Michael Mina Restaurant
Louis Roederer Brut Premier Champagne
Michael Mina’s Caviar Parfait – Royal Kaluga Caviar, Alderwood Smoked Salmon, Crème Fraiche, Shallot Potato Cake, Parsley Oil, Egg Mimosa, Onion Syrup
Belvedere Vodka
Laffa Bread – Black Truffle, Labneh, Honey
Michael Mina’s Ahi Tuna Tartare – Mint, Pine Nut, Scotch Bonnet, Sesame Oil, Toast
Hokkaido Sea Urchin – Black Olive, Lychee, Rose Water, Brioche
Sumac-Cured Steelhead Trout – Omani Lime Labneh, Kataifi, Red Onion
Marinated Bay Scallops – Satsuma Orange, Black Truffle Vinaigrette, Buttermilk
Chilled Foie Gras – Pepita Mole, Petit Concha, Amaranth, Instant Coffee
Hand-Cut Tajarin – Uni Butter, Black Truffle
Roasted Diver Scallops & Foie Gras – Creamed Salsify, Black Trumpet Mushrooms, Tokyo Turnips
Michael’s Lobster Pot Pie – Brandied Lobster Cream, Black Truffle, Baby Vegetables
32oz 45-Day Dry-Aged Bone In Rib Eye – Bordelaise
Grilled Broccolini – Truffle Vinaigrette, Crispy Garlic
Coconut Soufflé – Milk Ice Cream, Black Sesame Anglaise
Spiced Panna Cotta – Ginger Bread, Pomegranate Ice, Fig Preserve
Michael Mina’s Signature Chocolate Cake – Milk Chocolate Mousse, 70% Dark Chocolate Custard, Beet-Raspberry Sorbet
Pineapple Parfait – Vanilla Sabayon, Dragon Fruit, Rum-Citrus Syrup, Macadamia Nuts, Pineapple Sorbet, White Chocolate Shell
Pistachio-Cherry Sumac Marbled – Sicilian Pistachio Mousse, Vanilla Bean Ice Cream, Chocolate Streusel
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it was shortly before The Strip shuttered that eight guests sat down for a belated celebration, service overseen by Jorge Pagani once again faultless as the kitchen led by Chef Dugan showed off classics as well as new creations.
Always a special place, but on this particular evening only half-full amidst mounting COVID-19 concerns, it was at the dining room’s center that novices and long time fans were situated just prior to 6:00pm, Carte Blanche once again deferred to the kitchen with one diner gracefully accommodated for religious dietary restrictions.
A milestone birthday for one guest, and white glove treatment afforded to all in attendance, it was following a Champagne toast that the night started with Michael Mina’s timeless Caviar Parfait commanding attention from black Eggs to crispy Potato Cake with palates cleansed between bites by Belvedere Vodka.
Taking liberties with Mina’s housemade Laffa next, the traditional Bread Basket and Spreads replaced by Black Truffles and honeyed-Labneh, another classic soon arrived, arguably the best Tuna Tartare offered anywhere in town thanks to not only the Fish’s pristine quality but a complex balance created by Mint, Peppers and Garlic.
Returning with the same Crudo trio as in November, Japanese Uni brilliantly balancing Salt and Citrus with light florals while tangy Sumac acted as a foil to Red Onion served atop line-caught Trout, Scallops again paired well to Orange segments plus Buttermilk prior to a second look at Coffee-dusted Duck Liver served alongside spicy Mole and Sugar-shellacked Bread.
Dressing up Hand-Cut Pasta on this night with Black Truffles, as though Butter cooked down with Sea Urchin were not enough, Foie Gras arrived for the second time as a seared Lobe alongside Scallops and Salsify, the richness undeniable but carefully reined in by Mushrooms as well as Turnips.
Specifically requesting Michael’s famous Pot Pie for first-timers, three full-sized vessels arriving with Crustacean, Brandied Cream, Black Truffles and Vegetables beneath a golden dome, it was by way of dueling 24oz Dry-Aged Rib Eyes that savories concluded as “Surf n’ Turf” that gathered plenty of eyes from nearby tables.
A celebration to remember, particularly considering dark days to follow, Desserts from Vivian Chang took center stage to finish, the seasonal Panna Cotta walking a tightrope of sweet and sour atop peerless textures while Chocolate Cake, a picturesque Pineapple Parfait and two new items including Pistachio-Cherry Marble Cake and an airy Soufflé pairing Coconut to Sesame were even more delightful to eat than they were to look at.
FIVE STARS: Following its 2018 reinvention MICHAEL MINA Restaurant took a big step forward, and with Chefs Nick Dugan and Vivian Chang now overseeing the Kitchen and Pastry program, respectively, the Restaurant continues to get better and better with each seasonal update.
RECOMMENDED: Michael Mina’s Caviar Parfait, Marinated Bay Scallops, Chilled Foie Gras, Hand-Cut Tajarin, Roasted Diver Scallops & Foie Gras, Michael’s Lobster Pot Pie, Coconut Soufflé, Spiced Panna Cotta, Pistachio-Cherry Sumac Marbled.
AVOID: N/A.
TIP: The Market List Menu is prone to daily change, and for those on a budget (or tight schedule) the recently-added lounge menu looks to offer guests a more casual way to experience some of Chef Dugan’s Food.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.michaelmina.net/restaurants/las-vegas/michael-mina-bellagio
