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Las Vegas Five Diamond French Restaurant Picasso
Ascend to new dining expectations, in a rare environment that showcases the work of artist extraordinaire, Pablo Picasso and a recipient of the AAA Five Diamond Award for seven consecutive years. While the décor is spectacular and the paintings priceless, the intense focus of this legendary Spanish chef Julian Serrano undoubtedly is the chief reason why the restaurant has earned this prestigious award. Chef Serrano's menu is inspired by the regional cuisine of France and Spain where Picasso spent much of his life. The restaurant also boasts a wine cellar stocked with more than 1,500 selections from the finest European vineyards. Picasso masterpieces, as well as a collection of his charming ceramic pieces, further delight the senses of diners enjoying the Picasso experience.
- Hours of Operation:
Picasso will be closed December 15 through December 22.
They will reopen on Wednesday, December 24 as Picasso is closed on Tuesdays.
Wednesday - Monday
6:00 p.m. - 9:30 p.m.
Closed Tuesdays - Reservations:
Strongly recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Julian Serrano - General Manager:
Gilles Kolakowski - Sommeliers:
Robert Smith, MS
Head Sommelier
Michael Schwab
Sommelier - Cuisine:
Elegant French cuisine seasonally prepared with a Spanish influence. - Wine List:
Dazzling collection from the finest vineyards worldwide and winner of the "Grand Award" from Wine Spectator. - Dress Code:
Business casual, no shorts. - Group Reservations:
For groups larger than 10,
please call 702.693.7223 - Location:
Lakeside - Credit Cards:
All major credit cards accepted.
Menu Dégustation
Our menu changes daily according to the freshest products on the market.
Maine Lobster Salad
with Apple-Champagne Vinaigrette
2006 Morgadío, Albariño, Rías Baixas, Galicia, Spain
Pan Seared Sea Scallops
with Potato Mousseline and Jus de Veau
2006 Domaines Schlumberger, Les Princes Abbés, Pinot Gris, Alsace, France
Sautéed "A" Steak of Foie Gras
with Roasted Peaches, Vanilla, Muscat and Crushed Almonds
2004 Maculan, Torcolato, Breganze, Veneto, Italy
Sautéed Filet of Halibut
with Sautéed Royal Trumpet Mushrooms and Roasted Sunchokes
2005 Château La Nerthe, Châteauneuf-du-Pape Blanc, Rhône Valley, France
or
Roasted Aged Lamb Chop
with Ragout of Flageolets and Mushrooms
2005 Dominio De Tares, Baltos, Bierzo, Spain
Dessert
The Above Recommended Wine Pairing is Offered for an Additional Cost of $63
Premium Wine Pairing Available Upon Request
Caviar Available Upon Request
One Hundred Twenty Three
October 2, 2008
Prix Fixe
Crème of Carrot and Ginger Soup
with Sautéed Maine Ruby Red Shrimp and Confit of Carrots
or
Poached Oysters
Garnished with Osetra Caviar, Sauce Vermouth
or
Warm Quail Salad
with Sautéed Artichokes, Pinenuts
Boudin of Fresh Lobster, Shrimp and Scallops
with Tomato Coulis
or
Ragout of Seasonal Vegetables
with Fresh Foie Gras and Jus de Poularde
or
Sautéed Filet of Black Bass
with Saffron Sauce and Cauliflower Mousseline
Roasted Maine Lobster
with Sauce Américaine and Salsify ($40 Surcharge)
or
Sautéed Center Cut Filet of Swordfish
with Court-Bouillon Sauce and FreshHerbs
or
Roasted Milk-Fed Veal Chop
with Rosemary Potatoes and Au Jus
or
Roasted Pigeon
with Wild Rice Risotto
or
Sautéed Medallions of Fallow Deer
with Caramelized Green Apples and Zinfandel Sauce
Dessert
A Sommelier's wine pairing is offered for an additional cost of $53
One Hundred Thirteen
Julian Serrano
Executive Chef
Award-winning Chef Julian Serrano brings his memorable Mediterranean cooking to Bellagio as Executive Chef of Picasso. Serrano earned the prestigious James Beard Foundation Award twice as "Best Chef in the Southwest" in 2002 and "Best Chef of California" in 1998 and is regarded as one of the finest culinary talents in the nation.
Although of Spanish descent, Serrano has an affinity for French cuisine. Serrano completed most of his training in the gourmet rooms of France and, once a year, finds himself there in search of new inspirations, much like the master from which his newest restaurant takes its name, Pablo Picasso. The décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates.
The restaurant's rustic yet elegant charm is reflected in vaulted ceilings with exposed wood beams, terracotta tile and hanging pottery mingling with table settings of fine china and lavish floral arrangements. From the scenic lakeside patio, guests can view the spectacular fountain show that performs nightly.
Featured on Picasso's menu are some of Serrano's signature creations including Roasted U-10 Day Boat Scallops, Lamb with truffle crust and Medallions of Fallow Deer. The restaurant boasts a wine cellar stocked with more than 1,400 bottles from the finest European vineyards.
Picasso is a six-time recipient of the AAA Five Diamond Award from 2002 to 2007.
- Executive Chef:
Julian Serrano - Cuisine:
Elegant French cuisine seasonally prepared with a Spanish influence - Wine List :
Dazzling collection from the finest vineyards worldwide and winner of the 'Grand Award' from Wine Spectator
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