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Las Vegas Seafood Restaurant MICHAEL MINA
Michelin award-winning chef Michael Mina’s eponymous restaurant features a new twist on Mina classics. The sleek atmosphere complements the contemporary cuisine featuring innovative seafood preparations, vegetarian and seasonal dishes from Mina’s cookbook. Executive Chef Marc St. Jacques, an emerging talent in his own right, brilliantly brings Mina’s menu to life with a fusion of flavors. Enhance the dining experience with Master Sommelier recommended wine pairings from the extensive wine list featuring limited production American and European vineyard selections.
- Hours of Operation:
Sunday - Thursday
5:30 p.m. - 10:00 p.m.
Friday and Saturday
5:30 p.m. - 10:30 p.m.
Closed Wednesday - Michael Mina will be closed December 9th through December 23rd
- Reservations:
Recommended by calling
866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Marc St. Jacques - General Manager:
Jorge Pagani - Sommeliers:
Joe Phillips, MS
Head Sommelier
Sabrina Benedetto
Sommelier - Cuisine:
Contemporary cuisine featuring innovative seafood preparations. - Wine List :
Extensive American and European selection emphasizing small producers. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 9, please call 702.693.7223. - Location:
The Conservatory and Botanical Gardens, adjacent to Café Bellagio. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Pre-Theatre Menu $55.00 Daily
Offered for 5:30pm & 6:00pm seatings
COURSE ONE
White Crane Springs Ranch Lettuces
Heirloom Beets, Ricotta Salata, Red Wine Vinaigrette
Tartare of Ahi Tuna
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
White Asparagus Veloute
Tomato Dumplings, Foraged Mushrooms
COURSE TWO
Jidori Chicken
Crispy Skin Breast, Leg Roulade, Mushroom Ragout, Alba Hazelnuts
Certified Natural Filet of Beef
Foraged Mushrooms, House Steak Sauce
Miso Glazed Black Cod
Baby Bok Choy, Zaru Soba, Mushroom Dashi
Maine Lobster Pot Pie ($20 Supplement)
Baby Carrots, Fingerling Potatoes, Black Truffle
DESSERT OR CHEESE
Michael's Root Beer Float
Manjari Chocolate Cake
Semolina Pudding Cake
Petit Basque
$55.00 per person
MICHAEL MINA Seasonal Wine Series Tasting Menu $78.00
Rubicon, November 1, 2009 - January 30, 2010
Chilled Hawaiian Prawns
Avocado, Jicama, Citrus Gelée
2007 Rubicon Estate Blancaneaux, Napa Valley
Hand-Made Spinach Tortellini
Époisses, Bresaola, Crispy Snails
2006 Rubicon Estate Merlot, Napa Valley
Crispy-Skin Loup de Mer
Porcini & Chestnut Ragout, Roasted Chicken Consommé
2006 Edizione Pennino Zinfandel, Napa Valley
Grilled Ribeye of Beef
Cauliflower Gratin, Bacon-Wrapped Potatoes, Sauce Perigourdine
2005 Rubicon, Napa Valley
Crunchy Pear Tarte
Brown-Butter Ice Cream, Ras El Hanout, Salty Streusel
$78 Per Person
Sommelier Wine Pairing $55
Entire Table Participation Encouraged
MICHAEL MINA Cookbook Tasting Menu
Tartare of Ahi Tuna (page 171)
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
2007 Mönchhof Riesling Kabinett “Urziger Wurzgarten”, Mosel
Maine Lobster Pot Pie (page 189)
Baby Carrots, Fingerling Potatoes, Black Truffles
2005 François Mikulski Bourgogne Aligoté, Burgundy
Miso-Glazed Black Cod (page 203)
Baby Bok Choy, Zaru Soba, Mushroom Dashi
2006 Henschke “Tilly’s Vineyard”, Barossa
American ‘Kobe’ Ribeye (page 90)
('A5' Japanese Kobe N.Y. Sirloin, $75 Supplement)
Rossini, Seared Foie Gras, Spinach, Pinot Noir Sauce
2006 Tenuta di Trinoro 'Le Cupole', Tuscany
Tasting Of MICHAEL MINA Desserts (page 152)
Mini Root Beer Float, Coconut Cheesecake, ‘Strawberry Milk’ Panna Cotta
2005 Toro Albala ‘Don PX’, Spain
Specially Prepared for the Entire Table $108 Per Person
Sommelier Wine Pairing $58
Premium Wine Pairing $78
Autographed Copy of the MICHAEL MINA Cookbook $35 with Menu
MICHAEL MINA Vegetarian Tasting Menu
Heirloom Melon
Basil Gelée, Sungold Tomato, Olive Oil Powder
Ca’ del Bosco, Franciacorta, Lombardia
White Asparagus Velouté
Tomato Dumplings, Foraged Mushrooms
2005 Helfrich Riesling, Grand Cru ‘Steinklotz’, Alsace
Artichoke Soufflé
Parmesan Cream, Pickled Artichoke
2006 Henschke “Tilly’s Vineyard”, Barossa
Ricotta Cavatelli
Summer Vegetables, Black Truffle Butter
2007 Bethel Heights Pinot Noir, Willamette Valley
Almond ‘Mirliton’
Roasted Plums, Long Peppercorn Ice Cream
2005 Toro Albala ‘Don PX’, Spain
$85 Per Person
Sommelier Wine Pairing $58
Entire Table Participation Encouraged
Menu Selection
(Partial menu only)
Appetizers
Signature Trios
Crudo: Roots, Shoots and Fruits
- Fluke – Radish, Daikon Sprouts, Honeycrisp Apple
- Madai – Fresh Wasabi, Cilantro, Lemon
- Hamachi – Red Beet, Sorrel, Chilled Grape
Fall Harvest: The Three Sisters
- Beans – Pork Belly Terrine, Three Bean Salad
- Squash – Merguez Sausage, Stuffed Squash
- Corn – Crispy Pig, Corn Puddin’
Caviar Service – Traditional or Michael Mina Parfait
- Caspian Sea Golden Osetra
- Russian Osetra
- Siberian Osetra
- Tasting of All Three Caviars M.P.
MICHAEL MINA Classics
White Crane Springs Ranch Lettuces
- Heirloom Beets, Ricotta Salata, Red Wine Vinaigrette
Tartare of Ahi Tuna
- Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
Savory Black Mussel Soufflé
- Saffron – Chardonnay Cream
Poached Maine Lobster
- Sweet Potato Crêpe, Thai Coconut Cream
Select Chilled Shellfish
- Gulf Prawns, Maine Lobster, Market Oysters
- Market Oysters Half Dozen
Entrees
Signature Trios
Tasting of Lamb: Mole, Mole, Mole
- Poached Loin – Corn, Tomato Confit, Rojo
- Grilled Chop – Squash, Grilled Lettuce, Verde
- Slow-Braised – Pear, Stuffed Onion, Negro
Surf and Turf – American Beef and Shellfish
- Ribeye – Lobster Sauce Choron, Young Turnips
- Kobe Petit Filet – Crab “Oscar” Crust, Spinach
- Langostine – Bone Marrow, Bordelaise
MICHAEL MINA Classics
Certified Natural Filet of Beef
- Foraged Mushrooms, Potato Confit, Classic Béarnaise
Maine Lobster Pot Pie
- Baby Carrots, Fingerling Potatoes, Black Truffles
Miso – Glazed Black Cod
- Baby Bok Choy, Zaru Soba, Mushroom Dashi
Medallion of Ahi Tuna (Rare)
- Seared Hudson Valley Foie Gras, Pinot Noir Sauce
Phyllo – Dusted Dover Sole
- Dungeness Crab Brandade, Sauce Dijon
Roasted Whole Husdon Valley Foie Gras
- Apricot Chutney, Vincotto, Warm Citrus Bread M.P.
MICHAEL MINA Desserts
Tasting Trios
Stone Fruit
- Peach “Succatash”, Cornbread
- Apricot Tatin, Crème Fraîche Gelée
- Nectarines, Oat Crisp, Almond Sherbet
Old Fashioned
- Chocolate Coconut S'More
- Lemon, Meringue, Blueberry
- Banana Split, Malted Milk Ice Cream
Trio of Artisinal Cheeses
- Valençay, Citrus Jam, Lemon Powder
- Marieke Aged Gouda, Quince Paste, Hazelnuts
- Stilton, Port Reduction, Asian Pear
Classics
Michael's Root Beer Float
- Sassafras Ice Cream, Root Beer Sorbet, Warm Chocolate Chip Pecan Cookies
Manjari Chocolate Cake
- Blackberries, Lavender, Pinot Grape Sorbet
“Strawberry Milk” Panna Cotta
- Pistachio Financier, Hibiscus Sorbet
Tasting of Ice Creams or Sorbets
- Selection of Seasonal Favorites
Michael Mina
Creator / Managing Chef
Named Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, acclaimed chef Michael Mina continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco's reputation as a world-class epicurean destination. He has also been an integral part of the making of the now esteemed Las Vegas dining scene.
"I have been very fortunate to earn a living through my true passion," says Mina.
"Over a decade in the kitchen has taught me so much about myself, my style and how to share this excitement with my guests. Each new project shows me that there is absolutely nothing I would rather do."
The opening of his eponymous signature restaurant, MICHAEL MINA, in July 2004, marked the newest phase and ultimate expression in the career of the James Beard Award-winning chef. The restaurant is located in the legendary Westin St. Francis on Union Square in San Francisco, the city where Mina first established his culinary reputation over 12 years ago.
Mina's culinary and business vision led to the founding of his own company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened six concept restaurants: MICHAEL MINA in San Francisco, ARCADIA in San Jose, STONEHILL TAVERN in Dana Point, SEABLUE at MGM Grand in Las Vegas and SEABLUE in Atlantic City as well as STRIPSTEAK at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of MICHAEL MINA Bellagio (formerly Aqua Bellagio) and NOBHILL at MGM Grand, both in Las Vegas.
An accomplished chef for his 39 years, Mina has been involved in numerous creative enterprises. He conceptualized, built and opened CHARLES NOB HILL in San Francisco, earning it three-and-a-half stars, Pisces in Burlingame, a three-star restaurant and AQUA BELLAGIO in Las Vegas (now MICHAEL MINA Bellagio), a Mobile four-star winner. In 2001, Mina opened NOBHILL at MGM Grand in Las Vegas and AQUA at the St. Regis Monarch Beach Resort and Spa in Dana Point, CA.
At the start of his career, Mina was presented with an opportunity of a lifetime with then Executive Chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Mina had dreamed of calling home one day.
Welcomed to San Francisco by a major earthquake his second day in the city, the unfazed Mina went to work, under the direction of George Morrone, and dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as the chef de cuisine. Aqua opened to rave reviews and national acclaim in 1991. Mina served as Aqua's executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.
Born in Cairo, Egypt and raised in Ellensburg, Washington, Mina has had a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Mina's epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer's kitchen at the upscale Aureole in New York City.
Despite a demanding schedule, being in the kitchen simply remains a labor of love for the celebrated chef. "I started in the kitchen when I was very young," explains Mina, "and I am still as intrigued with the process as I was when I was a 15-year-old Garde Manger in a small French restaurant in my hometown."
Mina has been featured in such national media as Bon Appetit, Food & Wine, Gourmet, Food Arts, Cigar Aficionado, Newsweek, TIME, Robb Report, Travel & Leisure, Wine Spectator, and others and the Food Network's "After Midnight," Fine Living Network's "Opening Soon," Pat O'Brien's "The Insider," the CBS Early Show, the NBC Today Show and Fox's syndicated "Good Day Live." He has been a featured guest chef at the James Beard House numerous times, cooked for First Lady Laura Bush, and has been a guest speaker at C.I.A. in Hyde Park and at other culinary institutes in California.
- Executive Chef:
Marc St. Jacques - Cuisine:
Innovative seafood uniquely prepared using California and Mediterranean ingredients - Wine List :
Extensive American and European selection emphasizing small producers - Chef's Website:
Visit Chef Michael Mina's official website at www.michaelmina.net.
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