Place Category: French, International, Small Plates, and Weekend Brunch
From the global travels of Master Chef Hubert Keller comes a completely new and unique dining experience. Fleur by Hubert Keller offers small plates from around the world featuring intense flavors and exotic presentations in a fun, social environment. Fleur offers casual seating at the bar, lounge and patio as well as a more intimate experience in our stunning dining room
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Fleur By Hubert Keller
Menu and prices subject to changevegetarian, dairy and gluten free menu also available
TASTES FROM AROUND THE WORLD
A selection of Chef’s favorite items from around the worldTOUR THE WORLD (4 ppl) 310
MINI TOUR (2 ppl) 150
Please inquire with your server for Sommelier on selected wine paired with each courseGLOBAL SMALL PLATES
USA
oysters rockefeller*
creamy spinach, bacon, piquillo peppers, shallot, pernod 21hangover sliders*
hangover sauce, chiffonade iceberg lettuce 16grilled octopus
citrus, marinated fennel, oregano vinaigrette, chimichurri, chipotle aioli 23.50FRANCE
white onion soup veloute
truffle oil 11tarte flambée
onion, bacon, asparagus, truffle, crème fraiche 16garlic escargot vol-au-vent
garlic, parsley, cherry tomato 19duck terrine
smoked duck breast, confit terrine, pickled vegetables, balsamic reduction, celery root remoulade 16seared hudson valley foie gras
daily special 23KOREA
L.A. style galbi
marinated short ribs, sweet onion, toasted sesame seeds 22kimchi fried rice
sweet soy, shaved carrot, garlic, ginger, house made kimchi 15pig wings
pig wings, sweet and spicy Korean bbq sauce, green onion, toasted sesame seed 17MEXICO
Maine lobster sope
butter poached maine lobster, black beans, creamy salsa verde, cilantro 22rock shrimp tamal with squash blossom
queso fresco, salsa roja, squash blossom 19taco de carne apache
ceviche style beef tartare, avocado cream on crispy mini taco shell 16conejo en mole amarillo
slow cooked rabbit leg, fingerling potatoes, yellow mole sauce 22ITALY
spinach and ricotta raviolo
parmesan cream, kale, San Daniel ham, crispy shallot, farm fresh egg yolk 20baby beet and burrata salad
roasted gold and red baby beets, puree of delicata squash, wild arugula, banuels vinaigrette, crispy farro 19beef carpaccio*
wagyu beef, wild arugula, shaved parmesan cheese, capers, shaved red onion, oregano vinaigrette 19gnocchi bolognese
braised oxtail ragout, ricotta gnocchi, parmesan cheese 22SALADS
organic arugula salad
parmesan, oven roasted tomato, white balsamic 14caesar salad*
parmesan lavash, truffle, anchovy 17.50field green salad
slow roasted pears and sunchokes, wild mesclun greens, spiced pecans, champagne vinaigrette 15.50ENTREES
fleur burger*
wagyu beef, brioche, caramelized onion, grilled abalone mushroom, pomme frites (USA) 38
add foie gras and truffle 35loup de mer a la duglere
European bass, roasted baby tomatoes, turned potatoes, carrot, duglere sauce (FRANCE) 39braised veal shank osso bucco
citrus braised veal shank, fennel, creamy polenta, orange veal jus (ITALY) 35roasted organic chicken
half roasted mary’s organic chicken, potato salardaise, sautéed brussels sprouts, roasted rutabaga puree, chicken jus (FRANCE) 33grilled skirt steak lyonnaise*
marble potatoes, caramelized onions, shallot red wine jus (FRANCE) 35pan seared diver scallops
black trumpet mushroom, tomato, smoked pork belly, jalapeño bacon butter, butternut squash puree (FRANCE) 41braised angus short rib
“carne en su jugo” tomatillo and bacon slow cooked short rib, mexican squash, caramelized pearl onion (MEXICO) 38STEAK
40 oz prime tomahawk rib chop*
shallot sauce 10530 oz prime top sirloin chimichurri,
choice of one side 7512 oz grilled new york
kimchi fried rice, spicy soy glaze 458 oz filet mignon*
pomme puree, au poivre 45
add foie gras* 25
add lobster tail 28SIDES
citrus braised asparagus 14
fingerling pomme puree 12
wild mushroom ragout 11
garlic fries 11
parmesan polenta 11
single bread service 1.25FLEUR BURGER 5000*
wagyu beef, foie gras, truffle, served with a bottle of
1995 Chateau Pétrus 5000SWEETS
grand marnier or chocolate soufflé
a fleur de lys classic 17brioche beignets
vanilla and cherry anglaise 14profiteroles
oreo cookie ice cream, chocolate, crumbled Oreo cookies 13baba au rum
yeast risen cake, vanilla sweet cream, parrot bay rum syrup 16chocolate trifle
moist chocolate cake, chocolate mousse, fresh fruit, grape consommé 13brownie lollipop
milk chocolate mousse, dark chocolate ganache, cocoa nibs 9classic tiramisu
coffee flavored sponge cake, coffee and cognac syrup dark chocolate ganache, chocolate crunch pearls 14crème brulée duo
ancho chili chocolate – kalamansi, chocolate macaroon 13ice cream and sorbet
daily selection 10HUBERT KELLER, A FRENCHMAN CLASSICALLY TRAINED BY FRANCE’S TOP CHEFS, IS NOW ONE OF AMERICA’S MOST WIDELY RECOGNIZED AND ACCLAIMED CHEFS.
Chef Keller resides in Las Vegas, where he operates Fleur by Hubert Keller, featuring his contemporary French cooking accented with cuisine around the world. With his palate-attuned to America’s evolving tastes, Chef Keller launched his widely popular Burger Bar Restaurants in Las Vegas and San Francisco.
Growing up in Ribeauvillé, Alsace, France, Chef Keller’s passion for the culinary arts ignited early. The family lived over his father’s Patisserie Keller where the children frequently helped their father with the baking. By 16, Keller knew he wanted to become a professional. Some of the greatest French Chefs- Paul Haeberlin, Gaston Lenotre, Paul Bocuse, Roger Vergé -recognized his exceptional talent, trained him in their kitchens, and promoted his career. For nearly ten years, Keller far exceeded his mentor’s expectations while working throughout France and South America. In 1982, Vergé sent him to San Francisco to open Sutter 500. He and his wife Chantal were immediately enchanted by San Francisco and the city was equally captivated by them.
Chef Keller has won numerous awards including the James Beard Foundation’s “Best Chef: California and has been elected to the Foundation’s prestigious Who’s Who in Food and Beverage Food and Wine magazine tapped him as one of the Ten Best Chefs in America, and Restaurant Institutions gave him its Ivy Award.
Chef Keller has cooked for several United States Presidents and was the first guest chef invited to the White House to personally prepare his sophisticated menu to President Clinton and his family. Chef Keller is also known for his performance as a judge on Top Chef as well as for his grace-under-pressure performance as a contestant in the first season of Top Chef Masters on Bravo. Chef Keller was as well a resident judge on Top Chef Just Desserts on Bravo.