| Cuisine
Steakhouse
American Neighborhood
Strip
Wynn - Las Vegas Ambiance
Up-Scale Casual Dress Code
Casual Features
Full Bar
Lounge
Outside Garden / Patio
Views
Weekend Brunch Reservations
Suggested Parking
Hotel Parking Payment Methods
AMEX
Discover
Mastercard
Visa Private Rooms
Please call Hours
Lunch
Monday - Friday
11:30am - 3pm Dinner
Wednesday - Saturday
5:30pm - 10pm Brunch
Saturday - Sunday
9:30am - 3pm Lounge Menu
Wednesday - Sunday | The Country Club Dinner Menu - Updated 5/15/2012
Menu and pricing subject to change Steve Wynn's vision of an upscale golf club comes to life with
innovative steakhouse fare by Chef Carlos Guia. This Forbes Four Star award winner features lunch, dinner
and a unique Jazz Brunch on Sundays. Winner of the AAA Four Diamond Award, The Country Club
offers views of the Wynn Golf Course. The Country Club—A New American Steakhouse at Wynn Las Vegas. APPETIZERS Sea Scallop Ceviche*
Citrus Juices, Zest, Jalapeño, Mint, Red Chile Threads 24 Australian Kobe Beef Carpaccio*
Black Truffle Vinaigrette, Parmesan, Mushrooms, Tomatoes, Pine Nuts, Arugula 22 “Shrimp and Grits” *
Sautéed Shrimp, Creamy Anson Mills Grits, Shrimp Gravy 20 Foie Gras
Chef’s Daily Inspiration 26 ENTREES Brown Sugar Brined Pork Chop*
Fire Roasted Corn Succotash, Black Mission Fig-Bourbon Barbecue Sauce 36 Sesame Crusted Hawaiian Tuna*
Shiitake Mushrooms, Yuzu Caviar, Ginger “Froth” Sauce, Soy Glaze 42 Pan Roasted Australian Sea Bass*
Fennel Confit, Blood Orange Reduction, Shrimp-Enoki Mushroom Salad 40 Char-Broiled Maine Lobster*, 2 1⁄2 lb 72 Free Range Chicken*
Wild Mushroom Bread Pudding, Roasted Chicken Jus, Chimichurri Emulsion 34 Roasted Rack of Lamb*
Mint Gastrique, Lamb Demi-glace 49 CHAR- BROILED MEATS Filet Mignon*, 9 ounce 54
Rib Chop*, 20 ounce 56
New York Strip Steak*, 16 ounce 56
Wisconsin Veal Porterhouse*, 14 ounce 47
Creole-Spiced Bison Rib Eye*, 16 ounce 56
Chile Rubbed Montana Flat Iron Wagyu Steak*, 14 ounce 58 CUSTOM STEAK OPTIONS Jumbo Lump Crabmeat Oscar* 24
Sugarcane Skewered Shrimp* 18
Creole Spiced
Maine Lobster* 35
Broiled Alaskan Red King Crab* 24
Butter Poached Maine Sea Scallops* 18
Pan Roasted Sonoma Foie Gras* 18
Pan Seared Foie Gras Rossini* 24
Truffle Sauce Executive Chef—Carlos Guía Call 702.770.3463 for reservations.
This is a sample of our current menu. Vegetarian and Allergen menus are available upon request.
*Consuming raw or undercooked meats, poultry, seafood, shellstock or eggs, may increase your risk of food borne illness. |
