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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:
Opening daily at 5:30pm
Last reservation by 10pm
Closed Wednesday - Michael Mina will be closed August 1 through August 11
- 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 $59.00 Daily
Available 5:30 p.m. and 6:00 p.m. Daily
COURSE ONE
Salad of Young Butter Lettuces
Grilled Peach, Summer Corn, Crispy Bacon, Blue Cheese Cream
Golden Tomato Gazpacho
Baby Tomato Salad, Crostini
Tartare of Ahi Tuna (15 Supplement)
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
COURSE TWO
Slow-Cooked Wild Salmon
Lemon-Marinated Zucchini, Saffron Rice, Spiced Yogurt
Filet of Beef
Carrots, Short Rib "Cottage Pie", Natural Jus
Pan Roasted Alaskan Halibut
Little Nick Clams, Spicy Sausage, "Clam Bake" Garnishes
Maine Lobster Pot Pie (30 Supplement)
Seasonal Vegetables, Black Truffles, Brandied Lobster Cream
DESSERT
Michael's Root Beer Float
Sassafras Ice Cream, Root Beer Sorbet, Warm Chocolate Chip Pecan Cookies
Opera Cake
Almond Sponge Cake, Espresso, Bitter Chocolate Sorbet
59 per person
88 per person with wine pairing
Tax & gratuity not included
Menu is subject to change based on seasonality and availability
MICHAEL MINA Classics Tasting Menu
Tartare of Ahi Tuna
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
2009 Mönchhof Riesling Kabinett ‘Ürziger Würzgarten’, Mosel
OR
Caviar Parfait
Alderwood-Smoked Salmon, Crème Fraîche, Potato Shallot Cake
(Supplement: American Caviar - 28; Russian Osetra Caviar - 75)
Veuve Clicquot Yellow Label, Champagne
Maine Lobster Pot Pie
Seasonal Vegetables, Black Truffles, Brandied Lobster Cream
2008 William Fevre Chablis, Burgundy
Phyllo-Crusted Sole
Crab Brandade, Horseradish Mascarpone, Sauce Dijon
2007 Joseph Drouhin Meursault, Burgundy
American 'Kobe' Ribeye
Seared Foie Gras, Potato Cake, Beef Jus
2003 Chateau Marbuzet, Bordeaux
OR
Grilled Ahi Tuna
Seared Foie Gras, Potato Cake, Beurre Rouge
2008 Holdredge Pinot Noir, Russian River Valley
Tasting Of Michael Mina Desserts
Mini Root Beer Float, Coconut S’More, Opera Cake
1995 Smith Woodhouse Late-Bottled Vintage Port
$118 Per Person
Sommelier Wine Pairing $58
Premium Wine Pairing $98
MICHAEL MINA Vegetarian Tasting Menu
Honeydew Melon "Gazpacho"
Japanese Cucumber, Dill, Sea Beans
2008 Mönchhof Riesling Kabinett ‘Ürziger Würzgarten’, Mosel
Marinated Tomato Salad
Avocado, Green Chile, Herb Aïoli
2007 Domäne Wachau Grüner Veltliner, Wachau
Tempura of Stuffed Zucchini Blossom
Summer Squash, Saffron Rice, Cumin Scented Yogurt
2008 William Fevre Chablis, Champs Royaux, Burgundy
Sheep's Milk Semolina Dumplings
Charred Rapini, Dried Black Olives, Sweet Corn, Parmesan
2008 Holdredge Pinot Noir, Russian River Valley
Tasting of Market Strawberries
Cheesecake, Rhubarb, Basil
2004 Château Lamothe, Sauternes
$85 Per Person
Sommelier Wine Pairing $58
Entire Table Participation Encouraged
Menu Selection
(Partial menu only)
Course One
MICHAEL MINA Classics
Tartare of Ahi Tuna
- Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint 24
Savory Black Mussel Soufflé
- Saffron-Chardonnay Cream 15
Select Chilled Shellfish
- Littleneck Clams, Prawns, Maine Lobster, Market Oysters 75
- Market Oysters Half Dozen 18
Caviar Service – Traditional or Michael Mina Parfait
- Caspian Sea Golden Osetra 445
- Russian Osetra 295
- Siberian Osetra 195
- Tasting of All Three Caviars M.P.
Summer Menu
Salad of Young Butter Lettuces
- Grilled Peach, Summeer Corn, Cripsy Bacon, Blue Cheese Cream 17
Sashimi of Dill-Cured Hamachi
- Smoked Trout Roe, Cucumber, Honeydew Melon "Gazpacho" 21
Blackened Butter-Poached Lobster
- Corn Pudding, Summer Succotash 24
Tasting Trio
Heirloom Tomato & Summer Peppers 22
- Marinated Tomatoes, Avocado, Green Chile, Herb Aïoli
- Golden Tomato Gazpacho, Baby Tomato Salad, Crostini
- Terrine of Tomato, Roasted Peppers, Eggplant, Burrata Cream
Course Two
MICHAEL MINA Classics
Medallion of Ahi Tuna (Rare)
- Seared Hudson Valley Foie Gras, Pinot Noir Sauce 42
Phyllo-Dusted Dover Sole
- Dungeness Crab Brandade, Sauce Dijon 65
Maine Lobster Pot Pie
- Spring Vegetables, Black Truffles, Brandied Lobster Cream 78
Whole Roasted Hudson Valley Foie Gras
- Pickled Rhubarb, Honeyed Onion Petals, Long Pepper Pain Perdu M.P.
Summer Menu
Elysian Fields Rack of Lamb
- Sheep's Cheese Gnocchi, Charred Rappini, Boquerone, Black Olive Jus 49
Herb-Grilled Filet of Beef
- Oven Roasted Tomato, Braised Short Rib, Balsamic Bordelaise 59
Slow-Cooked Wild Salmon
- Lemon-Marinated Zucchini, Saffron Rice, Spiced Yogurt 38
Tasting Trio
Alaskan Halibut: Coastal Towns 52
- Fried - Cracker-Crusted Pickled Onions
- Pan Roasted - Smoked Mussel Cream
- Braised - Sausage Broth, "Clam Bake" Garnishes
MICHAEL MINA Desserts
Classics
Michael's Root Beer Float
- Warm Chocolate Chip Pecan Cookies, Sassafras Ice Cream, Root Beer Sorbet
Opera Cake
- Almond Sponge Cake, Espresso, Bitter Chocolate Sorbet
Honey-Braised Pineapple
- Olive Oil Sponge, Cardamom, Vanilla Gelato
Mascarpone Cheesecake
- Strawberry Gelèe, Pistachio Streusel, Hibiscus Espuma
Tasting of Ice Creams or Sorbet
- Selection of Seasonal Favorites
Trio of Artisinal Cheeses & Accompaniments
- Roncal - Navarra, Spain
- Pont l’Évêque - Normandy, France
- Coupole - Vermont, United States
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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