Please note, no reservations are made for patio seating. This is on a first come, first serve basis. All reservations are for the indoor main dining room.
  • Chicago, IL
  • Oakbrook, IL
  • Reston, Va
  • Bethesda, MD
  • Las Vegas, NV
3655 Las Vegas Blvd. South
Las Vegas
Las Vegas
3655 Las Vegas Blvd. South


English Pea and Tarragon Soup with Lemon Crème Fraîche

Oyster Du Jour


Smoked Duck & Fig Tartine with Spicy Ginger Chutney


Sautéed Bass with Slow-Braised Fennel, Smooth Celery Root Remoualde


Pineapple and Orange, one scoop of each

  • MONDAY: Tomahawk Pork Chop
  • TUESDAY: Duck a L'orange
  • WEDNESDAY: Braised Lamb Shank
  • THURSDAY: Coq au Vin
  • FRIDAY: Dover Sole Meunière
  • SATURDAY: Grilled Bison Ribeye
  • SUNDAY: Beef Wellington
  • DESSERT: Apple Galette, vanilla ice cream
  • Warm Chocolate Cake, hazelnut crème anglaise
  • Caramelized Pineapple Crepe, coconut cream and caramel

Executive Chef Partner
Terry Lynch

Classically trained at Le Cordon Bleu in Paris and its sister school, The Sabine de Mirbeck Ecole de Cuisine Francaise, in England, Lynch is a highly respected chef, consultant and restaurateur. He has managed his own restaurant consulting firm, Xystus, for over a decade, successfully overseeing the launching of more than 20 start-ups and openings. Born in Honolulu and having grown up in the Midwest, Lynch was always surrounded by great food, no matter where he and his family resided. Lynch first entered the restaurant world as a sommelier in 1981 at Golden Eagle Restaurant in Phoenix, before landing a chef position at Ted's near Madison, Wis. Recognizing that his skills as a chef were only beginning to show, he left for Europe in 1984, to continue his studies and refine his craft. Upon his return to America in 1986, Lynch sought out the famed Auberge du Soleil, a five-star resort and restaurant in Napa Valley, Calif., and was named sous chef that same year. In 1988, Lynch was subsequently hired by the venerable Real Restaurants group in California to be the executive chef and partner at Napa Valley’s famous Mustards Grill. In 1996, Lynch opened the celebrated Coach House in Martha’s Vineyard with one of America’s most respected restaurateurs, Drew Nieporent. In 2007, Lynch became the executive chef at Mon Ami Gabi’s Las Vegas location, and soon after, was also named the executive chef partner of nearby restaurant, Stripburger. Later, he continued his fast-paced career and assisted in the opening of Mexican restaurant, El Segundo Sol, where he serves as executive chef partner.