The Naughty Angel

Steak house, 2971 S Sammy Davis Jr Dr Ste 142, Las Vegas, NV

VeganScore 10

Menu

Mains

• 45-Day Dry-Aged Bone-In New York Strip, 18oz
• Delmonico Ribeye, 24oz
• Filet Mignon, 8oz
• Prime Tomahawk, 50oz
• Picanha, 16oz
• Prime Porterhouse, 28oz
• Prime New York, 16oz
• Dry-Aged Prime Cowboy, 18oz
• Fullblood Australian Wagyu 9+, 3oz Minimum
• Seared Duck Breast — Duck breast marinated in red pepper aioli, seared and topped with red wine demi-glace and micro herbs. Accompanied with potatoes au gratin
• Coq au Vin — Succulent chicken braised in burgundy wine with pancetta, mushrooms, carrots, onions, garlic and fresh herbs. Served with garlic mashed potatoes
• Chicken Fricassee — Tender, slow cooked chicken and vegetables in a rich cream sauce. Served with garlic mashed potatoes
• Pan-Seared Salmon — Faroe Island Salmon topped with lemon beurre blanc sauce. Accompanied by creamy beet risotto*
• Branzino a la Braza — Grilled whole boneless branzino, accompanied by tabbouleh and topped with lemon beurre blanc sauce
• Braised Lamb Shanks — Lamb shanks slowly braised in red wine and herbs, served with garlic mashed potatoes
• Lobster Mafaldine — Lobster tail perched atop Mafaldine pasta tossed in a creamy lobster sauce, cherry tomatoes, fresh spinach leaves, and delicate loroco flowers
• Porc et Haricots — French cut pork chop marinated with herbs and Dijon, seared and served atop white beans simmered in a delicious tomato and bacon sauce

Starters

• Tartines — Toasted baguette with Gournay herb cheese, pancetta, tomato, sherry vinegar, and fresh herbs
• Paillassons de Courgettes — Pan fried zucchini and Gruyère cakes drizzled with red pepper cream sauce
• Crab Cakes — Lump crab, red bell pepper, and shallot cakes, sautéed in herb butter, topped with creamy roasted red pepper sauce, lemon beurre blanc drizzle, and micro herbs
• Deviled Apples — Granny Smith apple slices topped with Manchego cheese, Serrano ham and spicy apple butter jam
• Angel's Deviled Eggs — Heavenly elevated deviled eggs topped with crab, steak, and micro greens
• Ratatouille — Eggplant, zucchini, tomato, onions, and garlic, baked in olive oil and herbs, topped with a roasted red pepper crème
• Saucisse Longaniza — House made herb sausage served with corn tortillas
• Salmon Vol au Vent — Puffed pastry shell stuffed with mildly spiced cream cheese, chopped sauteed salmon, and micro herbs
• Beef Carpaccio — Thinly sliced chilled filet mignon, shaved onion, garlic aioli, Manchego cheese, micro herbs/ Served with sliced, toasted baguette
• Escargot — Baked escargot in a rich herb butter, accompanied by French bread
• Bacon Wrapped Prawns — Tender prawns wrapped in hickory smoked bacon, served with spicy aioli
• Japanese Scallops — Served on a bed of pineapple raspberry butter and balsamic reduction
• Fleur de Courgettes — Filled with stracciatella mascarpone and mozzarella cheese on a bead of roasted pepper cream sauce
• Steak Tartare — Chilled, raw, and tender steak, deliciously prepared and topped with Italian Oscietra caviar and served with toast points and creamy Dijon aioli
• Black Shrimp Ceviche — Tender Tiger Shrimp served with fresh cucumber, shaved red onion, Japanese Yoom tomatoes, and avocado topped with crispy potato strips and yuca chips
• Lobster Bisque — Luscious bisque full of tender chunks of lobster meat
• Creamy French Onion Soup — A velvety smooth, creamy onion soup topped with toasted French bread and melted Gruyère cheese
• Caesar Salad — Romaine lettuce with house-made Caesar dressing, croutons, and shaved parmesan
• Wedge Salad — A crisp wedge of iceberg lettuce topped with creamy blue cheese dressing, smoky bacon, ripe tomatoes, red onion, and blue cheese crumbles, finished with fresh cracked pepper for a cool, crunchy classic
• Black Fig Beet Salad — Spring mix, beets, black fig, feta cheese, tomato, toasted almonds, sherry honey vinaigrette
• Tomato Burrata Salad — Fresh ripe juicy tomatoes, creamy burrata cheese, and seasonings

Desserts

• Grand Marnier Crème Brulee — Topped with fresh whipped cream and berries
• Moelleux au Chocolate — A warm, decadent chocolate cake with a rich, molten center, served with vanilla ice cream
• Devil's Red Apple — A whole apple poached and soaked in mulled wine for 3 weeks, then cored and filled with cream cheese icing. Served with vanilla ice cream, fresh whipped cream and a drizzle of caramel sauce
• Gâteau au Rhum — A rich, glazed rum cake accented with cream-cheese frosting
• Baked Alaska — Sponge cake topped with ice cream and covered in meringue. Finished tableside
• Lemon Tart — A baked buttery, shortbread-like crust filled with a tangy, creamy lemon curd

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