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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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