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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's 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:
Robert Moore - General Manager:
Philippe Tosques - Sommeliers:
Jason Quinn
Head Sommelier - John Burke
Sommelier - Cuisine:
Classic steakhouse featuring prime meats, seafood and chops. - 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
Grilled Foie Gras
Glazed Chestnut & Brandy
Ribbons of Tuna
Ginger Marinade
Prime Steak Tartare Frites
Capers, Parsley, & Shoestring Fries
Dungeness Crab Cake
Celeriac Remoulade, Ruby Grapefruit & Ginger
Crispy Goat Cheese Fondue
Frisée, Pecans & Pear Vinaigrette
Gulf Shrimp & Smoked Bacon
Passion Mustard & Avocado
Spicy Hamachi Tartare
Black Olive, Cucumber & Avocado
Soups
Prime Onion Soup
Gruyère & Emmanthaler
Cream of Tomato Soup
Basil, Cheddar & Cumin
Salads
Caesar Salad
Lemon & Parmesan
Baby Iceberg Lettuce
Crispy Bacon & Bleu Cheese Dressing
Tomato and Mozzarella Salad
Aged Balsamic Vinegar
Prime Chopped Vegetable Salad
Market Salad
Cucumber, Radish & Red Wine Vinaigrette
Asparagus Salad
Hollandaise & Truffle Vinaigrette
Artichoke Salad
Arugula, Yuzu-Balsamic Vinaigrette, Sesame
Steamed Shrimp Salad
Avocado, Mushrooms & Tomato
Beet Carpaccio
Ricotta, Wasabi & Shiso
Crispy Duck Confit & Frisée Salad
Pecans & Dried Sour Cherries
Meat
Filet Mignon, 12 oz. or 8 oz.
Shishito Peppers
Bone-in Rib Eye Steak, 28 oz. or 18 oz.
Baby Squash & Zucchini
Six Peppercorn New York Steak
Red Onion Compote
Porterhouse
Pearl Onions & Thyme
Grilled Rack of Lamb
Celery Root & Smoked Chili Glaze
Braised Short Ribs
Mushrooms, Pearl Onions & Bacon
Kurobuta Pork Chop
Parsnip Purée & Quince-Mustard Relish
Grilled Peppered Venison Chop
Quince Madeira Condiment & Blue Cheese
Sauces
Béarnaise, Soy Rice Wine, Peppercorn, Miso-Mustard
Mustards
Violet-Dijon, Horseradish-Green Peppercorn, Herbes de Provence, Whole Grain
Fish
Chilean Sea Bass
Chiles, Herbs & Lime
Grilled Ahi Tuna
Black Olive Oil, Dried Chile & Thyme
Dover Sole
Haricot Vert Almondine
Slow Baked Salmon
Lemon Oil & Paprika
Grilled Diver Scallops
Spaghetti Squash, Roasted Pumpkin Seeds & Soy-Yuzu Broth
Poultry
Parmesan Crusted Free Range Chicken
Salsify, Basil & Lemon Butter
Roasted Duck Breast
Endive & Red Wine-Foie Gras Reduction
Sauces
Champagne Beurre Blanc, Ginger-Soy
Potatoes
Gruyère Cheese Fritters & Truffle Salt
Ginger Sweet Potatoes
Mashed Potatoes
Roasted Fingerling Potatoes
French Fries
Truffle Mashed Potatoes
Gratin Dauphinois
Salt Baked Potatoes
Baked Potato
Spicy Mac & Cheese
Vegetables
Broccoli Parmesan
Roasted Wild Mushrooms
Creamed Spinach
Onion Rings
Tender Glazed Carrots
Steamed Asparagus
Roasted Peppers & Onions
Green Beans
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:
Robert Moore - 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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