Fine Company
Butter and Radishes
PERSIMMON & PROSCIUTTO – fuyu persimmon, prosciutto, parmigiano, sage, saba
CAVIAR PAPAS – crispy beef tallow potatoes, dill buttermilk dip, smoked trout roe, Petrossian caviar
WHIPPED FETA & OLIVES – olive raisin caponata, grilled sourdough
SALT SPRING MUSSELS – coconut milk, lemongrass, kaffir lime, grilled bread
SALT & PEPPER FRIED SHRIMP -swarnadwipa spice, pickled sweet chilis, fennel salad, calabrian chili aioli
KONA KAMPACHI TATAKI – mushroom poke, spruce ponzu, chili oil
PIG & THE APPLE – soy cider glazed pork belly, apple miso butter, heirloom apple kimchi
BERKSHIRE PORK CHOP – apple cider brine, red cabbage kraut, blackberry gastrique, kabocha squash butter
ROCKFISH & CHIPS – shatter battered pacific rockfish filet, kennebec fries, giardiniera remoulade, lolla rossa lettuces
BUTTER POACHED DIVER SCALLOPS – U10 diver scallops, whipped potato, caviar yuzu beurre blanc
BANANA BREAD SPLIT – mom’s banana bread, brown butter, greek yogurt soft serve, local honey, cherry on top
CHINA RANCH DATE CAKE – caramelized kabocha pumpkin, miso toffee sauce, ginger ice cream
PANNA COTTA – fall market fruits, red wine syrup, lace cookie
PINEAPPLE UPSIDE DOWN SUNDAE – greek yogurt soft serve, pineapple upside down cake flavors
Referencing a recently heard quote “the end result is never better than the quality of the Product you start with” Roy Ellamar’s new restaurant titled Fine Company is everything one might expect and more than one could possibly hope for in Downtown Summerlin.
Mostly quiet since departing his namesake Harvest at Bellagio in 2021, as seasonal and smart a Restaurant as Las Vegas Boulevard has ever hosted, Fine Company finds Roy and team cooking familiar Food flawlessly while the service is top notch.
A full rebuild of MTO, the space now warm and open with wood punctuated by spots of color plus cookbooks, it was late-November 2023 that Dinner service officially began in addition to the already impressive daytime spread.
Continuing a trend of Strip-Chefs flourishing in the community, Roy’s ability to prepare great Ingredients in a way that lets them shine amongst the best in Sin City, one need look no further than the aptly named “PERSIMMON & PROSCIUTTO” to understand as thin pieces of Pork meld perfectly with ripe Fruit, Cheese and Saba.
Managed by Jamie Greco and backed by LEV, each server wearing a smile with comprehensive knowledge of the menu, the “PIG & APPLE” goes well beyond its simple name thanks to tender Pork Belly and vibrant Kimchi while “SALT & PEPPER SHRIMP” burst to the tooth yielding sweet flesh.
Bridging Brunch with a happy hour full of fun ideas “CAVIAR PAPAS” find Potatoes fried in Fat supporting Fish Eggs and Creme Fraiche while Feta spread on Toast with Olives is brightened by Raisins.
Not overlooking Tuna matched to Mushrooms, or the peerless Pork Chop with Red Cabbage and Squash, “Shatter Batter” makes for one of Sin City’s best Fish & Chips while four U10 Scallops dazzle in a pool of Caviar Yuzu Beurre Blanc and Robuchon Potatoes.
Chic but family-friendly, a neighborhood Restaurant by all standards including prices that are more than fair, Desserts reminisce of Harvest’s highlights whether one selects twice-baked Banana Bread that Ellamar’s mother has been baking since his childhood in Hawaii, fragrant Panna Cotta, Date Cake or an Ice Cream Sundae inspired by Pineapple Upside Down Cake.
www.finecompanylv.com