Michael Mina at Bellagio celebrates the fall season by introducing a new 10-course Autumn Harvest Tasting Menu.
Inspired by the property’s current fall display at the Conservatory & Botanical Gardens, Michael Mina marries flavors and ingredients that reflect the scenery of the new season, like Granny Smith apples, Delicata squash, celery root and pomegranates, as well as top seafood and meat selections.
Selections include:
• Course 1—Caviar, including Petrossian Tsar Imperial daurenki, Ductch baby, Bosc pear purée, dill and whipped sour cream.
• Course 2—Maine lobster, shaved fuyu persimmon, cucumber, coriander blossoms and ginger-chili water.
• Course 3—Monterey Bay abalone, uni chawanmushi, pickled butternut squash and micro shiso.
• Course 4—Foie gras tart, Granny Smith apple gelée, applesauce, red grapes and vanilla streusel.
• Course 5—Day Boat scallop, cauliflower ravioli, leek fondue, graffiti cauliflower confetti and trout roe beurre blanc.
• Course 6—Ahi tuna, flavors of nicoise, sunny-side up quail egg, artichoke cream and fennel emulsion.
• Course 7—Duck confit-studded delicata squash, slow-roasted breast, seared Hudson Valley foie gras, fig compote and pumpkin velouté.
• Course 8—Prime brand New York strip, whipped blue cheese, Bloomsdale spinach, celery root puree, crispy celery root and black truffle sauce (for a $55 enhancement, change to triple-seared A5 wagyu ribcap).
• Course 9—Pomegranate shaved ice, coconut espuma, lychee and Santa Barbara finger lime.
• Course 10—Poached Bartlett pear, brown butter financier and amaretto ice cream.
Splurge on the indulgent meal with the optional wine pairing for $150 per person or premium wine pairing for $300 per person. There are also Autumn Harvest specialty cocktails available à la carte, like the Rhubarb with Elijah Craig Rye, rhubarb, lemon, egg white and Pinot Noir or the Apricot with Buffalo Trace bourbon, Braulio Amaro, apricot and bitters. And for those that like to be spirit-free, there is a zero-proof pairing for $95 per person that includes Lyre’s bourbon and Lyre’s Rosso, as well as flavors like grapefruit, cucumber and ginger.
“We are expanding the spectacle of the Conservatory, which draws millions of visitors each year, into the next chapter of Michael Mina Bellagio,” chef Michael Mina said in a statement. “There is only one place a bold concept like this can exist. Each season gives us an entirely new creative canvas, and my imagination is running wild with the possibilities.”
The menu is priced at $295 per person plus tax and gratuity. Reservations can be made Wednesday through Saturday from 5-9:30 p.m. Call Bellagio concierge at 702.693.7111 to make your reservation or visit bellagio.mgmresorts.com.
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Dining and Cooking