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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, 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:
Sensi will be closed December 8 through December 18.
They will reopen on December 19.
Daily
Lunch: 11:00 a.m. - 2:30 p.m.
Dinner:
Monday - Thursday
5:00 p.m. - 10:00 p.m.
Friday, Saturday and Sunday
5:00 p.m. - 10:30 p.m. - 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 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.
Menu Selection
Lunch Menu
Asian
Marinated Beef & Shrimp Combo
Garlic and Black Bean Yu Choy Tips
Roll On Summer !!!
Selection of SENSI’s Signature Shellfish Rolls
Miso Glazed Seabass
Sautéed Spinach, Soy Glazed Shitake Mushrooms, Ginger Confit
Crunchy Thai Shrimp Wraps
Pomelo and Toasted Coconut, Tamarind Cucumber Pickles
Italian
Seared Scallops and Slow Cooked Veal
Chanterelle Mushrooms, Heirloom Potatoes, Tarragon Jus
Handmade Gemelli
Sauce Bolognese, Parmesan Cheese, Spinach
Wood Oven Roasted Halibut with Crispy Pancetta
Creamy Risotto with Porcini, Beech and Abolone Mushrooms, Cippolinis and Black Truffle
Hand Folded Butternut Squash Parcels
Root Vegetables, Toasted Almond, Shaved Biscotti, Sage Brown Butter
Salads
Thai Coconut Chicken Salad
Cilantro, Peanuts, Asian Mushrooms & Chili-Lime Dressing
Crispy Tempura Maine Lobster
Mango Slaw, Avocado, Sesame, Lime & Soy Dressing
Cedar Grilled Organic Chicken
Artichoke Confit, Honey Glazed Hazelnuts and Fried Quail Egg
Warm Goat Cheese Salad
Roasted Red and Gold Beets, Honeycrisp Apple, Candied Pecans
Grill
SENSI’s Kobe Beef Burgers
Vermont Cheddar Cheese Burger with Caramelized Onions
Served with Our Home Made Fries
Kobe Flat Iron Steak
“Tater Tots”, Ice Wine Glazed Shallots, Salsa Verde
Wood Fired Oven
Pizza Alla Salsiccia
Imported Italian Salami, Extra Virgin Olive Oil, Tomatoes, Pecorino & Asiago
Thin Crust Pizza Margherita
Tomatoes , Buffalo Mozzarella , Basil Confetti
SENSI 41!
Four Light Dishes ...Presented in One Box
Enjoy our daily changing, signature lunch specials featuring a selection of all four kitchen specialties. Sensi's truly unique experience designed for your convenience and fast service. Please have your server reveal today's choices.
SENSI Classics
Sensi's Raw Sashimi-Style Seafood Selection
Seared Ahi Tuna Tataki
Marinated Hamachi
King Salmon
With Condiments and Garnishes
Kobe Beef Carpaccio
Summer Truffle & Arugula Salad, Wild Mushrooms & Salsify
Crab & Jumbo Asparagus Salad
Citrus Sabayon & Avocado
SENSI’s Wonton Soup
Asian Mushrooms, Shrimp Dumplings, Chilis & Vegetables
From the Clay Tandoor Oven:
Spice-Rubbed Chicken, Butter Curry Sauce
Basmati Rice, Cucumber Ralta, Homemade Lime Pickle
SENSI Sides
French Fries with Black Pepper and Parmesan
SENSI’s Black Bean Fried Rice
Dinner Menu
First Things First
Raw
Chilled Seafood Platter on Ice
Lobster, Oysters, Clams, Jonah Crab Clusters & Shrimp, Citrus-Yuzu Dip, Mignonette, Cocktail Sauce
Add
Alaskan King Crab Legs
Freshly Shucked Oysters and Condiments
Live Santa Barbara Prawns
Fresh from the Tank, Grilled, Tempura, Drunken or Raw, all served with their Sauces
Alaskan Geoduck Clam Sashimi
Edamame Soy Beans, Chili & Ginger
SENSI Classics
Crispy Fried Shrimp
Rice Flakes, Kaffir Lime, Creamy Ginger Mayonnaise
Tempura Maine Lobster
Mango, Avocado, Sesame, Lime & Soy Dressing
Tuna 3 Ways : Tartar, Ahi Toro & Ceviche
Crunchy Wasabi Flakes, Citrus Glaze, Avocado
Asian Accents
Aromatic Thai Chicken and Cilantro Soup in Young Coconut
Galangai, Tapioca, Kaffir Lime, and Asian Mushrooms
Fragrant Duck Egg Rolls
Thai Basil Dip, Cucumbers & Crispy Skin Duck Breast
Kobe Beef Shabu-Shabu
Matsutake Mushrooms, Asparagus, Salsify & Truffle Tea
Japanese Pork & Ginger Potstickers
Soy & Pepper Sauce, Foie Gras
Little Italy
Roasted Beet & Arugula Salad
Apple Confit , Candied Pecans & Shallot Vinaigrette
Insalata di Carciofi all’Aceto Balsamico
Organic Mache Lettuce, Baby Artichoke, Mushrooms & Roasted Rabbit Loin
Calamari alla Siciliana
Spiced Red Pepper Sauce, Citrus, Pine Nuts & Capers
Ravioli di Scampi e Vongole
Hand Made Rock Shrimp Parcels, Steamed Clams, Tomatoes & White Wine
Headliners
Italian Brick Oven Specialties
Wood Oven Roasted King Salmon
Sardinian Style Salmon, Mini Potatoes, Baby Spinach
Cedar Roasted Kurobuta Pork with Crackling
Caramelized Cipollini Onions, Cranberry Beans & Broccoli Rabe
Roasted Colorado Double Lamb Chop
Slow cooked Heirloom Tomatoes, Eggplant, Arugula
Pan Seared Day Boat Scallops & Porcini Mushrooms
Caramelized Fennel, Sweetbreads & Oxtail Jus
Asian Inspired
Crispy Thai Red Snapper
Sweet & Sour Sauce, Green Papaya, Cilantro & Lemongrass
Miso-glazed Sea Bass
Water Spinach, Shitake Mushrooms, Ginger Foam
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
Bone-in & Broiled
American Kobe Beef Tenderloin
8 oz Filet
Surf & Turf With Shrimp
With Half Grilled Chick Lobster
5 Pepper Crusted Bone-in New York Steak … Dry Aged
Salsa Verde, Tater Tots, Pickled Onions
Dry Rubbed Prime Beef Ribeye Steak
Roasted Potatoes, Tomato Confit, Stone Ground Mustard Aioli
SENSI’s Braised Beef Short Rib
Corn Grits, Haricot Verts, Horseradish Emulsion
Chef’s Signature Live Maine Lobster
2.5 Pound Lobster out of Shell Watermelon Salad
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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