Michael Mina Restaurant
Grey Goose Vodka
Veuve Clicquot Champagne
Michael Mina’s Caviar Parfait – Imperial Golden Osetra Caviar, Alderwood Smoked Salmon, Crème Fraiche, Shallot Potato Cake, Parsley Oil, Egg Mimosa, Onion Syrup
Kusshi Oysters, Uni, Half Moon Bay Wasabi Creme Fraiche, Yuzu
Laffa Bread – Kalamata Olive Tapenade, Housemade Hummus, Red Onion Labneh
2019 Champalou Vouvray La Cuvee des Fondraux
Kona Kampachi, Spot Prawn, Smoked Avocado, Cucumber, Green Apple, Dashi Veil
2013 Schloss Reinhartshausen Marcobrunn Riesling Kabinett
Grilled Foie Gras, Pickled Concord Grapes, Red Shallot Conserva, Australian Truffles, Toasted Brioche
2013 Joseph Drouhin Chassagne-Montrachet
Acquarello Risotto, Italian White Truffles, Grilled Maine Lobster, Saffron Emulsion
2017 Lingua Franca Avni Pinot Noir
California Squab, Honey-Nut Squash, Purple Brussels Sprouts, Natural Jus
2018 Schrader Cellars Double Diamond Oakville Cabernet Sauvignon
Texas Mishima Filet Mignon, Caramelized Sunchokes, Bearnaise, Cippolini Onion, Australian Truffles
Gluten Free Coconut Souffle, Coconut Sorbet, Black Sesame, Makrut Lime
Poached Shinko Pear, Sauternes, Lemon Verbena, Almond
Textures of Chocolate, Salted Caramel
The Lemon
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 true celebration, and eighteen months later the Restaurant remains remarkable under the direction of a new General Manager and Chef Raj Dixit.
Always a special place, and on this particular evening again completely full, it was at the dining room’s center that longtime fans were situated just prior to 7:00pm, Carte Blanche once again deferred to the kitchen who opted to prepare a menu looking forward to Autumn.
Designed as an eight-course menu, with 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 Grey Goose Vodka.
Delivering Mina’s housemade Laffa next, the first of many baskets complimented by a trio of Spreads, Crudo has been replaced by Oysters supporting Urchin, Wasabi and Yuzu while Kampachi competes for top billing with Prawn midst diverse flavors beneath a Dashi Gelatin Veil.
Pairing each savory with Wine, Champagne and 2019 Champalou Vouvray to start, sweet Riesling arrived to compliment Grilled Duck Liver while Chassagne-Montrachet lent its own butteriness to flawless Risotto shaved generously in White Truffles from Alba.
Continuing with Squab, cooked tender adjacent Autumnal flavors, nothing says rich like a big California Cabernet served with Beef, in this case domestic Wagyu with Aussie Truffles, earthy Sunchokes and Bearnaise.
All-in on Desserts, Pastry Chef Vivian Chang finally getting a chance to re-debut her Gluten Free Coconut Souffle seen as a demo in March of 2020, suffice it to say texture is identical to one made with “regular” Flour while Pear with Sauternes and Almond is remarkable in its complexity while “Textures of Chocolate” or “The Lemon” trend more traditional.
FIVE STARS: Following its 2018 reinvention MICHAEL MINA Restaurant took a big step forward, and with Chef Raj Dixit now overseeing the Kitchen the Restaurant continues to evolve with luxury at every turn and great technique highlighting luxury Ingredients in every plate.
RECOMMENDED: Michael Mina’s Caviar Parfait, Kona Kampachi, Acquarello Risotto, Texas Mishima Filet Mignon, Gluten Free Coconut Souffle, Poached Shinko Pear.
AVOID: N/A.
TIP: Currently open 5:00pm to 10:00pm Wednesday through Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.michaelmina.net/restaurants/las-vegas/michael-mina-bellagio
