Table 10
3325 Las Vegas Blvd S. - Palazzo Hotel Las Vegas, NV 89109 • 702-607-6363

Cuisine
Creole

Neighborhood
Palazzo

Cross Street
Spring Mountain

Ambiance
Fine Dining

Dress Code
Business Casual

Features
Bar Dining
Full Bar
Chef's Table
Counter Seating
Personal Wines Welcome (Corkage Fee)
Private Rooms Available

Reservations
Suggested

Parking
Hotel Parking

Payment Methods
AMEX
Diners Club
Discover
Visa
Mastercard
Carte Blanche

Private Rooms
please call

Hours
Sunday - Thursday
11:00am - 11:00pm

Friday - Saturday
11:00am - 12:00am

This is a sampling of a recent menu
Table 10 Menu - Updated 5/15/2012
Menu and pricing subject to change

Emeril brings one of the best tables from his flagship New Orleans restaurant to Las Vegas!

The name Table 10 is synonymous with the spirit of Emeril’s restaurants. This spirit began nearly twenty years ago, at a modest table (numbered 10 on the floor plan) in an unassuming building in the warehouse district of New Orleans. Daily rituals were performed here – reviewing design plans, writing menus, interviewing staff and exploring new ideas — as they prepared for the opening of Lagasse’s first restaurant. When Emeril’s Restaurant opened its doors on March 24, 1990, every evening ended at table no. 10, and it became a roundtable of lively conversations and a creative environment for new ideas.

Table 10 is a casual New Orleans eatery with a menu that emphasizes market fresh ingredients. Emeril’s shares his fresh twist on New Orleans favorites utilizing locally grown products, sustainable meats and seafood from within the region – Candied North Country Farm Bacon with bourbon barrel aged maple syrup, whole roasted suckling pig “Porchetta”, rotisserie Gulf white Shrimp and Grits. Not to be missed – unique side dishes like Truffle Mac-n-Cheese and Anson Mills Hominy. And for dessert –warmwhite chocolate Malassadas, Portuguese beignets rolled in cinnamon sugar with vanilla bean crème anglaise dipping sauce.

SNACKS

Fresh Baked Grissini – La Quercia black hog prosciutto – black truffle butter 7

Candied North Country Farm Bacon - Noble Tonic #1 8

Sriracha Chicken Wings – sweet + heat – cucumber buttermilk – pickled vegetables 13

California Market Radishes – Vermont butter – sea salt 6

Fried Great Lakes Smelt – preserved lemon mayonnaise 10

Roasted Beef Marrow Bones – toasted brioche – sea salt 11

RAW & CHILLED

Fresh West Coast Oysters on The Half Shell – cucumber mignonette – cocktail sauce Mkt

Salt Roasted Farmer’s Market Beets – Wisconsin feta – citrus vinaigrette – pistachio – arugula 13

Dungeness Crab Salad – avocado – hearts of palm – organic mache 18

Organic Kentor Farm Spinach Salad – Hy Desert farm tomato – pickled onion – roasted
garlic – Drake Family Farms goat cheese 11

Iceberg Lettuce Salad – bacon – creamy buttermilk dressing – heirloom radish 11

Watercress Salad – china ranch dates – humboldt fog cheese – candied nuts 12

Classic Beef Tartare – quail egg – traditional garnishes – crostini 15

HOT

Chicken & Andouille Sausage Gumbo – steamed rice 10

Seasonal Home Made Soup 9

Seasonal Pizza – artichoke puree – guanciale – arugula – taleggio cheese – cippolini onion 11

Carlsbad Aqua Farm Steamed Mussels – Fat Tire Ale – caramelized shallot 10

Frisée & Poached Glaum Farm Egg – mini brioche – frisée – North Country apple smoked
bacon – red wine vinaigrette – parmesan reggiano 11

Kurobuta Baby Back Rotisserie Ribs – pickled corn salad 13

Braised Beef Cheeks – wild mushrooms – fava beans – Wiser Farms carrots 13

STEAK & MEAT

Creekstone Farm Aged Ribeye – balsamic caramelized shallots & mushrooms 41

Braised Colorado Lamb Shank – pumpkin risotto – pecorino romano – sage 33

Iowa Raised Whole Roasted Suckling Pig “Porchetta” – Wiser farm heirloom
carrots – roasted garlic sauce 33

Colorado Filet Mignon – crushed Wiser farm heirloom potatoes – fresh herbs – beurre fondue 39
- or Colorado Bone-In Filet Mignon 48

PASTA & POULTRY

Linguine Vongole – manila clams – North Country Farm bacon – broccolini – chili
flakes – garlic – white sauce 33

Fresh Fettuccine – clams – mussels – gulf white shrimp – chorizo – Portuguese piri piri sauce 31

Stuffed, Whole Rodgers Farm Young Chicken – fennel – artichoke – fingerling
potato & roasted garlic stuffing – gremolata 26

SEAFOOD

Wild Salmon – Brussels sprouts – lobster sauce – chick pea fries 32

Hawaiian Style Snapper – steamed with bok choy and ginger – peanut oil 37

Salt and Pepper Crusted Texas Farm Raised Striped Bass – fresh herbs – lemon – broccolini 38

Seared Sea Scallops – truffle corn purée – bacon onion marmelade 38

Great Lakes Whitefish – heirloom tomato – dungeness crab – cucumber sauce 35

SIDES

Lobster Mac-n-Cheese – aged Vermont white cheddar 19

Truffle Mac-n-Cheese – aged Vermont white cheddar 11

Natural Cut Fries – sea salt 6

Heirloom Carrots – Vermont butter 9

Brussels Sprouts – fuji apple, almond 9

Mushrooms – gilroy garlic 9

Spinach – toasted garlic 9

Cauliflower Grantine – romano cheese 9

Broccolini – chili flakes, lemon 9

Yukon Potato Puree – sea salt – butter 9

DESSERT

Emeril’s Banana Cream Pie – with chocolate shavings, caramel sauce and whipped cream 10

Coconut Cheesecake – macadamia nut crust, passion fruit sauce and toasted coconut shavings 10

White Chocolate Malassadas – rolled in cinnamon sugar with vanilla bean crème Anglaise 10

Hawaiian Vintage Chocolate Flourless Cake – with Kona Coffee Milkshake and Caramel 10

Frangelico Crème Brulée – with Hazelnut Chocolate bottom filling and Vanilla Tuile 10

Chocolate Cake Bread Pudding – with Toasted Almond Ice Cream 10

Traditional New Orleans Bananas Fosters – with vanilla bean ice cream 10

Trio of Homemade Sorbets 10

Cheese Plate – a selection of three cheeses served with toasted bread, organic honey,
fruit and homemade jams 18