Restaurant Gordon Ramsay Steak Las Vegas

Restaurant Gordon Ramsay Steak Las Vegas
  • Contact: 3655 Las Vegas Blvd. So. Las Vegas, Nevada 89190
  • Tel: 877-796-2096
  • Opening hours:
    Restaurant:
    Monday-Sunday: 4.30pm-10.30pm
    Bar and Lounge:
    Sunday-Monday 4.30pm-10.30pm
    Friday-Saturday 4.30pm-midnight

Menu:

Dinner Menu

Shellfish Platter
(tiger prawns, king crab, oysters, clams, lobster)
British Style Onion Soup
(caramelized onion broth, gruyere, welsh rarebit)
Caesar salad
(parmesan cheese, garlic croutons, scotch egg)
Petite Greens Salad
(farmers market petite greens, english peas, shaved asparagus, whole grain mustard vinaigrette)
Tomato Salad
(marinated tomatoes, baby gem lettuce, pistachio mascarpone)
Lobster Crudo
(nori truffle emulsion, lobster roe cracker, lobster demi vinaigrette)
Fluke Crudo
(grilled hearts of palm, watermelon radish, orange segments)
Hamachi Crudo
(pickled mushrooms, puffed rice, miso vinaigrette, lime aioli)
Herb Gnocchi
(charred zucchini pesto, tomato relish, iberico ham, garden vegetables)
Duck Scotch Egg
(duck egg, fole gras and duck sausage, pomegranate jam, pickled celery root, truffle oil)
Smoked Beef Tartare
(truffle egg emulsion, coriander vinaigrette, manchego, yukon gold potato chips)
American Wagyu Sliders
(demi-glace, onion jam, white cheddar sauce, spiced "jo jo" potato, pickle "extra slider 9")
Beef Cheek Ravioli
(braised cheek, mascarpone, pea shoots, guinness-port jus)
Seared Hudson Valley Foie Gras
(lingonberry, thyme olive oil barquette, pomegranate syrup, pistachio streuse)
Triple Seared Japanese A5
(3oz minimum)
American Wagyu
(beef marbling score of 9 or higher)
Prime beef
(creekstone beef hand selected and dry aged for a minimum of 28 days)
Roasted Beef Wellington
(served medium rare and garnished with glazed root vegetables, potato puree, red wine demi-glace)
Roasted Chicken Breast
(pastrami spiced chicken breast, chicken confit latkes, fried chicken liver and onions)
Beef Short Rib
(sesame braised short rib, yellow cauliflower puree, asian pear and apple salad)
Pacific Salmon, Ahi Tuna, Loup de Mer
(mediterranean sea bass)
Fish and Chips
(loup de mer, truffle chips, creme fraiche tartar sauce)
Fisherman's Grill
(maine lobster, mussels, seasonal fish spicy tomato sauce, black garlic)
Rack of Lamb
(citrus pepper relish, kale, swiss chard, chickpea socca, mint chimichurri)
Braised Greens
(swiss chard, kale, collard greens, black eyed peas, tasso ham)
Potato Puree
(yukon gold potato, creme fraiche)
Roasted Brussels Sprouts
(baby green and purple brussed sprouts, apple chestnut puree, bacon, spiced marcona almonds, pine nuts)
Potato Flight
(3 loaded potatoes: caviar, oscar, fried egg and duck, bacon style)
Mushrooms
(shiitake mushrooms, soy glaze, fried garlic, scallions)
Broccolini
(roasted grapes, tofu bacon, purple cauliflower)
Rainbow Carrots
(roasted heirloom carrots, curry yogurt sauce, hummus, fried chickpeas)
Mac and Cheese
(gruyere, white cheddar, parmesan, emmental, gouda, ham and pea gratin)
French Fries
(truffle salt, black truffle, whole grain mustard aioli)
Curried Whole Grain Trio
(curried farro, barley and freekeh grains, cilantro chutney, spiced cashews)

Gordon Ramsay Tasting Menu

Amuse Bouche - Scotch Egg
(berkshire pork sausage, red wine braised cabbage)
First Course - Hamachi Crudo
(pickled mushrooms, puffed rice, miso vinaigrette, lime aioli)
Second Cource - Mashroom and Scallop Risotto
(diver scallop wild mushroom haricot vert mushroom crisp)
Third Cource - Land and Sea Beef Wellington
(glazed petit vegetables, potato puree, butter poached lobster)
Dessert Course - Sticky Toffee Pudding
(sweet pudding cake, brown sugar toffee sauce, brown butter ice cream)

Vegetarian and Vegan Menu

Petite Greens Salad
(farmers market petite greens, english peas, shaved asparagus, whole grain mustard vinaigrette)
Tomato Salad
(marinated tomatoes, baby gem lettuce, pistachio mascarpone)
Harissa Cauliflower Steak
(citrus pepper relish, kale, swiss chard, chickpeas, mint chimichurri)
Veggie Wellington
(marinated tofu, mushroom duxelle, herb crepe, puff pastry, english pea puree, glazed root vegetables)
Vegan Crab Cake
(hearts of palm cakes, vegan tartar sauce, fennel salad)
Potato Puree
(yukon gold potato, creme fraiche)
Roasted Brussels Sprouts
(baby green and purple brussed sprouts, apple chestnut puree, bacon, spiced marcona almonds, pine nuts)
Broccolini
(roasted grapes, tofu bacon, purple cauliflower)
Rainbow Carrots
(roasted heirloom carrots, curry yogurt sauce, hummus, fried chickpeas)
Curried Whole Grain Trio
(curried farro, barley and freekeh grains, cilantro chutney, spiced cashews)

Truffle Maker Prix Fixe Menu

Amuse Bouche - Scotch Egg
(berkshire pork sausage, pickled selery root, truffle emulsion)
First Course - American Wagyu Capraccio
(puffed rice paper, tryffle salsa)
Second Cource - Mashroom and Scallop Risotto
(wild mushrooms, diver scallop, haricot vert, mushroom crisp)
Third Cource - Land and Sea
(American Wagyu Eye, glazed petit vegetables, potato puree, butter poached lobster tail)
Dessert Course - Vanilla Mascarpone Cheesecake
(vanilla macerated cherries, honey graham streusel, lemon gelee, micro basil)

Dessert Menu

Vanilla Mascarpone Cheesecake
(honey graham streusel, bing cherries, basil cremeux)
Apple Tart
(roasted granny smith apples, frangipane, brown butter cream, cinnamon vanilla ice cream)
Duo of Pot de Creme
(milk chocolate custard, white chocolate custard, grapefruit ice box cookie and chocolate chip cookie)
Mango Delice
(shaved mango, coconut-lime sorbet, raspberry pearls, lemongrass consomme)
Souffle
(chefs seasonal selection)
Peanut Butter Bar
(dark chocolate mousse, crunchy praline, candied peanuts, toasted cocoa nib ice cream)
Sticky Toffee Pudding
(sweet pudding cake, brown sugar toffee, brown butter ice cream)
Sorbet
(chefs daily selection)

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