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James Beard Award Winning Chef Tom Colicchio is emphatic when it comes to creating menu items that appeal to all lovers of fine food. Using only the finest ingredients from small family farms and other specialized venues, every dish bursts with flavor.

While this famous steakhouse offers mainstays like Kobe beef, specialties also include veal, salmon, lobster, and farmer's market vegetables.

What Makes It Maximum Vegas?
  • James Beard award-winning chef Tom Colicchio
  • Fresh ingredients. Simple preparation
  • Food from small family farms
  • Extensive wine list

 

AAA 4 Diamond AwardWine Spectator Best Of Award of ExcellenceForbes 3 Star Restaurant

Dinner Menu

Click here to download the current Wine List

Menu items are subject to change based on seasonal availability.

First Courses

  • Farmers Market Lettuces
  • Warm Frisee Salad
  • Caesar Salad & Marinated Anchovy
  • Baby Beets & a Pickled Egg
  • Roasted Red Peppers
  • Italian Buffalo Mozzarella
  • Lobster Bisque
  • Prosciutto San Daniele
  • Hand-Cut Wagyu Beef Tartare
  • Charcuterie Sampler
  • Vermont Quail
  • Fresh Seasonal Oysters
  • Chilled Shrimp Cocktail
  • Shellfish Sampler
  • Grilled Pacific Prawns

Main Courses

  • Prime Filet Mignon
  • Prime Angus Flat Iron
  • Dry Aged Porterhouse for two
  • Dry Aged T-Bone
  • Prime Ribeye
  • Dry Aged New York Strip
  • Dry Aged Ribeye for two
  • Angus Skirt Steak
  • Hangar Steak
  • Braised Short Ribs
  • Free Range Chicken
  • Organic Salmon
  • Diver Sea Scallops
  • 2 1/2 LB. Maine Lobster

Side Dishes

  • Asparagus
  • Maui Onions
  • Carrots
  • Baby Spinach
  • Brentwood Sweet Corn
  • Potato Gnocchi
  • Baby Zucchini
  • Purple Cranberry Beans
  • Chanterelle Mushrooms
  • Baby Shiitake Mushrooms
  • White Shimeji Mushrooms
  • Mushroom Assortment
  • Fingerling Potatoes
  • Roasted Garlic and Leek Gratin
  • Yukon Gold Puree
  • French Fries
  • Mushroom Risotto

Desserts

  • Cinnamon Monkey Bread
  • Vanilla Bean Cheesecake
  • Chocolate Ganache Cake
  • Spiced Doughnuts
  • Butterscotch Mousse
  • Chocolate Souffle
  • Fresh Fruit
  • Homemade Icecream and Sorbet

Group Menu

For large party reservations, please call (702) 891-7433.

Click here to view the current Group Menu

Halfsteak

Menu items and prices subject to change.

Click here to download the current Wine List

Halfsteak First Course

  • Caesar Salad $7
  • Fresh Buffalo Mozzarella $7
  • Wild Arugula & Shaved Pecorino $6
  • Prosciutto San Daniele $7
  • Wagyu Beef Tartare $11
  • Chilled Shrimp Cocktail $12
  • Warm Frisée Salad $7

Halfsteak Main Course

Includes choice of two side dishes

  • Beef 6 oz. Filet Mignon $34
  • Beef 6 oz. Hangar $17
  • Beef 6 oz. Angus Skirt Steak $19
  • Beef Shortribs $17
  • Diver Sea Scallops $18
  • Yellowfin Tuna $18

Halfsteak Sides

  • Roasted Asparagus
  • Sautéed Baby Spinach
  • Soft Polenta with Blue Cheese
  • Yukon Gold Potato Purée
  • Baby Shiitake Mushrooms
  • French Fries

Halfsteak Desserts

  • Crispy Rice Pudding with Spiced Pineapple $5
  • Strawberry Shortcake $5
  • Hazelnut Chocolate Tart $5
  • Milkshakes $5

Chef's Menu

Menu changes daily.

Menu items are subject to change.

Certified Angus Beef

  • $110 per person
    three courses

Domestic Wagyu Beef

  • $130 per person
    three courses

Domestic Wagyu Beef "Surf and Turf"

  • $155 per person
    three courses

Summer Tasting Menu

$85 per person

Appetizers
Grilled Vermont Quail with Vincotto
Shaved Fennel Salad
Prosciutto and Grissini
Persian Cucumber Salad

Main Course
Grilled Angus Skirt Steak
Roasted Prime Beef Flat Iron
Diver Sea Scallops

Side Dishes
Yukon Gold Potato Purée
Sautéed Shiitake Mushrooms
Sugar Snap Peas

Dessert
Chef's Selection of Pastries
Homemade Ice Cream and Sorbets

Restaurant Week Menu

$50.10 Per Person

First Course

  • Shaved Fennel Salad
    Lemon, Olive Oil
  • Vermont Quail
    Quince Saba
  • Italian Buffalo Mozzarella
    Hazelnuts
  • Persian Cucumber Salad
    Watercress, Ginger

Main Course

  • Prime Beef Flat Iron
  • Grilled Angus Skirt Steak
  • Diver Sea Scallops
    Lemon Vinaigrette

Side Dishes

  • Yukon Gold Potato Purée
  • Organic Baby Shiitake Mushrooms
  • Brentwood Sweet Corn, Green Onions

Dessert

  • Pastry Chef's Selection of Confections,
    Ice Cream and Sorbet