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From Sicily to Milan, FiAMMA presents traditional Italian cuisine in sleek, sexy surroundings. Featuring an award winning wine list showcasing over 700 selections from all over the world and fresh pastas hand-crafted daily, including the savory Maine Lobster Gnocchi. Enjoy a cocktail, fireside in our intimate lounge and add some amore before or after dining.

What Makes It Maximum Vegas?
  • Traditional Italian recipes
  • Intimate lounge setting with fireside cocktail service
  • Fresh house made pastas
  • 4 Diamond AAA Recipient 2006, 2007, 2008, 2009, 2010

 

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

Dinner Menu

Pastry Chef, Nika Yazdani
Sommelier, John Paddon
18% Gratuity added to parties of six or more

Click here to download the current Wine List

ANTIPASTI

  • INSALATA
    Mixed Baby Lettuce ~ Green Apples
    Toasted Pistachios ~ White Balsamic
  • CAESAR
    Romaine Hearts ~ Parmigiano Reggiano
    Roasted Garlic Vinaigrette ~ Croutons
  • POLIPO
    Grilled Octopus ~ Marinated Olives
    Sweet Garlic ~ Oven Dried Tomato ~ Frisee
  • CALAMARI
    Crispy Calamari ~ Pepperoncini
    Zucchini ~ Fresh Lemon ~ Parsley
  • CARPACCIO
    Prime Filet of Beef ~ Parmigiano
    Arugula ~ Cremini Mushrooms
  • BURRATA
    Bufala Mozzarella Di Campania
    Prosciutto San Daniele ~ Roasted Peppers
  • ARANCINE
    Braised Kobe Beef Risotto Cake
    Pomodoro ~ Parmigiano Crema
  • PER LA TAVOLA
    For the Table
    Sopressata ~ Bresaola ~ Pecorino Antico
    Mixed ~ Olives
    Roasted Peppers ~ Grilled Artichokes

PASTAS

All Pastas Are Made Fresh In House Daily

  • RIGATONI
    Traditional Bolognese
    Pecorino Antico ~ Chives
  • RAVIOLINI
    Short Rib Ravioli ~ Barbera Wine
    Melted Butter ~ Black Truffle
  • GNOCCHI
    Sautéed Lobster ~ Baby Portobello
    Roasted Leeks ~ Black Truffle Crema
  • LINGUINI
    Sautéed Shrimp ~ Scallops
    Fresh Lemon ~ Cortese Wine
  • AGNOLOTTI
    Mozzarella ~ Provolone ~ Asiago ~ Fontina
    Italian Sausage ~ Basil Pesto
  • SPAGHETTI
    Fresh Cut "Chitarra" Spaghetti
    Kobe Meatballs ~ San Marzano Pomodoro

CARNE E PESCE

  • SALMONE
    Pan Seared Scottish Organic Salmon
    Parsnip Puree ~ Braised Chard
  • BRANZINO
    Grilled Mediterranean Sea Bass
    Orange Panzanella ~ "Salmoriglio"
  • TAGLIATA
    Prime Grade Filet of Beef ~ Sautéed Cipollini
    Spinach ~ Red Wine Reduction
  • BRASATO
    "Piemontese" Braised Beef Short Rib
    Caramelized Root Vegetables ~ Potato Puree
  • POLLO
    Organic Free Range Chicken ~ Polenta Bianca
    Wild Mushrooms ~ Chicken Jus
  • CAPESANTE
    Pan seared Diver Sea Scallops ~ Red Peppers
    Pea Puree ~ Portobello
  • MERLUZZO NERO
    Olive Oil Poached Black Cod
    Putanesca ~ Fritto Misto
  • PER DUE
    For Two
    FIORENTINA
    36oz Grilled Prime Porterhouse ~ Tuscan Potato

CONTORNI

  • CAVOLO DI BRUXELLES
    Brussels Sprouts ~ Pancetta
  • ASPARAGI
    Grilled Asparagus ~ Imported Pecorino
  • POLENTA
    Mascarpone Polenta ~ Black Truffle
  • FUNGHI
    Sautéed Wild Mushrooms
  • PATATE
    Crispty Yukon Gold Potato ~ Parmesan

DOLCI

  • HOUSEMADE GELATI
    root beer float ~ nutella
    chocolate brownie crunch ~ amarena cherry cheesecake
    espresso chip ~ vanilla bean
  • HOUSEMADE SORBETTI
    strawberry ~ mixed citrus
    white peach moscato ~ mint
    tropical ~ raspberry
  • PANNA COTTA
    mascarpone panna cotta, white balsamic honey
    dried mission figs, marcona almonds
  • CRESPELLE
    housemade crepes with nutella, dolce di latte
    raspberry gelatina, mascarpone gelato, hazelnuts
  • TARTUFO
    dolce di latte gelato, caramelized hazelnuts
    warm valrhona chocolate sauce
  • PROFITEROLES
    housemade profiteroles
    lemon cream, strawberries, microbasil
  • TAVOLETTA DI CIOCCOLATO
    triple chocolate cake, godiva ganache
    berry gelatina, white chocolate gelato
  • CROCHETTE
    crispy amaretti doughnuts
    hazelnut glaze, chocolate ganache, passionfruit cream
  • TIRAMISU
    espresso soaked ladyfingers
    mascarpone cream, espresso-cocoa fudge

Group Menu

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

Menu items and prices subject to change.

Canapés

$17 pp Per Hour
Canapés may be added to Menu #1 and Menu #2

  • 3 Hot
  • 3 Cold
  • Chef’s Choice

Large Party Menu #1

Dinner $65 ++ Per Person

Appetizer Course

  • Caesar Salad
    Romaine Hearts, Parmigiano Reggiano, Roasted Garlic Vinaigrette,
    Herb Focaccia Croutons

Intermezzo Course

  • Rigatoni
    Sausage & Prosciutto Bolognese, Parmigiano Fonduta

Entree Course
Choice of:

  • Roasted Organic Chicken
    Potato Puree, Roasted Asparagus, Chicken Jus
    or
  • Roasted Scottish Atlantic Salmon
    Asparagus, Puttanesca

Dessert

  • Chef's Dessert Selection

Large Party Menu #2

Dinner $75 ++ Per Person

Appetizer Course

  • Market Baby Lettuces
    Gorgonzola, Pistachios, White Balsamic

Intermezzo Course

  • Fusilli
    Black Truffle, Prosciutto, Peas, Parmigiano

Entree Course
Choice of:

  • Charcoal Grilled Beef Tenderloin
    Potato Puree, Barbera Reduction
    or
  • Roasted Scottish Atlantic Salmon
    Asparagus, Puttanesca

Dessert Course

  • Chef's Dessert Selection

Large Party Menu #3

Dinner $95 ++ Per Person

Selection of Canapés
(served family style)

Appetizer Course
Choice of:

  • Market Baby Lettuces
    Gorgonzola, Pistachios, White Balsamic
    or
  • Bufala di Mozzarella
    Roasted Grape Tomatoes, Basil Pesto

Intermezzo Course

  • Fusilli
    Black Truffle, Prosciutto, Peas, Parmigiano

Entree Course
Choice Of:

  • Roasted Organic Chicken
    Watercress, Crispy Onions, Snap Peas, Aged Balsamic
    or
  • Roasted Scottish Atlantic Salmon
    Asparagus, Puttanesca
    or
  • Charcoal Grilled Beef Tenderloin
    Potato Puree, Barbera Reduction

Dessert Course

  • Chef's Dessert Selection

Large Party Menu #4

Dinner $115 ++ Per Person

Selection of Canapés
(served family style)

Appetizer Course

  • Bufala di Mozzarella
    Roasted Grape Tomatoes, Basil Pesto
  • Arancine
    Braised Kobe Beef Risotto Cake, Pomodoro, Parmigiano Fonduta

Intermezzo Course

  • Gnocchi
    Sautéed Lobster, Baby Portobello, Roasted Leeks, Black Truffle Crèma

Entree Course
Choice Of:

  • Charcoal Grilled Kobe Skirt
    Potato Puree, Barbera Reduction
    or
  • Branzino
    Grilled Whole Mediterranean Sea Bass Panzanella "Salmoriglio"
    or
  • Agnello
    Colorado Rack Of Lamb, Fingerling Potato, Marcona Almond Mint Pesto

Accompanied with:
Cremini Mushrooms, Asparagus, Black Truffle Polenta

Dessert Course

  • Chef's Dessert Selection

Dessert Selection List

(One Dessert Must Be Pre-Selected for Entire Party)

  • TIRAMISU
    Espresso Soaked Ladyfingers, Mascarpone Cream, Espresso Fudge
  • BUDINO
    Warm Chocolate Pudding Cake, Cinnamon Gelato, Cocoa Nib Crunch
  • ZABAGLIONE
    Marsala Custard, Seasonal Fruit, Biscotti
  • TARTUFO
    Caramel Gelato, Caramelized Bananas, Warm Chocolate Sauce
  • SORBETTI
    Trio of Sorbet

 

  • Tiramisu
    Espresso Soaked Ladyfingers, Mascarpone Cream, Cocoa Nib Crunch
  • Coppa
    Vanilla Gelato, Strawberry Compote, Streusel, Warm Almond Cake
  • Zabaglione
    Marsala Custard, Seasonal Fruit, Biscotti
  • Tartufo
    Caramel Gelato, Caramelized Bananas, Warm Chocolate Sauce
  • Sorbetti
    Trio of Sorbet

Bachelor / Bachelorette Bash

Bachelor/Bachelorette Bash
$55 Per Person
(Minimum of six people)
Honored Bachelor or Bachelorette dinner menu complimentary.

CHEF'S THREE COURSE
SEASONAL TASTING MENU
To include a choice of appetizer,
entrée, and dessert.

BACHELORETTE PARTIES
Guests will be served their choice of
one round of Fiamma Sohos served tableside
in a giant martini shaker or
one Magnum bottle of Prosecco.

BACHELOR PARTIES
Guests will be served their choice of
one round of Buffalo Trace Bourbon Manhattan
Cocktails offered tableside in a giant martini shaker
or one Magnum bottle of Prosecco.

Complimentary VIP TABÚ Entry
with half price bottle service

*Cocktail substitutions available upon request

For reservations or more information, call Group Dining at
702-891-7433 or email groupdining@lv.mgmgrand.com

Price does not include tax, gratuity, or set-up fee. Must be at least 21. Based on availability. Valid for limited time only. Not valid during holidays and Grand Garden Arena events. Management reserves all rights.

Summer Tasting Menu

$45 per person

Antipasti
Choice of one:

  • Insalata
    Mixed Baby Lettuce, Green Apples
    Toasted Pistachios, White Balsamic
  • Arancini
    Braised Kobe Beef Risotto Cake
    Pomodoro, Parmigiano Crema
SECONDI
Choice of one:

  • Salmone
    Summer Corn Ragu, Pancetta, Grape Tomatoes
  • Fusilli
    Prosciutto San Dainele, Peas, Black Truffles

    • Pollo
    Organic Free-Range Chicken, Wild Mushrooms
    Polenta, Natural Chicken Jus
DOLCI
Choice of one:

  • Panna Cotta
    Mascarpone Panna Cotta, White Balsamic Honey
    Dried Mission Figs, Marcona Almonds
  • Tartufo
    Dolce di Latte Gelato, Caramelized Hazelnuts
    Warm Valrhona Chocolate Sauce
Sommelier Wine Pairing
$29 Per Person
One glass of wine with each course

Or

Four-Course Dining Experience
$60 Per Person
Chef's selection of Antipasti, Pasta, Entrée
and Dessert from the dining menu served

Winter Tasting Menu

$45 Per Person

ANTIPASTI
Choice of one:

POTATO SOUP
Shrimp, Smoked Bacon, Crispy Leeks

Or

CALAMARI
Crispy Calamari, Pepperoncini, Basil Tocco

ENTRÉE
Choice of one:

OSSO BUCCO
Braised veal, Polenta, Veal Jus

Or

FUSILLI
Prosciutto San Dainele, Peas, Black Truffles

Or

GAMBERONI
Sautéed Black Tiger Prawns, Parsnip Puree, Braised Kale

DOLCI
Choice of one:

PANNA COTTA
Mascarpone Panna Cotta, White Balsamic Honey, Dried Mission Figs, Marcona Almonds

Or

CIOCCOLATO
Warm Valrhona Chocolate Fudge Cake,
Tangerine Oil, Pomegranate Sorbet

Price does not include tax or gratuity.
Offer valid through Febuary 29, 2010

Restaurant Week Menu

$30.10 Per Person

Antipasti
Choice of one:

  • MISTA DI CAMPO
    Mix Greens, Frisee, Wild Arugula, Heirloom Tomato, Cucumber In Chianti-Balsamic Vinegar Dressing
  • MOZZARELLA CAPRESE
    Bufala Mozzarella Di Campania, Heirloom Tomatoes, Basil, Extra Virgin Olive Oil
  • CALAMARI
    Crispy Calamari, Pepperoncini, Zucchini, Fresh Lemon, Parsley

SECONDI
Choice of one:

  • CAPPELLACCI DI BRASATO
    Short Rib Ravioli, Black Truffle Crema, Barbera Wine Reduction
  • SALMONE CON MAIS ED ASPARAGI
    Pan Seared Scottish Organic Salmon, Roasted Corn Fricassee, Pencil Asparagus
  • GALLETTO AL FORNO CON PATATE
    Roasted Organic Free Range Chicken With Sautéed Swiss Chard, Aromatic Fingerling Potato, Chicken Jus

Dolci
Choice of one:

  • TARTUFO
    Dolce di Latte Gelato, Caramelized Hazelnuts,
    Warm Valrhona Chocolate Sauce
  • PANNA COTTA
    Mascarpone Panna Cotta, White Balsamic Honey