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Harvest
Address: Bellagio, 3600 Las Vegas Blvd. S.
Phone: 702-693-8865 or 1-866-259-7111
Status: Opens on Christmas Eve
Hours: Monday through Sunday from 5 to 10:30 p.m.
Former Chopped winner Roy Ellamar soon has a market-driven menu to call his own. The Hilo, Hawaii, native, who was the executive chef at Sensi since 2008, converted that space into Harvest at the Bellagio, using local and regional ingredients and opening on Christmas Eve. And perhaps most importantly, there will be snack carts.
From the garden, find the farmer’s salad with apple-smoked sunchokes, carrots and a goat cheese vinaigrette. Charred Brussels sprouts come in a sweet maple syrup with a bourbon soy sauce. A farro congee with foraged wild mushrooms and farm egg, and creamed kale with fried shallots and garlic are just some of the side dishes.
On the seafood side of the menu, find oysters on the half shell, changing daily, as well as barbecued oysters or oysters fried in a crisp breading.
Naturally raised proteins include a grilled pork cheek from Becker Lane paired with sweet, roasted apple puree and salty miso glaze served over a bed of seasoned apple kimchee. Duck confit buns combine a brioche steam bun with foie gras and sour pickled radish.
Charcuterie selections include cured meats, cheeses and preserves, as well as a ham and goat cheese flatbread and the pig’s head tartine, an open-faced sandwich with a truffle aioli.
Ellamar uses a stone oven to cook a daily whole fish and lock in the moisture. A rotisserie cooks unlikely dishes such as a slow-roasted porchetta that is layered with herb salsas and vinaigrettes. Look for a guinea hen, pheasant and squab on the specials board.
And probably most anticipated, the snack wagon filled with a smoked salmon belly dip paired with an everything croissant and broccoli raab pesto served with naan bread. Try the Painted Hills hangar steak tartare with an oyster aioli and chioggia beet with quinoa and blood oranges, as well as the agedashi tofu with smoky ham dashi and trout roe.
