Chef Jean-Georges Vongerichten

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1 Chef Jean-Georges Vongerichten A MODERN STEAKHOUSE INFUSED WITH ENERGY AND WORLD-CLASS APPEAL GENERAL INFORMATION Chef Jean-Georges Vongerichten has commanded the limelight since he captured New York s attention at the age of 29, earning four stars from The New York Times with his innovative French cuisine at Lafayette. Since then, he has opened nearly two dozen restaurants around the world, from Shanghai to Bora Bora, further refining his signature Thai-inspired French style. His tour de force, Jean Georges, opened in the Trump International Hotel and Tower in 1997 to an outpouring of awards: four stars from The New York Times, a rare three stars from the Michelin Guide, Chef of the Year title from Esquire and the unprecedented award combination of Best New Restaurant and Outstanding Chef from the James Beard Foundation. Bringing bright, modern flavors to traditional techniques represents the core of Vongerichten s culinary philosophy, paired with an insistence on the superiority of freshness. At Jean Georges Steakhouse, classic and simple cooking methods, such as grilling, braising and sous vide, draw out the essence of the world s best meat, while the fragrant nuances of globally inspired spices combine into Vongerichten s signature flair. Chef/Partner Jean-Georges Vongerichten Executive Chef Sean Griffin Seating Capacity 266 total seats 192 dining room seats 65-seat semiprivate area 20-seat private Boardroom 38 semiprivate Wine Alcove seats 12-seat private Chef s Table Each dish on my menu must be a perfect combination of wellloved flavors, backed by new, unexpected ones that guests will come to crave. - Chef Jean-Georges Vongerichten

2 RESTAURANT INFO World-renowned Chef Jean-Georges Vongerichten, with his highly decorated repertoire of culinary achievements, pushes the boundaries of traditional steakhouse expectations with his decidedly contemporary rewrite, Jean Georges Steakhouse. Under his gifted guidance, the highest-quality meat and seafood from around the world are cooked to perfection with flavor-releasing techniques, then receive a signature Vongerichten jolt via unexpected sauces and side dishes. Alive with vibrant, often Asian-inspired seasonings, house-made steak sauces, mustards, rubs and flavored salts, every taste delivers undeniable satisfaction. The boldly modern space is sectioned into a highoctane lounge, elevated dining areas for maximum see-and-be-seen excitement and two private dining rooms. This masterful spin on a time-worn tradition joins beloved steakhouse touches with a chic, in-the-now experience, ideal for any occasion. SIGNATURE DISHES Tuna Tartare Bacon-Wrapped Shrimp Black Truffle and Comté Fritters Seared Scallops Soy-Glazed Short Rib Warm Valrhona Chocolate Cake

3 PRIVATE DINING Private rooms include the 12-seat Chef s Table, which provides a unique and exclusive experience, The Boardroom, which seats 20, and The Wine Alcove, which seats 38 guests and overlooks the extensive wine collection, while another 65-seat semiprivate area on the right side of the restaurant allows for larger events. The Wine Alcove The Chef's Table The Boardroom

4 STEAKHOUSE MENU $120 PP JUMBO SHRIMP COCKTAIL Cocktail Sauce, Lemon CAESAR SALAD Parmesan, Lemon and Chili BURRATA MOZZARELLA Tomato, Olive Oil, Balsamic Vinegar and Grilled Sourdough FROM THE WOOD-BURNING GRILL 8-OZ. FILET MIGNON 12-OZ. NEW YORK STRIP SKUNA BAY SALMON FILLET MARINATED FREE-RANGE CHICKEN BREAST SIDES FOR THE TABLE Mashed Potatoes, Creamed Spinach and Grilled Asparagus WARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream NEW YORK CHEESECAKE Sour Cherry Sorbet Menu prices do not include beverages, tax or gratuity. Menu changes based on seasonal availability of local ingredients. Vegetarian meals may be prepared with advance notice.

5 CLASSIC STEAKHOUSE MENU $150 PP JUMBO SHRIMP COCKTAIL Cocktail Sauce, Lemon BABY ICEBERG LETTUCE Crispy Bacon and Blue Cheese Dressing CAESAR SALAD Parmesan, Lemon and Chilies BURRATA MOZZARELLA Tomato, Olive Oil, Balsamic Vinegar and Grilled Sourdough FROM THE WOOD-BURNING GRILL 8-OZ. FILET MIGNON 12-OZ. NEW YORK STRIP 18-OZ. RIB-EYE SKUNA BAY SALMON FILLET MARINATED FREE-RANGE CHICKEN BREAST SIDES FOR THE TABLE Truffle Mashed Potatoes, Creamed Spinach, Grilled Asparagus Black Truffle Mac and Cheese MARKET APPLE PIE Maple-Pecan Ice Cream WARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream NEW YORK CHEESECAKE Sour Cherry Sorbet SURF AND TURF MENU $165 PP CHILLED SEAFOOD PLATTER Cocktail, Mignonette and Mustard Sauces CAESAR SALAD Parmesan, Lemon and Chili TOMATO SALAD Hearts of Palm, Avocado and Coconut Vinaigrette BABY ICEBERG LETTUCE Crispy Bacon and Blue Cheese Dressing FROM THE WOOD-BURNING GRILL 6-OZ. WAGYU FILET MIGNON 8-OZ. ASPEN RIDGE ALL-NATURAL FILET MIGNON 16-OZ. RANGERS VALLEY DRY-AGED NEW YORK STRIP 18-OZ. USDA PRIME BONE-IN RIB-EYE SKUNA BAY SALMON FILLET MARINATED FREE-RANGE CHICKEN BREAST SIDES FOR THE TABLE Truffle Mashed Potatoes, Creamed Spinach, Grilled Asparagus Roasted Trumpet Mushrooms with Jalapenos and Garlic Brussels Sprouts, Quince Mustard, Bacon & Pecans MARKET APPLE PIE Maple Pecan Ice Cream WARM VALRHONA CHOCOLATE CAKE Vanilla Ice Cream NEW YORK CHEESECAKE Sour Cherry Sorbet Menu prices do not include beverages, tax or gratuity. Menu changes based on seasonal availability of local ingredients. Vegetarian meals can be prepared with advance notice.

6 ARIA RESTAURANT EVENT INQUIRY FORM Thank you for your interest in ARIA Resort & Casino restaurants. ARIA has assembled a collection of the world s most critically acclaimed chefs and restaurateurs with enticing concepts from such chefs as Jean-Georges Vongerichten and Julian Serrano. For the first time, Michelin Three Star Chef Masa Takayama has brought his unrivaled mastery of Japanese cuisine to Las Vegas. Also a Las Vegas favorite, James Beard Foundation Award-winning Chef Shawn McClain has introduced his innovative cuisine at Sage and Five50 Pizza Bar. Chef Michael Mina presents BARDOT Brasserie, traditional brasseriestyle cuisine inspired by the café culture of Paris. Then there is our newest addition taking the culinary world by storm: Carbone, from Chef Mario Carbone, pays homage to the American-Italian restaurants of the mid-20th century in New York, where the meal is the entertainment and every table has a captain. To better assist you with your group dining request, please complete the following information below. RESTAURANT DATE TIME EXPECTED GUEST COUNT COMPANY NAME OR OCCASION ON-SITE CONTACT NAME CELLPHONE NUMBER ADDRESS MENU ARE YOU REQUESTING A PRIVATE DINING ROOM OR MAIN DINING ROOM? OTHER REQUESTS ANY KNOWN GUEST ALLERGIES OR DIETARY RESTRICTIONS IN DINNER PARTY? All dietary needs may be met with advance notice. At time of booking, a 50% deposit will be taken to confirm the event. All parties of sixteen (16) or more and/or private dining events are subject to a sales tax of 8.25%, gratuity of 18% which is non-taxable and taxable service charge of 4% with current sales tax of 8.25% respectively. The final guest count is due via fax or three (3) business days before event. All parties will be charged the guaranteed number or actual guest count, whichever is greater.