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Spago
3500 Las Vegas Blvd South , Las Vegas , Nevada |
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CATEGORY: Restaurant
TYPE: American-Californian-Contemporary
NEIGHBORHOOD: The Strip
PHONE: CLICK HERE TO DISPLAY PHONE NUMBER
CONTACT: CLICK HERE TO EMAIL SPAGO
PRIVATE FUNCTIONS:
Yes
CATERING:
Yes
CHEF: David Robins & Eduardo Perez
HOURS OF OPERATION: Cafe: 11am - 11pm; Dining Room: 5:30pm - 10pm
WEBSITE: VISIT WEBSITE
FEATURES: Brunch,Romantic
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Synonymous with fine food and celebrity clientele, Spago continues to be the preeminent Las Vegas trendsetter in cuisine, service and design. Distinguished as the spark that ignited the Las Vegas culinary whirlwind phenomenon, Spago is located in The Forum Shops at Caesars just steps away from the casino and Celine Dion - Colosseum theatre. The restaurant’s dramatic, yet warm interior design presents a sophisticated and stylish environment for the applauded California-style cuisine of Chefs David Robins and Eduardo Perez. With "indoor" patio dining in the casual cafe, considered as the best place for people watching in Las Vegas, and a more formal dining room with two private banquet facilities for special events, Spago provides a variety of dining options. Spago consistently dazzles in a city known for its many stars and remains one of the most popular dining spots for tourists and locals alike.
MENU
SPAGO CAFE MENU
Executive Chef David Robins
STARTERS
* Chilled Tomato Gazpacho with Avocado Cream, Tortilla Chips, and Cilantro 6
* Potato-Leek Soup with Garlic Croutons and Chopped Chives 7
* Skirt Steak Quesadilla with Sour Cream, Guacamole, and Pico de Gallo 15
* Crisp Calamari with Szechuan Pepper, Lime, Cucumber Salad, and Soy-Yuzu Ponzu 12
* Chilled Jumbo Shrimp with Cocktail Sauce, Horseradish, Tabasco, and Lemon 21
* Steamed Mussels & Clams with Chorizo, Crisp Potatoes, and Saffron-Paprika Broth 13
* Oyster on the Half Shell with Mignonette, Cocktail Sauce, and Lemon Half Dozen 17
Full Dozen 31
SANDWICHES & SALADS
* Egg Salad on Whole Wheat with Arugula Salad and Shaved Parmesan 10
* Turkey Wrap with Lemon Aioli, Romaine, Avocado, Tomato, and Pasta Salad 13
* Tuna Salad Pita with Cucumbers, Roasted Peppers, Butter Lettuce, and Herb Aioli 11
* Reuben Sandwich with Corned Beef, Swiss Cheese, Sauerkraut, and Thousand Island 12
* Rotisserie Pork with Dijon Mustard, Marinated Fennel, and Roasted Pepper Marmalade 13
* Classic Chopped Vegetable Salad with Golden Tomato Coulis and Parmesan Reggiano 14
* Field Green Salad with Balsamic Dressing, Cherry Tomatoes, Pecans, and Blue Cheese 11
* Louie Salad with Blue Crab, Avocado, Asparagus, and Thousand Island Dressing 25
* Chinese Chicken Salad with Asian Vegetables, Crisp Wonton, and Honey Mustard 13
* Caesar Salad with Creamy Garlic Dressing, Focaccia Croutons, and Parmesan Cheese 12
with Free Range Chicken Breast 19
PIZZAS & CALZONE
* Margharita Pizza with Garden Tomatoes, Goat Cheese, and Fresh Basil 12
* Pepperoni, Tomato Sauce, Mushrooms, and Shaved Red Onions 13
* Sauteed Spinach, New Potatoes, and Roasted Garlic 14
* Italian Sausage, Caramelized Fennel, Olives, and Parmesan Cheese 15
* "Alsatian" Crisp Pancetta, Onions, Gruyere Cheese, and Italian Parsley 13
* Roasted Portabella Mushrooms, Caramelized Onions, and Parmesan 14
* Sautéed Chicken, Barbeque Sauce, Pasilla Peppers, and Sweet Corn 15
* Deli Calzone with Mortadella, Provolone, Mushrooms, Olives, and Tomato Sauce 16
HOMEMADE PASTAS
* Hand Cut Fettuccini with Wild Mushrooms, Arugula, and Balsamic Glazed Shallots 16
* Veal Ravioli with Creamy Tomato Sauce, Micro Basil, and Parmigiano Reggiano 15
* Bucatini Pasta with Braised Beef Bolognaise, Ricotta Cheese, and Italian Parsley 19
* Spaghettini with Double Blanched Garlic, Plum Tomatoes, and Basil 15
* Linguine with Steamed Manila Clams, Cherry Tomatoes, Pancetta, and Rosemary Cream 19
MAIN COURSES
* Free Range Chicken Breast with Asparagus, Wild Mushrooms, and Marsala Sauce 21
* Teriyaki Salmon Burger "Bento Box" with Stir Fried Vegetables and Soba Noodle Salad 19
* Pancetta Wrapped Meatloaf with Mashed Potatoes, Mushroom Gravy, and Onion Rings 18
* Seafood Jambalaya with Roasted Chicken, Shrimp, Saffron Rice, and Rouille 23
* Roasted Atlantic Salmon with Tomato Confit, Marinated Green Beans, and Basil Oil 24
* Rotisserie Pork Chop with Baby Zucchini, Cauliflower, Tomatoes, Thyme Natural Jus 25
SPAGO DINNER MENU
Executive Chef David Robins
Chef de Cuisine Eduardo Perez
* Iced Oysters on the Half Shell
Pink Peppercorn Mignonette, Cocktail Sauce, Lemons, and Tabasco 17/31
* Roasted Vine Ripe Tomato Soup
Black Pepper-Polenta Cracker, Basil, and Parmesan 10
* Garden Tomato and Burrata Cheese
Cipollini Onions, Tomato Vinaigrette, and Aged Balsamic 14
* Grilled Marinated Calamari
Braised Artichokes, Kalamata Olives, Sun Dried Tomatoes, and Lemon 12
* Yellowfin Tuna Sashimi
Soba Noodle Salad, Wasabi, Pickled Ginger, and Ponzu 19
* Grilled White Asparagus
Garlic Croutons, Poached Egg, Crisp Pancetta, and Summer Truffles 17
* Sautéed Blue Crab Cakes
Baby Arugula, Fennel Marmalade, and Roasted Red Pepper Aioli 20
* House Smoked Salmon
Crisp Potato, Apple, Horseradish, Summer Truffles, and Lemon Vinaigrette 15
* Maine Lobster Raviolis
Sweet Corn, Morel Mushrooms, and Lobster-Cognac Sauce 17/26
* Striped Bass "Aqua Pazza"
Israeli Cous Cous, Gulf Shrimp, Mussels, Braised Fennel, and Salsa Verde 27
* Sauteed Diver Scallops
Lemon Risotto, English Pea Coulis, Micro Greens, and Shaved Black Truffles 31
* Steamed Alaskan Halibut "Hong Kong Style"
Jasmine Rice, Baby Bok Choy, Shiitakes, Fresno Chiles, and Warm Ponzu 18/30
* Seared Yellowfin Tuna
Green Chick Peas, Roasted Peppers, Tomatoes, and Black Olive Oil 33
* Roasted Vermont Quail
Apple-Sausage Hash, Golden Raisins, Braised Cabbage, and Cider Glaze 31
* Crisp Free Range Chicken
Garlic Potato Puree, Summer Squash, Wild Mushrooms, and Thyme Jus 17/29
* Rotisserie Pork Loin
Horseradish-Potato Gratin, Asparagus, Onions, and Port Wine Sauce 21/36
* Wolfgang's Veal Wienerschnitzel
Warm Potato Salad, Arugula, Lemon-Caper Sauce, and Crisp Parsley 43
* Grilled Prime Cote de Boeuf
Herbed Sea Salt, Fingerling Potatoes, Creamed Spinach, and Chimichurri 59
ALL PRICES AND MENUS ARE SUBJECT TO CHANGE
For additional menus (dessert & wine) please visit the Spago website.
HOURS
Cafe
Sunday - Thursday
11 am - 11 pm
Friday - Saturday
11 am - midnight
Dining Room
Sunday - Saturday
5:30 pm - 10 pm
Payment Types:
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