chef jean-georges vongerichten · steakhouse menu pp jumbo shrimp cocktail cocktail sauce and lemon...

Group Dining Department: [email protected] 702.590.8638 Fax 702.669.6374 3730 Las Vegas Boulevard South Las Vegas, Nevada 89158

Spring 2016 • Follow Us on:

Chef Jean-Georges Vongerichten has commanded the limelight since he captured New York’s attention at the age of 29, earning four stars from The New York Times with his innovative French cuisine at Lafayette. Since then, he has opened nearly two dozen restaurants around the world, from Shanghai to Bora Bora, further refining his signature Thai-inspired French style.

His tour de force, Jean Georges, opened in the Trump International Hotel and Tower in 1997 to an outpouring of awards: four stars from The New York Times, a rare three stars from the Michelin Guide, Chef of the Year title from Esquire and the unprecedented award combination of Best New Restaurant and Outstanding Chef from the James Beard Foundation.

Bringing bright, modern flavors to traditional techniques represents the core of Vongerichten’s culinary philosophy, paired with an insistence on the superiority of freshness. At Jean Georges Steakhouse, classic and simple cooking methods, such as grilling, braising and sous vide, draw out the essence of the world’s best meat, while the fragrant nuances of globally inspired spices combine into Vongerichten’s signature flair.

A MODERN STEAKHOUSE INFUSED WITH ENERGY AND WORLD-CLASS APPEAL

GENERAL INFORMATIONChef/Partner Jean-Georges Vongerichten

Executive Chef Sean Griffin

Seating Capacity 266 total seats 192 dining room seats 65-seat semiprivate area 20-seat Boardroom 38 Wine Alcove seats 12-seat Chef ’s Table

“Each dish on my menu must be a perfect combination of well-loved flavors, backed by new, unexpected ones that guests will come to crave.”

- Chef Jean-Georges Vongerichten

Chef Jean-Georges Vongerichten



RESTAURANT INFOWorld-renowned Chef Jean-Georges Vongerichten, with his highly decorated repertoire of culinary achievements, pushes the boundaries of traditional steakhouse expectations with his decidedly contemporary rewrite, Jean Georges Steakhouse. Under his gifted guidance, the highest-quality meat and seafood from around the world are cooked to perfection with flavor-releasing techniques, then receive a signature Vongerichten jolt via unexpected sauces and side dishes. Alive with vibrant, often Asian-inspired seasonings, house-made steak sauces, mustards, rubs and flavored salts, every taste delivers undeniable satisfaction. The boldly modern space is sectioned into a high-octane lounge, elevated dining areas for maximum see-and-be-seen excitement and two private dining rooms. This masterful spin on a time-worn tradition joins beloved steakhouse touches with a chic, in-the-now experience, ideal for any occasion.

SIGNATURE DISHESTuna TartareBacon-Wrapped ShrimpBlack Truffle and Comté FrittersSeared ScallopsSoy-Glazed Short RibWarm Valrhona Chocolate Cake



PRIVATE DININGPrivate rooms include the 12-seat Chef’s Table, which provides a unique and exclusive experience, The Boardroom, which seats 20, and The Wine Alcove, which seats 38 guests and overlooks the extensive wine collection, while another 65-seat semiprivate area on the right side of the restaurant allows for larger events.

The Wine AlcoveThe Chef's TableThe Boardroom



STEAKHOUSE MENU $120 PP

JUMBO SHRIMP COCKTAILCocktail Sauce and Lemon

CHOICE OFCAESAR SALADParmesan, Lemon and Chilies

BURRATA MOZZARELLATomato, Olive Oil, Balsamic Vinegar and Grilled Sourdough

CHOICE OF FROM THE WOOD-BURNING GRILL8-OZ. FILET MIGNON

12-OZ. NEW YORK STRIP

SKUNA BAY SALMON FILLET

MARINATED FREE-RANGE CHICKEN BREAST

SIDES FOR THE TABLEMashed Potatoes, Creamed Spinach and Grilled Asparagus

CHOICE OFWARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream

NEW YORK CHEESECAKE Sour Cherry Sorbet

Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.

Vegetarian meals may be prepared with advance notice.



CLASSIC STEAKHOUSE MENU $150 PP

JUMBO SHRIMP COCKTAILCocktail Sauce and Lemon

CHOICE OFBABY ICEBERG LETTUCECrispy Bacon and Blue Cheese Dressing

CAESAR SALADParmesan, Lemon and Chilies

BURRATA MOZZARELLATomato, Olive Oil, Balsamic Vinegar and Grilled Sourdough

CHOICE OF FROM THE WOOD-BURNING GRILL8-OZ. FILET MIGNON

12-OZ. NEW YORK STRIP

18-OZ. RIB-EYE



SIDES FOR THE TABLETru·e Mashed Potatoes, Creamed Spinach, Grilled Asparagus andBlack Tru·e Mac and Cheese

CHOICE OFMARKET APPLE PIEMaple-Pecan Ice Cream

WARM VALRHONA CHOCOLATE CAKEVanilla Ice Cream

NEW YORK CHEESECAKEYuzu Gelée & Strawberry Sorbet

SURF AND TURF MENU $165 PP

CHILLED SEAFOOD PLATTERCocktail, Mignonette and Mustard Sauces

CHOICE OFCAESAR SALADParmesan, Lemon and Chilies

TOMATO SALADHearts of Palm, Avocado and Coconut Vinaigrette

BABY ICEBERG LETTUCECrispy Bacon and Blue Cheese Dressing

CHOICE OF FROM THE WOOD-BURNING GRILL

6-OZ. WAGYU FILET MIGNON

8-OZ. ASPEN RIDGE ALL-NATURAL FILET MIGNON

10-OZ. RANGERS VALLEY DRY-AGED NEW YORK STRIP

18-OZ. USDA PRIME BONE-IN RIB-EYE



SIDES FOR THE TABLETru·e Mashed Potatoes, Creamed Spinach, Grilled Asparagus,Roasted Trumpet Mushrooms with Jalapeños and Garlic andCaramelized Brussels Sprouts with Soy-Sherry Brown Butter and Pear

CHOICE OFMARKET APPLE PIEMaple Pecan Ice Cream

WARM VALRHONA CHOCOLATE CAKEVanilla Ice Cream

NEW YORK CHEESECAKEYuzu Gelée & Strawberry Sorbet

Menu prices do not include beverages, tax or gratuity.Menu changes based on seasonal availability of local ingredients.

Vegetarian meals can be prepared with advance notice.



ARIA RESTAURANT EVENT INQUIRY FORMThank you for your interest in ARIA Resort & Casino restaurants.

ARIA has assembled a collection of the world’s most critically acclaimed chefs and restaurateurs with enticing concepts from such chefs as Jean-Georges Vongerichten and Julian Serrano. For the first time, Michelin Three Star Chef Masa Takayama has brought his unrivaled mastery of Japanese cuisine to Las Vegas with barMASA. Also a Las Vegas favorite, James Beard Foundation Award-winning Chef Shawn McClain has introduced his innovative cuisine at Sage and Five50 Pizza Bar. Chef Michael Mina presents BARDOT Brasserie, traditional brasserie-style cuisine inspired by the café culture of Paris. Then there is our newest addition taking the culinary world by storm: Carbone, from Chef Mario Carbone, pays homage to the American-Italian restaurants of the mid-20th century in New York, where the meal is the entertainment and every table has a captain.

To better assist you with your group dining request, please complete the following information below.

RESTAURANT __________________________________________________________________________________________________________

DATE _________________________________________________________________________________________________________________

TIME _________________________________________________________________________________________________________________

EXPECTED GUEST COUNT ______________________________________________________________________________________________

COMPANY NAME OR OCCASION _______________________________________________________________________________________

ON-SITE CONTACT NAME ______________________________________________________________________________________________

CELLPHONE NUMBER ______________________________ EMAIL ADDRESS ________________________________________________

MENU ________________________________________________________________________________________________________________

ARE YOU REQUESTING A PRIVATE DINING ROOM OR MAIN DINING ROOM? ________________________________________________

OTHER REQUEST S ______________________________________________________________________________________________________

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ANY KNOWN GUEST ALLERGIES OR DIETARY RESTRICTIONS IN DINNER PARTY? ____________________________________________ All dietary needs may be met with advance notice.

• At time of booking, a 50% deposit will be taken to confirm the event.

• All parties of sixteen (16) or more and/or private dining events are subject to a 20% service fee and 8.15% sales tax.

• The final guest count is due via fax or email three (3) days before event. All parties will be charged the guaranteed number or actual guest count, whichever is greater.

chef jean-georges vongerichten · steakhouse menu pp jumbo shrimp cocktail cocktail sauce and lemon...

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