Emeril's New Orleans Fish House

  • Cajun, Creole, Seafood
  • Strip
MGM Grand Hotel3799 Las Vegas Blvd. S. (Tropicana Ave.)Las Vegas, NV 89109www.emerils.com
  • 702-891-7374

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Date & Time
Format: 06/19/2013
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Stats

82%
Liked it
# of Reviews:
1271
Cajun Rank:
1 of 4
Strip Rank:
92 of 299
Members Been Here:
50
Member Favorites:
4

LUNCH

Please note that Emeril's Restaurant is open for lunch on Friday only.

Lunch Appetizers
New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives
Smoked Exotic Mushrooms and Angel Hair Pasta with a Homemade Tasso Ham Cream
Homemade Andouille and Boudin Sausage  with Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard and Emeril's Worcestershire Sauce
Creole Marinated Calamari Fried and Served  with a Smoked Tomato Sauce, a New Orleans Style Olive Salad and Parmigiano-Reggiano Cheese
Lunch Soups & Salads
Soup of The Day 
Gumbo of The Day 
Our Emeril's Salad with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons
Warm Wilted Baby Spinach with Homemade Andouille Vinaigrette and Three-Nut Goat Cheese
Lunch Entrees
Pecan Crusted Texas Redfish  with Grilled Vegetables, Shoestring Potatoes and Creole Meunière Sauce
Grilled Niman Ranch Pork Chop  with Caramelized Sweet Potatoes, Tamarind Glaze and Green Chile Molé Sauce
Pan Roasted Ashley Farms Chicken Breast with Smoked Chicken-Garlic Sausage, Swiss Chard, Butter Bean Ragoût and Parmesan Oil
Kobe Beef Burger with Hand-Cut Fries, Wickles and American Cheese
Barbeque Atlantic Salmon  with Andouille-Brabant Potato Hash, Sweet Onion Marmalade and Tomato Concassé
Shrimp and Pasta with Sautéed Gulf Shrimp, Rapini, Roasted Poblano Peppers, Orecchiette and a Cabrales Cream
Grilled Fish of The Day  with Scallion - Jasmine Rice Cake, Blue Crab - Cucumber Kim Chee and Soy - Mushroom Vinaigrette
Slow Braised Beef Brisket with Creole Cole Slaw, Potato Salad and Natural Jus
Lunch Desserts
Emeril's Banana Cream Pie with Banana Crust, Caramel Sauce and Chocolate Shavings
Chocolate Peanut Butter Pie with Toasted Homemade Marshmallows, Candied Peanuts and Chocolate Sauce
Caramel Pecan Torte with Dark Chocolate Glaze, Vanilla Ice Cream and Butterscotch Sauce
Chocolate Praline Bread Pudding  with Jim Beam Sauce and Candiod Pecans
Banana Foster Cheesecake  with Caramelized Bananas and Rum Caramel Sauce
J.K.'s Chocolate Grand Marnier Soufflé 
  • Please Allow 30 minutes preparation time 
From The Cheese Board
Brillat Savarin (Cows Milk from France) Rich, Sweet & Creamy, Served with Membrillo
Keens Cheddar (Cows Milk From Somerset, UK) Sharp, Bold with a Long Dry Finish, Served with Mostarda di Cremona
Twig Farm Goats Milk Tomme (from West Cornwall, VT) Earthy with a Tangy Finish, Served with Membrillo
Baylay Hazen Blue (Cows Milk from Vermont) Made in the Style of Colston-Bassett Stilton, Served with Four Red Fruit Preserves
Robiola due Latte (Cow & Sheeps Milk from Piedmont, Italy) Creamy, Sweet with Full Flavor, Served with Membrillo
Las Mil Ovejas (Sheeps Milk from Spain) Tangy & Sweet, Served with Membrillo
  • Tasting of One, Three, and Six 

DINNER

Dinner Appetizers
New Orleans Barbeque Shrimp with Petite Rosemary Biscuit and Fresh Chives
Smoked Exotic Mushrooms and Angel Hair Pasta with a Homemade Tasso Ham Cream
Homemade Andouille and Boudin Sausages with Southern Cooked Greens, Beer Braised Onions, Whole Grain Mustard and Emeril's Worcestershire Sauce
Braised Mississippi Farm Raised Rabbit with San Marzano Tomato and Housemade Pappardelle
Creole Marinated Calamari Fried and Served with a Smoked Tomato Sauce, a New Orleans Style Olive Salad and Parmigiano-Reggiano Cheese
Parmesan Crusted Gulf Oysters with Roasted Tomato Butter Sauce and Lemon tossed Spinach
Dinner Soups & Salads
Soup of the Day 
Gumbo of the Day 
Our Emeril's Salad with Baby Mixed Greens, Balsamic Vinaigrette, Sun-Dried Tomatoes, Pepper Jack Cheese and Seasoned Croutons
Baby Spinach Salad with a Warm Crottin de Chavignol Crouton, Spiced Pecans, Bacon and Brown Sugar - Port Wine Dressing
Melon & Aruguta Salad with Pecorino Sorbet, Serrano Ham and Aged Balsarnic Vinegar
Tomato & Burratta Mozzarella Salad with Mint, Basil and Charred Vidalia Onion Vinaigrette
Dinner Entrees
Andouille Crusted Texas Redfish with Grilled Vegetables, Shoestring Potatoes and Creole Meunière Sauce
Grilled Niman Ranch Double Cut Pork Chop with Caramelized Sweet Potatoes, Tamarind Glaze and Green Chile Molé Sauce
Pan Roasted Ashley Farms Chicken Breast with Smoked Chicken-Garlic Sausage, Swiss Chard, Butter Bean Ragoût and Parmesan Oil
Oyster Crusted Filet of Beef with Sweet Corn - Lima Bean Succotash, Bloomsdale Spinach and Mushroom - Demi Glace
Cherrywood Smoked Harris Ranch New York Strip with Creole Tomato - Watercress Salad, Pappas Fritas and Aïoli
Duck Schnitzel  with Roasted Shallots, Confit - Frisée Salad, Haricots Verts and Lemon Butter Sauce
Moroccan Spice Crusted Atlantic Salmon with Beluga Lentils, Frisée - Herb Salad and Grapefruit Vinaigrette
Gulf Shrimp & Clams tossed with Housemade Linguini, Pancetta, Tomatoes and Rapini
Grilled Fish of The Day with Scallion - Jasmine Rice Cake, Blue Crab - Cucumber Kim Chee and Soy - Mushroom Vinaigrette
Creole Mustard Crusted Rack of Colorado Lamb with Braised Shoulder, Rosemary Whipped Potatoes and Apple - Mint Relish
Lime Marinated Veal Tenderloin with Roasted Tomato Polenta, Braised Escarole, Toasted Garlic and Demi Glace
Gruyère Crusted Striped Bass with Braised Scallions, Smoked Local Oysters, Pappardelle Pasta and Creole Mustard Sabayon
Dinner Desserts
Emeril's Banana Cream Pie with Banana Crust, Caramel Sauce and Chocolate Shavings
Chocolate Peanut Butter Pie with Toasted Homemade Marshmallows, Candied Peanuts and Chocolate Sauce
Caramel Pecan Torte with Dark Chocolate Glaze, Vanilla Ice Cream and Butterscotch Sauce
Chocolate Praline Bread Pudding with Jim Beam Sauce and Candied Pecans
Banana Foster Cheesecake with Caramelized Bananas and Rum Caramel Sauce
J.K.'s Chocolate Grand Marnier Soufflé 
  • Please Allow 30 minutes preparation time 
From The Cheese Board
Midnight Moon Cypress Grove Goats Milk from California, Aged 1 year, Caramel Notes, Nutty.  Served with Pickled Beets
Gratte - Paille Cows Milk From France, Double Cream, Buttery and Luxurious.  Served with Quince Paste.
Le Fiumorbu Sheep's Milk from France, Firm. Melt in your Mouth with a Sharp Finish.  Served with Caper Berries.
Isle of Mull Cheddar Cows Milk from Scotland, Bold and Nutty.  Served with Med Jool Dates.
Roaring 40's King Islands Dairy Cows Milk, Blue Cheese from Tasmania.  Served with Tupelo Honey and Smoked Walnuts.
MENU DISCLAIMER
Menu items and prices are subject to change.