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Las Vegas Italian Restaurant Olives
This Las Vegas offering of a Todd English favorite features a Mediterranean-style experience set against the breathtaking backdrop of Lake Bellagio. House-made pastas, steaks, rotisserie dishes, brick oven pizzas and sommelier-recommended wines complement the dining atmosphere.
- Hours of Operation:
Lunch and Dinner Daily
Lunch: 11:00 a.m. - 2:45 p.m.
Dinner: 5:00 p.m. - 10:30 p.m.
Bar Open Daily:
3:00 p.m. - 5:00 p.m.
Bar menu available 7 days a week - Reservations:
Suggested by calling 866.259.7111 or 702.693.7223 - Reserve your lunch table online.
- Reserve your dinner table online.
- Executive Chef:
Isaac Carter - General Manager:
Kelly Moloney - Pastry Chef:
Robin Swenson - Sommeliers:
Tammie Ruesenberg
Head Sommelier - Adam Pongracic
Sommelier - Cuisine:
Interpretive Modern Mediterranean. - Wine List:
Extensive collection of wines from around the world with a wide variety of offerings by the glass. - Dress Code:
Casual - Group Reservations:
For groups larger than 10,
please call 702.693.7223. - Location:
Within the Via Bellagio shopping promenade. - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
Prix Fixe Lunch Menu
Starters - Guest's Choice
Brick Oven Baked Lamb Ribs
Honey Glaze, Cumin Crème Fraîche
Tuna Carpaccio
Olive oil mashed potatoes, crisp pasta cracker, lemon aioli, capers, parsley
Carl's Pagoda Soup
Thai Inspired Tomato Soup, Fried Oysters
Entrèes - Guest's Choice
Chicken Waldorf Olivascious
Toasted Walnuts, Black Grapes, House Made Aioli, Tuscan Bruschetta, Blue Cheese Dressed Romaine Spears
Farm House Panini
Grilled Flatbread, Truffled Béchamel, Asparagus, Shaved Hickory Smoked Ham, Shallot Fontina, Baby Mixed Greens
P.E.I. Mussel Spaghettini
Julienne Zucchini & Yellow Squash, Oregano Spiked Beurre Blanc, Red Pepper Flake
$25 per person
tax and gratuity not included
Prix Fixe Dinner Menu
Starters - Guest's Choice
Smoked Duck Breast Insalata
Mixed Field Greens, Black Grapes, Champagne Vinaigrette
Brick Oven Baked Baby Eggplant
Herbed Goat Cheese, Mediterranean Style Chili, Cracked Olive Vinaigrette, Coriander Dust
Moules Frites
PEI Mussels, French Fried Steak Potatoes, Roma Tomato, Toasted Garlic, White Wine, Butter
Entrées - Guest's Choice
Pan Seared Pacific North West Salmon
Spring Pea Risotto, Manila Clams, Pancetta, Roasted Baby Carrots, Micro Mint
Char Grilled Lamb Lollipops
Whipped Chickpea Hummus, Baby Spinach, Red Onion, Zahtar Rubbed Bruschetta, Golden Raisin Jam, Pomegranate Molasses Brown Butter
Jumbo Shrimp Tagliarini
Julienne Zucchini & Yellow Squash, Oregano Spiked Beurre Blanc, Red Pepper Flake
Dessert - Guest's Choice
Strawberry Rhubarb Crumble
Pecan Crumble, Marinated Strawberries
Oreo Bread Pudding
Dark Chocolate Ganache, Vanilla Bean Frosting
$50 per person
tax and gratuity not included
Lunch Menu
Starters
Tuna Carpaccio
Olive Oil Mashed Potatoes, Crisp Pasta Cracker, Lemon Aioli, Capers, Parsley
Half Dozen Oysters On The Half Shell
Seasonal Accoutrement
Salt Roasted Beet Salad
Scarlet & Golden Beets, Triple Orange Vinaigrette, Toasted Pine Nut, Goat Cheese, Frisée, Watercress
Grilled Squid and Octopus
Vinaigrette of Chickpeas, Tomatoes, Toasted Garlic, Parsley
Yellow Tomato Gazpacho
Cracked Black Pepper, Baby Mint
Boston Bibb Salad
Shaved White Onions, Toasted Walnut Dressing, Maytag Blue Cheese
Caesar Salad
Traditional Caesar Dressing, Olive Oil Croutons
Beef Carpaccio
Polenta, Roquefort Crema, Shaved Parmesan, Cipollini Onions
Flatbreads
Portobello
Wild Mushroom Purée, Herb-Roasted Portobello, Red Onions, Fontina Cheese, White Truffle Oil
Bronx Bomber
Sliced Pepperoni, Mozzarella Cheese, Roasted Tomato Sauce
Pulled BBQ Chicken
North Carolina Style BBQ, Sliced Peaches, Watercress, Goat Cheese
Fig and Prosciutto
Sweet and Sour Fig Jam, Gorgonzola, Prosciutto di Parma
Alla Napoletana
Tomato, Roasted Onions, Buffalo Mozzarella, Shaved Parmigiano-Reggiano, Tomato Sugo, Arugula, Basil
Pasta
Sweet Pea Agnolotti
English Pea, Herbed Ricotta, Fontina Val D'aosta, Pea Tendrils, Summer Vegetable Matrix
Tuscan Meatball
Fusilli Spaghettini, Roasted Tomato Sugo, Parmesan
Butternut Squash Tortelli
Brown Butter, Sage, Parmesan Cheese
"Eggplant Parmesan" Ravioli
Slow Roasted Eggplant, Herbed Ricotta, House Made Marinara, Capers, Warm Mozzarella, Garlicky Bread Crumbs
Entrées
New England Style Lobster Roll
Maine Lobster Salad, Creamy Corn, Radish Sprouts, Old Bay Potato Chips
Pan Seared Salmon Sandwich
Toasted Pumpernickel Roll, Red Onion, Capers, Cream Cheese Spread, Bibb Lettuce, Mixed Field Greens
Italian Style Hoagie Panini
Artisanal Salami, Mortadella, Capicola, Provolone, Olive Oil, Champagne Vinegar, Fried Pickles & Peperoncini
Olives Burger
Balsamic Glazed Onion, Cheddar Cheese, Parmesan Fries
Pan Seared Sea Scallops
Crazy Mushroom Risotto, Spinach & Fried Shallot Salad
Fried Soft Shell Crab Po' Boy
Avocado Tomato Relish, Corn Salsa, Cherry Pepper Aioli, Skinny Fries
Char Grilled Skirt Steak Insalata
Heirloom Tomato Salad, Maytag Blue Cheese, Grilled Flatbread, Romaine Lettuce
Pan Seared Organic Chicken Paillard
Arugula, Cherry Tomato, Fennel Salad, Shaved Parmesan
Bells & Whistles
Parmesan French Fries
Mushroom Risotto
Tuscan Meatballs
Creamy Corn
Sautéed Asparagus
Dinner Menu
Starters
Tuna Tartare
Julienne Cucumber, Ginger Glazed Rock Shrimp
Tempura Fried Soft-Shell Crab
Watermelon Panzanella Salad, Black Olives, Togarashi Spiced Aioli, Feta Croutons
Half Dozen Oysters On The Half Shell
Seasonal Accoutrement
Grilled Squid and Octopus
Chickpea Vinaigrette, Tomatoes, Toasted Garlic, Parsley
Yellow Tomato Gazpacho
Red Pepper Flake, Baby Mint
Boston Bibb Salad
Shaved White Onions, Toasted Walnut Dressing, Maytag Blue Cheese
Caesar Salad
Traditional Caesar Dressing, Olive Oil Croutons
Heirloom Tomato Caprese Stack
Mixed Heirloom Tomatoes, Buffalo Mozzarella, Torn Basil, Aged Balsamic, Extra Virgin Olive Oil, Cracked Black Pepper
Beef Carpaccio
Polenta, Roquefort Crema, Shaved Parmesan, Cipollini Onions
Crispy Fried "Eggplant Parmesan" Ravioli
Roasted eggplant, Warm mozzarella, Capers, House Made Marinara
Flatbreads
Smoked Scamorza Mozzarella
Marinated Artichokes, Roasted Peppernada, Cracked Black Olives
Portobello
Wild Mushroom Purée, Herb-Roasted Portobello, Red Onions, Fontina Cheese, White Truffle Oil
Fig & Prosciutto
Sweet & Sour Fig Jam, Gorgonzola, Prosciutto di Parma
Pulled BBQ Chicken
North Carolina Style BBQ, Sliced Peaches, Watercress, Goat Cheese
Alla Napoletana
Tomato, Roasted Onions, Buffalo Mozzarella, Shaved Parmigiano-Reggiano, Tomato Sugo, Arugula, Basil
Pastas
Ricotta Ravioli
Roasted Tomato Basil Sauce, Sweet Italian Sausage, Garlic Bread Crumbs
Butternut Squash Tortelli
Brown Butter, Sage, Parmesan Cheese
Petite Shrimp Tagliarini
Julienne Zucchini & Yellow Squash, Oregano Spiked Beurre Blanc, Red Pepper Flake
Sweet Pea Agnolotti
English Pea, Herbed Ricotta, Fontina Val D'aosta, Pea Tendrils, Summer Vegetable Matrix, Black Truffle Oil
Entrées
Pan Roasted Alaskan Halibut
Shrimp Scampi Risotto, Toasted Garlic Chips, Crispy Pasta & Micro Green Insalata, Aged Balsamic Vinaigrette
Crusted Pacific Northwest Salmon
Cucumber Tuile, Pickled Beet Purée, Sour Cream, Chive
Pan Seared Jumbo Sea Scallops
Mixed Mushroom Risotto, Baby Spinach Salad, Truffle Vinaigrette
Grilled Tuna Adobo
Creamy Corn Polenta, Heirloom Tomato Salad, Artichoke Guacamole, Crab Vinaigrette
Beef Tenderloin Au Poivre
Curried Lobster Bisque, Yukon Mashed Potato, Coconut Yogurt
Grilled Pork Tenderloin Skewers
Fried Clams, Potato Bravas, Toasted Corn, Almonds, Watercress, Candied Lemon Peel, Jerez Reduction
Brick Oven Roasted Free Range Chicken Breast
Avocado Purée, Crispy Fried Polenta, Roasted Pepper Butter Sauce, Radish Sprouts, Watermelon Vinaigrette
Grilled Ribeye
Crispy Truffled Haricot Vert Frites, Red Wine Reduction
Slow & Low Braised Beef Short Rib
Grilled Asparagus, "Sunny Side Up" Egg, Black Summer Truffle, Parmesan Potato Frites
Bells & Whistles
Parmesan French Fries
Grilled Asparagus
Mushroom Risotto
Haricot Vert Frites with Truffle Aioli
Shrimp Scampi Risotto
Creamy Corn Polenta
Yukon Gold Mashed Potato
Todd English
Owner/Chef
One of the most decorated, respected, and charismatic chefs in the world, Todd English has enjoyed a staggering number of accolades during his remarkable career. English, a father of three, is so much more than a restaurateur, though it was his first restaurant Olives that helped catapult him to stardom. He now owns and operates 17 restaurants across the country, has just launched a line of cookware products and is foraying into casinos and lifestyle categories. He has been recognized by several of the food industry's most prestigious publications, established one of the best-known culinary brands in the nation, published three critically acclaimed cookbooks and was recognized as one of People Magazine's "50 Most Beautiful People."
In Spring of 1991, English caught the culinary world's eye when the James Beard Foundation named him their National Rising Star Chef. English followed through on that promise, as the James Beard Foundation subsequently named him Best Chef in the Northeast in 1994. Nation's Restaurant News named English one of their "Top 50 Tastemakers" in 1999. In 2001, English was awarded Bon Appetit's Restaurateur of the Year award. Also was English has recently been named to the James Beard Foundation's "Who's Who in Food and Beverage in America."
English is currently the chef and owner of Olives in Charlestown, Massachusetts. Olives opened in April 1989 as a 50-seat storefront restaurant. It has drawn national and international applause for English's interpretive rustic Mediterranean cuisine. Olives now occupies a larger space down the street from its original location in Charlestown, Massachusetts. In recent years, English has established Olives as one of the most prestigious names in the nation by opening other locations around the world: Olives New York in the W Hotel in Union Square, Olives Las Vegas inside the Bellagio Hotel in Las Vegas, Olives DC in the heart of Washington, D.C. and Olives Aspen at the St. Regis Hotel in Aspen, Colo.
English also has two Figs restaurants in the greater Boston area and a location at LaGuardia Airport in New York City. Figs serves traditional and eclectic pizzas and handmade pastas. Among English’s other restaurants are Tuscany at Mohegan Sun in Connecticut which serves Italian inspired foods and pays homage to his Italian roots. Bonfire, a steakhouse in Boston’s Park Plaza Hotel, is a celebration of ranch cooking around the world from the U.S. to Australia and KingFish Hall is his first seafood concept located in Boston’s historic Faneuil Hall. English’s second seafood concept, Fish Club, at the Seattle Marriott Waterfront, opened in the spring of 2003. In early 2004 English added two more locations to his repertoire: the restaurant Todd English on Cunard Line’s Queen Mary 2 and BlueZoo at the Walt Disney World Resort’s Dolphin Hotel in Orlando, Fla. His first addition for 2005 was another New York establishment called English is Italian in Manhattan. The restaurant is a prix fixed, menu-less concept where diners can sample an array of Italian cuisine for one price. English opened his newest restaurant and first-ever French bistro, Riche, in New Orleans in September 2006.
Like English himself, his restaurants have received numerous accolades. The original Olives opened to immediate acclaim, as it was voted Best New Restaurant by Boston Magazine. Since then, it has been honored as Best Food and Top Table by Gourmet Magazine and is consistently named Boston’s #1 Favorite Restaurant by Zagat. Figs was given the “Hot Concept” award from Nation’s Restaurant News. KingFish Hall was named “Best of Boston” by Travel + Leisure Magazine.
Todd English began his cooking career at the age of 15 when he first entered the doors of a professional kitchen. At 20, he attended the Culinary Institute of America and graduated in 1982 with honors. He continued to hone his craft with Jean Jacques Rachou at New York’s La Cote Basque and then relocated to Italy where he apprenticed at the well-established Dal Pescatore in Canto Sull O’lio and Paraccuchi in Locando D’Angello.
Drawing from his Italian heritage while in Italy, English developed his unique style and approach to cooking. English returned to the United States at 25 and was asked to be the executive chef of the award-winning Northern Italian restaurant Michela’s in Cambridge, Mass. He served as executive chef for three years, garnering high praise from both the press and the public.
Some of English’s television credits include the national public television series, Cooking Under Fire, produced by WGBH-TV in Boston; Public Television’s Cooking in with Todd English, Iron Chef USA, Martha Stewart Living, Food Network’s Opening Soon, Bobby Flay’s Food Nation, and The Main Ingredient, Good Morning America, the Tony Danza Show, Extra, CBS This Morning, Live with Regis and Kelly, NBC’s The Today Show, VHI’s My Coolest Years, Discovery Channel’s Party Planners, B Smith Style, Great Chefs of the Northeast, and Fox News Channel’s Fox and Friends. Todd was the executive chef of the 2005 MTV Video Music Awards in Miami. In 2005 he teamed up with TV Shopping Network HSN to introduce a creative new culinary cookware and appliances and gourmet foods – The Todd English Collection. So successful was the launch, English completely sold out all of the products during one air debut.
Also to his credit, English has authored the critically acclaimed cookbooks, The Olives Table, The Figs Table and The Olives Dessert Table published by Simon & Schuster.
Todd’s boundless philanthropy finds him contributing his time and celebrity to a host of charitable organizations throughout the year including Big Brothers Big Sisters, Men With Heart, The Anthony Spinazzola Foundation, Community Servings, Share Our Strength, Boys and Girls Clubs and City Year.
- Executive Chef:
Isaac Carter - Cuisine:
Interpretive Mediterranean - Wine List :
Featuring a collection of more than 900 world class wines - Chef's Website:
Visit Chef Todd English's official website at www.toddenglish.com.
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