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Home > DYNAMIC LUNCH > Las Vegas Dynamic Lunch > Pinot Brasserie > Meal

For Los Angeles foodies, the name Joachim Splichal is synonymous with "delicious." After all, Splichal has been hailed locally and nationally as one of the major contributing forces behind Los Angeles' growth as a dining destination. In fact, his imaginative approach and creative use of ingredients has earned him a truly international reputation. Fueling that reputation is his business, the Patina group, which Splichal opened with his wife, Christine. Together, they've built a culinary empire that includes an array of award-winning restaurants throughout California and Las Vegas, including Kendall's Brasserie, Nick & Stef's Steakhouse, Zucca and several others at Disneyland in Orange County. Not able to be at every restaurant simultaneously, Splichal has installed Executive Chef Eric Lhuillier at Pinot Brasserie in Las Vegas. Chef Lhuillier's career began at an early age, as he'd already worked in a Michelin two star restaurant by the time he turned 16. Since then, he's worked in several highly acclaimed kitchens in France -- where he was classically trained in the French tradition -- and is therefore no stranger to classic French kitchens. Indeed, since joining the Patina Group in 2002, his classic French techniques have been put to good use in a number of its restaurants, including Patina and Kendall’s Brasserie. Now at Pinot Brasserie, he is focused on casual French bistro cuisine, which he elevates to fine-dining standards with his unique background, as evidenced by his sophisticated menus. See for yourself: If you'd care to see the full listing, please click here. Otherwise, continue reading for the lunch menu. Did we forget to mention? The restaurant has an extensive wine list comprised of wines from not only France and the United States, but also Chile, Argentina, Australia and New Zealand, among others. What's more, wine-by-the-glass specials change daily!

Mussel Mariniere

Appetizer: Soup of the Day ($12); Onion Soup Gratinee (baguette, gruyere cheese, $9); Baby Field Green (shaved fennel, radish, shallot, saga bleu cheese, balsamic vinaigrette, $8); Endive Salad (orange braised Belgian endive salad, Roquefort cheese, walnuts, $10); Caesar Salad (classic dressing, crouton, marinated anchovie, $9 / with chicken breast, $14 / with chilled poached shrimp, $16); Warm Crottin de Chavignol Salad (chavignol cheese, bacon, chicory salad, roasted shallot vinaigrette, $14); Escargots (simmered in garlic beurre blanc and yellow frisee, truffle vinaigrette, $13); Charcuterie (assorted selection of artisan cured meats and pate, $15).

Salad and Sandwich: Nicoise Salad (seared rare ahi tuna and balsamic vinaigrette, $16); Cobb Salad (chicken, bacon, avocado, tomatoes and bleu cheese dressing, $14); Lobster Club (applewood smoked bacon, avocado, pesto mayonnaise, $25); Smoked Salmon Sandwich (smoked salmon, caper aioli, $22); Croque Monsieur (ham, gruyere cheese, creme fraiche, $15); Steak Sandwich (caramelized onions, horseradish cream, french fries, $16); Crab Cake (radish fennel salad, smoked tomato couli, $16).

Meal Price Ranges: Glass of Wine $9 - $18
Appetizer $9 - $15
Entree $16 - $62
Dessert $8 - $12
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