Bellagio Elevates Buffet Experience With Unlimited Caviar During Gourmet Dinner Service

Bellagio Elevates Buffet Experience With Unlimited Caviar During Gourmet Dinner Service

 The Buffet at Bellagio, known for its high-quality cuisine and exceptional service, announces the addition of a lavish new station featuring Traditional, Ikura and Tobiko caviars. Every Friday and Saturday from 3:30 p.m. – 10 p.m. during Gourmet Dinner Service, guests may savor the delicate flavors of some of the world’s finest caviars alone or as complements to a selection of freshly prepared traditional dishes. This decadent option comes included in the Gourmet Dinner price of $37.99.

At this one-of-a-kind station, a chef attendant will top delicate, house-made blinis, miniature buckwheat waffles, freshly rolled sushi and Ahi tuna cones, according to each guest’s desires. A variety of traditional garnishes including chopped egg, onions and crème fraîche are available to create unforgettable flavor profiles that please every palate.

The caviar station is a luxurious addition to the already extensive array of cuisine available at The Buffet at Bellagio including authentic Italian, Chinese and Japanese fare as well as traditional American classics and fresh seafood. Adding to the dining experience, The Buffet at Bellagio will offer an unlimited drink option beginning Feb. 14, which will allow guests the opportunity to enjoy limitless refills on Bellinis, Bloody Marys, sparkling wine or ice cold beer for an additional $8.

These new offerings at The Buffet at Bellagio elevate traditional buffet dining to a memorable dining experience, reflecting the level of excellence for which the AAA Five Diamond Resort is known. 

About Bellagio
Inspired by the beautiful villages of Europe, the AAA Five Diamond Bellagio overlooks a Mediterranean-blue, 8 ½-acre lake, where fountains perform a magnificent aquatic ballet choreographed to music and lights. Within Bellagio are award-winning dining experiences including two AAA Five Diamond restaurants, Julian Serrano’s Picasso and Le Cirque from the renowned Maccioni family. Bellagio is home to an impressive collection of luxury retailers including Louis Vuitton, Giorgio Armani, Gucci, Tiffany & Co., Breguet, Prada, Fred Leighton, Chanel, Dior, Fendi, Bottega Veneta, Hermès and OMEGA. A world-class art gallery, the exquisite Conservatory & Botanical Gardens, the stunning “O” by Cirque du Soleil, a luxurious spa and salon, dynamic nightlife at The Bank, Hyde Bellagio and Lily Bar & Lounge and an elegant casino all add to the extraordinary Bellagio experience. Bellagio is a wholly owned subsidiary of MGM Resorts International (NYSE: MGM). For more information and reservations, visit call toll free at (888) 987-6667or find us on Facebook and Twitter.

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.


Due to popular demand by fine diners, Bernard’s Bistro extends luxury Dinner du Titanic

Due to popular demand by fine diners, Bernard’s Bistro
extends luxury Dinner du Titanic
Opulent themed menus set to steer the course of diners through July

Chef E. Bernard, owner and executive chef at Bernard’s Bistro

Chef E. Bernard invites all on board one last time to indulge in pure dining opulence as he pays culinary homage to the RMS Titanic. Famed for its extravagance and impeccable taste, the Titanic was a statement of luxury. Chef E. Bernard will apply these same epicurean elements to the menu at Bernard’s Bistro at The Village Lake Las Vegas.

The Dinner du Titanic menu will include two classes of menus for guests to choose, along with a la carte options. The First Class menu will feature five courses at $65 per guest and the Second Class menu will feature three courses at $45 per guest.

An example of the First Class menu includes items such as: A bubbling glass of champagne during the reception; First Course, Consommé Olga with a touch of Russian flavor or Chilled Tomato Soup Gazpacho Madeleina; Second Course, Canapés a l’Amiral sautéed shrimp Titanic in Herb Butter Sauce, Oyster’s a la Russe marinated in Vodka Lemon Juice with Horseradish gently stirred in Tomato and Chives or Titanic Signature Dish Romaine Heart with Roquefort Cheese and Caramelized Grilled Pear crispy walnut in Honey Mustard dressing; Third Course, Titanic Champagne Sorbet; Fourth Course, Poached Salmon with Mousseline Caviar Sauce topped with Chives Hollandaise, English Cucumbers with Asparagus and Pommes Vapeur, Homard Themidor with Duchess Potatoes, Broiled Chateaubriand of Beef Tenderloin with Béarnaise Sauce served with Potatoes Au Gratin and Haricots Verts, Braised Filet Mignon LiLi with Foie Gras roasted garlic, artichoke hearts and Black Truffle served with Haricots Verts in a Red Wine Rosemary sauce, Lamb Loin and Rack of Lamb with Mint Sauce served with Garlic Mashed Potatoes and Mint Green Peas Timble, Calvados Glazed Duck Breast with Apple Sauce served with chestnuts and fresh watercress or Chicken Lyonnaise served with potatoes Chateau, caramelized onions and sweet peas; Fifth Course consists of a choice of Inspired Desserts, Assorted Pastries or Assorted Imported Cheese.

Reservations are suggested and can be made by calling Bernard’s Bistro at 702-565-1155.

Every Thursday in July
7 p.m. – The epicurean voyage begins

Bernard’s Bistro
The Village Lake Las Vegas
15 Costa di Lago
Henderson, NV 89011