Place Category: Bellagio, French, and Outside Dining
“I’ve seen guests, they have four-courses of the quail, even for dessert! This is a true story..” –Chef Julian Serrano What could be more delightful for a pre-theatre meal or a decadent degustation menu experience than to dine in a AAA and Forbes Travel guide 5 Star Rating restaurant celebrating two beloved sons of Spain? Pablo Picasso’s renowned paintings and charming ceramic pieces grace the walls of Picasso, while the tables are laid with incredible dishes from Executive Chef Julian Serrano, inspired by the regional cuisine of Spain as well as France. Picasso also boasts a wine cellar stocked with more than 1,500 selections from the finest European vineyards. For a signature Bellagio experience, guests may dine outdoors, where the patio overlooks the romantic artistry of the Fountains of Bellagio.
The outdoor patio is open seasonally with 16 tables, accommodating 56 guests. Based on seasonal changes, cool misters or heat lamps are available for guest comfort.
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Picasso - Bellagio - Las Vegas Menu - Updated 2/2/2021
Menu and prices subject to change
WELCOME BACK MENU
FIRST COURSE
(choice of one of the following)CREAM OF CAULIFLOWER
crispy pork belly, hazelnuts, shaved fennelPOACHED OYSTERS
garnished with osetra caviar, sauce vermouthWARM QUAIL SALAD
sautéed artichokes, pine nutsJAMÓN DE BELLOTA, IBERICO, CINCO JOTAS +35
toasted bread, fresh tomatoSECOND COURSE
(choice of one of the following)TERRINE FOIE GRAS
pear chutney, arugula and toasted briocheHAMACHI CRUDO
daikon radish, citrus oil, avocado puree, citrus horseradish emulsionSCOTTISH SALMON
chartreuse braised leek, orange beurre- rougeMAIN COURSE
(choice of one of the following)BUTTER POACHED MAINE LOBSTER +30 carrot puree,
salsify, bearnaiseSAUTÉED FILET OF ATLANTIC HALIBUT
green asparagus, sauce hollandaise*PRIME FILET MIGNON +12
mousseline potato, symphony of vegetables*ROASTED PIGEON
wild rice risotto*SAUTÉED MEDALLIONS OF FALLOW DEER
coulis of turnip, roasted mushrooms and romanesco,
caramelized blood orangeDESSERT
122 PER PERSON
a sommelier’s wine pairing is offered for an additional costWINE PAIRING +63
PREMIUM WINE PAIRING +128
MENU DÉGUSTATION
CHEF’S FEATURE
JAMÓN DE BELLOTA, IBERICO, CINCO JOTAS +50
toasted bread and fresh tomatoFIRST COURSE
*MAINE LOBSTER SALAD
dijon-citrus vinaigrette, caviarSECOND COURSE
PAN SEARED U-10 DAY BOAT SCALLOP
potato mousseline and jus de veauTHIRD COURSE
*SAUTÉED STEAK OF “A” FOIE GRAS
caremelized apple, mustard frills, spicy granolaMAIN COURSE
(choice of one of the following)JAPANESE WAGYU FILET MIGNON +150
symphony of vegetablesSAUTEED FILET OF BLACK BASS
spanish pistu, olive tapanade, pickled pearl onion*ROASTED TOURNEDOS LOIN OF COLORADO LAMB
couscous, slow roasted tomatoes, choron sauce, stuffed roasted squash, sauce navarineDESSERT
132 PER PERSON
a sommelier’s wine pairing is offered for an additional costWINE PAIRING +73
PREMIUM WINE PAIRING +148
caviar available upon request
