Monday, June 5 – Friday, June 16
Dine in for a great cause and a great value this Las Vegas Restaurant Week at Mon Ami Gabi! This annual spring event donates a portion of the proceeds to our friends at Three Square Food Bank and their mission to feed hungry families and individuals in Southern Nevada.
From Monday, June 5 – Friday, June 16, enjoy our special three course dinner menu for $60 per person plus tax (not including gratuity) featuring all-time classics and new seasonal favorites. View the full menu listed below.
Start the evening with the first course, choosing between our Tomato Salad with corsican feta, basil, cucumber and red wine vinaigrette, Gazpacho with artisanal feta and rosemary roasted croutons, and more. Move onto the main course and choose between five plates, including our Steak and Frites (your choice of Classique, Au Poivre, or Bearnaise sauce) and Cavatelli Pasta & Shrimp with spring vegetables, basil-hazelnut pesto, and grana padano. Last, but certainly not least, finish off your meal with dessert featuring French favorites like our Crème Brûlée with burnt vanilla custard, our famous Profiteroles with warm chocolate sauce and more.
Plan ahead and book your dinner for Las Vegas Restaurant Week at Mon Ami Gabi! Outdoor patio seating is on a first-come, first-serve basis. Click here to make a reservation at Mon Ami Gabi or call 702-944-4224. Learn more about Three Square Food Bank and their efforts on their website.
Las Vegas Restaurant Week
Mon Ami Gabi Dinner Menu
$60 per person plus tax (not including gratuity)
FIRST COURSE
CHOICE OF:
ONION SOUP AU GRATIN
The French classic baked with gruyère cheese
GAZPACHO
artisanal feta cheese, rosemary toasted croutons
BAKED GOAT CHEESE
tomato sauce, warm herb garlic bread
TOMATO SALAD
Corsican feta, basil, cucumber, red wine vinaigrette
GEM LETTUCE SALAD
Roquefort cheese, walnuts, grapes, celery
SECOND COURSE
CHOICE OF:
CAVATELLI PASTA & SHRIMP*
spring vegetables, basil-hazelnut pesto, grana padano
STEAK & FRITES*
choice of sauce: Classique, Au Poivre, Bearnaise
TROUT ALMONDINE
French green beans, brown butter, lemon
SALMON, SPINACH & BABY KALE
avocado, blueberries, walnuts, citrus vinaigrette
GRILLED CHICKEN BREAST
ratatouille, arugula-basil-parsley purée, tomato vinaigrette
THIRD COURSE
CHOICE OF:
CRÈME BRÛLÉE
burnt vanilla custard
PROFITEROLES
warm chocolate sauce
CHOCOLATE MOUSSE
chocolate pearls and whipped cream
CHEESECAKE À LA VINCENT
red fruit coulis, blackberry granite