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Las Vegas Five Diamond French Restaurant Picasso
Explore French cuisine interpreted by Chef Julian Serrano at Picasso, recipient of the AAA Five Diamond Award for eight consecutive years showcasing the works of Pablo Picasso. Chef Serrano's menu is inspired by the regional cuisine of France and Spain where Picasso spent much of his life. The restaurant also boasts a wine cellar stocked with more than 1,500 selections from the finest European vineyards. Picasso masterpieces, as well as a collection of his charming ceramic pieces, further delight the senses of diners enjoying the Picasso experience.
- Hours of Operation:
Wednesday - Monday
6:00 p.m. - 9:30 p.m.
Closed Tuesdays
Picasso will be closed July 6 - 16 - Reservations:
Strongly recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Julian Serrano - General Manager:
Gilles Kolakowski - Sommeliers:
Robert Smith, MS
Head Sommelier
Michael Schwab
Sommelier - Cuisine:
Seasonally prepared elegant French cuisine. - Wine List:
Dazzling collection from the finest vineyards worldwide and winner of the "Grand Award" from Wine Spectator. - Dress Code:
Business casual, no shorts. - Group Reservations:
For groups larger than 10,
please call 702.693.7223 - Location:
Lakeside - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Dégustation
Our menu changes daily according to the freshest products on the market.
Maine Lobster Salad
with Apple-Champagne Vinaigrette
2007 Morgadío, Albariño, Rías Baixas, Galicia, Spain
Pan Seared Sea Scallops
Potato Mousseline and Jus de Veau
2006 Domaines Schlumberger, Les Princes Abbés, Pinot Gris, Alsace, France
Sautéed “A” Steak of Foie Gras
Honey Muscat Poached Pears with Crème Fraîche Gastrique,Briocheand Crushed Almonds
2006 WeinlaubenhofKracher, BeerenausleseCuvée, Burgenland, Austria
Sautéed Filet of Halibut
Ragout of Corona Beans, Serrano Ham, Vegetables and Mushrooms
2007 Cellerel Masroig, Les Sorts Blanc, Montsant, Spain
or
Tournedos of Aged Lamb
Roasted Peppers, Heart of Artichoke and Sauce Béarnaise
2005 Viña Real, Crianza, Plata, Compañia Vinicola del Norte de España, Rioja, Spain
Dessert
The Above Recommended Wine Pairing is Offered for an Additional Cost of $63
Premium Wine Pairing Available Upon Request
Caviar Available Upon Request
One Hundred Twenty Three
Prix Fixe
Crème of Carrot Ginger
Ruby Red Shrimp
Or
Poached Oysters
Garnished with Osetra Caviar, Sauce Vermouth
Or
Warm Quail Salad
Sautéed Artichokes, Pinenuts
Green Asparagus
Fresh Creamy Morels
Or
Ragout of Seasonal Vegetables
Fresh Foie Gras and Jus de Poularde
Or
Sautéed Filet of Black Bass
Saffron Sauce and Cauliflower Mousseline
Roasted Maine Lobster
Sauce Américaine and Salsify
($40 surcharge)
Or
Sautéed Center Cut Filet of Swordfish
Court-Bouillon Sauce and Fresh Herbs
Or
Roasted Pigeon
Wild Rice Risotto
Or
Roasted Milk-Fed Veal Chop
Rosemary Potatoes and Au Jus
Or
Sautéed Medallions of Fallow Deer
Caramelized Green Apples and Zinfandel Sauce
Dessert
A Sommelier’s Wine Pairing is Offered for an Additional Cost of $53
One Hundred Thirteen
Prix Fixe Menu available for 6pm & 6:30pm seatings
Crème of Carrot Ginger
Ruby Red Shrimp
2006 Dopff & Irion, Gewurztraminer, Alsace, France
Or
Langoustine Salad
Avocado, Cucumber and Piquillo Pepper Vinaigrette
2006 Henschke, Tilly’s Vineyard, Barossa, South Australia
Roasted Turbot
Green Asparagus, Sauce Béarnaise with Confit of Crispy Leeks
2007 Celler el Masroig, Les Sorts Blanc, Montsant, Spain
Or
Prime Filet Mignon
Symphony of Vegetables
2002 Viña Salceda, Reserva, Rioja, Spain
Dessert
The Above Recommended Sommelier’s Wine Pairing is
Offered for an Additional Cost of $37
Eighty-Three
Julian Serrano
Executive Chef
Award-winning Chef Julian Serrano brings his memorable Mediterranean cooking to Bellagio as Executive Chef of Picasso. Serrano earned the prestigious James Beard Foundation Award twice as "Best Chef in the Southwest" in 2002 and "Best Chef of California" in 1998 and is regarded as one of the finest culinary talents in the nation.
Although of Spanish descent, Serrano has an affinity for French cuisine. Serrano completed most of his training in the gourmet rooms of France and, once a year, finds himself there in search of new inspirations, much like the master from which his newest restaurant takes its name, Pablo Picasso. The décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates.
The restaurant's rustic yet elegant charm is reflected in vaulted ceilings with exposed wood beams, terracotta tile and hanging pottery mingling with table settings of fine china and lavish floral arrangements. From the scenic lakeside patio, guests can view the spectacular fountain show that performs nightly.
Featured on Picasso's menu are some of Serrano's signature creations including Roasted U-10 Day Boat Scallops, Lamb with truffle crust and Medallions of Fallow Deer. The restaurant boasts a wine cellar stocked with more than 1,400 bottles from the finest European vineyards.
Picasso is a eight-time recipient of the AAA Five Diamond Award from 2002 to 2009.
- Executive Chef:
Julian Serrano - Cuisine:
Seasonally prepared elegant French cuisine - Wine List :
Dazzling collection from the finest vineyards worldwide and winner of the 'Grand Award' from Wine Spectator
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