Stripsteak
Mandalay Bay Resort & Casino 3950 Las Vegas Blvd. South Las Vegas, Nv 89119
702-632-7414

Cuisine
Steakhouse

Neighborhood
Strip
Mandalay Bay

Features
Beer Available
Full Bar
Wine Available
Lounge

Reservations
Suggested

Parking
Parking Lot
Valet

Payment Methods
AMEX
Mastercard
Visa

Private Rooms
please call

Hours
5:30pm-10:30pm daily

Lounge opens 4pm

 

Stripsteak Dinner Menu - Updated 5/15/2012
Menu and pricing subject to change

Acclaimed Chef Michael Mina breaks new ground with the debut of STRIPSTEAK at Mandalay Bay, his first steakhouse. With its classic menu, inviting bar scene and sophisticated atmosphere, STRIPSTEAK plays host to guests looking for the perfect filet in a modern alternative to the traditional steakhouse setting. As with Mina's other restaurants, STRIPSTEAK uses only the highest quality ingredients - corn-fed, all-natural meat; line-caught seafood and fresh, seasonal produce. While first-rate components are essential, it is Mina's creative approach to cooking that has made his name.

STRIPSTEAK features a menu rife with imaginative interpretations of classic steakhouse favorites using state-of-the-art kitchen equipment. STRIPSTEAK offers a variety of beef, including All Natural Certified Angus Beef and American Kobe Beef, and is home to two wood-burning grills and six circulating, slow-poaching chambers. The signature slow-poaching method enhances flavor and tenderness by heating the meat for several hours at a low temperature, while the mesquite-stoked grills infuse every cut with a subtle smokiness. Esquire Magazine voted STRIPSTEAKS's Butter-Poached Bone-In Top Loin the Best Steak in the United States.

Stripsteak Menu

ICE COLD SHELLFISH AND CAVIAR

* OYSTERS east and west coast seasonal selection 18
* LI TTLENECK CLAMS traditional condiments 12
TIGER PRAWNS spice-poached, cocktail sauce 22
MAI NE LOBSTER steamed and chilled 24
BRISTOL BAY ALASKAN KI NG CRAB green goddess dressing MP
*SHELLFISH PLATTER maine lobster, king crab, shrimp, clams, oysters 51
IMPORTED AND DOMESTI C CAVIAR traditional accompaniments MP

APPETIZERS

MAI NE LOBSTER FRI TTERS bacon, shiso leaf, meyer lemon creme fraîche. 20
* FOI E GRAS SLI DERS compressed melon, sweet onion jus 22
ROASTED MUSHROOM SOUP garlic confit, parmesan butter 18
DUCK SPRI NG ROLLS smoked confit, hot and sour sauce 19
* HAMACHI SASHI MI white soy, garlic, citrus greens 20
*BI SON CARPACCI O pickled shishito peppers, daikon, fresh wasabi 21
CORN AND BLUE CRAB HUSHPUPPI ES fresno chili agave glaze, cabbage and fennel slaw 21
* WAGYU FI LET TARTARE broccoli puree, parmesan crisp, grilled pocket bread 23
* SHABU SHABU american kobe beef, mushroom consomme 24
* AHI TUNA AND HAMACHI POPPERS ponzu, sriracha, tobiko 22
ROASTED BEET SALAD burrata, arugala, walnut vinaigrette 18
ROMAI NE HEARTS black olive caesar, white anchovy 16
MARKET GREENS india pale ale vinaigrette, carrots, radishes, pumpernickel and pecan soil 14


ENTREES

* COLORADO LAMB rosemary jus, aged balsamic tapenade 48
GRI LLED 2 LB LOBSTER asparagus ribbons, frisée, chorizo and herb vinaigrette MP
* VEAL CHOP spaghetti squash, spring radishes, lemon caper veal glace 58
* AMERI CAN WAGYU BURGER duck fat fries, fennel slaw, watercress 25
ORGANI C GRI LLED HALF CHI CKEN truffled mac & cheese, caramelized onion jus 30
* BRAI SED PORK SHANK spicy long beans 34

FROM THE WOOD-BURNING GRILL

ANGUS
* 18 OZ DRY-AGED BONE-IN RIB EYE 52
* 12 OZ SKIRT STEAK 39
* 10 OZ FILET MIGNON 58
* 16 OZ KANSAS CITY STRIP 48
* 30 OZ PORTERHOUSE 69

WAGYU BEEF
* 8 OZ AMERICAN WAGYU FILET 72
* 8 OZ AMERICAN WAGYU RIB "EYE" 64
* 8 OZ AMERICAN WAGYU RIB CAP 67
* 12 OZ GOLD LABEL WAGYU NY 85

FISH
* DIVER SCALLOPS 39
* AHI TUNA 41
LOUP DE MER 37
* KING SALMON 36

ACCOMPANIMENTS
ROASTED MARROW BONES 15
* GRILLED FOIE GRAS..19
KING CRAB.MP
TRIO OF SAUCES6

CLASSIC AMERICAN SIDE DISHES

POTATO “classic” baked 10
POTATO PUREE TRIO lobster, sour cream & onion, horseradish 14
MUSHROOMS roasted maitakes..16 ROASTED ARTICHOKES warm goat cheese 15
SPINACH SOUFFLE parmesan cream..12
ONION RINGS tomato dusted. 10
SWISS CHARD tasso ham13
CHARRED ASPARAGUS spring onion vinaigrette 14
SPINACH bacon-creamed.10
SCALLOPED POTATOES chipotle, grilled onion, queso fresco 12
MAC & CHEESE truffled 12
SHALLOT-POTATO CAKES scallion creme fraiche 9

An 18% gratuity will be added to parties of 6 or more.

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