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Cuisine
American ( New )
Neighborhood
Strip
Wynn - Las Vegas
Features
Beer Available
Full Bar
Wine Available
Weekend Brunch
Chef's Tasting Menu
Bar Menu
Entertainment
Private Rooms Available
Views
Reservations
Suggested
Parking
Parking Lot
Valet
Payment Methods
AMEX
Mastercard
Visa
Private Rooms
please call
Hours
Open Daily
8am - 10pm
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Menu posted 11/25/2006
The restaurants at Wynn Las Vegas feature signature items based on seasonal availability menu items and prices are subject to change
For restaurant reservations, please call 702.770.wynn or 888.320.7110
DINNER MENU
Nightly 5:30 pm – 10:00 pm
APPETIZERS
Cauliflower Soup – Lobster raviolini, chervil 18
Hudson Valley Foie Gras – Warm apple pancake, calvados sauce 26
Seasonal Greens –Shaved pears, candied walnuts, blue cheese fritter 15
American Style Kobe Tartare – Arugula, quail egg, sourdough croutons 25
Butter Poached Maine Lobster – Parsnip puree, black truffles, mascarpone tortellini 26
Dungeness Crab Ravioli – Lemon emulsion 23
Herb-Crusted Day Boat Scallops – Duck confit and butternut squash risotto
Ahi Tuna Carpaccio – Crab parfait, citrus essence 23
Chilled Shellfish – Maine lobster, gulf prawns, select oysters 45
Caviar Service – Warm blini, traditional garnish AQ
ENTREES
Potato Crusted Dover Sole – Crab and cauliflower brandade, mustard sauce 44
Organic Roasted Chicken – Celery root, chanterelles, black truffles 38
Crispy Skin Tai Snapper – Braised short ribs, turnips, arugula 39
Caramelized Duck Breast – Savory cabbage, braised bacon apples 42
Roasted Colorado Rack of Lamb – Butternut squash soufflé, fontina crepe 47
Prosciutto Wrapped Monkfish – Saffron linguini, manila clams 40
Pear and Blue Cheese Stuffed Veal Chop – Crispy sweetbreads, fall vegetables 48
Filet of Prime Tenderloin – Hudson valley foie gras, potato purée, wild mushrooms 49
CHEF’S TASTING
Nightly 5:30 pm – 10:00 pm
Golden Osetra Caviar
Warm Johnny cake, poached egg
Tasting of Foie Gras
Carrot financier, golden raisins
Day Boat Scallop
Cauliflower and crab brandade, mustard sauce
Crispy Skin Tai Snapper
Braised short ribs, turnips
Prime Filet of Beef
Polenta ravioli, wild mushrooms
Roasted Pear and Ricotta
Aged balsamic
Selection of Desserts
115
CHEF’S VEGETARIAN TASTING
Shaved Apple Salad
Endive, pecans, pomegranates
Organic Carrot Soup
Chervil
Potato Gnocchi
Chanterelles, fennel
Butternut Squash Ravioli
Citrus reduction
Wild Mushroom Tart
Black truffles, fontina
Roasted Pear and Ricotta
Aged balsamic
Selection of Desserts
85
BRUNCH
Saturday & Sunday 8:00 am – 2:30 pm
Tableau Breakfast 25
Two eggs “just like home”, smoked bacon, tableau potatoes, coffee, orange juice and pastries
Omelette — Portabellas, caramelized onions, goat cheese 16
Apple and Walnut Ricotta Pancakes — Cinnamon butter 14
Kobe Short Ribs and Eggs – Scrambled eggs, potato cakes, béarnaise sauce 19
Banana and Nutella French Toast — Brioche 14
House Smoked Salmon - Marscapone cheese, traditional garnish 16
Seasonal Greens — Shaved pears, candied walnuts, blue cheese fritter 11
Maine Lobster Salad — Roasted fennel, chanterelles, lemon vinaigrette 20
Organic Carrot Ginger Soup — Lobster raviolini, chervil 13
Dungeness Crab Cakes — Clam chowder sauce, caper aioli 16
Dungeness Crab Club — Smoked bacon, grilled sourdough, old bay fries 20
Kobe Burger — Aged cheddar, sesame roll, old bay fries 24
Balsamic Hanger Steak “Cobb” Salad — Wild mushrooms, Nueske bacon, blue cheese 24
Warm Organic Chicken — Chive spaetzel, wild mushroom and herb salad 22
Dayboat Scallops — Butternut squash ravioli, citrus and sage brown butter 25
SIDES
Mini pastries selection 6 Warm beignets 6 Cream of wheat 9
Tableau potatoes 6 Nueske Bacon 6 Irish steel cut oatmeal 9
Chicken and apple sausage 6 Old bay fries 6 Almond granola 12
Fresh baked breads selection 5
FRESH SQUEEZED JUICES
Orange juice 6
Carrot juice 6
Grapefruit juice 6
Seasonal fruit smoothie 7
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