Download Adobe Flash Player
Las Vegas Seafood Restaurant MICHAEL MINA
Michelin award-winning chef Michael Mina’s eponymous restaurant features a new twist on Mina classics. The sleek atmosphere complements the contemporary cuisine featuring innovative seafood preparations, vegetarian and seasonal dishes from Mina’s cookbook. Executive Chef Marc St. Jacques, an emerging talent in his own right, brilliantly brings Mina’s menu to life with a fusion of flavors. Enhance the dining experience with Master Sommelier recommended wine pairings from the extensive wine list featuring limited production American and European vineyard selections.
- Hours of Operation:
Sunday - Thursday
5:00 p.m. - 9:45 p.m.
Friday and Saturday
5:00 p.m. - 10:00 p.m.
Closed Wednesday - Reservations:
Recommended by calling
866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Marc St. Jacques - General Manager:
Jorge Pagani - Sommeliers:
Joe Phillips, MS
Head Sommelier
Sabrina Benedetto
Sommelier - Cuisine:
Contemporary cuisine featuring innovative seafood preparations. - Wine List :
Extensive American and European selection emphasizing small producers. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 9, please call 702.693.7223. - Location:
The Conservatory and Botanical Gardens, adjacent to Café Bellagio. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Pre-Theatre Menu $55.00 Daily
Offered for 5:00pm through 6:00pm seatings
COURSE ONE
Salad of Market Greens
Poached Pear, Blue Cheese, Spiced Pecans
Salt-Baked Potato Soup
Smoked Onion, Black Truffle, Bacon Bits
COURSE TWO
Bouillabaisse
Seasonal Fish & Shellfish, Small Potatoes,
Saffron Broth
Filet of Beef
Roasted Mushrooms, Potato Cake,
Sauce Perigourdine
Miso-Glazed Chilean Sea Bass
Shellfish Dumpling, Caramelized Cauliflower,
Dashi Broth
Maine Lobster Pot Pie (30 Supplement)
Seasonal Vegetables, Black Truffles,
Brandied Lobster Cream
DESSERT
Michael’s Root Beer Float
Sassafras Ice Cream, Root Beer Sorbet,
Warm Chocolate Chip Pecan Cookies
Manjari Chocolate Cake
Blackberries, Lavender, Pinot Grape Sorbet
$55.00 per person
MICHAEL MINA Wine Series Tasting Menu
Chilled Lobster Salad
Green Mango, Coconut Panna Cotta, Green Curry Aioli
2007 Far Niente Chardonnay, Napa Valley
Pinot Noir & Red Beet Risotto
Black Garlic, Truffle Vinaigrette, Parmigiano-Reggiano Cream
2007 En Route Pinot Noir, Russian River Valley
Liberty Farms Duck
Citrus, Black Olive, Braised Treviso, Brown-Butter Rutabaga
2006 Nickel & Nickel Merlot, Harris Vineyard, Oakville
Beef Short Rib "Bourguignon"
Smoked Onions, Crispy Pancetta, Potato Purée
2006 Far Niente Cabernet Sauvignon, Oakville
Honey-Braised Pineapple
Olive Oil Sponge, Cardamom, Vanilla Gelato
2005 Dolce, Napa Valley
$98 Per Person
Sommelier Wine Pairing $78
MICHAEL MINA Cookbook Tasting Menu
Tartare of Ahi Tuna (page 171)
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
2008 Mönchhof Riesling Kabinett ‘Ürziger Würzgarten’, Mosel
Maine Lobster Pot Pie (page 189)
Seasonal Vegetables, Black Truffles, Brandied Lobster Cream
2007 William Fevre Chablis, Champs Royaux, Burgundy
Miso - Glazed Chilean Sea Bass (page 203)
Shellfish Dumpling, Caramelized Cauliflower, Dashi Broth
2008 Domaine du Salvard Cheverny, Loire
American ‘Kobe’ Ribeye (page 90)
(‘A5’ Japanese Kobe N.Y. Sirloin, $50 Supplement)
Seared Foie Gras, Potato Cake, Sauce Perigourdine
2003 Chateau Marbuzet, St. Estephe
Tasting Of Michael Mina Desserts (page 152)
Mini Root Beer Float, Coconut S’More, Opera Cake
2005 Don PX, Toro Albala Spain
Specially Prepared for the Entire Table $108 Per Person
Sommelier Wine Pairing $58
Premium Wine Pairing $78
Autographed Copy of the Michael Mina Cookbook $50 with Menu
MICHAEL MINA Vegetarian Tasting Menu
Baby Fennel & Apple “Slaw”
Chicories, Marcona Almond, Cider Vinaigrette
2008 Mönchhof Riesling Kabinett ‘Ürziger Würzgarten’, Mosel
Autumn Squash Minestrone
Poached Farm Egg, Parmesan, Toasted Farro
2007 Domäne wachau Grüner Veltliner, Wachau
Tempura of Foraged Mushrooms
Ponzu, Spicy Aiöli, Japanese Pickles
2007 Bethel Heights Pinot Noir, Willamette Valley
Hand-Made Spinach Tortellini
Époisse, Black Truffle, Garlic Cream
2006 Tenuta di Trinoro ‘Le Cupole’, Tuscany
Crunchy Pear Tarte
Brown-Butter Ice Cream, Ras El Hanout, Salty Streusel
2003 chateau d’Arche, Sauternes
$85 Per Person
Sommelier Wine Pairing $58
Entire Table Participation Encouraged
Menu Selection
(Partial menu only)
Appetizers
Signature Trios
Sashimi: Roots, Shoots and Fruits
- Fluke – Radish, Daikon Sprouts, Honeycrisp Apple
- Snapper – Fresh Wasabi, Cilantro, Lemon
- Hamachi – Red Beet, Sorrel, Chilled Grape 24
MICHAEL MINA Classics
Tartare of Ahi Tuna
- Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint 22
Savory Black Mussel Soufflé
- Saffron – Chardonnay Cream 15
Select Chilled Shellfish
- Littleneck Clams, Prawns, Maine Lobster, Market Oysters 75
- Market Oysters Half Dozen 18
Caviar Service – Traditional or Michael Mina Parfait
- Caspian Sea Golden Osetra 445
- Russian Osetra 295
- Siberian Osetra 195
- Tasting of All Three Caviars M.P.
Winter Menu
Market Greens & Fruit Salad
- Poached Pears, Blue Cheese, Spiced Pecans 16
Sea Scallop & Foie Gras
- Small Citrus, Asian Pear, Tahitian Vanilla, Parsnip Purée 24
Salt-Baked Potato Soup
- Bacon-Shallot Marmalade, Black Truffle Brioche 17
Whole Roasted Hudson Valley Foie Gras
- Grandma’s Fruit Cake, Spiced Rum-Raisin Glaze M.P.
Entrees
Signature Trios
Surf and Turf – American Beef & Shellfish
- Kobe Ribeye – Grilled Lobster, Sauce Choron
- Petit Filet – Crab “Oscar” Crust, Natural Jus
- Langoustine – Bone Marrow, Langoustine “Bordelaise” 85
MICHAEL MINA Classics
Medallion of Ahi Tuna (Rare)
- Seared Hudson Valley Foie Gras, Pinot Noir Sauce 39
Miso – Glazed Chilean Sea Bass
- Shellfish Dumpling, Caramelized Cauliflower, Dashi Broth 43
Phyllo – Dusted Dover Sole
- Dungeness Crab Brandade, Sauce Dijon 59
Maine Lobster Pot Pie
- Seasonal Vegetables, Black Truffles, Brandied Lobster Cream 78
Filet of Beef ‘Rossini’
- Potato Cake, Foie Gras, Sauce Perigourdine 55
Winter Menu
Bouillabaisse
- Brioche Crusted Fish, Shellfish of the Season, Saffron Broth 38
Stuffed Colorado Lamb
- Root Vegetables, Mint Jelly, Sheppard’s Pie 49
Japanese A5 Kobe Beef- Korean Garnishes
- Scallion Pancake, Korean BBQ Sauce, Kimchi 150
MICHAEL MINA Desserts
Classics
Michael's Root Beer Float
- Warm Chocolate Chip Pecan Cookies, Sassafras Ice Cream, Root Beer Sorbet
Opera Cake
- Almond Sponge Cake, Espresso, Bitter Chocolate Sorbet
Candied Apple Tart
- Walnut Sablé, Spiced Caramel, Cinnamon Ice Cream
Manjari Chocolate Cake
- Blackberries, Lavender, Pinot Grape Sorbet
Tasting of Ice Creams or Sorbet
- Selection of Seasonal Favorites
Trio of Artisinal Cheeses & Accompaniments
- Roncal- Navarra, Spain
- Pont l’Évêque- Normandy, France
- Coupole- Vermont, United States
Michael Mina
Creator / Managing Chef
Named Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, acclaimed chef Michael Mina continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco's reputation as a world-class epicurean destination. He has also been an integral part of the making of the now esteemed Las Vegas dining scene.
"I have been very fortunate to earn a living through my true passion," says Mina.
"Over a decade in the kitchen has taught me so much about myself, my style and how to share this excitement with my guests. Each new project shows me that there is absolutely nothing I would rather do."
The opening of his eponymous signature restaurant, MICHAEL MINA, in July 2004, marked the newest phase and ultimate expression in the career of the James Beard Award-winning chef. The restaurant is located in the legendary Westin St. Francis on Union Square in San Francisco, the city where Mina first established his culinary reputation over 12 years ago.
Mina's culinary and business vision led to the founding of his own company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened six concept restaurants: MICHAEL MINA in San Francisco, ARCADIA in San Jose, STONEHILL TAVERN in Dana Point, SEABLUE at MGM Grand in Las Vegas and SEABLUE in Atlantic City as well as STRIPSTEAK at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of MICHAEL MINA Bellagio (formerly Aqua Bellagio) and NOBHILL at MGM Grand, both in Las Vegas.
An accomplished chef for his 39 years, Mina has been involved in numerous creative enterprises. He conceptualized, built and opened CHARLES NOB HILL in San Francisco, earning it three-and-a-half stars, Pisces in Burlingame, a three-star restaurant and AQUA BELLAGIO in Las Vegas (now MICHAEL MINA Bellagio), a Mobile four-star winner. In 2001, Mina opened NOBHILL at MGM Grand in Las Vegas and AQUA at the St. Regis Monarch Beach Resort and Spa in Dana Point, CA.
At the start of his career, Mina was presented with an opportunity of a lifetime with then Executive Chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Mina had dreamed of calling home one day.
Welcomed to San Francisco by a major earthquake his second day in the city, the unfazed Mina went to work, under the direction of George Morrone, and dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as the chef de cuisine. Aqua opened to rave reviews and national acclaim in 1991. Mina served as Aqua's executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.
Born in Cairo, Egypt and raised in Ellensburg, Washington, Mina has had a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Mina's epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer's kitchen at the upscale Aureole in New York City.
Despite a demanding schedule, being in the kitchen simply remains a labor of love for the celebrated chef. "I started in the kitchen when I was very young," explains Mina, "and I am still as intrigued with the process as I was when I was a 15-year-old Garde Manger in a small French restaurant in my hometown."
Mina has been featured in such national media as Bon Appetit, Food & Wine, Gourmet, Food Arts, Cigar Aficionado, Newsweek, TIME, Robb Report, Travel & Leisure, Wine Spectator, and others and the Food Network's "After Midnight," Fine Living Network's "Opening Soon," Pat O'Brien's "The Insider," the CBS Early Show, the NBC Today Show and Fox's syndicated "Good Day Live." He has been a featured guest chef at the James Beard House numerous times, cooked for First Lady Laura Bush, and has been a guest speaker at C.I.A. in Hyde Park and at other culinary institutes in California.
- Executive Chef:
Marc St. Jacques - Cuisine:
Innovative seafood uniquely prepared using California and Mediterranean ingredients - Wine List :
Extensive American and European selection emphasizing small producers - Chef's Website:
Visit Chef Michael Mina's official website at www.michaelmina.net.
Copyright © MGM MIRAGE. All rights reserved.