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Las Vegas Restaurant Sensi
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.
Sensi will be closed August 2 - 12 - Reservations:
Recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Martin Heierling - General Manager:
Adonna Kramer
AKramer@bellagioresort.com - Sommeliers:
Arturo Valadez Sanchez
Head Sommelier
Sanae Halprin
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 Jason Reiplinger at 702.693.8800
jreiplinger@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 Fix Menu
Insalata Mista
Organic Watercress, Bibb Lettuce, Cucumber, Red Onions
Or
Aromatic Thai Chicken & Mushroom Soup
Ginger, Tapioca, Galangal, Cilantro & Asian Mushrooms
Or
Crisp Fried Shrimp
Rice Flakes, Kaffir Lime, Creamy Ginger Mayonnaise
Tandoori Surf & Turf Mixed Grill
Marinated Beef, Shrimp, Chicken with Green Mango Rice and Indian Chutneys
Or
Kobe Flat Iron Steak
“Tater Tots”, Ice Wine Glazed Shallots, Salsa Verde
Or
Miso-glazed Sea Bass
Celery Puree, Mushroom Broth, Spring Pea Dumplings
Simply THE BEST Tapioca Pudding
With Natural Palm Sugar and Seasonal Berries, Coconut Sorbet
Or
Chocolate Temptation
Layers of Silky Milk Chocolate, Nuts & Praliné, Salted Caramel Ice Cream, Crisp Garnishes
$60 per person
Dinner Menu
First Things First
Raw
Chilled Seafood Platter on Ice
Lobster, Oysters, Clams, Jonah Crab Clusters & Shrimp
Seaweed Salad, Citrus-Yuzu Dip, Mignonette, Cocktail Sauce
Add
Alaskan King Crab Legs
Freshly shucked Oysters & Condiments
Live Santa Barbara Prawns
Fresh from the Tank, Grilled, Tempura or Raw all served with their Sauces
Ahi Tuna & Yellowtail Sashimi Salad
Avocado, Wasabi , Vidalia Onion Salsa & Fresh Seaweed
SENSI Classics
Crisp Fried Shrimp
Rice Flakes, Kaffir Lime, Creamy Ginger Mayonnaise
Tuna Tartar Bites
Crisp Tater Tots, Chili , Mint, Pine Nuts & Crème Fraîche
Tempura Maine Lobster
Mango, Avocado, Sesame, Lime & Soy Dressing
Asian Accents
Aromatic Thai Chicken & Mushroom Soup in Coconut
Ginger, Tapioca, Galangal, Cilantro & Asian Mushrooms
Fragrant Duck Egg Rolls
Thai Basil Dip, Cucumbers & Chili Jam
Crunchy Thai Shrimp Wraps
Pomelo, Toasted Coconut,Sweet Chili & Tamarind Dressing
Japanese Pork & Ginger Potstickers
Soy & Pepper Sauce, Foie Gras
Little Italy
Raw Kobe Beef Carpaccio
Mushrooms , SENSi Cheese Twinkies, Garlic Chips, Horseradish Dressing
Organic Arugula & Robiola Cheese Salad
Spring Vegetables , Beans, Home Cured Bresaola, Vinaigrette
Shellfish Risotto
Lobster, Clams and Crab, Arborio Rice, Fried Cuttlefish & Citrus Confit
Warm Jumbo Asparagus with Parmesan
Aged Balsamico, Prosciutto & Bone Marrow Crust
Headliners
Italian Brick Oven Specialties
Cedar Roasted Crispy Skin King Salmon
White Asparagus, Morel Mushrooms, Stinging Nettles & Quail Eggs
Whole Roasted Black Bass
Fennel & Lemon Filling, Roasted Potatoes, Extra Virgin Lemon oil
Charcoal Grilled Kurobuta Pork Chop
Fried Onion Rings, Ratatouille Vegetables & Crispy Sage Chips
Asian Inspired
Crispy Thai Red Snapper
Sweet & Sour Sauce, Green Papaya, Cilantro & Lemongrass
Miso-glazed Sea Bass
Celery Puree, Mushroom Broth, Spring Pea Dumplings
Chef’s Signature Live Asian Lobster
Wok Fried in Chili & Licorice Glaze, Baby Bok Choy, Fried Shallot Topping
SENSI’s Specialty Red Curry of Diver Scallops
Coconut Cream, Chili Paste, Cilantro & Kaffir Lime… Hot, Salty & Fragrant!
From the Clay Tandoor Oven:
Spice Rubbed Chicken in Creamy Butter Curry Sauce
Naan Bread, Basmati Rice
Tandoori Surf & Turf Mixed Grill
Marinated Beef, Shrimp, Chicken and Sea Bass with Green Mango Rice And Indian Chutneys
Broiled, Roasted & Grilled
Prime Beef Tenderloin
8 oz Filet
5 Pepper Crusted Prime New York Steak
Salsa Verde, Roast Potatoes, Pickled Onions
Dry Rubbed Prime Beef Ribeye Steak
Tater Tots, Tomato Confit, Stone Ground Mustard Aioli
Roasted New Zealand Lamb Chops
Fried Artichoke, Basil Pistou & Olive Jus
SENSI’s Braised Beef Short Rib
Corn Grits, Haricot Verts, Horseradish Emulsion
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
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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