First trip to Vegas/ Honeymoon
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THE PARIS HOTEL
This is the view upon check in-Stunning!
Loved the rooms- I found this on Photo Bucket because my picture didn't come out, but this was what our room looked like.
This bathroom was elegant.
This was amazing to look up and see. Loved it.
We walked through here to get to the elevator for our room. I loved the whole feel of the decor here.
Le Centeral
Here is where we ate our breakfast and no I couldn't finish this! Again Player's Club comp for another meal.
This is a face of a very hungover husband. Didn't know I took this picture which is even more funny!
Yup and here is me with my hot chocolate....I do believe I was avoiding eye contact with the camera per usual of me.
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If every restaurant paid attention to serving in the way Gordan Ramsay has. There would never be an unhappy customer. We got seated and my chair was held out. We had a cart with all cuts of beef on it to explain what it was. We ordered and as soon as our glass was empty it was filled. Our plates removed. Our napkins folded when we got up to use the bathroom. Plates never empty. Water was in a bottle not a pitcher. The steak was not as good as LB Steak house in Biloxi. (yes, true story), but the baked mac n cheese had a hint of clam sauce for added flavor. The carrots were the best ever. (Well almost the best. We made some while camping on Grindestone, Ny over the open fire with Lord Calvert and butter. ) Though we spent $250ish it was worth it.
Here is the menu.
Shellfish
Shellfish Platter*
2-3ppl 75 / 80
4-5ppl 145 / 150
tiger prawns, king crab,
oysters, clams, lobster, and
seasonal shellfish served
with:
champagne mignonette, citrus
soy sauce,
cocktail sauce
Half Dozen Oysters*
20 / 21
east and west coast selection
from the Chef
Half Dozen Clams*
15 / 16
Half Maine Lobster*
23 / 25
Half lb Alaskan King
Crab
36 / 38
Shrimp Cocktail
19 / 21
tiger prawns, “flavors” of
cocktail sauce, celery,
espellete
Caviar
red onion, egg, chive, crème
fraiche, pizzelle
Golden Osetra*
290 / 300
Osetra*
190 / 200
Naccarii*
from Chef Ramsay’s trip in ‘08
90 / 100
Price / Non-TR Price
Soups / Salads
Pea Soup 17 / 18
carrot custard, English pea-mint mash, crispy ibérico jamón.
British Ale Onion Soup 16 / 17
boddington’s pub ale, caramelized onion broth,
Welsh rarebit
Caesar Salad* 16 / 17
parmesan cheese, garlic croutons, scotch egg
Spring Vegetable Salad* 19 / 20
fennel seared ahi, pea shoots, asparagus,
candied rhubarb
Market Green Salad 15 / 16
butter lettuce, crisp pancetta, market greens,
shropshire blue cheese, tomato raisins,
green goddess dressing
Appetizers
Herbed Ricotta Raviolo 19 / 20
brown butter, Jamon de bellota Iberico, egg yolk
Fried Blue Point Oysters 19 / 20
herb breadcrumbs, crème fraîche tartar sauce
Hamachi Crudo* 22 / 23
uni, smoked salmon roe, pickled radish, black garlic
purée
Maine Lobster 26 / 28
chorizo stuffed maine lobster, butter poached,
brandied lobster cream sauce, butternut squash
American Kobe Beef Sliders* 17 / 18
sharp English cheddar, caramelized onions,
brioche bun (extra slider 8)
Smoked Beef Tartare* 21 / 22
lemon zest, red onion, capers,
guinness infused mustard seeds, yukon gold herb chips
Kurobuta Pork Belly 18 / 19
cheesy grits, tomato jam, onion pork jus
Seared Foie Gras* 25 / 26
sunchoke purée, Sicilian pistachio streusel,
Harry’s Berry’s Jam
Prime Beef
hand selected by Pat LaFrieda, dry aged for 28 days
minimum in his himalayan salt room
Bone-in New York Strip* 18oz 61 / 63
Filet* 8oz 53 / 55
Bone-in Rib Eye* 24oz 56 / 58
Porterhouse for two* 32oz 98 / 105
Royal Long-Bone Chop for two* 32oz 98 / 105
Kobe
beef marbling score of 9 or higher
American Skirt* 8oz 45 / 48
American Filet* 8oz 77 / 79
American Rib Cap* 8oz 58 / 60
Japanese A5 Kobe* 30 / 32 per ounce
Recommended Accompaniments to your Steaks
demi-roasted bone marrow* 13 / 14
pan seared foie gras* 18 / 19
butter poached lobster tail* 35 / 38
alaskan king crab legs 38 / 40
Chops
Kurobuta Double Pork Chop* 44 / 46
Marcho Farms Veal Chop* 14oz 48 / 50
Duet of Lamb* 46 / 48
shepherd’s pie, lamb chop
Fresh Fish
Wild Pacific Salmon* 39 / 41
Loup de Mer (mediterranean sea bass) 42 / 44
Ahi Tuna* 40 / 42
Alaskan Halibut 45 / 47
Signatures
Roasted Beef Wellington*
For 1 54 /56
For 2 97 / 100
glazed root vegetables,
potato purée, red wine demi glace
Fish and Chips* 42 / 44
loup de mer, truffle chips,
crème fraîche tarter sauce
Beef Short Rib 40 / 42
red wine braised short rib,
potato purée, wild mushrooms
Roasted Chicken Breast* 30 / 32
confit leg, foie gras wild rice,
tikka masala, crispy chicken skin
Fisherman’s Grill* 48 / 50
maine lobster, mussels, scallop, seasonal fish
vadouvan curry aioli
Sides
Roasted Heirloom Carrots
12 / 13
chicken skin, ranch powder,
“hot wing” sauce
Mac & Cheese
12 / 13
blue, cheddar,
parmesan, truffle
Spinach
11 / 12
sautéed or gratinéed
with parmesan cream
Fingerling Potatoes
11 / 12
parmesan, truffle
Potato Puree
11 / 12
yukon gold potato,
crème fraîche
Caramelized Brussels Sprouts
11 / 12
corned bacon
Sautéed Mushrooms
12 /13
garlic chips, scallions, bonito
Haricot Vert
11 / 12
tempura fried, confit
garlic-citrus aïoli
Loaded Baked Potato
11 / 12
smoked gouda béchamel,
sour cream, bacon, chives
Sauces 6
House Made Steak Sauce
Worcestershire Demi-Glace
Béarnaise*
Peppercorn
Bone Marrow
Café De Paris Butter
General Manager – JP Teresi
Executive Chef – Deric Meininge
http://www.parislasvegas.com/restaurants/gordon-ramsay-steak.html#.UaPfIUC1EQg
For sure next time to Vegas we will take in show's and do more shopping.
*a few of these pictures I had to get off Photo Bucket. Some pictures I took didn't come out.
Here are some other pics I took places we didn't get to go to and on the list to do over......Shopping!
This was so beautiful just to walk around and soak in the surroundings.
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This was amazing to look up and see. Loved it.
This is a face of a very hungover husband. Didn't know I took this picture which is even more funny!
Though our trip was just a few days. We didn't get to see any shows or really much of anything. We were just enjoying each other's company and the warmth of the sunshine. We roamed around and did take in a few sights hear and there. I didn't really like being on the strip. It just felt gross. We'd have these people slamming these cards of naked women in our face, but couldn't speak English. We were hit up for time share tours with the promise of this or that. Was so annoying. We are in sales and nothing is worse than someone trying to sell us. Yup that is an oxymoron for sure. The one thing that was amazing was us being able to get into Gordon Ramsey's steak house thanks to the Concierge who got us in at 10:15 pm. Yes, so late to eat, but so worth it~
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Here is the menu.
Shellfish
Shellfish Platter*
2-3ppl 75 / 80
4-5ppl 145 / 150
tiger prawns, king crab,
oysters, clams, lobster, and
seasonal shellfish served
with:
champagne mignonette, citrus
soy sauce,
cocktail sauce
Half Dozen Oysters*
20 / 21
east and west coast selection
from the Chef
Half Dozen Clams*
15 / 16
Half Maine Lobster*
23 / 25
Half lb Alaskan King
Crab
36 / 38
Shrimp Cocktail
19 / 21
tiger prawns, “flavors” of
cocktail sauce, celery,
espellete
Caviar
red onion, egg, chive, crème
fraiche, pizzelle
Golden Osetra*
290 / 300
Osetra*
190 / 200
Naccarii*
from Chef Ramsay’s trip in ‘08
90 / 100
Price / Non-TR Price
Soups / Salads
Pea Soup 17 / 18
carrot custard, English pea-mint mash, crispy ibérico jamón.
British Ale Onion Soup 16 / 17
boddington’s pub ale, caramelized onion broth,
Welsh rarebit
Caesar Salad* 16 / 17
parmesan cheese, garlic croutons, scotch egg
Spring Vegetable Salad* 19 / 20
fennel seared ahi, pea shoots, asparagus,
candied rhubarb
Market Green Salad 15 / 16
butter lettuce, crisp pancetta, market greens,
shropshire blue cheese, tomato raisins,
green goddess dressing
Appetizers
Herbed Ricotta Raviolo 19 / 20
brown butter, Jamon de bellota Iberico, egg yolk
Fried Blue Point Oysters 19 / 20
herb breadcrumbs, crème fraîche tartar sauce
Hamachi Crudo* 22 / 23
uni, smoked salmon roe, pickled radish, black garlic
purée
Maine Lobster 26 / 28
chorizo stuffed maine lobster, butter poached,
brandied lobster cream sauce, butternut squash
American Kobe Beef Sliders* 17 / 18
sharp English cheddar, caramelized onions,
brioche bun (extra slider 8)
Smoked Beef Tartare* 21 / 22
lemon zest, red onion, capers,
guinness infused mustard seeds, yukon gold herb chips
Kurobuta Pork Belly 18 / 19
cheesy grits, tomato jam, onion pork jus
Seared Foie Gras* 25 / 26
sunchoke purée, Sicilian pistachio streusel,
Harry’s Berry’s Jam
Prime Beef
hand selected by Pat LaFrieda, dry aged for 28 days
minimum in his himalayan salt room
Bone-in New York Strip* 18oz 61 / 63
Filet* 8oz 53 / 55
Bone-in Rib Eye* 24oz 56 / 58
Porterhouse for two* 32oz 98 / 105
Royal Long-Bone Chop for two* 32oz 98 / 105
Kobe
beef marbling score of 9 or higher
American Skirt* 8oz 45 / 48
American Filet* 8oz 77 / 79
American Rib Cap* 8oz 58 / 60
Japanese A5 Kobe* 30 / 32 per ounce
Recommended Accompaniments to your Steaks
demi-roasted bone marrow* 13 / 14
pan seared foie gras* 18 / 19
butter poached lobster tail* 35 / 38
alaskan king crab legs 38 / 40
Chops
Kurobuta Double Pork Chop* 44 / 46
Marcho Farms Veal Chop* 14oz 48 / 50
Duet of Lamb* 46 / 48
shepherd’s pie, lamb chop
Fresh Fish
Wild Pacific Salmon* 39 / 41
Loup de Mer (mediterranean sea bass) 42 / 44
Ahi Tuna* 40 / 42
Alaskan Halibut 45 / 47
Signatures
Roasted Beef Wellington*
For 1 54 /56
For 2 97 / 100
glazed root vegetables,
potato purée, red wine demi glace
Fish and Chips* 42 / 44
loup de mer, truffle chips,
crème fraîche tarter sauce
Beef Short Rib 40 / 42
red wine braised short rib,
potato purée, wild mushrooms
Roasted Chicken Breast* 30 / 32
confit leg, foie gras wild rice,
tikka masala, crispy chicken skin
Fisherman’s Grill* 48 / 50
maine lobster, mussels, scallop, seasonal fish
vadouvan curry aioli
Sides
Roasted Heirloom Carrots
12 / 13
chicken skin, ranch powder,
“hot wing” sauce
Mac & Cheese
12 / 13
blue, cheddar,
parmesan, truffle
Spinach
11 / 12
sautéed or gratinéed
with parmesan cream
Fingerling Potatoes
11 / 12
parmesan, truffle
Potato Puree
11 / 12
yukon gold potato,
crème fraîche
Caramelized Brussels Sprouts
11 / 12
corned bacon
Sautéed Mushrooms
12 /13
garlic chips, scallions, bonito
Haricot Vert
11 / 12
tempura fried, confit
garlic-citrus aïoli
Loaded Baked Potato
11 / 12
smoked gouda béchamel,
sour cream, bacon, chives
Sauces 6
House Made Steak Sauce
Worcestershire Demi-Glace
Béarnaise*
Peppercorn
Bone Marrow
Café De Paris Butter
General Manager – JP Teresi
Executive Chef – Deric Meininge
http://www.parislasvegas.com/restaurants/gordon-ramsay-steak.html#.UaPfIUC1EQg
For sure next time to Vegas we will take in show's and do more shopping.
*a few of these pictures I had to get off Photo Bucket. Some pictures I took didn't come out.
Here are some other pics I took places we didn't get to go to and on the list to do over......Shopping!
This was so beautiful just to walk around and soak in the surroundings.
