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Home > FINE DINING > Las Vegas Fine Dining > Nobhill Tavern > Meal
    Citrus-Smoked Salmon

At Nobhill Tavern, Executive Chef Sven Mede perfects Michael Mina's vision of a San Francisco neighborhood restaurant, right down to the authentic sourdough bread. The menu includes elegant takes on classic comfort food with signature dishes like the whole fried Sonoma Chicken Tetrazzini, which is carved tableside and draped over a side of Truffled Macaroni and Cheese; and Michael's Lobster Pot Pie, served in a brandy cream. Still, the menu retains the elegance of whole roasted foi gras, as well as the fresh flavors of distinctly California cuisine. As mentioned earlier, hot bread is made daily in the restaurant and kept warm at your table. Five types of whipped potatoes are presented as compliments of the house, along with three types of butter that change daily.While the wine list includes approximately 450 different wines, the unique cocktail menu earned the restaurant Las Vegas Life Magazine's "Best Cocktail" award in 2002. If you're not into traditional appetizers, you can order a set of starters for the table; or, you can have both. If you're in the neighborhood for dinner, or get hungry while playing the slots at the MGM Grand, this is a must. For an exclusive interview with Chef Mede, who famously produced a Champagne-paired nine-course tasting menu for New Year's Eve in December 2006, please click here.

If you'd prefer to read his biography, please click here. If you'd like to try out some of his recipes in your own kitchen, please click here or here.
Seared Halibut

Starters for the Table (priced per person): Classic Cheese Fondue (San Francisco sourdough, $12); Charcuterie Board (select meats, grilled sausages, marinated olives, North Beach focaccia, $19); Hors D'oeuvres Sampler (shrimp tempura, grilled beef skewers, confit duck rolls, $21); Seasonal Shellfish Platter (poached Maine lobster, oysters, crab, clams and prawns, $34); American Kobe Beef Tartare (traditional garniture, assorted sea salts, grilled pocket bread, $29); Iranian Golden Osetra Caviar (traditional garniture, toasted brioche, market price); Whole-Roasted Foie Gras (suggested for parties of four or more; caramelized apricots, cardamom gastrique, market price).

Meal Price Ranges: Glass of Wine $13 - $26
Appetizer $15 - $27
Entree $29 - MP
Dessert $12 - $20
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