Pinot Brasserie
Venetian - 3355 Las Vegas So. Las Vegas, NV 89109 • 702-414-8888

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 menu
Pinot Brasserie Dinner Menu - Updated 5/15/2012
Menu and pricing subject to change

Experience the culinary artistry of celebrity chef Joachim Splichal at the Venetian

LES FRUITS DE LA MER

Oysters 2.50/each
Clams on the half shell 12
White gulf prawn cocktail 17
Snow crab claws 16

PINOT ROYALE
Shellfish platter for two 48
8 Oysters
8 Chilled poached shrimp
8 Clams on the half shell
8 Chilled steamed green lip mussels

PINOT PRESTIGE
Shellfish platter for two 62
1/2 Maine lobster
6 Oysters
6 Chilled poached shrimp
6 Clams on the half shell
6 Chilled steamed green lip mussels
6 Snow crab claws

APPETIZERS

Onion soup gratinée – Baguette, Swiss cheese 10

Lobster bisque – Lobster medaillon, caviar, crème fraîche 14

Baby field greens – Smoked duck breast, apple, cranberry vinaigrette, Fourme d’Ambert 13

Green lip mussels – Haricots vert, creamy saffron emulsion 14

Belgian endive salad – Caramelized kumquats, petit watercress, toasted pine nuts 14

Caesar salad – Soft boiled egg, Serrano ham wrapped romaine, grana Padano, marinated white anchovy 15

Charcuterie – Assorted selection of artisanal cured meats and pâté 21

Mussels Normande – Black mussels simmered in creamy white wine broth, Pinot garlic fries 18

Escargots – Garlic beurre blanc, yellow frisée, truffle vinaigrette 15

Seared foie gras – Fennel-shortbread cookie, persimmon 24

ENTRÉES

Market fish – Chef’s daily market selection 30

Sea scallops – Truffled celeriac 29

Bouillabaisse – Provençal-style fish stew, saffron aïoli 32

Linguini pasta – Mussels, littleneck clams, white wine broth 25

Half roasted chicken – Mushrooms fricassée, Pinot garlic fries 29

Braised pork belly – Onion marmalade, pickled vegetables, caper berry 33

Turbot – Bacon-Lyonnaise potato, herb-extra virgin olive oil 42

White bass – Clams, tomato concasse, roasted garlic 32

Veal cheeks – Crispy mascarpone polenta, olives, bell pepper sauce, lemon peel 36

Short rib – Forest mushrooms pot-au-feu, bone marrow 32

Roasted lamb saddle en croute de sel – Salsify, Swiss chard, lamb fleur de sel jus 37

FROM THE GRILL
All cuts from the grill are served with oven roasted red bliss potatoes, creamy spinach, mushrooms fricassée and Bordelaise sauce

Top sirloin (8oz) 31
Filet mignon (8oz) 47
Rib-eye steak (12oz) 42
Cowboy steak (18oz) 49
Châteaubriand with béarnaise sauce “for two” (20oz) 88
Surf and turf MP
Grilled whole Maine lobster MP

FOR THE TABLE

Oven-roasted red bliss potatoes 8
Creamy spinach 8
Pinot garlic fries 8
Pickled vegetables 9
Cauliflower gratin 9
Bacon-Lyonnaise potato 9
Mushrooms fricassée 9

DESSERTS

Crème brûlée 9

Black peppered chocolate crème brûlée 11

Orange soup – Grenadine orange
segments, orange sorbet 10

Tarte tatin – Caramelized apple,
cinnamon ice cream 9

Croissant chocolate pudding with crème Anglaise – Chef Joachim Splichal’s
signature dessert 9

Belgian chocolate soufflé – Vanilla sauce 9

Assortment of homemade sorbet and
ice cream 8

Cheese selection – Ask your server for
our cheese menu

EXECUTIVE CHEF Eric Lhuillier
GENERAL MANAGER Alicia Sarver
* Consuming raw or undercooked meats,
poultry, seafood, shellfish or eggs may
increase your risk of foodborne illness.