Chef Shawn McClain GENERAL INFORMATION

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Chef Shawn McClain REFINED, CONTEMPORARY AMERICAN CUISINE WITH AN EMPHASIS ON SEASONAL MEAT, SEAFOOD AND VEGETABLES GENERAL INFORMATION Chef/Partner Shawn McClain Shawn McClain has a knack for

His spirited creative American menu takes the seasons as its departure point, tapping the freshness of California s fertile environment to produce elevated flavor combinations with Mediterranean

He left to open Spring in 2001, which served as his homage to seafood and was nominated for the James Beard Foundation s Best New Restaurant award.

1 Chef Shawn McClain REFINED, CONTEMPORARY AMERICAN CUISINE WITH AN EMPHASIS ON SEASONAL MEAT, SEAFOOD AND VEGETABLES GENERAL INFORMATION Chef/Partner Shawn McClain Shawn McClain has a knack for balancing innovative concepts with tradition and sensibility. His spirited creative American menu takes the seasons as its departure point, tapping the freshness of California s fertile environment to produce elevated flavor combinations with Mediterranean undercurrents. McClain first broke onto the national scene at Trio restaurant in Evanston, earning four stars from both the Chicago Tribune and Chicago Sun-Times. He left to open Spring in 2001, which served as his homage to seafood and was nominated for the James Beard Foundation s Best New Restaurant award. McClain was named Esquire magazine s Chef of the Year. By 2004, McClain opened Green Zebra, lauded by The New York Times, Bon Appétit, Food & Wine and several other prestigious publications. McClain eventually found his way to the bright lights of Las Vegas. At Sage in ARIA Resort & Casino, he changed focus once more with a New American menu built on the irresistible freshness of California s local harvests. Executive Chef Richard Camarota Seating Capacity 112 main dining room seats 49 lounge seats 55-seat private area The James Beard Award winner brings his distinctive style to a spirited New American menu laced with strong Mediterranean flavors. - Andrea Kahn Los Angeles Times Las Vegas Travel Guide

RESTAURANT INFO Sage is James Beard Foundation Award-winning Chef Shawn McClain s first venture outside of Chicago.

Sage s award-winning cocktail program visits America s classic libations and rewrites them with a contemporary edge through natural ingredients and limitedproduction boutique liquors.

Designer Jacques Garcia, known as much for his opulent French style as his pure-form minimalism, echoes Chef McClain s culinary sensibility with a refined, modern aesthetic brimming with character

2 RESTAURANT INFO Sage is James Beard Foundation Award-winning Chef Shawn McClain s first venture outside of Chicago. Introducing his distinctive style to ARIA, Chef McClain combines farm-to-table produce, artisanal meat and sustainable seafood with an emphasis on simple, clean flavors and seasonal ingredients. Sage s award-winning cocktail program visits America s classic libations and rewrites them with a contemporary edge through natural ingredients and limitedproduction boutique liquors. The 112-seat dining room and 49-seat lounge display a seductive and comfortable elegance. Designer Jacques Garcia, known as much for his opulent French style as his pure-form minimalism, echoes Chef McClain s culinary sensibility with a refined, modern aesthetic brimming with character and whimsy. Hand-painted murals by Paulin Pâris offer reinterpretations of famous early modernist paintings. Ever raising the bar, Sage combines a brilliant culinary team, an ideal location near ARIA s Main Entrance and a sophisticated design into a knockout experience that carries comfort to a new level of chic. SIGNATURE DISHES Foie Gras Crème Brûlée Bellwether Farms Sheep Milk Ricotta Gnocchi Roasted Maine Day Boat Scallops Belgian Ale-Braised Short Ribs

3 MENU A $90 PER PERSON MENU B $100 PER PERSON HEIRLOOM BEET SALAD Goat Yogurt/Bitter Chocolate/Tarragon SUNCHOKE SOUP Green Apple/Bacon/Caramelized Onion/Black Truffle SHELTON S FARM CHICKEN BREAST Sunchoke/Chantelle/Sauce Vin Jaune SNAKE RIVER FARMS KOBE FLAT IRON STEAK Smoked Potato Purée/Glazed Heirloom Carrots HAMACHI CRUDO SALAD Smoked Coconut/Cherry Bomb Radish/Soy Ginger Dressing HEIRLOOM BEET SALAD Goat Yogurt/Bitter Chocolate/Tarragon WAGYU BEEF TARTARE Crushed Caper Aïoli/Slow-Poached Egg/Crispy Chocolate SUNCHOKE SOUP Green Apple/Bacon/Caramelized Onion/Black Truffle MAINE DAY BOAT SCALLOPS Braised Oxtail/Wild Mushrooms/Salted Caramel Reduction BRAISED VEAL CHEEKS Pickled Veg/Herb Spaetzle/Paprika Jus SNAKE RIVER FARMS KOBE FLAT IRON STEAK Smoked Potato Purée/Glazed Heirloom Carrots FOURTH COURSE 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.

4 MENU C $120 PER PERSON CANAPÉ MENU HAMACHI CRUDO SALAD Smoked Coconut/Cherry Bomb Radish/Soy Ginger Dressing WAGYU BEEF TARTARE Crushed Caper Aïoli/Slow-Poached Egg/Crispy Chocolate FOIE GRAS CRÈME BRÛLÉE Shaved Torchon/Cocoa Nibs/Salted Brioche ROASTED DAY BOAT SCALLOPS Braised Oxtail/Wild Mushrooms/Salted Caramel Reduction BRAISED VEAL CHEEKS Pickled Veg/Herb Spaetzle/Paprika Jus SNAKE RIVER FARMS PRIME NY STRIP Beef Marrow/La Ratte Potatoes/Glazed Maitake Mushrooms FRESH FISH SELECTION FOURTH COURSE CHOICE OF THREE $28 PER HALF HOUR PER PERSON CHOICE OF FIVE $38 PER HALF HOUR PER PERSON VEGETARIAN Hazelnut Profiteroles/Brown Butter Fromage Blanc Wild Mushroom Conserva/Soft Herbs/Taleggio Cheese Crispy Creamy Potato/Brie/Marcona Almonds Roasted Beet/Goat Cheese/Honey Vinaigrette Blue Cheese and Fig Crostini/Aged Balsamic/Candied Walnuts Saffron Arancini/Mozzarella/Parmesan Espuma SEAFOOD Vancouver Island Kusshi Oyster/Piquillo Pepper and Tabasco Sorbet Dungeness Crab Salad/Avocado Purée/Crème Fraîche Yellowtail Crudo/Smoked Coconut/Soy Ginger Vinaigrette Ahi Tuna Tartare/Lemon Purée/Macadamia Nut Chilled Maine Lobster/Calamansi Citrus/Sunchoke Poached Gulf Shrimp/Green Chickpea Purée/Blood ange MEAT Foie Gras Crème Brûlée/Citrus/Brioche Crispy Pork Belly/Creamy Polenta/Grilled King Trumpet Mushroom Oxtail Crostini/Pickled Red Onion/Parsley Wagyu Beef Tartare/Crushed Caper Aïoli/Olive Oil Toast Braised Veal Cheek/Paprika Jus/Crème Fraîche Grilled Wagyu Flat Iron Steak/Broccoli Purée/Sesame Vinaigrette 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 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.

Chef Mario Carbone GENERAL INFORMATION ITALIAN AMERICAN BY CHEF MARIO CARBONE

Chef Mario Carbone ITALIAN AMERICAN BY CHEF MARIO CARBONE GENERAL INFORMATION Chef/Partner Mario Carbone Mario Carbone is a chef and restaurateur from Queens, New York, who runs a number of restaurants