Olives Las Vegas

Lunch: Mon-Sun 11:00am-3:00pm
Dinner: Mon-Sun 5:00pm-10:30pm


LUNCH
DINNER

 

LUNCH

STARTERS

Tuna Carpaccio
olive oil mashed potatoes, crisp pasta cracker, lemon aioli, capers, parsley

Beef Carpaccio
crisp Roquefort polenta, shaved Parmesan, balsamic cipollini onions

Grilled Squid and Octopus
vinaigrette of chickpeas, tomatoes, toasted garlic, parsley

Salmon Tartare
horseradish aioli, smoked salmon caviar, crispy parsnips

Boston Bibb Salad
shaved white onions, toasted walnut dressing, Maytag blue cheese

Caesar Salad
traditional caesar dressing, olive oil croutons

Mixed Green Salad
garlic crouton, shallot vinaigrette

Chestnut Apple Soup
hard cider, sage

FLATBREADS

Portobello
wild mushroom puree, herb-roasted portobello, red onions,
fontina cheese, white truffle oil.

Olives Classic
roasted tomato sauce, mozzarella, Parmesan, sweet basil

Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions,
roasted tomato sauce &

Fig & Prosciutto
sweet & sour fig jam, rosemary, gorgonzola cheese &

Four Cheese
lemon marinated broccoli, roasted garlic

PASTA

Pasta Butternut Squash Tortelli
brown butter, sage, Parmesan cheese &.

Wild Boar Bolognese
orecchiette pasta, warm mascarpone

Pasta Red
spaghettini, roasted tomatoes, toasted garlic, basil, breadcrumbs

Tagliatelle
beef tenderloin tips, green olives, eggplant, herbed cream

ENTREES

Crispy Yellow Fin Tuna
avocado, tomato, green beans, creamy red wine caper vinaigrette

Crab Falafel
grilled pizza dough, yogurt mint spread, cucumber strings

Pan Seared Atlantic Salmon

salt roasted beets, horseradish-orange marmalade

Jumbo Sea Scallops
chanterelle mushroom risotto, winter squash agrodolce

Rainbow Trout
cauliflower puree, Maine lobster & watercress salad &

Pork Tenderloin
cheddar-orzo pasta, green beans, cider glaze

Grilled NY Steak
Hawaiian yam mash, broccolini, cabernet sauce

Chicken Breast
red bliss potato cake, roasted red onions, chicken jus

Olives Burger
balsamic glazed onion, Vermont white cheddar, Parmesan fries


LUNCH
DINNER

DINNER

STARTERS

Tuna Tartare
cucumber julienne, ginger glazed rock shrimp

Tuscan Meatballs
braised veal shank, shaved pecorino

Salt Roasted Beet Salad
crispy goat cheese, smoked salmon

Grilled Squid and Octopus
chickpea vinaigrette, tomatoes, toasted garlic, parsley

Beef Carpaccio
crisp roquefort polenta, shaved parmesan, cipollini onions.

Pheasant Soup
pastina pasta, white bean puree, truffle oil, Parmesan

Half Lobster Tail
cauliflower puree, golden raisin sauce

Boston Bibb Salad
shaved white onions, toasted walnut dressing, maytag blue cheese.

Caesar
traditional caesar dressing, olive oil croutons.

FLATBREADS

Fig and Prosciutto
rosemary dough, gorgonzola cheese, thinly sliced prosciutto.

Portobello
wild mushroom puree, herb-roasted portobello, red onions, fontina cheese, white truffle oil

Four Cheese
lemon marinated broccoli, roasted garlic.

Fiery Chicken Sausage
herbed ricotta cheese, balsamic onions, roasted tomato sauce

Jumbo Scallop
sweet potatoes, capocollo, toasted pecans

PASTAS

Wild Boar Bolognese
potato mascarpone ravioli, crispy Parmesan

Ricotta Ravioli
rich tomato basil ragu, sweet italian sausage, garlic bread crumbs

Carbonara
large pearl pasta, dungeness crab, creame

Butternut Squash Tortelli
brown butter, sage, parmesan cheese

Veal Loin
braised veal ragu, chestnut ravioli, rosemary veal jus

ENTREES

Trout Saltimbocca
fresh sage, smoked bacon, parsnip puree, caper brown butter vinaigrette

Atlantic Salmon
baby brussel sprout-pancetta ragu, oyster broth

Sole
apple-fennel mash, almonds, garlic shrimp sauce

Horseradish Crusted Halibut
butter braised leeks, potato puree, seafood bordelaise

Brick Oven Roasted Free Range Chicken
Red bliss potato cake, watercress salad

American Kobe Rib Eye
beef stroganoff, crispy potato skewers, barolo roasted shallot sauce.

Duck Three Ways
ragu, seared foie gras, roasted breast, quince butter, cider reduction

Slow Braised Lamb Shank
feta, green olive spinach risotto, smoked paprika sauce, pine nut gremolata

10oz Grilled Beef Tenderloin
potato mushroom cake, salsify puree, truffle sauce

Grilled Sirloin
Tuscan bruschetta, caramelized onions, Georgian peas, country ham, Roquefort cream, sweet and sour shiitake glaze.


Desserts

Please order the falling cake with your entree


We ask that you refrain from cigar and pipe smoking. Thank you.
18% gratuity will be added to parties of 8 or more.

Todd English – Chef/Partner      Kelly Sumner– General Manager
Steve Mannino – Executive Chef

In order to offer the freshest ingredients, all menus are subject to change.
Please call the restaurant directly to confirm availability of the items listed on this website.
Thank you.

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