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Las Vegas Restaurant Sensi
Sensi is committed to serving sustainably grown and naturally raised products.
Sensi offers a greater purpose to dining involving all five senses. The food and presentation from the four kitchens constantly evolves to produce innovative culinary creations from Chef Martin Heierling. The kitchen takes center-stage while four complementary cuisines: Italian, Asian, American Grill and seafood specialties take leading roles. Quality, purity and freshness prevail in every creation. Enjoy this truly unique style of dining complete with an impressive wine list and striking carved stone, waterfalls and mirrored chrome.
- Hours of Operation:
Dinner:
Monday - Thursday
5:00 p.m. - 9:45 p.m.(last seating)
Friday, Saturday and Sunday
5:00 p.m. - 10:15 p.m.(last seating)
Bar:
3:00pm - 5:00pm daily for cocktails and bar menu only.
5:00pm - 10:00pm daily for cocktails and full dinner menu. - Reservations:
Recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Martin Heierling - General Manager:
Jason Reiplinger - Sommeliers:
Arturo Valadez Sanchez
Head Sommelier - Cuisine:
Innovative concept featuring Asian, Italian, American Grill and seafood specialties. - Wine List :
Featuring wines of New Zealand and Australia as well as other great wine regions of the World. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 10,
please call 702-693-7223 - SENSI Private Room
Accommodates up to 50 guests
Contact Amanda Cohen at 702.693.8800
ACohen01@BellagioResort.com - Location:
Within the Spa Tower past Essentials. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
SENSI Bar Menu
Served Daily from 3:00pm - 5:00pm
Ham and Cheese Flatbread
Iberico Ham, Onion Soubise, Baby Arugula, Robiola Cheese
Seared Ahi Pizza
Spicy Aioli, Black Sesame, Pickled Ginger Green Onion Confit
Sensi Sliders
Ground Filet Mignon, Black Truffle Hollandaise Watercress Preserved Tomato
Lemongrass Lobster Tacos
Tempura Lobster, Bean Sprout and Peanut Salad
Cilantro Lemongrass Vinaigrette
Rossini
Seared Tenderloin, Foie Gras, Soy Black Truffle
Tempura Shrimp
Baby Onion, Waterchestnut, Tamarind Dipping Sauce
Thai Style Pork Ribs
Lemongrass, Chiles, Garlic
Asian Ceviche
Scallop, Shrimp, Snapper, Wonton Chips
Punjabi Style Vegetable Samosas
Spiced Potato Filling, Peas & Chutney
Enjoy $12 specialty cocktails daily between 3:00pm - 5:00pm
Black Crush
Hangar One Raspberry Vodka, Fresh Lemon Juice, Blackberries, Mint, Soda
Cherry Picker
El Jimador Reposado Tequila, Cherry Herring Liqueur, Cherry Brandy
Muddled Brandied Cherries, Fresh Grapefruit, Lemon & Lime
Pacific Pear
Hangar One Spiced Pear Vodka, Canton Ginger Liqueur
Lychee Puree & Zipang Sparkling Sake, Fresh Lemon Zest
Flower Power
Plymouth Gin, St. Germain Elderflower Liqueur
Fresh Blueberries & Lemon Sour
Peach Sangria
Kim Crawford Sauvignon Blanc, Dios Baco Oloroso Sherry, Cointreau
Fresh Peach Puree, Club Soda, White Balsamic Vinegar
The Grand Sparkle
Cava, Raventos I Blanc, L'Hereu Reserva, Brut, Spain
Fresh Strawberry and Passion Fruit Puree, Grand Marnier 100yr Anniversary
Sensi Sidecar
Courvoissier VSOP Cognac, Cointreau, Fresh Passion Fruit Puree & Fresh Lemon
Ginger Ale -- 6
Sensi's own recipe made fresh. Enjoy straight or mixed in your favorite cocktail
SENSI Pre-Theater Menu
Aromatic Thai Chicken & Mushroom Soup
Ginger, Tapioca & Asian Mushrooms
Or
Farmers Market Salad
Chef's Garden Lettuces, Seasonal Fruits & Vegetables
Blood Orange Vinaigrette
Salmon Pad Thai
Pan roasted Salmon, Pad Thai Noodles, Peanuts
Tiny Vegetables
Or
Kobe Flat Iron Steak
“Tater Tots”, Ice Wine Glazed Shallots, Salsa Verde
Or
Spice Rubbed Chicken in Creamy Butter Curry Sauce
Naan Bread, Basmati Rice
Simply THE BEST Tapioca Pudding
With Natural Palm Sugar and Seasonal Berries, Coconut Sorbet
SENSI Prix Fixe Menu
Surf & Turf Beef Carpaccio
Crisp Lobster Knuckles, Mustard Dressing, Roasted Mushrooms
Arneis, Ceretto, Piemonte, Italy 2007
Or
Farmer's Market Salad
Chef's Garden Lettuces, Seasonal Fruits & Vegetables
Blood Orange Vinaigrette
Gruner Veltliner, Laurenz V, Singing, Kremstal, Austria 2007
Spice Rubbed Chicken in Creamy Butter Curry Sauce
Naan Bread, Basmati Rice
Sangiovese, Montepulciano D'Abruzzo, Oriel, Palio, Italy 2005
Or
Kobe Flat Iron Steak
“Tater Tots”, Ice Wine Glazed Shallots, Salsa Verde
Cabernet Sauvignon, Volker Eisele, Napa Valley 2007
Or
Porcini Crusted Alaskan Halibut
Roasted Fall Vegetables, Truffled Macaroni
Red Wine Pancetta Sauce
Pinot Noir, Willakenzie, Willamette Valley Oregon 2006
Sorbet and Gelato served @ 32° Fahrenheit
Don PX, Toro Albala, Montilla-Moriles 1982
Or
Chocolate Temptation
Layers of Silky Milk Chocolate, Nuts & Praliné, Salted Caramel Ice Cream, Crisp Garnishes
Fonseca 20 year, Tawny Port
$55 per person
$30 additional for wine pairing
Dinner Menu
Appetizers
Seafood
Freshly Shucked Oysters
Daily Selection of East & West Coast Varieties
Sashimi and Crudo Selection
Chef's Selection of Raw Fish Preparations
Ponzu, Pickled Ginger
Tempura King Crab Roll
Whipped Avocado, Yuzu Tobiko, Siracha Aioli
Salt & Pepper Calamari
Curried Tomato Chutney, Malaysian Chili Jam
Red & White Poke Bites
Ahi & Hiramasa, Black Truffle Ponzu, Crème Fraîche
Black Thai Rice Cake
SENSI Classics
Crisp Fried Shrimp
Rice Flake Crust, Calamansi Mayonnaise, Buddah Hand Citrus
Beef Tenderloin Carpaccio
Grass Fed Beef, Horseradish Croquettes, Pecorino Cheese
Lobster Lettuce Wraps
Tempura Lobster, Soba Noodle, Soy Lime Dressing, Shichimi Aioli
Asian Accents
Thai Coconut & Shrimp Soup
Tapioca, Kaffir Lime, Lemongrass, Served in Young Coconut
Crispy Pork Belly Buns
Organic Pork, Green Papaya Salad, Steamed Buns
Woodland Farms Duck Potstickers
Sonoma Foie Gras, Soy Caramel, Ginger Confit
Little Italy
Farmers Market Salad
Organic Lettuces, Seasonal Fruits and Vegetables
White Balsamic Vinaigrette
Heirloom Tomato & Burrata
Farm Fresh Burrata, Aged Balsamic, Olinda Farms Olive Oil
Risotto Milanese
Saffron, Spring Vegetables, Pancetta
Green & White Asparagus Salad
White Anchovy Frito, Preserved Lemon Vinaigratte
Entrées
Italian Brick Oven Specialties
Braised Duck and Chanterelle Tortelloni
Black Truffles, Foie Gras, Brocolli Rabe
Porcini Crusted Alaskan Halibut
Roasted Fall Vegetables, Truffled Macaroni
Red Wine Pancetta Sauce
Berkridge Pork Chop
Sicilian Pepperonata Rustica, Garlic Puree
Sherry Gastrique
Asian Inspired
Crispy Tai Snapper
Sweet & Sour Sauce, Green Papaya, Cilantro & Lemongrass
Red Miso Glazed Sea Bass
Wilted Mizuna and Pine Mushrooms, Charred Shishito Peppers
Pine Mushroom Broth
Salmon Pad Thai
Pan roasted Salmon, Pad Thai Noodles, Peanuts
Tiny Vegetables
SENSI's Specialty Red Curry of Diver Scallops
Coconut Cream, Chili Paste
Cilantro & Kaffir Lime... Hot, Salty & Fragrant!
Chef's Signature Live Maine Lobster
Wok Fried in Chili & Licorice Glaze, Baby Bok Choy
Fried Shallot Topping
Spice Rubbed Chicken in Creamy Butter Curry Sauce
Naan Bread, Basmati Rice
Broiled, Roasted & Grilled
8oz Prime Beef Tenderloin
Roasted Garlic Potato Puree
5 Pepper Crusted 14oz Prime New York Steak
Salsa Verde, Roasted Potatoes, Pickled Onions
Dry Rubbed 14oz Prime Beef Ribeye Steak
Tater Tots, Tomato Confit, Stone Ground Mustard Aioli
SENSI’s Braised Beef Short Rib
Horseradish Mashed Potatoes, Haricot Verts, Red Wine Sauce
Surf & Turf Mixed Grill
Petite Filet Mignon, Grilled Shrimp, Tandoori Chicken and Sea Bass
Must Do Sides
Sautée Spinach with Shallots
Green Asparagus Tempura with Sweet Chili Dip
SENSI Fried Rice
Tuscan Style Green Beans
Homemade “Tater Tots” with Black Pepper & Cheese
Buttermilk Mashed Potatoes
Creamed Sweet Corn with Jalapenos
Steamed Baby Bok Choy with Sweet Soy
Martin Heierling
Executive Chef
Chef Martin Heierling has amassed an impressive culinary resume on his path to becoming executive chef at Bellagio's Sensi. Sensi, featuring contemporary continental cuisine, takes guests on a culinary journey where cuisine from four corners of the world comes together in a contemporary setting.
Born in Heidelberg, Germany, and raised as a young adult in Auckland, New Zealand, Heierling knew from a young age that the culinary arts were his calling. After a three-year apprenticeship in Germany, he joined the team at the renowned Michelin Two Star restaurant Schwarzer Adler, performing an array of kitchen duties. Then it was off to Switzerland and the kitchens of Zurich's acclaimed seafood restaurant Hummer & Austerbar, and as the chef tournant, Heierling learned his way around the kitchen, including the ever enticing pastry department. Heierling's basic education was complete and after a required tour at age 18 in the German Navy, he excitedly embarked on his culinary career.
In 1993 at the age of 23, Heierling joined the Sheraton Hotel group in Auckland, followed by a position at the venerable Badrutt's Palace in St. Moritz.
From there he set sail, literally, as one of the chief cooks on the opulent Royal Yacht Lady Moura, at the time the largest private yacht in the world. More of a landlubber, Heierling returned to Auckland as sous chef in the fine dining room, Partington's, at the Sheraton Hotel Towers.
After eyeing a brochure describing Lespinasse as the ultimate in Four-Star New York City dining, Heierling contacted Executive Chef Gray Kunz, who not only hired the young cook, but who would become Heierling's greatest culinary mentor. The lessons learned in this well-run kitchen would stay with Heierling forever.
His love of New Zealand beckoned and Heierling returned to the warm embrace of his family as well as the country's food and culture. He took a position at the critically acclaimed Restaurant Essence, Auckland's Best New Restaurant for 1998, where Heierling worked under New Zealand's best known chef, Michael James. But Las Vegas called and European born and trained Heierling was on his way to the most luxurious resort ever conceived. Bellagio, Las Vegas' first AAA Five Diamond resort and casino, became Heierling's new family and Las Vegas became his new home.
At Sensi, Heierling's approach to cooking – ingredient-driven dishes, eschewing overwrought drama for elegant simplicity – takes center stage.
Heierling is thrilled with the path his career has taken and credits his willingness to take culinary risks that brought him to where he is today.
Sensi has received a 2007 AAA Four Diamond Award and a 2007 Gayot.com 16-point rating out of a possible 20.
- Executive Chef:
Martin Heierling - Cuisine:
Simply prepared Italian, Asian, Grilled and Seafood classics. - Wine List :
Offering some of the finest wines from around the world that are bold, unique and balanced. Emphasis is on the southern hemisphere regions, particularly Australia and New Zealand.
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