Opening Day and Menu for Bavette’s Steakhouse & Bar Revealed

Barely a month after Chef Bryce Shuman unveiled his French-inspired breakfast, lunch and dinner restaurant Primrose at the Monte Carlo, Chicago’s Hogsalt Hospitality is ready to launch Bavette's Steakhouse & Bar, with its own nod to “French flair.”

Now officially set to debut on Oct. 23, the fine dining meets “unabashed fun” concept will be open from Monday to Thursday from 5 to 11 p.m., staying open until midnight on Friday and Saturday and closing earlier at 10 p.m on Sundays.

The two new dining anchors will set the tone for the resort’s transition over the next twelve months from the Monte Carlo into the $450 million Park MGM and NoMad Las Vegas. Bavette’s describes itself as offering a "timeless steakhouse" atmosphere featuring “red leather banquettes, glowing chandeliers, and lively jazz.”

Allocating an estimated $5,213,094 in construction costs, the 10,035-square-foot steakhouse doubles the size of its predecessor, Brand Steakhouse. The Chicago original debuted in early 2013 and quickly earned praise for its lush design and indulgent dishes.

On the Las Vegas menu, tributes to the American classics, paired with flavors “rooted in French cooking and cooking techniques.”

DINNER

HORS D'OEUVRES

BAKED GOAT CHEESE (CIRCA 1992)

Red sauce, fines herbes, garlic bread

SHRIMP COCKTAIL

Horseradish, cocktail sauce, dijonnaise

PEPPERED DUCK & GOAT CHEESE TERRINE

Apricot mustard, toast

STEAK TARTARE

Dijonnaise, slow cooked egg

GARLIC SHRIMP DE JONGHE

Garlic, herbs, sherry

BAKED CRAB CAKE

Blue crab, preserved lemon, remoulade

SALADS

MIXED GREEN & APPLE SALAD

Candied pecans, manchego

BACON ROASTED TOMATO

Watercress, olive oil, herb salt

CRAB STUFFED AVOCADO

Bibb lettuce, dijon-sherry vinaigrette

SMOKED SALMON CAESAR

Crispy potatoes, classic caesar dressing

WEDGE SALAD

Egg, bacon, gorgonzola, ranch, onion

LYONNAISE SALAD

Bacon, soft cooked egg, brioche croutons

SANDWICHES

GRIDDLED CHEESEBURGER

8oz, sharp american cheese, dijonnaise, hand cut fries, farm fresh fried egg with thick cut bacon

PRIME BEEF FRENCH DIP

Hand cut fries, gruyère, au jus

ENTRÉES

ROASTED CHICKEN

Lemon, rosemary, chicken jus

BROILED SALMON

Au poivre, lemon

DOUBLE BONE BERKSHIRE PORK CHOP

Wild mushrooms, herb jus, lemon

LAMB CHOPS

Roasted garlic, rosemary

BAVETTE'S SPICED FRIED CHICKEN

Mashed potatoes, sweet pea and cipollini gravy

CHILLED SEAFOOD PLATEAUX

KING CRAB

GRAND TOWER

MAINE LOBSTER

GRAND SHELLFISH

MAUDE'S TOWER

FRESH OYSTERS

WEST COAST

Cucumber / melon / rich

EAST COAST

Clean / briny / mineral

BUTCHER'S CUTS

ROASTED BONE MARROW

caramelized red onion jam, parsley salad

STEAK FRITES

10oz, sliced prime ribeye, hand cut fries

LE BOEUF

USDA PRIME

FILET MIGNON - PETITE DUCHESS CUT

6oz, roasted tomato, béarnaise, watercress, steak salt

TRADITIONAL FILET MIGNON

10oz, béarnaise, steak salt

BONE IN FILET MIGNON

16oz, béarnaise, steak salt (limited availability)

CLASSIC RIBEYE - CHICAGO CUT

16oz, béarnaise, steak salt

DRY AGED BONE IN NEW YORK STRIP

16oz, 42 day dry aged, béarnaise, steak salt

DRY AGED BONE IN RIBEYE

22oz, 42 day dry aged, béarnaise, steak salt

SIDES

POMMES FRITES

Garlic aioli

BUTTERY MASHED POTATOES

Garlic, chicken jus

CREAMED SPINACH

Blue cheese, caramelized onions

ELOTE STYLE CORN

Chili, lime, cilantro, parmesan

BROCCOLI

Lemon, herb salt, olive oil

BAKED SWEET POTATO

Butter, brown sugar

CANDIED SWEET POTATO

Bourbon glaze

TRUFFLE MAC & CHEESE

Truffle, white cheddar

WILD MUSHROOMS

Garlic, thyme, fines herbes

THICK CUT BACON

Maple, black pepper

BRUSSELS SPROUTS

Charred, dijon, parmesan

LOADED BAKED POTATO

Bacon, sour cream, cheddar, chives

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