allow it be known that In - n - Out Burger does n’t have a monopoly onthe world of secret menus . Some of the best restaurants in Las Vegas know how to have a little hush - hush fun , and have been serving up some excellent under - the - radiolocation dishes of their own . You wo n’t find any of these item list on local menus , but do n’t worry , the chef will know what you ’re blab about when you assay to order them …
Ramen bowl
Della’s Kitchen
Della ’s Kitchen attend to American comfort food for thought for breakfast and luncheon in the antechamber of the Delano , with a heavy emphasis on fresh and locally source factor . So while the ramen bowl may not seem like a innate fit alongside the chicken & waffle and blue crab Benedict , it ’s become popular with not only the restaurant ’s employee , but also customers who know to ask for it . A cooked pork shank and smoke porc bone simmer in a mushroom broth mixed with fresh veggie that can transfer by the day . The dish is then served with fermented cabbage and a slow - poached egg .
Grilled eggplant
Heritage Steak
It ’s not impossible to detect some tasty vegan option at a Las Vegas steak articulation ( we’relooking at you , SW Steakhouse ) , and while you may not have known it , you could add Heritage Steak to the leaning . Tom Colicchio ’s restaurant already makes wellness a precedence , given his selection of ingredients and cookery method , but he also offer grill eggplant as an off - menu entree . The vegetable is marinated and grilled to a courteous char , then top with chimichurri sauce and a unique popcorn & cashew glaze . The idea started with a discussion about favourite snack , and executive chef Matthew Chacho joke about create a roast popcorn sauce . The conception took hold and eventually became part of the eggplant beauty , which is a delicious alternative for diners with strict dietary restrictions .
Oscar-Style Poutine
The Barrymore
While poutine usually come topped with windfall and Malva sylvestris curds , this off - the - carte du jour version from one of the bestunder - the - radar eating place in Vegasserves up an " Oscar - Style " take on the Canadian snack , with hand - abbreviate french fries buried underneath asparagus , swelling crabmeat , and bearnaise sauce .
Surf & Turf
Le Cirque
After give-and-take and special requests , chef Wilfried Bergerhausen at Le Cirque finally create a play on the Surf & Turf … but naturally , he move with an over - the - top interpretation , matching the inventive manner of the French eating house . In this iteration , Japanese wagyu steak is covered in a perigourdine truffle sauce and topped with foie gras . It comes pair with a 2 pound butter - poached Maine lobster tail that ’s top with lobster caviar and 24 - carat gold leaf ( naturally ) . If that was n’t enough , you ’ll also find deeply - fried potato fondant atop a marrow - filled beef ivory .
Bone marrow flatbread
Edge Steakhouse
Chef de cuisine Steven Young wanted to do something with osseous tissue pith that had n’t been seen before and was well-situated to share . The rosemary and lemon flatbread is top with bone sum , a creamy sauce of fume shallots , capers , radish , watercress , and a red onion jam that ’s simmered for hours with dear and dark-brown sugar . It ’s stay fresh off the veritable menu because it ’s consider a little more " rustic " than the balance of the steakhouse fare at the restaurant .
The Tugboat
Carmine’s
The indulgent Italian restaurant is have a go at it for its massive Titanic Sundae , featuring apoundof water ice cream on top of a giant gremlin and adulterate with welt cream . But if that ’s too much , just demand for The Tugboat , a low rendering of the sweet made with two scoops of vanilla extract and one goop of chocolate , and topped with bananas , strawberries , fudge , whipped cream , and a chocolate torte . Yes , this really is the smaller version .
Lobster Milanese
Portofino
Here ’s a adept example of a classic Las Vegas dish brought back to life … and kept under wrapping , like any upright enigma . The lobster Milanese was an one-time favorite for regulars at Kokomo ’s chophouse inside the Mirage , but there was a upset of chef , and the stunner was drop . Kokomo ’s eventually closed in , and chef Michael LaPlaca offer his own take on the lobster Milanese at Portofino after habitue kept sing about it . The dish is made the same style , with the lobster flatten , breaded , and fried with sauteed spinach and a whitened wine maize butter , but with skillful component and preparation . It may seem like a weird way to cook lobster , but it ’s pleasant-tasting . Most multitude who know about it place an order in rise when making a reservation , since Portofino tends to run out speedily on any devote nighttime .
Spicy Water Fish
Blossom
While on a tripper to China , executive chef Chi Choi discovered a Szechuan - style boil sea freshwater bass known as the Spicy Water Fish . He brought the access to Blossom , but leave it off the bill of fare since the uttermost passion and oil levels can be an get sense of taste – and he did n’t want to change the traditional formula . For diners who think they can handle the red-hot penchant , the dish is available upon request .
Molto Burger
B&B Burger & Beer
The Molto Burger at B&B Burger & Beer is made with 90 - day dry - senior kick earth from the same steaks that can be found at theawe - root on Carnevino eating house . ( Both place are part of Mario Batali ’s Las Vegas empire . ) The beef come topped with Parmesan mascarpone cream and cherry-red onion jam . The bluff , well - rounded flavor make it a typical burger that ’s only sometimes available … and often sells out before lunch is over .
Mizu Tako Carpaccio
Other Mama
The Mizu Tako is an rare case of live octopus , flown in from Tokyo ’s Tsukiji Market , sliced and scorch with red-hot grapeseed and sesame oils . It ’s then topped with ginger , sweet onion , bell Madagascar pepper , cilantro , and ponzu sauce . Chef Dan Krohmer only volunteer it when tone is at its peak , which is why it ’s absent from the regular menu .
Chicken cacciatore (and more… )
Rao’s
Rao ’s may have more off - menu dishes than any other eating place on the Strip . That admit broccolini rabe & sausage , veal marsala , roast capsicum pepper plant , and a frutti di maria combination of mussels , kale , calamari , and shrimp . But our favourite may be the chicken cacciatore . The bone - in chicken is saute with ship’s bell peppers , sweet pea , and push mushrooms , and is top with a San Marzano Lycopersicon esculentum sauce . It ’s just one of the ways the Vegas variation of Rao ’s is a worthy alternative to the postponement - months - for - a - reservation original in New York .
Prime rib special
Center Cut Steakhouse
If you ’re look for a full hatful at a good steakhouse , Center Cut has a 12 oz salt - crusted prime costa with a Caesar salad or Allium cepa soup Sunday - Thursday for $ 35 . It ’s only been pushed via word of mouth and a small sign in front of the eating place .
Mario’s meatballs
Carbone
It may seem singular for an Italian restaurant , but the meatball are n’t in reality listed on the bill of fare at Carbone . establish on a family recipe that ’s been refined by chef Mario Carbone for his restaurants , they ’re made with ground beef , pork blimp , and veal . While not listed , Mario ’s meatballs are oftentimes offer by dining captains during service .
Breakfast burger
Hash House A Go Go
Ca n’t adjudicate between breakfast and lunch ? Stop by Hash House A Go Go for the breakfast beefburger . The two Angus beef cattle cake are stuffed with ham and melted cheeseflower – and topped with scrambled eggs , lettuce , tomato , pickle , and onion . It will keep any average human full for the rest of the day .
Tomahawk chop
Jean Georges Steakhouse
A 26 oz grill wagyu Tomahawk is one hefty pick for steak devotee , but this one is n’t on the unconstipated menu , since the cut is n’t available on a daily ground . It started as a special , but got such a proficient reaction that chef Sean Griffin chooses to keep it around as often as possible . When it ’s usable , some regulars have been known to order it several multiplication in the same week .
Mat Franco Dog
Haute Doggery
The Haute Doggery is full of play and originative hot dogs at The LINQ outdoor promenade , but you wo n’t find the Mat Franco Dog on the computer menu . It ’s a protection to theAmerica ’s Got Talentwinner who now has his own magic show at The LINQ stamping ground . The chargrilled frank come with table mustard , chili , onion plant , celery salt , and capsicum pepper plant .
Charbroiled oysters (and other dishes)
Oyster Bar
The Oyster Bar built its reputation at Palace Station , but has since spread to other Station Casinos properties . The version at Sunset Station has a few additional dishes that are n’t on the regular menu , including charbroiled oysters with ail and Parmesan , a crawfish pie made with Louisiana crawfish prat meat , and a voodoo alimentary paste featuring a Cajun alfredo sauce .
Creamed summer corn
The Steakhouse at Camelot
You ’re more potential to visit the Excalibur casino for display like Thunder From Down Under or Tournament of Kings than the restaurant lineup , but The Steakhouse at Camelot has more than a few loyal devotee . However , they may have missed the creamed summer Indian corn , an off - menu side dish that comes with applewood bacon bits , which lend the bright taste of corn whisky a smoky flavor .
Dessert souffles
Bacchanal Buffet
Well , it ’s a buffet . So nothing is reallyon the menu , but the Bacchanal Buffet does have a sorta secret looker that is only uncommitted by request . The souffle are made to order at the sweet place with a broad variety of flavors that modify with the season .
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Grilled Eggplant|Courtesy of Heritage Steak
Courtesy of Della’s Kitchen
Courtesy of The Barrymore
Courtesy of Le Cirque
Courtesy of Carmine’s
Jon Estrada
Chris Wessling
Courtesy of Other Mama
Chelsea McManus
Courtesy of Carbone
Haute Doggery
Courtesy of Oyster Bar
Courtesy of Bacchanal Buffet
