LUNCH MENU Two Course $30 per guest Three Course $40 per guest Host of the event must select a maximum of two items from each course with the exception of the dessert course, which must be one selection. Set menu must be established two weeks prior to scheduled dinner event. First Course (Two Choice Maximum) Kale and Roasted California Beet Salad Spiced Apple, Toasted Walnuts & Sonoma Goat Cheese with Orange Blossom Honey & Walnut Vinaigrette Baby Iceberg Wedge Crispy Bacon, Heirloom Tomato, California Blue Cheese, Sliced Red Onion, Buttermilk Ranch Dressing Emeril s Salad Baby Mixed Greens, Pepperjack Cheese, Sun Dried Tomatoes, Creole Spiked Croutons, Balsamic Vinaigrette Emeril s Fall River Clam Chowder Hickory Smoked Bacon, Surf Clams, Potatoes, Fresh Chives Sweet Corn Bisque Grilled Vegetable Ratatouille Second Course (Two Choice Maximum) Slow Roasted Sweet BBQ Pork Po Boy New Orleans Classic Leidenheimer Bread, Creamy Coleslaw, Andouille Sausage, Creole Spiked Fries All American Angus Burger* White Cheddar Cheese, Shaved Lettuce, Vine Ripe Tomato, Pickles, Green Onion on a Toasted Brioche Bun Cedar Plank Petite Cut Ribeye* Trinity Vegetables, Warm Remoulade Sauce, Emeril s House Made Worcestershire Sauce (add $10 per guest) Sweet BBQ Organic Scottish Salmon* Andouille Pork Sausage, Potato Hash, Spicy Onion Crust Pecan Crusted Texas Redfish Pepperjack Anson Mills Grits, Sauteed Haricot Verts and Creole Mueniere Sauce (add $5 per guest) Grilled Vegetable Corn Tacos Yellow Squash, Zucchini & Bell Pepper with Serrano Chilies, Cilantro and Avocado Mousse Dessert (Choose One) Emeril s Banana Cream Pie Chocolate Shavings, Caramel Sauce, Fresh Whipped Cream New Orleans Style Bread and Butter Bread Pudding Whiksey Crème Anglaise & Whipped Cream Pecan Pie Caramel Sauce & Whipped Cream Trio of Seasonal Sorbets Located inside The MGM Las Vegas Please visit www.emerils.com Contact: Elizabeth Conn Privateparty.lv10@emerillagasse.com 702.216.6499 Personalized Printed Menus Available Gift Ideas Please call for details Emeril s Cookbooks Gift Cards *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 Emeril s New Orleans Fish House. 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 $75 per guest Three Courses $65 per guest (remove course 2) Host of the event must select a maximum of two items from each course with the exception of the dessert course which must be one selection. Set menu must be established four weeks prior to scheduled dinner event. Family Style Platters Chilled Seafood Platter Lobster Tail, Crab Legs, Shrimp & Oysters with Cocktail and Mignonette Sauces +$30 per guest Trio Platter (Choose 3 Items) Calamari with Citrus Glaze and Pickled Peppers Hummus and Grilled Flatbread Tune Poke on Rice Cakes Fried Salmon Roll with Sweet Soy and Wasabi Cream +$15 per guest Course 1 (Maximum of Two Choices) Marinated Beets & Arugula Salad Walnuts, Goat Cheese, Honey & Walnut Vinaigrette Spinach & Bay Frisée Salad Pecan Brown Sugar Vinaigrette, Whipped Ricotta and Cornbread Croutons Fish House Caesar Salad* Sweet Gem Lettuce, Parmesan Crisp, House Made Caesar Dressing Emeril s Salad Baby Mixed Greens, Pepper Jack Cheese, Sun Dried Tomatoes, Creole Spiked Croutons, Balsamic Vinaigrette Course 2 (Maximum of Two Choices) Emeril s Barbecued Shrimp Served with a Rosemary Biscuit Shrimp, Andouille & Okra Gumbo Long Grain Rice Fall River Clam Chowder Slow Roasted Pork Belly & Grits Green Onion Grits and Roasted Tomato Sauce Beef Cheeks Mushrooms, Grits, Shallot Crust
Course 3 (Maximum of Two Choices) Sweet BBQ Organic Scottish Salmon* Andouille Pork Sausage, Potato Hash, Crispy Onion Crust Blue Crab Stuffed Gulf Shrimp Black Eyed Pea Succotash, Sweet Corn Cream, Sweet Tomato Glaze Herb Roasted Chicken Breast Bacon Braised Brussel Sprouts, Country Smashed Potatoes, Red Wine Demi Pecan Crusted Texas Redfish Anson Mills Pepper Jack Grits, Garden Vegetable Ratatouille with Creole Meuniere Sauce Beer Braised Short Rib Smashed Roasted Root Vegetables and Fried Leeks Grilled Filet of Beef * Crawfish Corn Bread Dressing, Tabasco Hollandaise, House Worcestershire Sauce (Add Lobster Tail $15 per guest) Molasses Cured Pork Chop* Smashed Roasted Sweet Potatoes and a Rum Green Peppercorn Reduction Black Quinoa, Spinach & Grilled Vegetables Romesco Sauce, Baby Frisée and Olives Sides - Served Family Style (Maximum of 2 Choices) + $10 per side (1 side feeds 4 guests) Buttered Asparagus Hickory Bacon & Smoked Fontina Mac & Cheese Bourbon & Brown Sugar Sweet Potatoes Roasted Cauliflower Gratin Country Smashed Potatoes Wild Mushrooms, Garlic & Caramelized Onions Course 4 Dessert (Choose 1) Banana Cream Pie Chocolate Shavings, Caramel Sauce, Fresh Whipped Cream Molten Flourless Chocolate Bombe White Chocolate, Raspberry Compote and Tuile Cookie New Orleans Style Bread and Butter Bread Pudding Whiskey Créme Anglaise & Whipped Cream Pecan Pie Caramel Sauce & Whipped Cream A Taste of New Orleans Trio (Add $8 per guest) Pecan Pie, Emeril s Banana Cream Pie, New Orleans Bread Pudding with Caramel & Chocolate Sauce, Vanilla Ice Cream & Fresh Whipped Cream Located inside the MGM - Las Vegas Please visit www.emerils.com Contact: Elizabeth Conn privateparty.lv10@emerillagasse.com Office: 702.216.6499 Personalized Printed Menus Available Gift Ideas Please call for details Emeril s Cookbooks Gift Cards *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 Tenderloin of Beef* Crusted Lamb Rack 8 Bone* New York Sirloin Steak* Rotisserie Turkey Breast Glazed Honey Ham Peppered Pork Loin* Prime Rib of Beef* $25 per guest Mkt Price $18 per guest $16 per guest $18 per guest $16 per guest $22 per guest Entrees Herb Roasted Chicken Breast Country Smashed Potatoes with Pancetta, Roasted Root Vegetables, Mushroom Cognac Sauce Sweet BBQ Salmon Andouille Pork Sausage, Potato Hash, Crispy Onion Crust Cider Brined Pork Chop Sizzled Kale, Heirloom Tomatoes, Red Wine Demi Glaze Emeril s BBQ Shrimp (50 pieces) Sea Scallop Scampi (50 pieces) $21 per guest $24 per guest $24 per guest $350 per platter $500 per platter Carving Station Additions ($12 per guest choice of two) SEASONAL VEGETABLES ASPARAGUS HOLLANDAISE YUKON GOLD MASHED POTATOES SEASONAL MUSHROOM MEDLEY POTATO GRATIN SAUTEED FRENCH GREEN BEANS GARLIC MASHED POTATOES ROASTED FINGERLING POTATOES Fresh Pasta Station Display station set with extra virgin olive oil, fresh goat cheese, parmesan cheese, tomatoes, herbs, and warm garlic bread Pasta Penne Farfalle Rigatoni Sauce Marinara Pesto Alfredo $12 per guest choice of one pasta and one sauce $18 per guest choice of two pastas and two sauces $10 per guest add Grilled Chicken $14 per guest add Garlic Shrimp $25 per guest add Lobster Tail Customized live action station with uniform chef available upon request **Uniform chef required for each station; prices do not include $150 per chef fee/$75 set up fee for groups of 40 or less; minimum charge of 25 people per station. Standard reception setup includes standing cocktail highboys with black linen. Chairs available upon request for an additional $7 per chair. 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 at higher risk if these foods are consumed raw or uncooked.
Special Events Menu (continued) Salad Station** (choice of two) Caesar Salad* Romaine with a Creamy Caesar Dressing, Grape Tomatoes and Garlic Croutons Mixed Field Greens Tossed with Balsamic Vinaigrette, Garden Vegetables Iceberg Salad Creamy Buttermilk Dressing, Bacon & Chives $8 per guest Chilled Seafood Station** Chilled Jumbo Gulf Shrimp Alaskan Snow Crab Claws Medallions of Lobster Shucked Seasonal Oysters on the Half Shell* Shucked Littleneck Clams on the Half Shell* $7 per piece Crudités of Farmers Market Vegetables Served with Assorted Dips Seasonal & Tropical Fresh Fruit Display Small serves 35-50 Medium serves 75-125 Large serves 150-200 $350 $600 $1,100 Imported & Domestic Cheese Display Accompanied by Sliced Breads Small serves 45-50 Medium serves 75-125 Large serves 150-200 $600 $950 $1,500 Triple Dipped Strawberries $4.50 per piece Chef Selected Petit Fours $4.50 per piece Small serves 35-50 Large Serves 75-100 $250 $350
Cocktail Party Hors d Oeuvres Minimum of 25 pieces per item $5 per piece Pepper Seared Beef Tenderloin & Spanish Blue Cheese* Arugula, Port Wine Syrup on a Black Pepper Cracker Firecracker Chicken Spring Roll Napa Cabbage and Coconut Peanut Sauce Kahlua Pork Slider Lime & Jalapeno Barbecue Sauce, Apple Cider Coleslaw Pork Belly Lettuce Cups Heirloom Tomato Relish, Buttermilk Dill Cream Smoked Mushroom & Tasso Ham Croquette Smoked Fontina Cheese, Romesco Sauce Green Curry Vegetable Samosa V Cilantro Chutney Cucumber & Roasted Pepper Tea Sandwich V House Made Brioche, Lemon Zest $6 per piece Hawaiian Ahi Tuna Poke* Mango Pico de Gallo, Crispy Wonton Chip, Pineapple Coulis Baked Oysters Rockefeller Absinthe Spiked Hollandaise Louisiana Crawfish Pie Pepper Jack Cheese, Red Pepper Gastrique New Orleans Blue Crabmeat Cakes Tartar Sauce and Creole Mustard Cabbage Slaw Grilled Shrimp & Serrano Ham Tea Sandwich Piquillo Pepper Aioli, Manchego Cheese Alligator Meatballs Sauce Piquant, Creole Mustard Aioli Yellow Fin Tuna Taco* Spicy Korean Pepper Vinaigrette, Pickled Slaw, Jalapeno & Avocado Mousse Flatbreads $4 per piece Heirloom Tomato & Basil Pesto Flatbread V Mozzarella Cheese and Balsamic Extraction Parmesan & Roasted Garlic Flatbread V Spinach and Artichokes Sweet Barbecue, White Cheddar & Red Onion Flatbread Sushi Rolls Served with Wasabi, Ponzu and Pickled Ginger Spicy Hamachi with Fresh Jalapeno* $5 per piece Wild Quinalt River Salmon, Horseradish, Salmon Roe* $5 per piece Spicy Tuna & Avocado Inside Out Roll* $5 per piece Yellowfin Tuna, Tobiko Cavier, Pickled Vegetables* $6 per piece Dungeness Crab, Cucumber & Radish Roll $6 per piece Lobster & Mango Roll $6 per piece V All menus and prices subject to change at Chef s discretion Contact: Elizabeth Conn privateparty.lv10@emerillagasse.com 702.216.6499 Gluten-Free V Vegetarian *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.