Hugo's Cellar

Steak house, 202 Fremont Street Experience, Las Vegas, NV

VeganScore 10

Menu

Mains

• Herb Encrusted Chilean Sea Bass — Encrusted with parsley, chives, salt, pepper and pan-seared; served on a bed of creamy beurre blanc sauce; garnished with herb infused olive oil, crisp cracker, crème fraiche and micro greens
• Scottish Salmon — Pan-seared in drawn butter; served with fish choice of sauce
• Seafood Trio — Sautéed scallops, seared Norwegian salmon and jumbo shrimp; served with creamy garlic sauce
• Australian Lobster Tails — Served with hot drawn butter and lemon
• Queens Lobster — Hand-cut Australian lobster dredged in seasoned flour, sautéed with garlic, herbs, crushed chili peppers, mushrooms, sun-dried tomatoes and white wine
• Alaskan King Crab Legs — One and a half pounds; served with hot drawn butter
• Stuffed Shells — Stuffed with ricotta, parmesan cheese, fresh herbs and concasse of tomato; served on a bed of sautéed spinach with white wine, fresh garlic, julienned sun-dried tomatoes and vodka morel mushroom sauce
• Cauliflower Au Soleil — Grilled cauliflower with lemon infused oil, roasted pine nuts, crème fraiche and crushed red chili peppers; garnished with lemon zest and micro greens
• Blackberry Duck — Pan-seared duck breasts, glazed and drizzled with merlot blackberry reduction; served with halved blackberries, supreme orange slices and micro greens
• Rack of Lamb — Rubbed with harissa spices and char-grilled; served with house-made mint beurre blanc
• Veal Scallopini — In seasoned flour and sautéed in olive oil; mushroom dijonnaise style
• Chicken Champignon — Sauteed chicken breasts with wild mushrooms and rich brandy sauce
• Fire-Grilled Chicken Breasts Aux Poivre — Marinated and open flamed; served with brandy peppercorn sauce
• Apple Spiced Pork Loin Chop — Broiled 10oz. boneless pork loin chop; topped with browned sugar cinnamon spiced apples and taffer's brown butter bourbon sauce
• Beef Wellington — Certified Angus Beef filet of beef coated in stone ground mustard, herb mushroom duxelle, foie gras, prosciutto and baked in puff pastry; served with bordelaise sauce
• Ribeye Steak — Sixteen ounce
• New York Strip — Ten ounce
• Filet Mignon — Ten ounce or sixteen ounce
• Tomahawk — Thirty-four ounce
• Petite Surf and Turf Aux Poivre — Five ounce filet mignon and jumbo shrimp; pan-seared to perfection
• Hugo's Renowned, Slow-Roasted Prime Rib — Cellar cut sixteen ounce or Hugo's cut twenty-four ounce

Starters

• Lobster Bisque — Poached lobster medallions on baked crostini, finished with lobster stock and brandied cream; presented table-side with crème fraiche
• French Onion Soup — Caramelized medley of julienned onions deglazed with sherry wine, chicken and beef stock; finished with brandy, crusted crostini, house-made croutons, mozzarella and parmesan cheeses
• Hugo's Hot Rock Specialty for Two — Enjoy the freshness and excitement of cooking table-side on a sizzling granite slab: marinated medallions of Certified Angus Beef Filet Mignon, swordfish, shrimp and breast of chicken; served with trio of béarnaise, plum and mustard dipping sauces
• Seafood on Ice for Two — Delicately poached lobster medallions, jumbo shrimp, king crab and cocktail crab claws; served with house-made cocktail and remoulade sauces
• Jumbo Prawns Stuffed with Savory Crab Cake Mixture — Wrapped in pan-seared crispy prosciutto; finished with honey mustard reduction and garnished with micro greens
• Maryland Stuffed Mushrooms — Buttered mushroom caps filled with lump crab stuffing; served with hollandaise sauce
• Spinach Artichoke Dip — Spinach and artichoke hearts sautéed in white wine, smoked gouda and parmesan cheese; served with toasted crostini
• Escargot en Croute — Escargots sautéed with shallots, garlic, burgundy wine and herbs; encrusted in puff pastry
• Avocado Herbed Sea Scallops — Pan-seared scallops over creamy avocado herb puree; finished with lemon sea foam, agar-agar pearls and micro greens
• Chimichurri Skirt Steak — Tender 6oz. Certified Angus Beef Skirt Steak marinated and grilled to perfection; sliced and served table-side with chimichurri and caramelized onions
• Hugo's Famous Table-Side Salad — Crisp romaine lettuce tossed table-side with choice of: baby heirloom tomatoes, marinated artichokes with hearts of palm, croutons, roasted pine nuts, chopped eggs, red onions and bay shrimp; selection of house-made dressings: caesar, creamy pepper or honey-orange-walnut vinaigrette

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