The Bellagio has finally confirmed Executive Chef Roy Ellamar will remain a fixture of the now shuttered Sensi space, be given free reign to his farm-to-table passion and introduce "Snack Wagons" to the resort.
Harvest by Roy Ellamar will debut in December, following an estimated $843,150 remodel. Local architects Gensler & Associates will remove the shining gleam of Sensi and replace it with "beautiful wood flooring and walls and hand-blown light fixtures".
The main dining room will feature an exhibition kitchen and, as previously reported, the front entrance will be opened up "to showcase a lounge boasting an immersive mixology experience ideal for social interaction."
On the menu, Ellamar will focus on regional American dishes and has already released word on what to expect by the end of the year.
· Extensive charcuterie selections and artisanal American Cheeses, complemented with house-made breads and preserves
· Opulent vegetarian dishes such as the Ancient Grain Risotto made with foraged mushrooms, black truffles and truffle burrata cheese;
· Sustainable seafood cooked in a special stone oven, showcasing a whole-fish "catch of the day," which will change to reflect the freshest market specialties;
· "Snack Wagons" traveling from table-to-table with interesting bites and small selections that allow guests to try Chef Ellamar’s "creations of the moment" as well as sample adventurous items;
· Classic cocktails featuring cold-pressed juices and homegrown herbs; and
· Grilled, dry-aged and grass-fed beef, a rotisserie featuring a rotating selection of organic poultry, pork and game birds, complemented by market-driven side dishes.