Hugo's Cellar - Las Vegas

Hugo's Cellar Menu
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
Eighteen Dollars

 

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

 

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

 

Prosciutto Wrapped Prawns
Sautéed Jumbo Shrimp Wrapped in Prosciutto Ham; Served with Garlic Scampi Sauce
Twenty-One Dollars

 

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

 

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

 

Add Lump Crab
Twenty-One Dollars

 

Escargot en Croute
Plump Escargots Sautéed with Shallots, Garlic, Burgundy Wine and Herbs; Encrusted in Puff Pastry
Nineteen Dollars

 

Signature Lump Crab Cake
Lump Crab Blended with Ground Lavosh and Herbs; Served with Micro Greens and Sun-dried Tomato Aioli
Twenty-Two Dollars Chilled

 

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

 

Selection of Fine Cheese
Served with Crostini, Lavosh, Strawberries, Fig Jam and Dijon Mustard
Eighteen Dollars

 

Pair with a Glass of Sommelier’s Selection of Wine or Port Price Varies with Selection

 

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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-Two Dollars

 

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Included with all Entrées

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 Butter Pomme Puree, White and Wild Rice or Roasted Fingerling Potatoes and Fresh Vegetable Du Jour‡

 

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

 

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*Char Broiled Steaks
We Proudly Serve Creekstone Farms Premium Black Angus Beef Aged a Minimum of 40 Days

 

Served with Mushroom Ragout and 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 Fifteen Dollars

 

Atlantis Style
Pancetta and Lump Crab; Served with Snow Crab Claws and Béarnaise Sauce
Sixteen Dollars

 

Molten Bleu Cheese Crust
Four Dollars

 

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Ribeye Steak
Sixteen Ounce
Sixty-Three Dollars

 

New York Strip
Ten Ounce - Fifty-Three Dollars

Sixteen Ounce - Fifty-Nine Dollars

 

Filet Mignon
Ten-Ounce
Sixty  Eight Dollars

 

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

 

Hugo’s Renowned,
Slow-Roasted Prime Rib
Cellar Cut
Sixteen Ounce
Sixty-Three Dollars

 

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

 

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Hugo’s Specialties

 

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

 

Rack of Lamb
Rubbed with Harissa Spices and Char-Grilled; Served with House-Made Mint Yogurt Sauce and Apricot Chutney
Sixty-Nine Dollars

 

Veal Scallopini
Tender Veal Cutlets Dredged in Seasoned Flour; Sautéed in Olive Oil Marsala or Scampi Style Sixty One Oscar Style
Sixty-Nine Dollars

 

Tart Cherry Chicken
Sautéed Plump Double Chicken Breast with Tart Cherries in Port Reduction; Served with Chef’s Crispy Onion Straws
Forty-Seven Dollars

 

Fire Grilled Chicken
Seared Double Chicken Breasts; Served with Peppercorn Sauce
Forty-Seven Dollars

 

Beef Wellington
Filet of Beef Layered with Mushroom Duxelle, Foie Gras and Baked in Puff Pastry; Served with Bordelaise Sauce
Sixty-Nine Dollars

 

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Vegetarian Entrées

 

Stuffed Jumbo Shells
Stuffed with Ricotta, Parmesan Cheese, Fresh Herbs and Concasse of Tomato; Served with Tender Spinach, Baby Heirloom Tomatoes and Creamy Garlic Alfredo Sauce
Forty-Six Dollars

 

Arborio Rice Cakes
Panko Breaded and Browned; Served with Garlic Cream Sauce and Ratatouille
Forty-Six Dollars

 

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*Seafood

 

Choice of Sauce:
Lemon Herb Natural Butter

Béarnaise Sauce

Sauce Nantua with Shrimp and Crab

 

Chilean Sea Bass
Seventy-One Dollars

 

Norwegian Salmon
Pan-Seared in Drawn Butter or Poached in Court Bullion
Forty-Nine Dollars

 

Seafood Trio
Sautéed Scallops, Seared Norwegian Salmon and Shrimp Served with Creamy Garlic Sauce
Seventy-Three Dollars

 

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

 

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

 

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

 

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Add a Sizzling Jumbo Shrimp Skewer to any Entrée
Fifteen Dollars

 

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

 

Split Plate: Enjoy all the Accompaniments of a Full Entrée
Twenty-Nine Dollars

 

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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
Seven Dollars

 

One check per table please. Gratuity of 18% to be added to parties with six or more.