LUNCH MENU

LUNCH MENU
LUNCH MENU
Two Courses $35 per guest  Three Courses $45 per guest
Host of the event must select one item from each course. Set menu must be established three weeks prior to scheduled lunch event.
First Course – (Choose One Maximum)
Second Course – (Choose One)
Organic Baby Mixed Greens Salad
** $10 per additional entrée choice will apply if
more than one item is selected
Creole Spiced Croutons, Sherry Vinaigrette,
Shaved Manchego Cheese, Teardrop Tomatoes,
Shaved Red Onions
Baby Arugula Salad
Shaved Local Apple, Candied Walnuts Tossed
in Champagne Vinaigrette with
Buttermilk Bleu Cheese
Lobster Bisque
Heirloom Tomato Soup
Pan Roasted Atlantic Salmon*
Sweet Corn, Fresh Basil, Sherry Vinaigrette
Grilled Marinated Chicken Breast*
With Roasted Fingerling Potatoes, Whole Garlic, Wild
Mushrooms and Natural Reduction
Grilled Petite Ribeye Steak*
With Garlic Smashed Potatoes and
Emeril’s Worcestershire Sauce
(Add $10 per guest)
Grilled Ricotta Cheese Sandwich
With Local Basil and Heirloom Tomato Soup
Grilled Chicken or Steak Salad
With Romaine Lettuce Hearts, Red Wine &
Champagne Vinaigrette, Shaved Radishes
Dessert – (Choose One)
Emeril’s Banana Cream Pie
Whipped Cream, Chocolate Shavings,
Caramel Sauce
Chocolate Torte
With Caramel Sauce and
Fresh Whipped Cream
Cheesecake
Seasonal Fruit Preserve
Located inside The Venetian – Las Vegas
Visit www.emerils.com
Contact: Elizabeth Conn or Andrea Ross
[email protected]
Office: 702.216.6499
Personalized Printed Menus Available
Gift Ideas – Please call for details
Emeril’s Cookbooks  Gift Cards
** Time limitations cannot be guaranteed when opting to offer a “choice of” for entrée course **
*Thoroughly cooking foods of animal origin such as beef, 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 uncooked.
Thank you for selecting Delmonico Steakhouse.
We appreciate your business!
Our group dining menu is designed as a four
course set menu. The idea is to enjoy a few of
our house specialties within a full spectrum of
flavors that Chef has to offer. Our portions are
hearty enough to satisfy the best of appetites
and our staff is dedicated to providing a
memorable evening for all of your guests.
In addition to the menu, we also offer a choice
of wine services, one of the most popular being
the food-wine pairing or you may opt to select
wines by the bottle.
Four Course Dinner Menu $110 per guest
Host of the event must select one item from each course. Set menu must be established three weeks prior to scheduled dinner event.
Family Style Platters
(serves 3-5 guests per platter)
Chilled Alaskan King Crab Legs
Drawn Butter, Herb Emulsion
($65 per platter)
Seafood Tower
Alaskan King Crab Legs, Poached Lobster
Tails, Oyster on the Half Shell, Tuna Tartar,
Creole Boiled Shrimp with Cocktail Sauce
and Herb Emulsion
($130 per platter)
Course 1 – (choose 1)
Course 2 – (choose 1)
Baby Greens and Teardrop Tomatoes
Emeril’s New Orleans Barbecue Shrimp
Creole Spiced Croutons, Sherry Vinaigrette and
Shaved Manchego Cheese
Vine-Ripened Heirloom Tomato Salad
Burrata Cheese, Red Onion, Extra Virgin Olive Oil,
Balsamic Vinegar and Torn Local Basil
Petite Iceberg Lettuce Wedges
Wisconsin Buttermilk Blue Cheese Dressing,
Homemade Apple Smoked Bacon and Red Onion
Emeril’s Caesar Salad
Parmesan Herb Croutons
Cured Salmon & Caviar*
Arugula Salad, Champagne Vinaigrette
(+$10 per guest)
Served with a Petite Rosemary Biscuit
Traditional New Orleans Gumbo
Shrimp & Andouille Sausage
Lobster Bisque
Garnished with Lobster Meat
Creole Boiled Gulf Shrimp Cocktail
Tomato Horseradish Dipping Sauce
Jumbo Lump Crab Cake
With Confit Fennel, Tomato, Fresh Herb Salad
and Herb Emulsion
Chilled Alaskan King Crab Legs
Drawn Butter, Herb Emulsion
(+$15 per guest)
*Thoroughly cooking foods of animal origin such as beef, 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 uncooked.
Course 3 – (Choose 1)
$10 per additional entrée choice will apply if
more than one item is selected
Grilled Marinated Organic Chicken Breast
All of Our Beef Selections are Charbroiled
USDA Prime Aged Hand Cut
Filet Mignon*
With Roasted Fingerling Potatoes, Whole Garlic, Wild
Mushrooms and Natural Reduction
Bone In New York Strip*
Seasonal Fish
(Salmon, Red Snapper, Halibut*)
Enhancements
Sautéed Seasonal Vegetables,
Lemon Butter Sauce
100% Japanese Wagyu Filet or Ribeye Steak*
Garlic Smashed Potatoes, Wild Mushroom Ragout
(MKT Price)
(Wagyu Filet - 2 week notice prior to scheduled event)
Grilled Dry Aged Ribeye Steak*
Garlic Smashed Potatoes, Wild Mushroom Ragout
Surf and Turf
Served with Duo of House Sauces
Seasonal Black or White Truffle
(MKT Price)
Cured Foie Gras, Truffle Reduction
($25)
Accompaniments - Served Family Style
+$12 per side (1 side feeds 4 guests)
Course 4 – Dessert (choose 1)
Family Style Dessert Option
(add $6 per guest)
Emeril’s Banana Cream Pie
Whipped Cream, Chocolate Shavings and
Caramel Sauce
Chocolate Torte
With Caramel Sauce and Fresh Whipped Cream
Cheesecake
Seasonal Fruit Preserve
Peanut Butter Mousse Pie
Graham Cracker Crust, Caramel Sauce,
Salted Peanuts
Broccoli
Asparagus
(Not available as a choice of)
New Orleans Creamed Spinach
Petite Filet of Beef* & Alaskan King Crab or
Maine Lobster Tail
Sautéed Garlic Mushrooms
(+$15 per guest)
Roasted Fingerling Potatoes &
Whole Garlic with Fresh Herbs
Petite Filet of Beef* & Crab Stuffed Lobster Tail
Country Smashed Potatoes
Located inside The Venetian – Las Vegas
Visit www.emerils.com
Contact: Elizabeth Conn or Andrea Ross
[email protected]
Office: 702.216.6499
Personalized Printed Menus Available
Gift Ideas – Please call for details
Emeril’s Cookbooks  Gift Cards
(+$20 per guest)
Wagyu Filet of Beef* & Lobster Tail
(MKT Price)
(Wagyu Filet - 2 week notice prior to scheduled event)
*Thoroughly cooking foods of animal origin such as beef, 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 uncooked.
Special Events Menu
Carving Stations**
Served with dinner rolls and traditional accompaniments
Delmonico Prime Tenderloin of Beef
$25 per guest
Crusted Lamb Rack 8 Bone
MKT
Bone-In Roasted Veal
$25 per guest
Peppered Pork Loin
$16 per guest
Delmonico Prime Rib of Beef
$20 per guest
Whole Roasted Seasonal Fish
MKT
Carving Station Additions
(choice of two)
BROCCOLI ASPARAGUS  SAUTEED GARLIC MUSHROOMS
COUNTRY SMASHED POTATOES  ROASTED FINGERLING POTATOES
$12 per guest
Seafood/Fish Station**
Emeril’s BBQ Shrimp & Sea Scallop Scampi
$25 per guest
Pepper Crusted Seared Ahi Tuna
$25 per guest
Salmon with Citrus Fennel & Herbs
$18 per guest
Fresh Pasta Station**
Display station set with extra virgin olive oil, fresh goat
cheese, parmesan cheese, tomatoes, herbs, warm garlic bread
Pasta
Sauce
Penne
Marinara
Farfalle
Pesto
Rigatoni
Alfredo
$12 per guest – choice of two pastas and two sauces
$10 per guest – add Grilled Chicken or Garlic Shrimp
$15 per guest – add Lobster Tail
**Uniformed chef required for each station; prices do not
include $175 per chef fee; minimum charge of 25 people
per station.
All menus and prices subject to change at Chef’s discretion
Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry or shellfish reduces the risk of foodborne illness. Individuals with certain health
conditions may be a risk if these foods are consumed raw or uncooked.
Special Events Menu (continued)
Salad Station
(choice of two)
Emeril’s Caesar Salad
Imported & Domestic Cheese Platter
Accompanied by Sliced Breads
serves 45-50
$600
Parmesan Herb Croutons
Baby Greens and Teardrop Tomatoes
Creole Spiced Croutons, Sherry Vinaigrette and
Shaved Manchego Cheese
Seasonal Fresh Fruit Platter
serves 35-50
$350
Heirloom Tomatoes and Fresh Mozzarella
Served with Balsamic Vinaigrette and Basil
$12 per guest
Triple Dipped Strawberries
$4.50 per piece
Chef Selected Petit Fours
$4.50 per piece
Chilled Seafood Station
King Crab Legs
Chilled Jumbo Gulf Shrimp
Medallions of Lobster
Shucked Seasonal Oysters on the Half Shell
Shucked Littleneck Clams on the Half Shell
$7 per piece
Caviar Service
With Traditional Accompaniments
MKT Price
Crudités of Farmers Market Vegetables
Served with Assorted Dips – Creamy Herb and Garlic
serves 35-50
$250
Antipasto Platter
Cured Meats, Domestic and Imported Cheese,
Marinated Vegetables
Sserves 35-50
$900
Mini Desserts
Chef Selected to Include:
Emeril’s Banana Cream Pie, Pecan Pie, Cheesecake
$8 per piece
Milk Chocolate, White Chocolate,
Raspberry Puree Fondue
Madeleines, Seasonal Berries, Cheesecake Bites
Small
serves 45-50
Medium
serves 75-125
Large
serves 150-200
$350
$600
$1,100
House Made Individual Snacks
Triple Chocolate Popcorn
Parmesan Truffle Popcorn
Artisanal Butter & Sea Salt Popcorn
Creole Spice Mixed Nuts
Brownies
Cookies
$8 per bag
**Uniformed chef required for each station; prices do not include $175 per chef fee; minimum charge of 25 people per station.
All menus and prices subject to change at Chef’s discretion
Hors d’Oeuvres
Minimum of 25 pieces per item
SOUP
SANDWICHSLIDER
$4 per piece
Chilled Cucumber Soup with Organic Watercress
Smoked Tomato Bisque and Crème Fraíche
GF
Sweet Corn Soup with Basil Infused Oil
V
GF
GF
V
V
Seasonal Melon Soup Fresh Mint
GF
Delmonico Open Face Steak Sandwich $6
Caramelized Onion and Horseradish Crème Fraíche
Steak & Truffle Slider* $10
Wild Mushrooms, Roasted Garlic Mayo
Lobster Bisque
Mushroom Bisque with Roasted Crouton
Grilled Fontina Cheese Sandwich $5 V
With Local Basil and Heirloom Tomato Soup
GF
V
V
Maine Lobster Slider $10
Lemon Emulsion, Brioche Bun
Tomato & Mozzarella Slider $8
COLD
$5 per piece
Vine Ripened Tomato Bruschetta GF
Balsamic Syrup and Mozzarella Cheese
HOT
V
Roast Eggplant Tapenade on Garlic Crostini V
Lemon Infused Olive Oil and Roasted Red Peppers
Goat Cheese & Beet Bruschetta
GF
V
$5 per piece
Chicken or Beef Kabob
Garlic Aioli
GF
Roasted Herb Goat Cheese Stuffed Artichoke Heart
Tomato Tapenade
$6 per piece
House Made Duck Rillettes
Grilled Crostini with Pickled Red Onion
$6 per piece
Fried Chicken & Waffle
Bourbon Maple
Shaved Prosciutto Flatbread
Mozzarella Cheese, Extra Virgin Olive Oil and Fresh Basil
Steamed Shrimp or Lobster Dumpling
Ginger Ponzu
Classic Steak Tartare*
Traditional Garnish
Garlic & Herb Sautéed Escargot and Wild Mushroom
In a Puff Pastry Shell
Seared Sliced Ahi Tuna* GF
Hard Cooked Quail Egg & Haricot Vert Salad,
Extra Virgin Olive Oil
Spiced Ahi Tuna or Salmon Tartare
Sesame Seaweed Salad
Prosciutto Wrapped Melon Skewer
Balsamic Syrup
GF
$7 per piece
Hudson Valley Foie Gras Torchon
Brioche Toast with Saba, Seasonal Fruit Jam, Toasted Almonds
House Cured Salmon*
Corn Cake, Chive Crème Fraíche, Hard Cooked Egg & Caviar
MKT Price
Lollipop Lamb Chop*
Chimichurri
Wagyu Beef Skewer
Roasted Garlic Puree
GF
GF
Herb Saint Poached Oyster
With Crispy Bacon Crust
Baked Brie Cheese
Apple Cider Vinegar, Candied Walnuts
$7 per piece
New Orleans Style Oysters en Brochette GF
Wrapped in Apple Smoked Bacon, Creole Tomato Glaze
BBQ Shrimp Skewer
GF
All menus and prices subject to change at Chef’s discretion
Contact:
Elizabeth Conn or Andrea Ross
[email protected]
702.216.6499
GF
GF
Gluten
V
Vegetarian
V