Michael Mina Restaurant
Michel Gonet ‘Les Hautes Mottes’ Cuvée MINA Blanc de Blancs Grand Cru
Bugey Berry – Awayuki Strawberry Gin, Bugey Cerdon Demi Sec, Soho Lychee, Lemon, Raspberry
Laffa Bread – Kalamata Olive Tapenade, Housemade Hummus, Red Onion Labneh
Michael Mina’s Caviar Parfait – Imperial Golden Osetra Caviar, Alderwood Smoked Salmon, Crème Fraiche, Shallot Potato Cake, Parsley Oil, Egg Mimosa, Onion Syrup
Belvedere Vodka
“Valley of Fire Deviled Eggs”
Beet Rose Hamachi Crudo – Carrot, Ginger, Sesame
Honey nut Squash Agnolotti – White sage, Smoked Cremini Mushrooms, Brown Butter
Jack B- Little Pumpkin Squash – Apple Veloute, Jamon Iberico, Porcini Mushroom
Midnight Accessory – Grey Goose Vodka, Elderflower, Raspberry, Lemon, Rooibos Tea
Bay of Fundy Maine Halibut – Parsley Root, Champagne Sauce, Green Grapes, Smoked Trout Roe
F-1 Japanese Filet Mignon – Jimmy Nardello Peppers, Chanterelle Mushrooms, Romesco Sauce, Hazelnut, Purslane
Young Horseradish Potato Puree
Swiss Chard Casserole “Gratin” – Mint, Dill, Scallion, Sesame, Omani Black Lime
Chocolate Espresso Martini
Enchanted Forest Cake – Chocolate Cremeaux, Black Cherry, Sponge Cake
Grand Marnier Soufflé – Orange Blossom Ice Cream
Butter Pecan Shortbread – 39% Milk Chocolate, Namelaka Vanilla Bean Ice Cream
Petites Fours
A part of the Bellagio since opening, first as Aqua but since reborn twice as MICHAEL MINA Restaurant, it is under the direction of Chef Raj Dixit that the space secluded behind the Conservatory remains remarkable to this day.
Always a special place, and picking up pace in early-Autumn, it was at a windowside table that four guests were situated just past to 6:30pm, Carte Blanche once again deferred to the kitchen who can always be trusted to prepare a menu of pure opulence.
Designed as an eight-course tasting, 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 Belvedere Vodka.
Delivering Caviar Deviled Eggs and housemade Laffa next, the first of two baskets complimented by a trio of Spreads, Hamachi arrives with Beets as a Rose in fragrant Carrot Foam given balance by notes of Ginger and Sesame.
Always seasonal, two types of Squash taking entirely different routes to pair with Mushrooms, Thursday’s Fish course consisted of gently cooked Halibut bathed in Champagne Beurre Blanc fortified by Grapes and Trout Roe.
Not holding back with grilled F1 Wagyu plated with more Mushrooms and Romesco, nor sides including Potatoes brightened by Horseradish and Chard Casserole concealed by a Tuile, Dessert is always an all-in affair on this evening finding elegant Black Forest Cake alongside “Butter Pecan Shortbread” and classic Grand Marnier Soufflé.
www.michaelmina.net/restaurants/las-vegas/michael-mina-bellagio
