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Las Vegas Five Diamond French Restaurant Picasso
As a recipient of the annual AAA Five Diamond Award, Executive Chef Julian Serrano's menu is inspired by the regional cuisine of France and Spain where Pablo Picasso spent much of his life. The restaurant boasts a wine cellar stocked with more than 1,500 selections from the finest European vineyards. Picasso masterpieces, as well as a collection of his charming ceramic pieces, further delight the senses of diners enjoying the Picasso experience.
- Hours of Operation:
Wednesday - Monday
6:00 p.m. - 9:30 p.m.
Closed Tuesdays - Reservations:
Strongly recommended by calling 866.259.7111 or 702.693.7223 - Reserve your table online.
- Executive Chef:
Julian Serrano - Pastry Chef:
Matthew Fleisher - Sommeliers:
Robert Smith, MS
Head Sommelier
Michael Schwab
Sommelier - Cuisine:
Seasonally prepared elegant French cuisine. - Wine List:
Dazzling collection from the finest vineyards worldwide and winner of the "Grand Award" from Wine Spectator. - Dress Code:
Business casual, no shorts. - Group Reservations:
For groups larger than 10,
please call 702.693.7223 - Location:
Lakeside - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Dégustation
Our menu changes daily according to the freshest products on the market.
Maine Lobster Salad
Apple-Champagne Vinaigrette
2007 Koonowla, Riesling, Clare Valley, Australia
Pan Seared U-10 Day Boat Scallops
Potato Mousseline and Jus de Veau
2007 Domaines Schlumberger, Les Princes Abbés, Pinot Gris, Alsace, France
Sautéed “A” Steak of Foie Gras
Rhubarb and Roasted Pistachio
2006 Royal Tokaji, Tokaji Aszú, 5 Puttonyos, Mád, Hungary
Sautéed Filet of Halibut
Green Asparagus and Sauce Hollandaise
2008 Celler el Masroig, Les Sorts Blanc, Montsant, Spain
or
Roasted Lamb Chops
Zucchini Farci and Bordelaise Mustard Sauce
2005 Tomàs Cusiné, Geol, Costers Del Segre, Spain
Desserts
Créme Pistachio
Torta Caprese, Blackberry Pate de Fruit, Earl Grey Latte Sherbet
Warm Chocolate Fondant
Almond Mocha Ice Cream, Amaretto Caramel
The Jelly Donut
Warm Pastry Cream Croquette, Raspberry Lambic Sorbet, Glazed Donut Ice Cream
Rhubarb Tasting
Rhubarb Napoleon, Prickly Pear-Rhubarb Soup, Yogurt Cheesecake Ice Cream with Oatmeal Crumble
Vanilla Cheesecake
Seascape Strawberry Compote, Orange Curd and Triple Strawberry Ice Cream
Crispy Risotto Pudding
Green Papaya with Coconut Crème, Roasted Pineapple and Mango Sorbet
Cheese Assortment
($14 supplement)
The Above Recommended Wine Pairing is Offered for an Additional Cost of $63
Premium Wine Pairing Available Upon Request
Caviar Available Upon Request
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Prix Fixe
Crème of Half Moon Bay Pea and Mint Soup
Sautéed Maine Ruby Red Shrimp
or
Poached Oysters
Garnished with Osetra Caviar, Sauce Vermouth
or
Warm Quail Salad
Sautéed Artichokes and Pinenuts
Foie Gras au Torchon
Pineapple and Port Reduction
or
Sautéed Ruby Red Shrimp
Roasted Zucchini, Tomato Confit, Crispy Artichokes and Piquillo Pepper Vinaigrette
or
Sautéed Filet of Turbot
Cauliflower Mousseline and Saffron Sauce
Roasted Maine Lobster
Sauce Américaine and Salsify
($40 supplement)
or
Sautéed Filet of New Zealand Tai Snapper
Court-Bouillon Sauce and Fresh Herbs
or
Roasted Milk-Fed Veal Chop
Rosemary Potatoes and Au Jus
or
Roasted Pigeon
Wild Rice Risotto
or
Sautéed Medallions of Fallow Deer
Caramelized Green Apples and Zinfandel Sauce
Dessert
Créme Pistachio
Torta Caprese, Blackberry Pate de Fruit, Earl Grey Latte Sherbet
Warm Chocolate Fondant
Almond Mocha Ice Cream, Amaretto Caramel
The Jelly Donut
Warm Pastry Cream Croquette, Raspberry Lambic Sorbet, Glazed Donut Ice Cream
Rhubarb Tasting
Rhubarb Napoleon, Prickly Pear-Rhubarb Soup, Yogurt Cheesecake Ice Cream with Oatmeal Crumble
Vanilla Cheesecake
Seascape Strawberry Compote, Orange Curd and Triple Strawberry Ice Cream
Crispy Risotto Pudding
Green Papaya with Coconut Crème, Roasted Pineapple and Mango Sorbet
Cheese Assortment
($14 supplement)
A Sommelier’s Wine Pairing is Offered for an Additional Cost of $53
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Julian Serrano
Executive Chef
Award-winning Chef Julian Serrano brings his memorable Mediterranean cooking to Bellagio as Executive Chef of Picasso. Serrano earned the prestigious James Beard Foundation Award twice as "Best Chef in the Southwest" in 2002 and "Best Chef of California" in 1998 and is regarded as one of the finest culinary talents in the nation.
Although of Spanish descent, Serrano has an affinity for French cuisine. Serrano completed most of his training in the gourmet rooms of France and, once a year, finds himself there in search of new inspirations, much like the master from which his newest restaurant takes its name, Pablo Picasso. The décor of this Mediterranean-style restaurant features a collection of Picasso originals, including paintings, rare tile work and a collection of hand-painted plates.
The restaurant's rustic yet elegant charm is reflected in vaulted ceilings with exposed wood beams, terracotta tile and hanging pottery mingling with table settings of fine china and lavish floral arrangements. From the scenic lakeside patio, guests can view the spectacular fountain show that performs nightly.
Featured on Picasso's menu are some of Serrano's signature creations including Roasted U-10 Day Boat Scallops, Lamb with truffle crust and Medallions of Fallow Deer. The restaurant boasts a wine cellar stocked with more than 1,400 bottles from the finest European vineyards.
Picasso is a eight-time recipient of the AAA Five Diamond Award from 2002 to 2009.
- Executive Chef:
Julian Serrano - Cuisine:
Seasonally prepared elegant French cuisine - Wine List :
Dazzling collection from the finest vineyards worldwide and winner of the 'Grand Award' from Wine Spectator
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