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 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