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    This document contains menus for Botero restaurant at Encore Las Vegas. The first section lists appetizers and small plates inspired by farms and fields, including baby beet salad, caprese salad, and kobe steak tartare. The second section features items inspired by the sea, such as hamachi tartare, a crudo tasting, and shellfish dishes including oysters and a shellfish tower. The main sections provide options for surf and turf entrees including sea bass, halibut, salmon, scallops, lobster, lamb, beef and chicken. A chef's tasting menu is also described.

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    This document contains menus for Botero restaurant at Encore Las Vegas. The first section lists appetizers and small plates inspired by farms and fields, including baby beet salad, caprese salad, and kobe steak tartare. The second section features items inspired by the sea, such as hamachi tartare, a crudo tasting, and shellfish dishes including oysters and a shellfish tower. The main sections provide options for surf and turf entrees including sea bass, halibut, salmon, scallops, lobster, lamb, beef and chicken. A chef's tasting menu is also described.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    83 views3 pages

    From Farms and Fields

    Uploaded by

    Menuism
    This document contains menus for Botero restaurant at Encore Las Vegas. The first section lists appetizers and small plates inspired by farms and fields, including baby beet salad, caprese salad, and kobe steak tartare. The second section features items inspired by the sea, such as hamachi tartare, a crudo tasting, and shellfish dishes including oysters and a shellfish tower. The main sections provide options for surf and turf entrees including sea bass, halibut, salmon, scallops, lobster, lamb, beef and chicken. A chef's tasting menu is also described.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    of 3

    FROM FARMS AND FIELDS

    Baby Beet Salad 14


    warm goat cheese
    Caprese 16
    heirloom tomatoes, watermelon, buffalo mozzarella
    Kobe Steak Tartare 19/36
    traditional garnish
    Basket of Seasonal Vegetables – for two 25
    lemon anchovy vinaigrette
    Tasting of Soup (Choose two) 12
    kabocha squash – fennel • onion - portobello • chickpea – farro
    Wild Mushroom Tart 16
    Gruyère cheese
    Potato Gnocchi 15/24
    roasted tomato, Parmesan
    Hudson Valley Foie Gras 25
    pear ginger chutney, balsamic glaze
    Gem Lettuce Salad 14
    Marcona almonds, Fall apples, dates
    Caesar Salad 14
    crouton chips, crispy anchovies

    INSPIRED BY THE SEA


    Hamachi Tartare 18
    crispy rice cake, sweet chili vinaigrette
    Crudo Tasting 22
    tuna – avocado, soy • halibut – spicy tomato
    salmon – Meyer lemon • hamachi – tangerine
    “Shrimp and Chips” 21
    mango – jalapeño sauce
    Ahi Tuna Tartare 19
    mango, avocado, crispy ginger
    Dungeness Crab Agnolotti 21
    artichokes, lemon emulsion
    Crispy Frog Legs 18
    Meyer lemon butter, fennel salad
    Roasted Alaskan Crab 25
    Dungeness crab gratin, avocado, grapefruit vinaigrette
    Oysters on the Half Shell 18
    champagne mignonette
    Shellfish Tower 65
    select oysters, gulf prawns, Maine lobster, crab

    Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
    Food allergy menus available upon request. Your server will coordinate any special request with our chef.

    Execut ive Chef - Mark LoRusso


    B o t e ro at E n c o re • Call 702.770.DI NE for reservations.
    Please choose the preparation of your steak from the following:
    Pepper Steak, Chimichurri, Traditional
    Petite Filet 8 oz 44
    Filet 12 oz 58
    Bone-In Filet 16 oz 62
    New York Strip 16 oz 55
    Bone-In Rib Eye 20 oz 52
    Porterhouse 40oz - for two 96
    Chateaubriand – for two 110
    Japanese Kobe 7 oz 175

    Add-ons...
    One Half Maine Lobster Tail 20
    Hudson Valley Foie Gras 20
    Alaskan King Crab 18

    SURF TURF
    European Loup De Mer Brioche Crusted Colorado 48
    (Mediterranean Sea Bass) 45 Rack of Lamb
    niçoise vegetables chickpea crêpe, sunchokes, niçoise
    olives
    Olive Oil Poached Halibut 40
    crab brandade, lobster chowder Kobe Short Rib 40
    potato purée
    Duet of Wild Salmon
    (two ways) 32 Organic Roasted Chicken 31
    fingerling potatoes, apples, quince frisée salad, natural jus
    parsnip purée, cabbage & potato
    tortellini

    Dayboat Scallops 39
    Abalone mushroom risotto, garlic confit

    Two Pounds Whole Roasted


    Lobster 75
    Oscar style

    EXTRA
    potato rösti, manchego & onions roasted bone marrow, onion jam
    truffle macaroni and cheese jalapeño glazed carrots
    vanilla scented yams, marshmallow tempura ancho chili onion rings
    wild mushrooms manchego stuffed piquillo peppers
    creamed spinach, crispy egg loaded baked potato gratin
    whipped potatoes roasted jalapeños and onions, crispy
    Botero fries pork belly
    broccoli, sun-dried tomatoes, garlic polenta cake, chanterelles
    11

    B ot e ro at E n c o re • Call 702.770.DI NE for reservations.


    CHEF’S TASTING

    FIRST COURSE
    Tasting of Tartars
    tuna mango avocado
    hamachi crispy rice

    SECOND COURSE
    Crab Agnolotti
    artichokes, lemon emulsion

    THIRD COURSE
    Hudson Valley Foie Gras
    pear chutney

    FOURTH COURSE
    Loup De Mer
    niçoise vegetables

    FIFTH COURSE
    New York Strip
    pepper style

    INTERMEZZO
    Seasonal Sorbet

    SIXTH COURSE
    Tasting of Botero Desserts

    $105 per person


    Available 5:30 p.m. – 10 p.m.

    B ot e ro at E n c o re • Call 702. 770. DINE for reservations.


    01/11/10

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