrette 33.
FROM THE GRILL
Filet mignon 40.
Ribeye steak 38.
NY steak 43.
Cowboy steak “Ribeye bone in” 44.
20 oz Chateaubriand with a side of béarnaise “for two” 40. pp
48 oz Porterhouse steak with a side of béarnaise “for two” 49. pp
Executive ChefEricLhuillier
General Manager AliciaSarver
Pinot Brasserie702414 8888
Private Events702414 8881
Part of Chef Joachim Splichal’s Patina Group
|
