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Las Vegas Four Star Restaurant Prime Steakhouse
Savor every rich detail. Award-winning, four-star celebrity chef and restaurateur, Jean-Georges Vongerichten invites you to realize steakhouse dining at its finest with prime steak, seafood and lamb accompanied by fabulous sauces, sides and meticulously selected wines. Ensconce yourself in the establishment's handsome chocolate brown and delicate Tiffany blue décor – the elaborate design of Michael DeSantis. To further enhance your experience, prominent pieces of artwork are on display including three commissioned paintings by Carlo Maria Mariani, George Deem and Michael Gregory, as well as a water-themed canvas screen created by Joseph Raffael. A garden patio provides the perfect setting for lingering with your favorite cocktail in one hand and a fine cigar in the other.
- Hours of Operation:
Dinner Daily
5:00 p.m. - 10:00 p.m. - Reservations:
Recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Sean Griffin - General Manager:
Karina Rizo - Sommeliers:
Jason Quinn
Head Sommelier - John Burke
Sommelier - Cuisine:
Classic steakhouse featuring prime meats, seafood and lamb. - Wine List :
Large selection of big red wines from California. - Dress Code:
Business Casual - 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 Selection
(Partial menu only)
Appetizers
Chilled Shellfish Platter
Cocktail Sauce, Mignonette & Rouille
Shrimp Cocktail
Fresh Wasabi Cocktail Sauce
Grilled Foie Gras
Jalapeño Marmalade
Ribbons of Tuna
Breakfast Radish &
Ginger Marinade
Dungeness Crab Cake
Carrot Remoulade, Avocado & Cilantro
Bacon-Wrapped Gulf Shrimp
Passion Mustard & Cumin Scented Honey
Butter-Poached King Crab
Apple-Chive Salad & Brioche
Steak Tartare & Carpaccio
Tarragon & Lime
Soups
Prime Onion Soup
Gruyère & Emmanthaler
Sweet Pea Soup
Spring Garlic Crème, Butter Croutons & Mint
Salads
Caesar Salad
Lemon & Parmesan
Baby Iceberg Lettuce
Crispy Bacon & Bleu Cheese Dressing
Tomato and Burrata Mozzarella Salad
4 Leaf Balsamic Vinegar & Basil
Prime Chopped Vegetable Salad
Petite Greens, Scallion Oil
Tender Castroville Artichoke
Sesame Seeds, Artichoke Chips & Yuzu-Balsamic Vinaigrette
Boston Lettuce Salad
Arugula, Fines Herbes & Mustard Vinaigrette
Roasted Beet Salad
Fresh Ricotta & Crystallized Wasabi
Steamed Shrimp Salad
Avocado, Enoki Mushrooms & Tomato
Asparagus Salad
Hollandaise & Truffle Vinaigrette
Meat
Filet Mignon, 12 oz. or 8 oz.
Bone-in Rib Eye Steak, 28 oz. or 18 oz.
Porterhouse, 24 oz.
Peppercorn New York Steak, 16 oz.
Red Onion Compote
Rack of Lamb, 12 oz.
Smoked Chili Glaze & Broccoli Rabe
Grilled Veal Chop, 14 oz.
Smokey Tomato Compote
Braised Short Ribs
Chive Spaetzle, Mushrooms, Pearl Onions & Bacon
Sauces
Béarnaise, Soy - Rice Wine, Peppercorn, Miso-Mustard
Additions
Cold Water Lobster Tail, Lemon-Chive Spaetzle
Dungeness Crab Gratinée
King Crab Leg, Steamed
U2 Nigerian Salt Water Prawn, Yuzu Citronette
Grilled Foie Gras
Fish
Grilled Alaskan Halibut
English Pea Raviolis & Smoked Bacon Vinaigrette
Seared Ahi Tuna
Buckwheat Noodles, Fava Beans, Radish & Miso Broth
Slow Baked Salmon
Asparagus & Morels, Anise Hyssop, Ginger-Sesame "Hollandaise"
Dover Sole
Haricot Vert Almondine, Lemon Puree
Poultry
Parmesan Crusted Petaluma Chicken
Artichokes, Basil & Lemon Butter
Roasted Duck Breast
Almond Crust & Red Wine - Amaretto Sauce
Potatoes
Ginger Sweet Potatoes
Mashed Yukon Gold Potatoes
Crunchy Potatoes
Crème Fraîche, Bacon & Cheddar
French Fries
Truffle Mashed Potatoes
Gratin Dauphinois
Comte Cheese
Baked Potato
Mac & Cheese
Vegetables
Sprouting Broccoli
Parmesan, Lemon Zest
Roasted Wild Mushrooms
Garlic & Shallot
Creamed Spinach
Onion Rings Tempura
Tender Rainbow Carrots
Honey & Orange
Steamed Asparagus
Glazed Peas, Spring Onions, Lettuce & Mint
Cheddar & Jalapeño Fritters
Lime Salt
Partner Jean-Georges Vongerichten
Chef Jean-Georges Vongerichten brings his delightful cooking to Prime. The stylish steakhouse designed by Michael de Santis is located at the water's edge with breathtaking views of the lake and resort. The restaurant features an extensive wine list as well as a handsome bar near the entrance.
The demand for his innovative, light cuisine pointed Chef Vongerichten in the direction of opening his own restaurants. In 1991, the James Beard Award Winner opened Jojo. This casual eatery was his first entrepreneurial outing, featuring a menu evoking his highly personal style of cooking with a reliance on vegetable juices, vinaigrettes, flavored oils and broths. His second restaurant, Vong, combines the ingredients of Thailand and Vietnam with classic French techniques.
Chef Vongerichten had the great fortune to be exposed to the cuisines of dozens of countries. His experiences as a chef in his native Alsace as well as Bangkok, Singapore, Portugal, London and New York, give his dishes a decidedly unique combination of flavor and texture.
Chef Vongerichten began as an apprentice in Alsace and quickly excelled into a position with Chef Louis Outhier's "flying squadron of chefs." Outhier sent him to open 10 different restaurants around the world and he later came to the Drake Hotel's Restaurant Lafayette in New York, at which he earned four-stars from the New York Times.
- Executive Chef:
Sean Griffin - Cuisine:
Prime meats, seafood and chops. - Wine List:
Large selection of American and French wines, dominated by rich, bold reds. - Chef's Website:
Visit Chef Jean-Georges Vongerichten's official website at www.jean-georges.com.
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