CUT Restaurant – The Palazzo – Las Vegas

Description

Description

The AAA Four Diamond CUT restaurant in Las Vegas is the second location for master chef and restaurateur Wolfgang Puck’s critically acclaimed, award-winning Beverly Hills steakhouse of the same name in the Beverly Wilshire, a Four Seasons Hotel. Widely acknowledged as one of the most popular restaurants in the United States, CUT has raised the bar within the fine dining industry and has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator and was named one of the top three steakhouses in America by Bon Appetit Magazine. Located at The Palazzo Resort Hotel Casino, CUT presents a contemporary twist on the classic steakhouse menu. From USDA Prime Nebraska corn-fed, 35-day dry-aged steaks to Wagyu Beef, CUT caters to true steak connoisseurs.


Contact

Contact

Location

CUT Restaurant – The Palazzo – Las Vegas
Get directions

Contact

CUT Restaurant – The Palazzo – Las Vegas
  • By contactdesigners
  • Email: info@contactdesigners.com
Please create a form with contact 7 and add.

Theme Settings > Item Pages > Contact > Contact Form ID

Ratings

CUT Restaurant – The Palazzo – Las Vegas

LEAVE A REVIEW

Food
Please select a star rating
Service
Atmosphere
Please write a review

Connect with

Facebook Twitter Google+

Skinny Table’s Healthy Recommendations

DINNER MENU

SALADS AND STARTERS

  • American Wagyu Beef Sashimi, Spicy Radishes*
  • Prime Sirloin “Steak Tartare”, Herb Aioli, Mustard*
  • Bone Marrow Flan, Mushroom Marmalade, Parsley Salad
  • Warm Veal Tongue
  • Baby Artichokes, Marinated Heirloom Shelling Beans, “Salsa Verde”
  • Prime Filet Mignon “Carpaccio,” Celery Hearts
  • Truffle Hollandaise, White Truffles from Alba, Italy
  • Maine Peeky Toe Crab & Carolina Shrimp “Louis” Cocktail
  • Big Eye Tuna Tartare*
  • Wasabi, Ginger, Togarashi Crisps, Tosa Soy (Request Without Chips)

GRILLED OVER HARD WOOD & CHARCOAL

  • Then Finished Under A 1200 Degree Broiler

U.S.D.A. PRIME, ILLINOIS CORN FED, AGED 21 DAYS
(Request Without Butter)

  • Petit Cut Filet Mignon 8 Oz*

U.S.D.A. PRIME, NEBRASKA CORN FED, DRY AGED 35 DAYS
(Request Without Butter)

  • Petit Cut New York 10 Oz*

AMERICAN WAGYU BEEF FROM SNAKE RIVER FARMS, IDAHO
(Request Without Butter)

  • New York Sirloin 8 Oz*
  • Filet Mignon 6 Oz*

TRUE JAPANESE 100% WAGYU BEEF FROM MIYAZAKI PREFECTURE, KYUSHU
(Request Without Butter)

  • New York 6 Oz*

FEATURED ITEMS

  • Organic Rotisserie Poussin
  • Chanterelle Mushrooms, Thyme Natural Jus

SLOW SIMMERED AND PAN ROASTED

  • Pan Roasted Stonington Maine Lobster
  • Black Truffle Emulsion 2 lb
  • Whole Roasted French Loup De Mer
  • Moroccan Charmoula
  • Sautéed Dover Sole “Meunière”
  • Preserved Lemon, Parsley

THE SAUCES

  • House Made Steak Sauce
  • Armagnac & Green Peppercorn
  • Cognac & Whole Grain Mustard
  • Argentinean Chimichurri

ADD TO THE CUTS

  • Wild Field Mushrooms
  • Fried Organic Egg*
  • Bone Marrow

ON THE SIDE

  • Sautéed Baby Spinach, Garlic
  • Roasted Brussels Sprouts
  • Sesame Yuzu Aioli, Glazed Shallots
  • Wild Field Mushrooms & Shishito Peppers
  • Mirin­Soy Glaze
  • Heirloom Shelling Beans
  • Porcini Mushrooms, Sage

BAR MENU

ROUGH CUTS
Three / Five / Eight

  • Shrimp Cocktail
  • Horseradish “Panna Cotta”
  • Steak Tartare*
  • Prime Sirloin, Capers, Sweet Onions, Parsley

View Full Menu
* Menu Items and Prices subject to change. Information related to this restaurant is provided solely for informational purposes only and is not endorsed or guaranteed by Skinny Table  or any Listed Restaurant.


CONTACT SKINNYTABLE