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Las Vegas Italian Restaurant Olives
This Las Vegas offering of a Todd English favorite features a Mediterranean-style experience set against the breathtaking backdrop of Lake Bellagio. House-made pastas, steaks, rotisserie dishes, brick oven pizzas and sommelier-recommended wines complement the dining atmosphere.
- Hours of Operation:
Lunch and Dinner Daily
Lunch: 11:00 a.m. - 2:45 p.m.
Dinner: 5:00 p.m. - 10:30 p.m.
Bar Open Daily:
3:00 p.m. - 5:00 p.m.
Bar menu available 7 days a week - Reservations:
Suggested by calling 866.259.7111 or 702.693.7223 - Reserve your lunch table online.
- Reserve your dinner table online.
- Executive Chef:
Jaime Mendoza - General Manager:
Kelly Moloney - Pastry Chef:
Robin Swenson - Sommeliers:
Tammie Ruesenberg
Head Sommelier - Adam Pongracic
Sommelier - Cuisine:
Interpretive Modern Mediterranean. - Wine List:
Extensive collection of wines from around the world with a wide variety of offerings by the glass. - Dress Code:
Casual - Group Reservations:
For groups larger than 10,
please call 702.693.7223. - Location:
Within the Via Bellagio shopping promenade. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
Lunch Menu
Starters
Tuna Carpaccio
olive oil mashed potatoes, crisp pasta cracker,
lemon aioli, capers, parsley
Half Dozen Oysters On The Half Shell
seasonal accoutrement
Grilled Squid and Octopus
vinaigrette of chickpeas, tomatoes, toasted garlic, parsley
"Greek" Style Baby Romaine
tomato, cucumber, cracked olives, red onion,
feta cheese phyllo triangle, oregano vinaigrette
Organic Field Greens
herbed goat cheese crostini, candied pecans, honey mustard dressing
Boston Bibb Salad
shaved white onions, toasted walnut dressing, maytag blue cheese
Caesar Salad
traditional caesar dressing, olive oil croutons
Beef Carpaccio
crispy roquefort polenta, balsamic reduction, cipollini onions,
scallion cream, garlic aioli, parmesan
Crispy Calamari
semolina crust, cherry peppers, arugula, green onions, spicy caper rémoulade,
meyer lemon aioli
Flatbreads
Portobello
wild mushroom purée, herb roasted portobello, red onions,
fontina cheese, white truffle oil
Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions, roasted tomato sauce
Tuscan Farmhouse
provolone cheese, caramelized onions, shaved smithfield ham, asparagus
Bianco
broccoli rabe purée, mozzarella cheese, herbed oven dried tomatoes, arugula, parmesan flakes
Fig & Prosciutto
rosemary crust, sweet & sour fig jam, gorgonzola, prosciutto di parma
Shrimp & Chorizo
imported manchego, red harissa, crème fraîche, roma tomatoes, scallions
Bronx Bomber
pepperoni, buffalo mozzarella, fresh basil, roasted tomato sauce
Pastas
Ricotta Ravioli
roasted tomato basil sauce, sweet Italian sausage, garlic bread crumbs, shaved pecorino
Butternut Squash Tortelli
amaretto cookies, sage, brown butter, parmesan cheese
Spring Pea Mezzaluna
italian mascarpone, fava beans, spring peas, asparagus, oyster mushrooms,
baby pea shoot salad, fontina fonduta
Bucatini & Meatballs
ground beef & pork, garlic cream, roasted tomato sauce, parmesan cheese
Entrées
Grilled Salmon Panzanella
heirloom tomatoes, basil pesto, red onions, brioche croutons, cucumbers, red wine vinaigrette
Pan Seared Lake Superior Whitefish
lump crab meat, sautéed spinach, cilantro risotto, micro basil, lime beurre blanc
Jumbo Sea Scallops
roasted garlic mash, sweet & sour glaze, shaved fennel, arugula citrus insalata
Cubano Panini
slow roasted pork loin, ham, dill pickles, gruyere, mustard, pan cubano, crispy fried pickle chips
OLiVES Burger
balsamic glazed onion, cheddar cheese, parmesan fries
w/ truffle cheese
Veggie Sandwich
grilled squash, portobello mushrooms & red peppers, herbed goat cheese,
honey whole wheat hoagie, fried artichokes, mixed green salad
Broiled Chicken Club Sandwich
applewood smoked bacon, avocado, lettuce, tomato, herbed focaccia, skinny fries
Grilled Flat Iron Steak
vermont white cheddar & ham potato croquettes, salsa verde,
garlicky broccoli rabe, red wine glaze, crispy onions
Brick Oven Roasted Free Range Chicken
country potato cake, green beans, madeira jus, cipollini onion, parsley cream, watercress salad
Bells & Whistles
parmesan french fries
roasted garlic mashed potatoes
fried pickle chips
green beans
crispy artichoke hearts
sautéed spinach
Dinner Menu
Starters
Tuna Tartare
spun cucumber salad, crispy rock shrimp, sesame dressing, scallion cream, whitefish caviar
Pan Roasted Foie Gras Steak
caramelized fuji apple silk, armagnac butter crêpes, pomegranate syrup, mâche salad
Carpetbagger Oysters
crispy fried kusshi oysters, truffle mash, beef carpaccio, spicy aioli
Kobe Beef Tartare
quail egg, waffle fries, evoo mashed potato, black truffle emulsion, parsley
Grilled Squid and Octopus
vinaigrette of chickpeas, tomatoes, toasted garlic, parsley
"Greek" Style Baby Romaine
tomato, cucumber, cracked olives, red onion, feta cheese phyllo triangle, oregano vinaigrette
Crispy Calamari
semolina crust, cherry peppers, arugula, green onions, spicy caper rémoulade,
meyer lemon aioli
Boston Bibb Salad
shaved white onions, toasted walnut dressing, maytag blue cheese "shower"
Belgium Endive
shaved bosc pears, organic mixed greens, roasted pistachios, champagne vinaigrette, grilled brie cheese
Caesar Salad
traditional caesar dressing, olive oil croutons, roma tomatoes, shaved parmesan
Beef Carpaccio
crispy roquefort polenta, balsamic reduction, parmesan, cipollini onions, scallion cream, garlic aioli
Flatbreads
Tuscan Farmhouse
provolone cheese, caramelized onions, shaved smithfield ham, asparagus
Portobello
wild mushroom purée, herb roasted portobello, red onions, fontina cheese, white truffle oil
Fig & Prosciutto
rosemary crust, sweet & sour fig jam, gorgonzola, prosciutto di parma
Bianco
broccoli rabe purée, mozzarella cheese, herbed oven dried tomatoes, arugula, parmesan flakes
Shrimp & Chorizo
imported manchego, red harissa, crème fraîche, roma tomatoes, scallions
Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions, roasted tomato sauce
Pastas
Ricotta Ravioli
roasted tomato basil sauce, sweet Italian sausage, garlic bread crumbs
Butternut Squash Tortelli
brown butter, amaretto cookies, sage, parmesan cheese
Slow Braised Veal Osso Buco
handcrafted pappardelle, boursin créma, crispy basil, herb gremolata
Spring Pea Mezzaluna
italian mascarpone, fava beans, spring peas, asparagus, baby pea shoot salad, truffle fontina fonduta
Jumbo Shrimp & Cheese Dumplings
heirloom tomatoes, chiffonade basil, imported buffalo mozzarella, balsamic burro fuso,
handcrafted ricotta gnocchi
Entrées
Kurobuta Pork Medallions
whipped apple mousseline, confit fennel, roasted spaghetti squash, cider reduction, watercress salad
Cast Iron Norwegian Salmon
smoked tomatoes, roasted fingerling potatoes, port wine gastrique, asparagus hollandaise
Jumbo Sea Scallops
sage pommes anna, chanterelle purée, sweet & sour glaze, shaved fennel, arugula citrus insalata
Pan Seared Chilean Sea Bass
broccoli rabe, herb red bliss potatoes, cucumbers, baby carrots, roasted tomato nage, lime, parsley
Porterhouse Steak
maine lobster & ham mac n' cheese, sautéed spinach, red wine glaze, heirloom tomato, frisée
Char Grilled Ribeye
vermont white cheddar & ham potato croquettes, salsa verde, rapini,
red wine glaze, tempura onions
Alaskan Halibut
heirloom tomato, spinach risotto, marsala wine sauce, summer squash, cucumber salad
Brick Oven Roasted Free Range Chicken
country potato cake, green beans, madeira chicken jus, cipollini onions, parsley cream, watercress
Duck Two Ways
seared muscovy breast, crispy confit leg, ginger carrot purée, chorizo basmati rice,
green onions, sweet chili glaze
Beef Tenderloin
wild mushroom risotto, foie gras demi glaze, garlicky spinach, white truffle cream
Grilled Sirloin
tuscan bruschetta, caramelized onions, english peas, roquefort cream, sweet & sour shiitake glaze,
country ham, sexy scallions
Bar Menu
Oysters On The Half Shell
seasonal selection of accouterments
Tuna Carpaccio
olive oil mashed potatoes, crisp pasta cracker,
lemon aioli, capers, parsley
Crispy Calamari
semolina crust, cherry peppers, arugula, green onions,
spicy caper rémoulade, meyer lemon aioli
Organic Field Greens
herbed goat cheese crostini, candied pecans, honey mustard dressing
Beef Carpaccio
crispy roquefort polenta, balsamic reduction, parmesan, cipollini onions, scallion cream, garlic aioli
Olives Burger
balsamic glazed onion, cheddar cheese, parmesan fries
truffle cheese
Caesar Salad
traditional dressing, olive oil croutons
pacific northwest salmon
organic chicken breast
grilled shrimp
flat iron steak
Fig & Prosciutto Flatbread
sweet & sour fig jam, gorgonzola cheese,
thinly sliced prosciutto di parma
Tuscan Farmhouse Flatbread
provolone cheese, caramelized onions, smithfield ham, asparagus
Portobello Flatbread
wild mushroom purée, red onions, fontina cheese, white truffle oil
Bistro Fries
maldon salt, parmesan
Artisanal 5 Cheese Board
seasonal accompaniments
Todd English
Owner/Chef
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. English, a father of three, is so much more than a restaurateur, though it was his first restaurant Olives that helped catapult him to stardom. He now owns and operates 17 restaurants across the country, has just launched a line of cookware products and is foraying into casinos and lifestyle categories. He has been recognized by several of the food industry's most prestigious publications, established one of the best-known culinary brands in the nation, published three critically acclaimed cookbooks and was recognized as one of People Magazine's "50 Most Beautiful People."
In Spring of 1991, English caught the culinary world's eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation's Restaurant News named English one of their "Top 50 Tastemakers" in 1999. In 2001, English was awarded Bon Appetit's Restaurateur of the Year award. Also was English has recently been named to the James Beard Foundation's "Who's Who in Food and Beverage in America."
English is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in April 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English's interpretive rustic Mediterranean cuisine. Olives now occupies a larger space down the street from its original location in Charlestown, Massachusetts. In recent years, English has established Olives as one of the most prestigious names in the nation by opening other locations around the world: Olives New York in the W Hotel in Union Square, Olives Las Vegas inside the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, D.C. and Olives Aspen at the St. Regis Hotel in Aspen, Colo.
English also has two Figs restaurants in the greater Boston area and a location at LaGuardia Airport in New York City. Figs serves traditional and eclectic pizzas and handmade pastas. Among English's other restaurants are Tuscany at Mohegan Sun in Connecticut which serves Italian inspired foods and pays homage to his Italian roots. Bonfire, a steakhouse in Boston's Park Plaza Hotel, is a celebration of ranch cooking around the world from the U.S. to Australia and KingFish Hall is his first seafood concept located in Boston's historic Faneuil Hall. English's second seafood concept, Fish Club, at the Seattle Marriott Waterfront, opened in the spring of 2003. In early 2004 English added two more locations to his repertoire: the restaurant Todd English on Cunard Line's Queen Mary 2 and BlueZoo at the Walt Disney World Resort's Dolphin Hotel in Orlando, Fla. His first addition for 2005 was another New York establishment called English is Italian in Manhattan. The restaurant is a prix fixed, menu-less concept where diners can sample an array of Italian cuisine for one price. English opened his newest restaurant and first-ever French bistro, Riche, in New Orleans in September 2006.
Like English himself, his restaurants have received numerous accolades. The original Olives opened to immediate acclaim, as it was voted Best New Restaurant by Boston Magazine. Since then, it has been honored as Best Food and Top Table by Gourmet Magazine and is consistently named Boston's #1 Favorite Restaurant by Zagat. Figs was given the "Hot Concept" award from Nation's Restaurant News. KingFish Hall was named "Best of Boston" by Travel + Leisure Magazine.
Todd English began his cooking career at the age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York's La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canto Sull O'lio and Paraccuchi in Locando D'Angello.
Drawing from his Italian heritage while in Italy, English developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the executive chef of the award-winning Northern Italian restaurant Michela's in Cambridge, Mass. He served as executive chef for three years, garnering high praise from both the press and the public.
Some of English's television credits include the national public television series, Cooking Under Fire, produced by WGBH-TV in Boston; Public Television's Cooking in with Todd English, Iron Chef USA, Martha Stewart Living, Food Network's Opening Soon, Bobby Flay's Food Nation, and The Main Ingredient, Good Morning America, the Tony Danza Show, Extra, CBS This Morning, Live with Regis and Kelly, NBC's The Today Show, VHI's My Coolest Years, Discovery Channel's Party Planners, B Smith Style, Great Chefs of the Northeast, and Fox News Channel's Fox and Friends. Todd was the executive chef of the 2005 MTV Video Music Awards in Miami. In 2005 he teamed up with TV Shopping Network HSN to introduce a creative new culinary cookware and appliances and gourmet foods - The Todd English Collection. So successful was the launch, English completely sold out all of the products during one air debut.
Also to his credit, English has authored the critically acclaimed cookbooks, The Olives Table, The Figs Table and The Olives Dessert Table published by Simon & Schuster.
Todd's boundless philanthropy finds him contributing his time and celebrity to a host of charitable organizations throughout the year including Big Brothers Big Sisters, Men With Heart, The Anthony Spinazzola Foundation, Community Servings, Share Our Strength, Boys and Girls Clubs and City Year.
- Executive Chef:
Jaime Mendoza - Cuisine:
Interpretive Mediterranean - Wine List :
Featuring a collection of more than 900 world class wines - Chef's Website:
Visit Chef Todd English's official website at www.toddenglish.com.
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