Place Category: Happy Hours, Mandalay Bay, Raw Seafood Bar, and Steakhouses
STRIPSTEAK Las Vegas is the modern American Steakhouse remixed, remade, and reinvented with a unique blend of Japanese influence and the signature Chef Michael Mina flair. An evocative, inventive, and highly curated menu offers guests the best seafood, foie gras, signature cuts of premium meat and steaks, as well as the best prime rib in Las Vegas.
Just a stone’s throw from the hot streets of Las Vegas, STRIPSTEAK is where the sun and sand meet sizzling satisfaction offering the perfect dining experience after a day in the sun. Guests will also enjoy the seasonal, ever-evolving menu featuring locally sourced ingredients and global flavors. Top off your meal with a creative offering from STRIPSTEAK’s handcrafted cocktail cart and enjoy any number of original creations expertly prepared tableside exclusively for you.
STRIPSTEAK Dinner Menu - Mandalay Bay - Las Vegas Menu Updated 2/20/2021
Menu and prices subject to changeRAW BAR
OYSTERS ON THE HALF SHELL* 26
Champagne MignonetteSTRIPSTEAK OYSTER SHOOTERS* 14
Diane Mina’s Dirty Jalapeño Bloody Mary MixSHRIMP COCKTAIL 26
Gin-Spiked “Cocktail” Sauce
SEAFOOD PLATTERS
Oysters, Gulf Shrimp, Maine Lobster, King CrabHOT MISO BUTTER 72
Red Miso Butter
Charred Lemon
Espelette PepperICE-COLD* 72
Gin-Spiked Cocktail
Green Goddess
Champagne Mignonette
APPETIZERS
HAMACHI & AHI POPPERS* 22
Crispy Rice Cakes, Sriracha AioliSPICY THAI BEEF LETTUCE CUPS 21
Thai Chili & Basil, Pickled Carrot, Crunchy RiceTUNA “ROLLS”* 22
Crispy Onions, Roasted Garlic PonzuCHILLED LOBSTER TACOS 24
Charred Pineapple, Avocado Cream“INSTANT” BACON 24
Tempura Oyster, Shredded Cabbage, Soy Glaze
SALADS
THE B.L.T. ‘WEDGE’ 19
Classic Toppings, Buttermilk RanchGEM LETTUCE CAESAR 17
Garlic Streusel, Anchovy, Parmesan
ENTRÉES
SIGNATURES
MARY’S BRICK CHICKEN 39
"liquid mushroom" agnolotti, proscuittoGINGER-SCALLION SEA BASS 44
Chinese Fermented Black Beans, Baby Bok ChoyFROM THE WOOD-BURNING GRILL
ANGUS*
FILET MIGNON 61
FLAT IRON 43
BONE-IN RIBEYE 72
NY STRIP 62
DRY AGED RIBEYE 72
SEAFOOD
DIVER SCALLOPS 42
SCOTTISH SALMON 41
AHI TUNA 48
WAGYU*
MISHIMA RIB CAP 89
ACCOMPANIMENTS & ADDITIONS
STRIPSTEAK SAUCE 3
BÉARNAISE 3
BLACK TRUFFLE BUTTER 6
CRUMBLED BLUE CHEESE 7
GRILLED SHRIMP 15
HALF LOBSTER TAIL 25
SIDES
MUSHROOM TRIO 18
White Soy, MirinBROCCOLINI 15
Calabrian ChilesBAKED POTATO 14
All The ‘Fixins’WHIPPED POTATO DUO 16
Main Lobster & Sour CreamMAC & CHEESE 18
Black TruffleSPICY FRIED RICE 16
Five Spiced Pork BellyBRUSSELS SPROUTS
Mulled Cider, Granny Smith Apple
DESSERT
CHOCOLATE CHIP SUNDAE
Butterscotch Caramel, Vanilla Ice Cream, Candied PeanutsBEIGNETS
Choice of: Pot de Crème, Macallan Butterscotch Pudding, Chocolate, Vanilla Crème Brûlée, Trio of Pot de CrèmeSEASONAL TRIO OF ICE CREAMS AND SORBETS
About Our Chef: Michael Mina
Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age.
Chef Mina’s epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer’s kitchen at the upscale Aureole in New York City.
At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day.
Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George’s direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA’s executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation.
Chef Mina’s culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina’s flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character.
Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who’s Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts.
Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox’s syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama.
STRIPSTEAK tasting Menu - Mandalay Bay - Las Vegas Menu Updated 2/20/2021
Menu and prices subject to changePRIX FIXE MENU
$75 TASTING MENU
APPETIZER
CHOICE OF ONE:
GEM LETTUCE CAESAR
Garlic Streusel, Anchovy, ParmesanTIGER PRAWNS
Poached & Chilled With Gin “Cocktail” Sauce, Green Goddess
ENTRÉE
CHOICE OF ONE:
CREEKSTONE FARMS FLAT IRON STEAK
Red Wine SauceMARY’S BRICK CHICKEN
Lemon GremolataSCOTTISH SALMON
Lime CitronetteALL SERVED WITH BROCCOLINI | CALABRIAN CHILES
DESSERT
CHEESECAKE
Raspberry, Almond Cream, Graham Cracker Cookie
