Hugo's Cellar - Las Vegas

Hugo's Cellar Menu - Updated 7/10/2024
Menu and prices subject to change
Reservations Recommended
702-385-4011

 

APPETIZERS

 

Lobster Bisque
Poached Lobster Medallions on Baked Crostini Finished with Lobster Stock and Brandied Cream; Presented Table-Side with Crème Fraiche
Twenty Three Dollars

 

French Onion Soup
Caramelized Medley of Julienned Onions Deglazed with Sherry Wine, Chicken and Beef Stock; Finished with Brandy, Crusted Crostini, House-Made Croutons, Mozzarella and Parmesan Cheeses
Twenty-One Dollars

 

Hugo’s Hot Rock Specialty for Two
Enjoy the Freshness and Excitement of Cooking Table-Side on a Sizzling Granite Slab
Marinated Medallions of Filet Mignon, Ahi Tuna, Shrimp and Breast of Chicken; Served with Trio of Béarnaise, Plum and Mustard Dipping Sauces
Sixty-One Dollars

 

Seafood on Ice for Two
Delicately Poached Lobster Medallions, Jumbo Shrimp, King Crab and Cocktail Crab Claws; Served with House-Made Cocktail and Remoulade Sauces
Ninety Dollars

 

Prosciutto Wrapped Prawns
Sautéed Jumbo Shrimp Wrapped in Prosciutto Ham; Served with Creamy Garlic Sauce
Twenty-Eight Dollars *

 

Maryland Stuffed Mushrooms
Buttered Mushroom Caps filled with Lump Crab Stuffing;
Served with Hollandaise Sauce
Twenty-Eight Dollars

 

Spinach Artichoke Dip
Spinach and Artichoke Hearts Sautéed in White Wine, Cream, Garlic, Crushed Chili Peppers, Nutmeg, Shallots, Smoked Gouda and Parmesan Cheese; Served with Toasted Crostini
Twenty-Two Dollars

Add Lump Crab
Thirty Dollars

 

Escargot en Croute
Escargots Sautéed with Shallots, Garlic, Burgundy Wine
Twenty-Four Dollars

 

Signature Lump Crab Cake
Lump Crab Blended with Ground Lavosh and Herbs; Served with Micro Greens and Sun-Dried Tomato Aioli
Thirty-Five Dollars

 

Chilled Shrimp Cocktail
Delicately Poached Jumbo Shrimp;
Served with House-Made Cocktail and Remoulade Sauces
Twenty-Seven Dollars

 

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Hugo’s Famous Table-Side Salad a La Carte
Crisp Romaine Lettuce Tossed Table-Side with Choice of: Baby Heirloom Tomatoes, Marinated Artichokes, Hearts of Palm, Sliced Mushrooms, Crumbled Blue Cheese, Toasted Croutons, Roasted Pine Nuts, Chopped Eggs, Red Onions and Bay Shrimp

 

Selection of House-Made-Dressings:
Caesar, Creamy Pepper or Honey-Orange-Walnut Vinaigrette
Twenty-Eight Dollars

 

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ALL ENTRÉES INCLUDE

Bottled Water, Traditional Cheese Lavosh and Fresh Baked Breads

 

Hugo’s Famous Table-Side Salad
Intermezzo Sorbet to Refresh Your Taste Buds
Assortment of Chocolate Dipped Strawberries, Apricots and Baby Figs

 

Entrées are Accompanied with Choice of Chef’s Selection of Mashed Potatoes, Garden Style Basmati Rice or Roasted Fingerling Potatoes and Fresh Vegetable Du Jour‡

 

‡Substitute Chef’s Blue Cheese and Horseradish Au Gratin Potatoes
Five Dollars

 

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*CHAR-BROILED STEAKS

We Proudly Serve Creekstone Farms Premium Black Angus Beef Aged a Minimum of 40 Days

All Steaks Seasoned with Maldon Salt, Black Pepper and Garlic; Finished with Herb Steak Butter

Served with Mushroom Ragout and Steak Choice of Sauce: Bordelaise, Béarnaise or Aux Poivre

 

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Steak Enhancements:

 

Oscar Style
White Asparagus Tips and King Crab; Served with Béarnaise Sauce
Twenty-Three Dollars

 

Atlantis Style
Grilled Pancetta and Lump Crab; Served with Cocktail Crab Claws and Béarnaise Sauce
Twenty-Four Dollars

 

Molten Bleu Cheese Crust
Six Dollars

 

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Ribeye Steak
Sixteen Ounce
Eighty-Nine Dollars

 

New York Strip

 

Ten-Ounce
Sixty-Eight Dollars

 

Sixteen-Ounce
Eighty-Nine Dollars

 

*Filet Mignon
Ten Ounce
Ninety-Eight Dollars

 

*Tomahawk
Thirty-Four Ounce
One Hundred Sixty Dollars

 

Petite Surf and Turf Aux Poivre
Five Ounce Filet Mignon and Jumbo Shrimp; Pan-Seared to Perfection
Ninety Dollars

 

Substitute Shrimp for Australian Lobster Tail
One Hundred Forty Dollars

 

Hugo’s Renowned Slow-Roasted Prime Rib

Cellar Cut
Sixteen Ounce
Eighty-Nine Dollars

 

Hugo’s Cut
Twenty-Four Ounce
Ninety-Nine Dollars

 

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*HUGO’S SPECIALTIES

 

Maple Bourbon Duck
Two Breasts Seared with Pancetta Hash; Served with Maple Bourbon Glaze
Seventy-Five Dollars

 

Rack of Lamb
Rubbed with Harissa Spices and Char-Grilled; Served with House-Made Mint Yogurt Sauce and Indonesian Sauce
Ninety Dollars

 

Veal Scallopini
Tender Veal Cutlets Dredged in Seasoned Flour and Sautéed in Olive Oil
Mushroom Dijonnaise Style Eighty-Five

Oscar Style Ninety-Eight Dollars

 

Tart Cherry Chicken
Sautéed Double Chicken Breasts with Tart Cherries in Port Reduction; Served with Crispy Onion Straws
Sixty Dollars

 

Chicken Champignon
Seared Double Chicken Breasts with Wild Mushrooms (Morel and Portobellini) and Rich Brandy Sauce
Sixty Dollars

 

Beef Wellington
Filet of Beef Layered with Mushroom Duxelle, Served with Bordelaise Sauce
Ninety-Nine Dollars

 

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VEGETARIAN ENTRÉES

 

Stuffed Jumbo Shells
Stuffed with Ricotta, Parmesan Cheese, Fresh Herbs and Concasse of Tomato; Served on Bed of Sautéed Spinach with White Wine, Fresh Garlic, Julienned Sun-Dried Tomatoes and Vodka Morel Mushroom Sauce.
Fifty-Eight Dollars

 

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SEAFOOD

 

Chilean Sea Bass
Pan-Seared in Olive Oil
Eighty-Eight Dollars

 

Scottish Salmon
Pan-Seared in Drawn Butter
Sixty-Eight Dollars

 

Fish Choice of Sauce:
Lemon Herb Butter Au Natural, Bearnaise Sauce Or Sauce Santa with Saffron, Shrimp and Lump Crab

 

Australian Lobster Tails
Two Eight-Ounce Tails Broiled; Served with Hot Drawn Butter and Lemon Wrap
Market Price

 

Queens Lobster
Hand-Cut Australian Lobster Dredged in Seasoned Flour, Sautéed with Garlic, Herbs, Crushed Chili Peppers, Mushrooms, Sun-Dried Tomatoes and White Wine
Market Price

 

Alaskan King Crab Legs
One and a Half Pounds
Served with Hot Drawn Butter and Lemon Wrap
Market Price

 

Sea Scallops Celebration
Jumbo Sea Scallops Pan-Seared with Julienned Carrots and Leeks;
Served with White Wine Lemon Butter Sauce
Eighty-Five Dollars

 

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Add a Sizzling Jumbo Shrimp Skewer to any Entrée
Twenty-One Dollars

 

Add a Half Order of King Crab Leg or a Broiled
Lobster Tail to any Entrée
Market Price

 

Split Plate: Enjoy all the Accompaniments of a Full Entrée
Forty Dollars

 

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HUGO’S SPECIALTY DRINKS

 

Hugo’s Coffee
Six Dollars

 

Espresso Coffee
Seven Dollars

 

Hugo’s Cappuccino
Enjoy with Brandy, Coffee Liqueur and Cocoa
Ten Dollars

 

Hugo’s Cocoaccino
Eight Dollars

 

Kona Coffee Experience for Two
Enjoy the Aroma of Freshly Ground Hawaiian Kona Coffee Beans;
Brewed at Your Table with our Unique Brewing System
Fifteen Dollars

 

Selection of Fine Herb Teas
Six Dollars

 

We Offer a Selection of Hugo’s Specialty After-Dinner Drinks and Cordials

 

The Sommelier will Gladly Assist with His Selection of Vintage Brandies and Ports

 

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HUGO’S CLASSIC DESSERTS

 

Bananas Foster or Cherries Jubilee for Two
Flambéed Table-side
Nineteen Dollars

 

Our Dessert Cart
Offers a Sumptuous Array of Specialty Desserts
Ten Dollars