Celebrate The Holidays with Christmas Feasts at MGM Resorts International Restaurants


Celebrate The Holidays with Christmas Feasts at MGM Resorts International Restaurants



This year, celebrate the holidays with mouth-watering meals served at MGM Resorts International restaurants. The extraordinary chefs at ARIA, Bellagio, MGM Grand, Mandalay Bay, The Mirage, Monte Carlo, Luxor and Excalibur have designed menus that are sure to put guests into the Christmas spirit. From traditional holiday feasts to decadent desserts, guests will find delightful dishes that celebrate the season.


Here are some highlights from the specially designed menus and carefully crafted dishes guests can look forward to this holiday season:


Executive Chef Robert Moore at Jean Georges Steakhouse has put together a magnificent a la carte menu of scrumptious dishes to be devoured on Christmas Day. In addition to the regular menu, guests will enjoy Butternut Squash Soup and Steamed Shrimp Salad with champagne vinegar dressing as appetizers. For the main course, choices include a 26 oz. Char-Grilled Australian Tomahawk Chop and Creamy Horseradish Potatoes. An Apple and Pecan Sticky Bun with brown butter ice cream will end the meal on a sweet note.


Sirio Ristorante will offer guests the chance to celebrate with a bit of Italian flair by serving items such as Ravioli al Tartufo Nero di Norcia (cheese ravioli topped with fresh shaved black truffles from Norcia) and Medaglioni de Vitello (roasted veal medallions wrapped in prosciutto with pomegranate sauce, heirloom carrots and celery room puree).


Home of Italian, Asian, American and seafood specialties, Sensi’s a la carte menu will feature a variety of creative dishes from Executive Chef Royden Ellamar. Tasty yet non-traditional specialties include Roasted Mediterranean Octopus and Kimchee Butter Poached Oysters served with crispy pork belly, Napa cabbage and scallions.  A Slow Roasted Dry Aged Prime Rib also is available as well as succulent Lamb Biryani. The menu is available Saturday, December 24 through Monday, December 26.


Executive Chef Jaime Mendoza of Todd English’s Olives has created exceptional a la carte lunch and dinner menus that highlight the season. Featured items include Lobster Pumpkin Bisque and Grilled Lamb Steak. Specialty menus also are available at Picasso, Prime Steakhouse, Le Cirque, Osteria del Circo, Café Bellagio, Noodles and Snacks.


Aureole’s Executive Chef Vincent Pouessel has designed a festive five-course menu featuring selections such as Foie Gras and Fresh Black Truffle au Torchon and Citrus Crusted Diver Scallops. Flourless Chocolate Gateau with raspberry compote and stracciatella gelato rounds out the holiday menu. Guests can enjoy these options on both Saturday, December 24 and Sunday, December 25.  A holiday menu also is available at Wolfgang Puck’s delicious eatery, Trattoria Del Lupo.


The extraordinary prix fixe menu at SEABLUE by Michael Mina includes tantalizing tastes such as Oysters, Mixed Greens and Parsnip Soup. The meal is highlighted by Seablue Prime Rib served with horseradish-crusted potatoes and creamed spinach.  A dessert of Apple Tarte Tatin flawlessly finishes the experience. Specialty tasting menus also are available at Shibuya and Diego.


Onda Ristorante & Wine Lounge brings bold Italian flavors to its Christmas prix fixe menu comprised of Crostata Di Pere Gorgonzola, Creamy Potato Leek Soup and Chianti Braised Beef Short Ribs. The feast ends with two decadent desserts, Vanilla Bean Panna Cotta and a Hazelnut Cheesecake.


kokomo’s will celebrate the season with a three-course meal of Roasted Quail, Lamb Chop & T-Bone and dessert of Eggnog Brulee or Chocolate Lava Cake. Both menus are available Friday, December 23 through Sunday, December 25.


Dragon Noodle Co. & Sushi Bar will offer an Asian-inspired four-course menu including Wonton Soup, California Roll and Vegetable Spring Roll. Guests will then choose from Orange Chicken, Prime Sirloin, Walnut Shrimp or Hong Kong Chow Mein as an entrée. Dinner would not be complete without dessert; a slice of Ginger Cake provides a sweet end. Holiday menus also are available at d.vino Italian Food & Wine Bar and The Café.


In addition to prix fixe menus, several special Christmas Day buffets will be available throughout the MGM Resorts properties. A plethora of options are available for guests to choose from at The Buffet at Bellagio, MGM Grand Buffet, Cravings at The Mirage, MORE The Buffet at Luxor and Roundtable Buffet at Excalibur.


Celebrate National Seafood Month at ARIA Restaurants

Celebrate National Seafood Month
at ARIA Restaurants


October is National Seafood Month and ARIA Resort Casino restaurants are ready to celebrate the bounty of the ocean. Executive chefs from AMERICAN FISH by Michael Mina, Jean Georges Steakhouse, Sage and Sirio Ristorante have created exceptional seasonal menus blending farm-fresh ingredients with seafood such as lobster, scallops and fish. Each highlights the best of fall’s culinary trends and the sea’s exquisite offerings.

AMERICAN FISH by Michael Mina: Lobster lovers will be tempted to treat themselves to all the crustacean-inspired creations Executive Chef Sven Mede has prepared for his special October tasting menu. The succulent meat is incorporated into five savory courses such as the Lobster Carpaccio, Heirloom Tomato Soup & Lobster Grilled Cheese and the Wood Grilled Surf & Turf. Each dish is designed to celebrate the season and satisfy any seafood craving.

Jean Georges Steakhouse: Executive Chef Robert Moore will honor the month with Raw Nantucket Bay Scallops, an item that appears on his cranberry-inspired seasonal menu. The specially designed dish, made with cranberry jus and fresh wasabi, is sure to make any seafood lover swoon.

Sage: Chef Shawn McClain, known for integrating exceptional seasonal ingredients into his menus, commemorates the month-long event with Smoked Pacific Hamachi. This delightful dish is served with leek puree, purple runner beans and pink lady apples.

Sirio Ristorante: This month, Chef Scarmiglia will transport guests to the heart ofItaly with a variety of rich flavors from his seasonal menu that includes an exceptional oceanic delicacy, Mediterranean Sea Bream. The delicate fish is wrapped in a potato crust and accompanied by braised leek and cauliflower then served in a Pinot Noir butter sauce.



Seasonal Menus at ARIA Restaurants Highlight
Culinary Trends for Fall


October and November Menus Feature Squash, Apples, Plums, Quail, Chestnuts, Cranberries and More

ARIA Resort & Casino will launch spectacular menus this October and November designed around the fresh culinary produce of the season. ARIA executive chefs will blend favorite ingredients such as lobster and Kobe beef with seasonal elements such as pears, squash, turnips, cranberries and apples infusing each dish with current and delicious items that highlight the very best of fall’s culinary trends.

AMERICAN FISH by Michael Mina: Executive Chef Sven Mede has outdone himself by creating a luscious menu that incorporates lobster into five savory courses. Guests will enjoy a menu that features Lobster Carpaccio with radish, seabeans, lime and ginger vinaigrette as well as an Heirloom Tomato Soup served with a lobster grilled cheese sandwich. A decadent Valrhona Chocolate Custard with red velvet cake and cocoa nib ice cream will finish off the meal on a sweet note. Menu: $95; Wine pairing $55.

Jean Georges Steakhouse: Executive Chef Robert Moore has designed a menu celebrating the surprisingly versatile cranberry in all five courses. Burrata Mozzarella with cranberry compote, olive oil and grilled sourdough; Raw Nantucket Bay Scallops with cranberry jus and fresh wasabi; and Peppered Venison Loin with cranberry-quince condiment and cocoa essence are just a sampling of the interesting flavor combinations Chef Moore has created. He has even worked cranberries into the dessert with a Cranberry Ricotta Cheese Tart. Menu: $95; Wine pairing: $55.

Sage: Chef Shawn McClain, known for integrating seasonal, farm-fresh ingredients into his bold and contemporary cuisine, takes it a step further with the October menu. A sampling of the delightful courses that celebrate the season are Smoked Pacific Hamachi with leek puree, purple runner beans and pink lady apples; New Zealand Venison with roasted plums and confit potatoes; and Kabocha Squash Agnolotti with creminelli pancetta, Tuscan kale, brown butter and nutmeg. For dessert, a Butterscotch Custard with chocolate flakes, pecan sable and sour cherry syrup will finish the meal seamlessly. Menu: $79.

Sirio Ristorante: Executive Chef Vincenzo Scarmiglia will serve a hearty menu of vintage Italian dishes and take full advantage of fall’s wide variety of rich flavors. Highlights from the elaborate seven-course menu are Tagliatelle Pasta with fresh, shaved Piedmontese White Truffles, Braised Venison Short Ribs with white polenta, artichokes and Brussels sprouts and Roasted Squab Breast with braised Umbrian lentils and grape must. Concluding this exceptional October offering is an Apple Tartlet with vanilla gelato and salted caramel sauce for dessert. Menu: $125.

AMERICAN FISH by Michael Mina: The superlative delicacy Kobe beef is celebrated in AMERICAN FISH’s November menu. Dishes such as Soy Braised Short Rib will be accented by seasonal ingredients such as turnip gratin and ginger carrots and the Tataki will be paired with edamame, golden Enoki mushrooms, crispy garlic and black truffle vinaigrette. Menu: $110; Wine pairing: $55.

Jean Georges Steakhouse: Fall’s crown jewel, squash, is the ingredient of choice in Chef Moore’s delectable menu. The culinary adventure will begin with a Butternut Squash Soup followed by a choice of a Fall Squash and Arugula Salad or Warm Salad of Roasted Squash. Next, diners will have to decide between Seared Jumbo Shrimp with acorn squash or the Seared Scallops with spaghetti squash. The entrée will be a Grilled Beef Tenderloin with Goldbar squash and for dessert, a Spiced Pumpkin Cake with praline ice cream and pumpkin seed brittle. Menu: $95; Wine Pairing: $55

Sage: Chef Shawn McClain is all about introducing exceptional ingredients that add zest to a winter menu. Pan Roasted Jumbo Fluke will be accented by Yukon gold potato risotto and house-made bacon-grilled leeks or the 48-Hour Beef Belly paired with chestnut puree, fig glaze and celery heart. For dessert, Chef McClain pays homage to fall with Maple Cremeux Crepes served with warm bourbon apples and chicory ice cream. Menu: $79.

Sirio Ristorante: This November, experience Chef Scarmiglia’s delicious six-course menu featuring autumn’s bounty. Griddled Nantucket Bay Scallops are to be complemented by roasted sunchokes and pomegranate syrup and Scarmiglia’s famous house-made ravioli are filled with butternut squash, brown butter and sage. Pan Roasted Duck Breast with leg confit will be served with quince applesauce and sautéed wild mushrooms. Dessert will celebrate the fresh pear crop with an Espresso Poached Pear served with vanilla sponge and cream cheese mousse. Menu: $79.

For more information on these seasonal menus, please visit the Specialty Dining section of ARIA’s website. Restaurant reservations can be arranged by calling ARIA Restaurant Reservations at (877) 253-5847 or by visiting ARIA’s Concierge desk.