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Monday, June 6 - Friday, June 17

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 6 to Friday, June 17, 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 new Handmade Burrata with Nicoise olive tapenade and baguette toast, 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 Béarnaise 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 here.

 

Las Vegas Restaurant Week and Three Square Logo

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

HANDMADE BURRATA

Nicoise olive tapenade, baguette toast

GEM LETTUCE SALAD

Roquefort cheese, walnuts, grapes

SECOND COURSE

CHOICE OF:

CAVATELLI PASTA & SHRIMP*

spring vegetables, basil-hazelnut pesto, Grana Padano

STEAK & FRITES*

choice of sauce: Classique, Au Poivre, Béarnaise

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

SORBET DU JOUR

*THOROUGHLY COOKING FOODS OF ANIMAL ORIGIN SUCH AS BEEF, PORK, EGGS, FISH, LAMB, MILK, POULTRY, OR SHELLFISH REDUCES THE RISK OF FOODBORNE ILLNESS. INDIVIDUALS WITH CERTAIN HEALTH CONDITIONS MAY BE AT HIGHER RISK IF THESE FOODS ARE CONSUMED RAW OR UNDERCOOKED.*

Reserve Now