HaSalon Las Vegas Menu 

HASALON LAS VEGAS: SKETCH BOOK PAGE #683

"The whole purpose is to bring people together so they can EAT together. You can order for yourself, but when it comes you will feel that you want to SHARE it" - Eyal Shani
 As our menu is guided by the seasons and the availability of locally sourced ingredients, offerings are subject to change. Some items featured online may not be available during your visit.
 
 
THE BEGINNING
BUMPS AND BUBBLES, Kaluga caviar + Telmont champagne  60
CHARRED BEETROOT CARPACCIO, crème fraîche, stormed with horseradish snow   22
BOUREKAS... waiting to be freshly baked   36
*1/2 DOZEN OYSTERS, that we don't serve with mignonette   45
*TUNA CARPET, Bluefin Tuna   44
HAMACHI SASHIMI black garlic shoyu, yuzu, spicy   38
TIDE & GARDEN   38
HEIRLOOM TOMATOES   25
*A bag of GOLDEN CALAMARI   31
Fire roasted ARTICHOKE HEARTS lavished with butter sauce and parmesan shavings   32
SEASONAL BRUSCHETTA HUMBOLDT FOG MATURE FRENCH CHEESE, grapes   28
*EGGPLANT LINES ON A TAHINI PUDDLE crowned with Bluefin tuna   42
*YELLOWTAIL KNIFE WORKS   38
*TERRIFYING HAMMER. Wagyu beef. A tableside theatrical interaction   42
FENNEL SALAD, with a symphony of avocado and lemon juice   25
A field of ASPARAGUS in its own blood   22
CHARRED LEEKS kissed by fire, cooled by leaves   23
 
 
HANDMADE PASTAS
OUR OWN CLASSIC TOMATO PASTA, fresh garlic and green chilis. Simple but perfect   34
SPRING GARLIC LAYING WITH LEMON IN WARM SHEETS   26
SHRIMP PASTA   42
MUSHROOM PASTA forest mushrooms, with pieces of the forest   36
PISTACHIO & SAGE PASTA   34
 
 
MAIN EVENT
Cow & Lamb – Grass Fed
*MEMULAIM, kosher lamb.   54
LAYERED STEAK kissed by the ambers of konro   62
SKIRT STEAK bathing in tomato ovaries and spicy, 10 oz.   64
*STEAK AU POIVRE. AUSTRALIAN WAGYU 8 OZ.   74
*ENTRECÔTE STEAK, the HaSalon way   135
*Heavenly LAMB KEBAB on warm focaccia, kosher lamb   125
 
Wild Fish & Other Sea Creatures
OCTOPUS with roasted vegetables from the garden   38
HALIBUT SCHNITZEL   42
GRILLED BRANZINO in a storm of spicy tomatoes   72
SEABASS in a quiet tide of steam   45
SHRIMP PAN   58
SUMMER'S HUNGER DORADE'S FLESH   68
 
*Consuming raw or undercooked meats, fish or eggs may increase your risk for foodborne illnesses.
 
 
SIDE KICKS
*POTATO PAVÉ layered potato, Kaluga caviar, crème fraîche   56
MUSHROOM COLONY   23
SPINACH melting into himself   18
CRUDITÉ   14
AGED PARMESAN CHEESE   6
 
 
SAUCES
"On the side lives the secret, the fire, the softness, the spice"
TAHINI   8
MATBUCHA   8
HARISSA   8
SPICY   8
GREEN CHILLI   8
 
 
SWEET ENDINGS
Individual
PISTACHIO, OLIVE OIL, AND RASPBERRY CAKE   20
BASQUE CHEESECAKE   20
TIRAMISU   22
MALABI   18
 
Shareable
BLIND FOR 2   32
SMALL BLIND Chef's Selection   65
BIG BLIND Chef's Selection   90
 
 
CHEF: Nestor Granados · RESTAURATEUR: Erica Pulicicchio · INSPIRED: Eyal Shani and Shahar Segal
 
A 20% service charge will be added to your bill that goes toward livable wages, paid time off, and health benefits for our entire team. No tipping is expected but for our guests who insist, 100% of your gratuity is shared between the dining and bar staff who work as a team to provide excellent service and a warm environment.
 
HaSalon Menu items may contain or come into contact with SESAME SEEDS, WHEAT, EGGS, PEANUTS, TREE NUTS, SOY, SHELLFISH and MILK. HaSalon creates unique dishes, passing through several chefs' hands, sometimes served en masse/on counters, trays or other serving platters. Due to these circumstances, we are unable to guarantee that any menu item can be completely free of allergens, due to production, however, we do our best! Please speak with your server for additional information.
 
HaSalon is an interactive dining experience. You may notice servers or staff singing/dancing/performing. As our guest PLEASE DO NOT climb on serving counters, tables or bar stools to dance or stand. Please be aware that any voluntary dancing on tables or chairs is at your own choice and risk and is not encouraged by our staff. Dance, sing, drink, but please do so in a safe and reasonable manner. Thank you.