Wolfgang Puck is a culinary master. The uberchef’s name has been a household one for foodies across the country ever since food lovers coined the term “foodie.” His entree into the Las Vegas fine dining scene made the destination a culinary hot spot, marked with indelible ink on the nation's culinary map. His Wolfgang's Eating, Loving and Living (WELL) program was the first to be in full compliance with Humane Society of the United States (HSUS) recommendations and is part of a restaurant empire that is truly legendary thanks to its 15 fine dining restaurants, six of which are in Las Vegas. At Postrio, Puck’s executive chef, Mark Sandoval, executes his culinary creations. Of course, Chef Sandoval is no stranger to the kitchen. He made the journey from Sonoma to Vegas by way of Joel Robuchon, where he worked prior to his arrival at Postrio. (To read more about our fabulous dinner with Chef Sandoval, during which he told us about his unique road to Postrio, please click here.) The California cuisine that Chef Sandoval creates is based on Puck’s WELL program, the focus of which is local and organic food, including proteins that are cruelty-free, hormone-free and antibiotic-free. Along with wellness, Puck is known for his high standards and quality control. You therefore know he’s got it right at Postrio. Not only with the food, but as also with the wine, as the restaurant’s wine list is extensive with plenty of choices from around the globe served as full bottles, half bottles and by the glass. For Postrio’s menu, please read below; or, for the lunch menu at the café, please click here.

Iced Shellfish: Kusshi Oysters on the Half Shell (two sauces - $3 ea. / $18 half doz); Jumbo Shrimp Cocktail (house made horseradish cocktail sauce, fresh lemon, $21); Chilled Shellfish Platter (trio of sauces, $39).

Soups, Salads & Small Bites: Summer Corn Soup (with roasted corn and tomato relish, crispy basil, $9); Field Greens (with gorgonzola cheese, toasted pine nuts and sherry-thyme vinaigrette, $10); Butter Lettuce "Caesar Salad" (with croutons and white anchovies, $12); Heirloom Tomato Salad (with burrata cheese, aged balsamic, and basil, $15); Greek Salad (with feta cheese, cucumbers, tomatoes, and creamy yogurt dressing, $14/ with grilled shrimp, $23); Chinois Chicken Salad (with candied cashews and honey-mustard vinaigrette, $15); Spicy Tuna Tartare (with avocado, cucumber, crisp wontons and toasted sesame, $19); Crisp 'Fritto Misto' (with calamari, rock shrimp, olives, zucchini, and garlic aioli, $16); Sauteed Maine Crab Cakes (with tomato relish and basil aioli, $17); Shrimp 'Louis' Salad (house made thousand island, endive, avocado, heirloom tomatoes, $16); Charcuterie Plate (with grilled bread, artisan cheese, and marinated olives, $14); Trio of House Made Sausages (three mustards, roasted peppers, mache, $16); Mesquite Grilled Steak Skewers (with creamy celery salad and steak sauce, $14).