spago by wolfgang puck - amazon s3

LARGE PARTY AND PRIVATE DINING: [email protected] 702.693.7317 | Fax 702.669.6188 | Spring 2018 | 3600 Las Vegas Boulevard South Las Vegas, Nevada 89109

Spago by Wol f g a ng P uck GENER AL INFORMATION

Executive Chef Wolfgang Puck

Spago Private Dining Lunch Menu | Fall 2018

LUNCH MENU

First Course Selections (choice of one item)

White Bean Soup, Tuscan Kale, Rosemary, Bacon Lardons

Roasted Butternut Squash Soup, Caramelized Apple, Smoked Chicken, Pumpkin Seeds

Wild Mushroom Soup, Cipollini Onions, Whipped Crème Fraiche, Tarragon

Little Gem & Kale Salad, Humboldt Fog Goat Cheese, Petit Vinaigrette, Spiced Almonds

Caesar Salad, Toasted Ciabatta Croutons, Marinated Tomatoes, White Anchovies, Parmesan

Roasted Baby Beets, Citrus Yogurt, Pistachio, Marinated Feta Cheese, Mint

Autumn Chicory Salad, Shaved Apple, Cider Vinaigrette, Candied Walnuts, Dried Cherries

Porcini Mushroom Agnolotti, Thyme, Parmigiano Reggiano

Garganelli Pasta, Arugula Pesto, Roasted Tomatoes, Pecorino Romano

Hand Made Cavatelli Pasta, Slow Braised Lamb Bolognese, Fiore Sardo Cheese

Main Course Selections (choice of two items) Miso Glazed Salmon Salad, Mustard Greens, Pickled Vegetables, Sweet Onion-Soy Dressing

Maine Lobster Cobb Salad, Avocado, Tomatoes, Blue Cheese, Haricot Vert, Bacon and Egg (add $8)

Thai Chicken Salad, Julienned Vegetables, Toasted Cashews, Green Curry-Coconut Vinaigrette

Prime Steak Salad, Market Vegetables, Black Peppercorn Ranch, Maytag Blue Cheese

Seared Scottish Salmon, Root Vegetable Succotash, Herb Emulsion

Virginia Striped Bass Meunière, Caramelized Cauliflower, Capers, Lemon, Toasted Almonds, Golden Raisins

Steamed Icelandic Cod “Hong Kong” Style, Ginger, Garlic, Chili, Scallions, Bok Choy, Jasmine Rice

Pan-Roasted Jidori Chicken, Sautéed Brussels Sprouts, Yukon Gold Potato Purée, Thyme Natural Jus

Grilled 6 oz Prime Filet Mignon, Baby Asparagus, Potato-Bacon Terrine, Bordelaise Sauce (add $10)

Dessert Selections (choice of one item)

Crispy Cream Puff, Caramelized Apple, Vanilla Bean Chantilly

Pear Panna Cotta, Milk Chocolate Cream, Salted Streusel

House made Ice Creams or Sorbet, Market Fruit

Chefs Selection of Cookies and Confections

For the Table

Warm Chocolate “Chunk” Cookies $5 per guest

Wolfgang Puck Signature Chocolate Bon Bons $12 per guest

Chef’s Selection of Assorted Petit Fours $10 per guest

3 Course Menu starting @ $65 per guest


Spago Private Dining Dinner Menu | Fall 2018

DINNER MENU

Amuse

Chef’s Seasonal Selection (complimentary)

First Course Selections

(choice of one item for three & four courses / choice of two items for four and five courses)

White Bean Soup, Tuscan Kale, Rosemary, Bacon Lardons

Roasted Butternut Squash Soup, Caramelized Apple, Smoked Chicken, Pumpkin Seeds

Thai Carrot-Coconut Soup, Lime, Toasted Coriander, Coconut Froth

Little Gem & Kale Salad, Humboldt Fog Goat Cheese, Petit Vinaigrette, Spiced Almonds

Roasted Baby Beets, Citrus Yogurt, Pistachio, Marinated Feta Cheese, Mint

Burrata & Prosciutto Salad, Seasonal Fruit Compote, Baby Arugula, Aged Balsamic (add $3)

Second & Third Course Selections

(choose one option for four and five courses)

Porcini Mushroom Agnolotti, Thyme, Parmigiano Reggiano

Garganelli Pasta, Arugula Pesto, Roasted Tomatoes, Pecorino Romano

Saffron Risotto, Langostines ‘a la plancha’, Shellfish Emulsion (add $8)

Squid Ink Garganelli Pasta, Maine Lobster, Chili, Roasted Heirloom Cherry Tomato, Micro Basil (add $5)

Hand Made Cavatelli Pasta, Slow Braised Lamb Bolognese, Fiore Sardo Cheese

Main Course

(choice of two items for three & four courses / choice of three items for the five courses)

Seared Scottish Salmon, Root Vegetable Succotash, Herb Emulsion

Steamed Icelandic Cod, “Hong Kong” Style, Ginger, Garlic, Chili, Scallions, Bok Choy, Jasmine Rice

Crispy Skin Loup de Mer, Marinated Cherry Tomatoes, Shaved Fennel & French Bean Salad

Pan-Roasted Jidori Half Chicken, Wild Mushrooms, Anson Mills Grits, Herb Natural Jus

Roasted Veal Chop, Carrot Puree, Pearl Onions, Heirloom Carrots, Veal Jus

Roasted Rack of Lamb, Shelling Bean Ragout, White Bean Puree, Chimichurri

Pan-Roasted Filet Mignon, Baby Asparagus, Potato-Bacon Terrine, Bordelaise Sauce

Substitute Snake River Farms “Wagyu” Ribeye Steak (add $15)

Dessert (choose of one item)

Tahitian Vanilla Bean Tart, Praline, Hazelnut Cake

Pear Panna Cotta, Milk Chocolate Cream, Salted Streusel

Spago Private Dining Dinner Menu | Fall 2018

Marjolaine Cake, Chocolate Ganache, Whipped Crème Fraiche

Coconut Rocher, Rum Syrup, Pineapple Marmalade

For the Table

Warm Chocolate “Chunk” Cookies $5 per guest

Wolfgang Puck Signature Chocolate Bon Bons $12 per guest

Chef’s Selection of Assorted Petit Fours $10 per guest




Guests who are vegetarian, vegan or who have any particular dietary requirements will be accommodated upon request the day of your event.

SPAGO ENTRANCE

SPAGO BAR & LOUNGE

PRIVATE DINING ROOM

SPAGO MAIN DINING ROOM

SPAGO PATIO

spago by wolfgang puck - amazon s3

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