Rick Moonen’s rm seafood Introduces New Succulent Seafood Happy Hour Menu

Guests can indulge in global seafood cuisine and handcrafted cocktails at special prices

 Rick Moonen’s rm seafood at Mandalay Bay Resort & Casino is allowing guests to break from the traditional happy hour with an early evening menu that celebrates sustainable seafood and award-winning cocktails. Offered Tuesday through Saturday, from 7pm to 10pm, guests can escape to the upstairs lounge and indulge in a variety of extraordinary items at unbeatable prices.

The special menu offers exceptionally fresh and sustainable seafood bites for under $10. Highlights include Crab Cake Sliders with brioche buns, chipotle aioli and heirloom tomatoes; Spicy Shrimp Lettuce Wraps with ponzu sauce; Thai Prawn Shrimp Cocktail; Citrus Cured Salmon Flatbread; Rhode Island-style Calamari with sweet and spicy cherry peppers; East or West Coast Oyster Sampler; Buffalo-style Blue Point Oysters; Surf & Surf Roll made with shrimp, crab and avocado; and the Taka Roll made with fluke tempura, spicy mayo, avocado and sweet soy.

Perfect for parties of two, the menu also features delectable wine pairings such as The Class Act which includes ½ oz of Spanish Oscetra Caviar served with potato waffle and traditional garnishes and two glasses of Nicolas Feuillatte champagne ($99); and The Aphrodisiac which features 12 oysters on the half shell and two glasses of Juve & Camps Brut and Rose Cava ($60). For those who crave something sweet, The Sweet Tooth offers dark chocolate coulant, brandy strawberries and cherries, Amaretto semifreddo, brown sugar streusel and a glass of Taylor-Flagate LBV Port ($24 each).

In addition to these a la carte and paired items, guests also can enjoy specialty handcrafted cocktails created by award-winning lead barman JR Starkus. The list includes such favorites as Tangerine Honey made with Tangerine Vodka, Aperol, honey and lemon; Off the Cuff which blends Bulleit Rye, Drambuie, honey, lemon and barrel-aged bitters; and My Friend Jenny that combines Corazon Tequila, St-Germain, fresh-pressed pineapple, Bittermans, tiki bitters, lime, Orgeat and mint. Each cocktail is only $7. An array of wine flights also are available for just $12 including a selection of Old World Whites, West Coast Reds and Dessert Wines.

For more information, visit or call (702) 632-9300

About Chef Rick Moonen and Rick Moonen’s rm seafood
Since opening Rick Moonen’s rm seafood inside The Shoppes at Mandalay Place at Mandalay Bay Resort and Casino in 2005, both the restaurant and Chef Moonen have enjoyed an array of local and national acclaim from some of the country’s top news organizations. For the past 20 years, Chef Rick Moonen has been one of the country’s leading advocates for the sustainable seafood movement, bringing national awareness to this subject. Rick Moonen’s rm seafood showcases this commitment to sustainability without foregoing culinary creativity and innovation. In 2008 Chef Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide variety of seafood.  That same year his signature Catfish Sloppy Joe was highlighted in Esquire magazine’s “Sandwich Encyclopedia,” prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen this signature dish and earned the title of “Best Sandwich in America.”  In 2009 he was a guest judge on Bravo’s Top Chef Las Vegas where his eponymous restaurant served as the location for the show’s popular “Restaurant Wars” episode.  That same year, he was a contestant on Bravo’s Top Chef Masters and in 2010 was invited back to compete on Top Chef Masters second season, where he was the runner-up, raising both national awareness and thousands of dollars for Three Square.  Keep current with Chef Moonen on Twitter @RickMoonen, or online at Rick Moonen’s rm seafood downstairs is open daily from 11:30 a.m. to 11:00 p.m.; upstairs is open Tuesday – Saturday, 5:30 p.m. to 10:30 p.m. Reservations are encouraged and can be made by calling (702) 632-9300.


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