Bellagio - 3600 S. Las Vegas Blvd.
Las Vegas, NV, 89109
$55 to $100
Payment types accepted:
AMEX, VISA, MASTERCARD, DISCOVER, CASH
Wednesday - Monday, 5:30 p.m. - 9:30 p.m.
Reservations: Reservations Optional
Picasso at Bellagio features the art of dining a la award-winning Executive Chef Julian Serrano and surrounds diners with an extensive collection of original Pablo Picasso artwork. It is a combination that stimulates all of the senses.
Picasso's entrance is a tribute to the artist with wood beams, terra-cotta tile and hanging pottery. The menu is a tribute to Chef Serrano's innovative cuisine. Although Spanish, Serrano has an affinity for French cuisine. Most of the chef's training was in the gourmet restaurants of France.
Enter the dining room, and there is a gorgeous bar and lounge. Exquisite flowers abound. Central to the profusion of blooms is a massive sideboard on top of which a variety of vases and decorative containers are situated. It makes an alluring sight.
From the scenic lakeside, the patio, with 16 tables and heat lamps for chillier weather, offers a gorgeous view of the Bellagio Fountains.
Menus change seasonally. Guests have a choice of a five-course degustation or a four-course prix fixe tasting dinner. The degustation menu may include Maine lobster salad with apple-champagne vinaigrette, pan-seared U-10-size Day Boat scallop with fresh asparagus and Hollandaise mousseline, halibut with purple Peruvian potato carpaccio or aged lamb roti with sofrito and truffled potatoes.
The prix fixe dinner includes a choice of one of three appetizers like butternut squash soup, poached oysters garnished with Osetra caviar or warm quail salad with sautéed artichokes and pine nuts. Second-course choices may include ruby red shrimp with roasted pears, a ragout of seasonal vegetables with foie gras or sautéed filet of black bass with saffron sauce and cauliflower mousseline (a personal favorite).
Main courses include a choice of items like center-cut sautéed swordfish or breast of pheasant with fresh morel mushrooms and wild rice risotto; or roasted milk-fed veal chop and potato gratin; or sautéed medallions of fallow deer with caramelized green apples. For an additional surcharge, have the roasted Maine lobster and a divine sauce Américaine and salsify (aka oyster plant), a delicious root vegetable.
Reservations are recommended. Please note that the dress code recommends jackets for gentlemen.
-- Staff Report
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