Dinner and a show returns to Las Vegas in clever ways, with the latest rendition bringing Pacha Group’s Lío, taking over the Mayfair Supper Club for two weeks at the Bellagio. The event combines Las Vegas and Ibiza with what the restaurant calls “glamour, mischief, and breathtaking over-the-top performances.” And, of course, that means limited-edition menus to go with this dinner cabaret show mixed with Spanish sizzle from October 18-31.
“This once-in-a-lifetime entertainment experience deserves an equally fitting menu filled with exciting menu concepts exclusive to Lío Las Vegas,” says Bellagio executive chef Nathan Frost. “We took the core elements of American supper club culinary culture and infused them with renowned Mediterranean ingredients and style to create incredible dishes only available during this two-week engagement.”
During the show’s run at the Mayfair, diners can choose between a three-course menu or a five-course prix fixe of Mediterranean meets Vegas supper club specialties.
The three-course menu features a choice of Vegas’s iconic chilled shrimp with zesty piquillo pepper sauce and vegetables or a baby gem lettuce salad topped with manchego cheese from Spain’s La Mancha region alongside soft herbs and sherry vinaigrette. Then diners can choose main courses such as loup de mere topped with a persillade sauce with parsley chopped with garlic, herbs, oil, and vinegar; filet mignon served with sauce Perigourdine finished with black truffles; or a cauliflower steak paired with Marcona almonds imported from Spain and served with shaved radish and mint. For dessert, the menu features the Mayfair’s signature Disco Ball, a dark chocolate ball covered in 24-karat gold with surprises within and finished with fresh fruit on ice.
On the five-course menu, diners start with either the Pata Negra jamon handroll with a tomato gastrique and Daurenkie caviar or the “World’s Best Veggie Roll” with tempura squash, grilled shiitake mushrooms, ginger, and scallion. Then diners choose either marinated tomatoes with green olives, cured lemon, and opal basil or a tuna crudo with a pistachio-and-mint vinaigrette and an avocado mousse; followed by risotto with Bordier Butter and Parmesan-Reggiano and optional truffle shavings. Next comes the main course, with choices such as a surf and turf, featuring lobster Thermador cooked in a cognac cream topped with a Gruyere cheese crust and filet of Mishima wagyu beef; honeynut squash with molasses alongside sumac yogurt and mint; or Dover sole prepared table side with Champagne beurre blanc and tarragon gremolata. For dessert, diners can choose the Cigar with milk chocolate and hazelnut that arrives vanilla-smoked under a glass cloche or a citrus tart with fresh fruit on ice.
Both meals come with wagyu beef rice, potato puree with black truffle, and asparagus amandine.
For reservations, head online.