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Las Vegas Seafood Restaurant MICHAEL MINA
Michelin award-winning chef Michael Mina’s eponymous restaurant features a new twist on Mina classics. The sleek atmosphere complements the contemporary cuisine featuring innovative seafood preparations, vegetarian and seasonal dishes from Mina’s cookbook. Executive Chef Anthony Amoroso, an emerging talent in his own right, brilliantly brings Mina’s menu to life with a fusion of flavors. Enhance the dining experience with Master Sommelier recommended wine pairings from the extensive wine list featuring limited production American and European vineyard selections.
- Hours of Operation:
Michael Mina will be closed December 15 through December 22.
They will reopen on December 23.
Dinner Daily
5:00 p.m. - 10:00 p.m.
Friday and Saturday
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:
Anthony Amoroso - General Manager:
Jorge Pagani - Sommeliers:
Joe Phillips, MS
Head Sommelier
Benito Martinez
Sommelier - Cuisine:
Contemporary cuisine featuring innovative seafood preparations. - Wine List :
Extensive American and European selection emphasizing small producers. - Dress Code:
Business Casual - Group Reservations:
For groups larger than 9, please call 702.693.7223. - Location:
The Conservatory and Botanical Gardens, adjacent to Café Bellagio. - Credit Cards:
All major credit cards accepted.
Menu Selection
(Partial menu only)
Course One
Signature Trios
Seared Diver Scallops - Ceviche
- Lemon Citronette, Osetra Caviar
- Butternut Squash, Black Truffle
- Scarlet Beet, Maine Lobster
Trio of Sashimi
- Japanese Fluke, Meyer Lemon Preserve
- Bluefin Toro, Key Llime, Shiso
- Hamachi, Green Apple, Jalapeño
Caviar Service - Traditional or MICHAEL MINA Parfait
- Capian Sea Golden Osetra
- Russian Osetra
- Siberian Osetra
- Tasting Of All Three Caviars
MICHAEL MINA Classics
Market Baby Lettuces
- Ellie's Reserve Blue Cheese, Hobbs Bacon, Hard - Poached Quail Egg
Tatare of Ahi Tuna
- Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
Savory Black Mussel Soufflé
- Saffron - Chardonnay Cream
Pancetta - Wrapped Quail
- Kabocha Squash Ravioli, Almond Milk, Sage
Seared Hudson Valley Foie Gras
- Warm Spice Bread, Pickled Pumkin
Butter - Poached Maine Lobster
- Sweet Potato Crepê, Thai Coconut Cream
Dungeness Crab & Parsnip Bisque
- Quince, Buttered Broiche Croutons, Lemon Cream
Select Chilled Shellfish
- Littleneck Clams, Gulf Prawns, Maine Lobster, Market Oysters
- Market Oysters Half Dozen
Course Two
Signature Trios
Boneless Rack Of Colorado Lamb
- Eggplant, Zucchini, White Anchovy
- Basil, Pine Nut, Garlic
- Taggiasca Olive, Pearl Onion
American 'Kobe' Ribeye - Potato Puree
- Horseradish, Cabbage
- Spinach, Bacon
- Sour Cream, Onion
Crispy Skin Black Bass - Nantucket Bay Scallops
- Sunchoke, Red Wine Jus
- Cauliflower, Parsley
- Matsutake Mushroom
MICHAEL MINA Classics
Medallions of Ahi Tuna (Rare)
- Seared Hudson Valley Foie Gras, Pinot Noir Sauce
Maine Lobster Pot Pie
- Baby Carrots, Fingerling Potatoes, Black Truffles
Sonoma Country Duck
- Caramelized Brussels Sprouts, Chestnut Purée, Tangerine Jus
Miso - Glazed Black Cod
- Shitake Consommé, Shrimp & Scallop Ravioli
Phyllo - Dusted Dover Sole
- Dungeness Crab Brandade, Sauce Dijion, Haricots Verts
Roasted Whole Husdon Valley Foie Gras
- Granny Smith Apples, Calvados Glaze, Toast Points
MICHAEL MINA Seasonal Tasting Menu
Bluefin Tuna Toro Shiso, Key Line
or
Osetra Caviar Parfait (Supplement)
Alderwood Smoked Salmon, Creme Fraiche, Potato Shallot Cake
NV Veuve Clicquot ‘Yellow Label’, Champagne
Butter - Poached Maine Lobster
Sweet Potato Crêpe, Thai Coconut Curry
2004 Domaine Schlumberger Pinot Gris ‘Les Princes Abbes’, Alsace
Crispy Skin Black Bass - Nantucket Bay Scallops
Matsutake Mushrooms, Cauliflower, Red Wine Jus
2004 Martinus Pinot Noir, Martinborough, New Zealand
Boneless Rack of Lamb
Taggiasca Olive, Pearl Onion, Panissa
2004 Domaine Les Palleires Gigondas, Rhone Valley
Tasting Of MICHAEL MINA Signature Desserts
Warm Chocolate Cake, Coconut Panna Cotta, Mini Root Beer Float
Specially Prepared for the Entire Table $115 Per Person
Sommelier Wine Pairing $65
Premium Wine Pairing $95
MICHAEL MINA Vegetarian Tasting Menu
Roasted Baby Beets
Watercress, Haricot Verts, Trufflebert Farms Hazelnuts
2006 Huia Sauvignon Blanc, Marlborough
Kabocha Squash Raviolini
Almond Milk, Sage, Lemon Brown Butter
2005 Jean – Marc Brocard Chablis ‘Vielles Vignes’, Burgundy
Ellie's Reserve Blue Cheese Souffle
Port Reduction
2003 Chateau Gravas, Sauternes
Roasted Vegetable Pot Pie
Braised Fennel, Baby Carrot, Roasted Mushrooms
2004 Martinus Pinot Noir, Martinborough, New Zealand
Tasting of MICHAEL MINA Signature Desserts
Warm Chocolate Cake, Coconut Panna Cotta, Mini Root Beer Float
Specially Prepared for the Entire Table $85 Per Person
Sommelier Wine Pairing $65
Premium Wine Pairing $95
MICHAEL MINA Cookbook Tasting Menu
Tartare of Ahi Tuna (page 171)
Sesame Oil, Toasted Pine Nuts, Garlic, Chiffonade of Mint
2006 Monchhof Riesling Kabinett “Urziger Wurzgarten”, Mosel
Maine Lobster Pot Pie (page 189)
Baby Carrots, Fingerling Potatoes, Black Truffles
2005 Jean - Marc Brocard Chablis ‘Vieilles Vignes’, Burgundy
Miso-Glazed Black Cod (page 203)
Shitake Consommé, Shrimp and Scallop Ravioli
2006 Dopff & Irion Pinot Blanc, Alsace
Trio of American Kobe Ribeye (page 90)
or
'A5' Japanese Kibe N.Y. Sirloin (Supplement)
Rossini, Seared Foie Gras, Spinach, Pinot Noir Sauce
2004 Domaine Les Palleires Gigondas, Rhone Valley
Tasting Of MICHAEL MINA Signature Desserts (page 152)
Warm Chocolate Cake, Coconut Panna Cotta, Mini Root Beer Float
Specially Prepared for the Entire Table $115 Per Person
Sommelier Wine Pairing $65
Premium Wine Pairing $95
Autographed Copy of the MICHAEL MINA Cookbook $35 with Menu
MICHAEL MINA Desserts
Tasting Trios
Cake
- Banana
- Carrot
- Chocolate
Panna Cotta
- Coconut
- Mango
- Passion Fruit
Chocolate
- Gianduja Semifreddo
- Caramel Mousse
- Warm Chocolate Cake
Trio of Artisinal Cheeses
- Seasonal Accompaniments
Classics
Old Fashioned Root Beer Float
- Sassafras Ice Cream, Root Beer Sorbet, Warm Chocolate Chip Pecan Cookies
Warm Apple Tart
- Brown Sugar Gelée, Spicy Cinnamon Ice Cream
Tasting of Ice Creams or Sorbets
- Selection of Seasonal Favorites
Sampling of MICHAEL MINA Signature Desserts (For Two or More Guests)
- Gianduja Semifreddo, Almond Cheesecake
- Vanilla-Orange Sugar Beignets, Coconut Panna Cotta
- Warm Chocolate Cake, Mini Root Beer Float
Michael Mina
Creator / Managing Chef
Named Bon Appetit Chef of the Year 2005, San Francisco Magazine Chef of the Year 2005, as well as Restaurateur of the Year 2005 by the International Food and Beverage Forum, acclaimed chef Michael Mina continues to dazzle the culinary world with bold dining concepts that have contributed to San Francisco’s reputation as a world-class epicurean destination. He has also been an integral part of the making of the now esteemed Las Vegas dining scene.
"I have been very fortunate to earn a living through my true passion," says Mina.
"Over a decade in the kitchen has taught me so much about myself, my style and how to share this excitement with my guests. Each new project shows me that there is absolutely nothing I would rather do."
The opening of his eponymous signature restaurant, MICHAEL MINA, in July 2004, marked the newest phase and ultimate expression in the career of the James Beard Award-winning chef. The restaurant is located in the legendary Westin St. Francis on Union Square in San Francisco, the city where Mina first established his culinary reputation over 12 years ago.
Mina’s culinary and business vision led to the founding of his own company, Mina Group, with partner Andre Agassi, in 2002. Under the auspices of Mina Group, he has opened six concept restaurants: MICHAEL MINA in San Francisco, ARCADIA in San Jose, STONEHILL TAVERN in Dana Point, SEABLUE at MGM Grand in Las Vegas and SEABLUE in Atlantic City as well as STRIPSTEAK at Mandalay Bay in Las Vegas. Mina also remains Managing Chef of MICHAEL MINA Bellagio (formerly Aqua Bellagio) and NOBHILL at MGM Grand, both in Las Vegas.
An accomplished chef for his 39 years, Mina has been involved in numerous creative enterprises. He conceptualized, built and opened CHARLES NOB HILL in San Francisco, earning it three-and-a-half stars, Pisces in Burlingame, a three-star restaurant and AQUA BELLAGIO in Las Vegas (now MICHAEL MINA Bellagio), a Mobile four-star winner. In 2001, Mina opened NOBHILL at MGM Grand in Las Vegas and AQUA at the St. Regis Monarch Beach Resort and Spa in Dana Point, CA.
At the start of his career, Mina was presented with an opportunity of a lifetime with then Executive Chef of the Bel Air Hotel in Los Angeles, George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Mina had dreamed of calling home one day.
Welcomed to San Francisco by a major earthquake his second day in the city, the unfazed Mina went to work, under the direction of George Morrone, and dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as the chef de cuisine. Aqua opened to rave reviews and national acclaim in 1991. Mina served as Aqua’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.
Born in Cairo, Egypt and raised in Ellensburg, Washington, Mina has had a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.
Despite a demanding schedule, being in the kitchen simply remains a labor of love for the celebrated chef. "I started in the kitchen when I was very young," explains Mina, "and I am still as intrigued with the process as I was when I was a 15-year-old Garde Manger in a small French restaurant in my hometown."
Mina has been featured in such national media as Bon Appetit, Food & Wine, Gourmet, Food Arts, Cigar Aficionado, Newsweek, TIME, Robb Report, Travel & Leisure, Wine Spectator, and others and the Food Network's "After Midnight," Fine Living Network’s "Opening Soon," Pat O’Brien’s "The Insider," the CBS Early Show, the NBC Today Show and Fox's syndicated "Good Day Live." He has been a featured guest chef at the James Beard House numerous times, cooked for First Lady Laura Bush, and has been a guest speaker at C.I.A. in Hyde Park and at other culinary institutes in California.
- Executive Chef:
Anthony Amoroso - Cuisine:
Innovative seafood uniquely prepared using California and Mediterranean ingredients - Wine List :
Extensive American and European selection emphasizing small producers - Chef's Website:
Visit Chef Michael Mina's official website at www.michaelmina.net.
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