Reservations Recommended 702-385-4011 - Hugo's Cellar

1 Reservations Recommended702-385-4011 AppetizersLobster BisqueA rich lobster stock finished with dollars*Hugo s Hot Rock Specialty for TwoOn a sizzling granite slab medallions of filet,marinated Ahi Tuna, breast of chicken and shrimpserved with a trio of our special dipping re the chef at your table!Thirty-nine dollarsSeafood on Ice for TwoDelicately poached lobster medallions,jumbo shrimp and King Crab leg served withour own cocktail and remoulade dollarsScampi Hugo Saut ed jumbo shrimp with garlic,green peppers, sun-dried tomatoes,white wine and fine dollarsEscargot en CrouteSix plump Escargots saut ed in shallots, garlic, burgundywine.

2 Fine herbs with a puff pastry dollarsJumbo Lump Crab CakesPan-fried jumbo lump crab cakeswith citrus chili dollarsJumbo Shrimp CocktailLightly poached jumbo shrimp on ice withour own cocktail and remoulade dollarsGrilled Stuffed PortobelloGrilled portobello mushroom caps stuffed withgorgonzola; drizzled with balsamic dollarsSpinach Artichoke DipCreamy delight of spinach and artichoke heartssaut ed in white wine, smoked gouda, parmesancheese, garlic, crushed chilis, nutmeg, shallots andcream; served with toasted dollarsWith Alaskan King Crab meatEighteen dollarsWith Australian Lobster meatNineteen dollars*Consuming raw or under cooked MEAT, POULTRY, Seafood, SHELL STOCK or EGGS may increase your RISK of FOOD BORNE check per table please.

3 Gratuity of 18% to be added to parties with six or s Specialty DrinksHugo s CoffeeFive dollarsEspresso CoffeeSix dollarsHugo s CappuccinoEnjoy with brandy and coffee liqueurEight dollarsCappuccinoSeven dollarsKona Coffee Experience for TwoEnjoy the aroma of freshly ground Hawaiian Kona coffee beansbrewed at your table with our unique brewing dollarsSelection of Fine Herb TeasFive dollarsWe offer a selection of Hugo s specialty after-dinner drinks and cordials. Our Sommelier will gladly assist in your selection of vintage brandies and s Classic DessertsBananas Foster or Cherries Jubilee for TwoFlamb ed dollarsOur dessert cart offers asumptuous array of specialty dollars*Consuming raw or under cooked MEAT, POULTRY, Seafood, SHELL STOCK or EGGS may increase your RISK of FOOD BORNE check per table please.

4 Gratuity of 18% to be added to parties with six or s Table-side Salad A La CarteIncluded with all Entr esCrisp romaine lettuce, peeled tomato wedges, marinated artichokes and hearts of palm, sliced mushrooms, blue cheese crumbles, toasted croutons, roasted pine nuts, chopped eggs, red onions and bay selection of dressings: Caesar, creamy pepper or honey-orange-walnut dollarsSplit Plate: Enjoy all the accompaniment of a full dollarsBottled water, assorted warm breads and our special cheese-toasted sorbet to refresh the taste s Table-side SaladFresh vegetable du jour and choice of roasted garlic whipped potatoes, red potatoes with parsley or wild finishing touch of white and dark chocolate dipped strawberries, apricots and baby figs.

5 *Consuming raw or under cooked MEAT, POULTRY, Seafood, SHELL STOCK or EGGS may increase your RISK of FOOD BORNE check per table please. Gratuity of 18% to be added to parties with six or Recommended702-385-4011*Char Broiled SteaksPremium Black Angus beef that has been aged a minimum of 28 broiled to your taste and served with mushroom ragout and bordelaise following complements may be added to any steak:A bleu cheese or horseradish crust or sauce aux dollarsRibeye SteakSixteen ounceFifty-seven dollarsNew York StripTen ounceSixteen ounceFifty-two dollars Fifty-eight dollarsFilet MignonTen ounce filet, served withb arnaise dollarsFilet de Boeuf ~ AtlantisTen ounce filet wrapped with bacon.

6 Served with lump crab and b arnaise dollarsFilet and Shrimp Aux PoivreFive ounce filet and jumbo shrimpin a green peppercorn dollarsTournedos ~ HugoTwin five ounce filets toppedwith foie gras, artichoke heartsand b arnaise dollarsHugo s Renowned,Slow-Roasted Prime RibCellar CutHugo s CutSixteen ounceTwenty-four ounce Fifty-five dollars Sixty-five dollarsAdd a broiled herbed jumbo shrimp skewer to any dinner order Eight dollarsAdd a half order of King Crab legs or Lobster Tail to any dinner Price*Consuming raw or under cooked MEAT, POULTRY, Seafood, SHELL STOCK or EGGS may increase your RISK of FOOD BORNE check per table please.

7 Gratuity of 18% to be added to parties with six or s SpecialtiesDuckling Anise Flamb Duck roasted with licoricespices and herbs; flamb ed dollars*Rack of LambMarinated with olive oil, garlic and rosemary; roasted and served with an Indonesian style dollarsVeal OscarSaut ed then topped with white asparagus,King Crab leg and b arnaise dollarsVeal MarsalaSaut ed with Marsala wine and dollars*Veal Chop Au NaturalFourteen ounce char broiled chopserved with bordelaise dollarsRaspberry ChickenSaut ed chicken breast withraspberry reduction and dollarsChicken ChampignonPan-roasted chicken breast with saut edmorels, shiitake and portobello dollarsHugo s ChickenBreast of chicken stuffed with sun-driedtomato pesto.

8 Served with roasted garlic dollars*Beef WellingtonFilet of beef, topped with a duxelle offoie gras and mushrooms; baked in pastryand served with bordelaise dollars*The Cellars Champion Chateaubriand and Lobster for TwoFourteen ounce roasted Filet with two broiled Lobster Tails One hundred seventy-five dollarsVegetarian Entr eWe offer the chef s selection of the server will be glad to assist dollars*Consuming raw or under cooked MEAT, POULTRY, Seafood, SHELL STOCK or EGGS may increase your RISK of FOOD BORNE check per table please. Gratuity of 18% to be added to parties with six or offer the following fresh fish daily.

9 * chilean Sea Bass*Salm onFifty-nine dollarsForty-seven dollarsYour choice of four delicious preparations:Grilled au Naturel with herb New England style with seasoned bread with Sauce Nantua (on a bed of crab meat topped with delicate shrimp sauce).En Papillote served with shallots, white wine, julienne carrots, leeks, mushrooms and butter.*Seafood TrioSaut ed seabass with herb butter, pan-fried jumbo lump crab cake with citrus chili aioli andsaut ed jumbo shrimp with garlic, green peppers, sun-dried tomatoes, white wine and fine dollarsBroiled Australian Lobster TailsTwo eight-ounce Australian Lobster tails broiled; served with lemon and drawn butter.

10 (Single tail dinner available)Market PriceQueen s LobsterMedallions of lobster saut ed with garlic, chablis, red peppers, mushrooms and sun-dried PriceStuffed Jumbo ShrimpJumbo shrimp stuffed with crab, parsley, savoryand old bay seasoned bread dollarsMediterranean Style ScampiJumbo shrimp saut ed with garlic, peppers,sun-dried tomatoes, chablis and fine dollarsAlaskan King Crab LegsA full pound steamed andserved with lemon and drawn PriceSea Scallops CelebrationJumbo sea scallops saut ed with a julienne ofcarrots and leeks in a chablis lemon butter dollars*Consuming raw or under cooked MEAT, POULTRY, Seafood.