 |
||||||||||||||||
 |
||||||||||||||||
|
|
|
|
|
|
|||||||||||
|
FIRST COURSES
salads & soups
Farmer Jones’ Mixed Lettuces 12. Arugula 12. Arrowhead Spinach with Truffle 12. Warm Frisee Salad 13. Caesar Salad with Fresh Anchovy 14. Baby Beets 13. Roasted Red Peppers 10. Avocado 14. Cremini Mushrooms 12. Braised Baby Artichokes 14. Shaved Fennel 10. Persian Cucumber 12. Lobster Bisque 18.
meat Charcuterie Charcuterie Sampler 24. Prosciutto San Daniele 14. Wagyu Beef Tartare 22. Sautéed / Grilled Vermont Quail with 25 Year Old Balsamic 13.
fish & shellfish
Raw / Chilled Kumamoto (ca) Oyster 4. Widow’s Hole (ny) Oyster 4. Saddle Rock (ct) Oyster 4. Littleneck Clams 3. Shrimp Cocktail 24. Yellowfin Tuna 18.
Caviar Russian Osetra Caviar 265.
Grilled Hawaiian Prawns 21.
|
MAIN COURSES
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.
|
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 craftsteak MGM Grand Studio Walk, Las Vegas, NV Tuesday, November 18, 2008 18% Service Charge Added for Parties of Seven or More |
|||||||||||||
