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MAIN COURSES
meat
Roasted
Beef 10 oz. Filet Mignon 56.
Beef 32 oz. Porterhouse For Two 92.
Beef 18 oz. T-Bone 54.
Beef 8 oz. Angus Flatiron 38.
Lamb Loin 46.
Chicken 32.
Grilled
Beef 16 oz. Ribeye 44.
Beef 32 oz. Ribeye For Two 88.
Beef 12 oz. Hangar 34.
Beef 16 oz. New York Strip 44.
Beef 12 oz. Angus Skirt Steak 39.
Braised
Duck Confit & Red Cabbage 34.
Beef Shortribs 34.
fish & shellfish
Roasted/Braised
Scottish Salmon 32.
Diver Sea Scallops 36.
YellowFin Tuna 36.
2½ lb. Maine Lobster 70.
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SIDE DISHES
vegetables
Roasted
Asparagus 12.
Baby Carrots 12.
Maui Onions 12.
Brussels Sprouts 12.
Sautéed
Baby Spinach 12.
Braised
Green Beans 12.
mushrooms
Shiitake 14.
Hen of the Woods 15.
Brown Shimeji 14.
Assortment 24.
potatoes
Fingerling Potatoes 12.
Roasted Garlic and Leek Gratin 12.
Yukon Gold Purée 12.
French Fries 12.
grains & rice
Wild Mushroom Risotto 15.
Soft Polenta with Blue Cheese 12. chef/owner Tom Colicchio
chef de cuisine Matt Seeber
craftsteak MGM Grand
Studio Walk, Las Vegas, NV
Tuesday, November 18, 2008
18% Service Charge Added for Parties of Seven or More
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