Delmonico Steakhouse
AVIATION – Gin, Lemon, Crème de Violette, Butterfly Peaflower Tea Syrup
POPOVER
EMERIL’S RESERVE STURGEON CAVIAR DEVILED EGGS – remoulade sauce, teardrop tomatoes
TRUFFLE AND PARMESAN POTATO CHIPS
EMERIL’S NEW ORLEANS BARBECUE SHRIMP – petite rosemary buttermilk biscuit
APPLE CURED KUROBUTA BONE-IN BACON – pickled watermelon rind, abita root beer glaze
PAN SEARED FOIE GRAS – folded pistachio baklava, fig compote, honey grand marnier
TABLESIDE CAESAR SALAD
WILTED SPINACH – caramelized pecan bacon, fried poached egg, red onions, warm sherry-bacon vinaigrette
CLASSIC STEAK TARTARE – traditional garnishes, toasted baguette
NEW YORK STRIP 16oz Creekstone Farms naturally raised Angus, wet-aged on premises / PRIME BONELESS RIBEYE 16oz Creekstone Farms naturally raised, dry-aged on premises
POTATO CROQUETTES – cheddar cheese, sour cream, smoked apple bacon
DELMONICO CREAMED SPINACH
SAUTÉED GARLIC MUSHROOMS
BANANAS FOSTER – TABLESIDE FOR TWO, homemade vanilla ice cream
EMERIL’S BANANA CREAM PIE – caramel sauce, chocolate shavings, whipped cream
PECAN PIE – oatmeal shortbread crust, homemade vanilla ice cream, caramel sauce
PETIT FOUR PLATE – french macarons, marshmallows, chocolate cream puffs
HOUSEMADE SORBETS – lemon, blood orange, coconut
ESPRESSO OVER ICE
Renovated in 2020, a good decade shaved off the venerable Restaurant Row destination, Delmonico has already withstood the test of time and at twenty-five years old a recent visit suggests the Steakhouse continues to carry on a proud tradition with great service and all the classics.
Recently naming a new Chef de Cuisine, Ivan Rojas now heading Culinary Director Ronnie Rainwater’s local centerpiece of the Lagasse empire, it was as a group of four that seating was offered in the main room still bustling all night long.
Again offered as a family-style tasting, this time with Sommelier-suggested beverages and music playing softly, it was beginning with a modernized Aviation that snacks were presented, Delmonico’s iconic Truffle and Parmesan Potato Chips crisp and oilless while Deviled Eggs danced beneath reserve Caviar.
Updating the menu seasonally, and additionally giving Chef Rojas a chance to showcase his skills, Appetizers found themselves inclusive of Emeril’s BBQ Shrimp and thick-cut Bacon while Steak Tartare and Chef Rainwater’s Wilted Spinach with Poached Eggs and Praline Bacon each deserve mention alongside Las Vegas’ best versions.
Not forgetting Popovers, just one considering the bounty upcoming, additional starters saw the tableside preparation of Caesar Salad in its classic form plus seared Foie Gras perched atop crispy Baklava.
Moving onto entrees, two Steaks from Creekstone Farms showcasing the difference between dry and wet aging, sides trend classic with the exception of Croquettes prepared in the style of a loaded Baked Potato.
Tantalizing with textures to this point, and continuing as such with Dessert, not a word needs to be said about Emeril’s incomparable Banana Cream Pie besides “order it” while the Pecan Pie, Bananas Foster and Petit Fours are each also enjoyable.
www.delmonicosteakhouse.com
