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3325 Las Vegas Blvd S
Las Vegas, NV 89109
Uber
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Dinner Menu
Desserts Menu
Cheese Menu
Dinner Menu
Salads and Starters
American Wagyu Beef Sashim*
Spicy Radishes
Prime Sirloin "Steak Tartare"*
Herb Aioli, Mustard
Bone Marrow Flan
Mushroom Marmalade, Parsley Salad
Fresh Burrata*
La Quercia Speck, Black Mission Figs, Micro Arugula, Saba
Warm Veal Tongue, Baby Artichokes*
Marinated Heirloom Shelling Beans, "Salsa Verde"
Roasted Weiser Farm's Baby Beets
Humboldt Fog Goat Cheese, Toasted Pistachio, Citrus, Micro Basil, Mint
Maple Glazed Pork Belly
Asian Spices, Watercress, Sesame-Orange Dressing, Santa Rosa Plum Compote
Alaskan King Crab & Carolina Shrimp "Louis" Cocktail
Spicy Tomato-Horseradish
Butter Lettuce
Avocado, Point Reyes Blue Cheese, Champagne-Herb Vinaigrette
Austrian Oxtail Bouillon
Chive Blossoms, Chervil, Bone Marrow Dumplings
Big Eye Tuna Tartare*
Wasabi, Ginger, Togarashi Crisps, Tosa Soy
Warm Asparagus
Poached Organic Egg, Warm Bacon Vinaigrette
Grilled Over Hard Wood & Charcoal
Then Finished Under A 1200 Degree Broiler
U.S.D.A. PRIME, Illinois Corn Fed, Aged 21 Days
Porterhouse (For Two)*
34 Oz
Bone In New York Sirloin*
20 Oz
Bone In Rib Eye Steak*
20 Oz
Bone In Filet Mignon*
16 Oz
Petit Cut Filet Mignon*
8 Oz
U.S.D.A. PRIME, Nebraska Corn Fed, Dry Aged 35 Days
Petit Cut New York*
10 Oz
New York Sirloin*
14 Oz
Rib Eye Steak*
12 Oz
U.S.D.A. PRIME, "Double R Ranch", Loomis, Washington, Corn Fed, Aged 28 Days
New York Sirloin*
12 Oz
American Wagyu Beef From Snake River Farms, Idaho
Porterhouse (For Two)*
34 Oz
Filet Mignon*
6 Oz
New York Sirloin*
8 Oz
Rib Eye Steak*
9 Oz
Tasting of New York Sirloin
American Wagyu From Snake River Farms*
4 Oz
U.S.D.A. PRIME Dry Aged 35 Days*
4 Oz
True Japanese 100% Wagyu Beef From Miyazaki Prefecture, Kyushu*
2 Oz
Jidori Poussin Cooked On the Rotisserie
Thyme Natural Jus, Porcini Mushrooms
Double Thick Kurobuta Pork Chop*
Blenheim Apricot-Golden Raisin "Moustarda"
Rotisserie Chinese Style Duckling
Santa Rosa Plum Sauce, Chinese Ten Spice
Colorado Lamb Chops*
Cucumber-Mint Raita
Slow Simmered and Pan Roasted
Snake River Farms Wagyu Beef Short Ribs "Indian Spiced"
Curried Artichoke Puree, Garam Masala, Cooked For Eight Hours
Roasted Loup De Mer
Sweet Pepper Romesco, Garlic, Toasted Almonds
Pan Roasted Stonington
Maine Lobster, Black Truffle Emulsion 2 lb
Sautéed Dover Sole "Meunière"
Preserved Lemon, Parsley
The Sauces
Whole Grain Mustard
House Made Steak Sauce
Wasabi-Yuzu Kosho Butter
Argentinean Chimichurri
Shallot-Red Wine Bordelaise
Armagnac & Green Peppercorn
Spicy Red Chimichurri
Creamy Horseradish
Béarnaise
Add to the Cuts
Caramelized Onions
Wild Field Mushrooms
Point Reyes Blue Cheese
Fried Organic Egg*
Bone Marrow
On the Side
Hand Cut French Fries with Herbs
Yukon Gold Potato Puree
Tempura Onion Rings
Soft Polenta with Parmesan
Creamed Spinach with Fried Organic Egg*
Sautéed Sweet Summer White Corn
Fingerling Potatoes, Smokey Bacon, Pearl Onions
Nantes Carrots, Sun Chokes, Turnips, Thyme Honey
Broccoli-Rapini, Chili, Sun Dried Tomato, "Fiore Di Sardo"
Shaved Baby Squash, Garlic, Torn Basil, "Bagna Cauda"
Haricot Vert, Braised Artichokes, Snap Peas, Garlic Scape
Wild Field Mushrooms, Japanese Shishito Peppers
Cavatappi Pasta "Mac & Cheese," Québec Cheddar
Potato Tarte Tatin
*Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs May increase your risk of food bourne illness, especially in the case of certain medical conditions
Cut to the Chase
Valrhona Chocolate Soufflé, Whipped Crème Fraîche, Gianduja Ice Cream
Taylor-Fladgate, 10 Year Tawny Port, Portugal NV
Strawberries & Cream Baked Alaska, Market Strawberries, Crème Fraiche Gelato
J.C. Cellars, Late Harvest Viognier, Lodi, California 2007
Warm Blueberry Upside-Down Cake, Vanilla Crème Anglaise, Buttermilk Gelato
Torbreck "The Bothie", Muscat Blanc, Barossa, Australia 2009
Nectarine & Boysenberry Toasted Almond Crumble, Honey Mascarpone Gelato
Villa M, Brachetto, Piedmont, Italy 2012
Apricot Strudel, California Blenheim Apricots, Honey Nougat Gelato
Robert Weil Riesling, "Tradition", Rheingau, Germany 2012
Banana Cream Pie, Crème Brûlée, Chocolate Sauce, Roasted Banana Gelato
Barbeito "New York" Malmsey, Madeira, Portugal NV
Cow
Red Hawk, Strauss Family Dairy, Cow Girl Creamery - Point Reyes Station, California
Pleasant Ridge Reserve, Uplands Cheese Company - Dodgeville, Wisconsin
Nicasio Square, Nicasio Valley Cheese Company - Nicasio, California
Carmody, Bellwether Farms - Sonoma County, California
Goat
Bijou, Vermont Butter & Cheese Creamery - Websterville, Vermont
Silt Coos, Rivers Edge Chevre Logsden, Oregon
Crottin, Redwood Hills Farms Sebastopol, California
Sheep
Dante, Wisconsin Sheep Dairy Cooperative - River Falls, Wisconsin
Ewe's Blue, Old Chatham Sheepherding Company Old Chatham, New York
Lamb Chopper, Cypress Grove Chevre - Arcata, California
Artisanal Cheeses, Honey Comb, Toasted Nut Bread Artisanal Cheeses, Honey Comb, Toasted Nut Bread
Artisanal Cheeses, Honey Comb, Toasted Nut Bread
Three, Five, Eight
Glass
Elio Perrone "Sourgal" Moscato d'Asti, Piedmont, Italy 2012
Elderton "Botrytis Semillion", Barossa 2011
Château Rieussec, Sauternes 2005
Grahams, 10 Year Tawny, Port NV
Fonseca "Bin 27" Ruby, Port NV
Bottle
Foreau "Clos Naudin" Moelleux Reserve, Vouvray, France 2005 (750ml)
Weil, Riesling "Kiedrich Gräfenberg" Beerenauslese, Rheingau 2002 (375ml)
Dirler, Pinot Gris "Kessler-Grand Cru" SGN, Alsace 2000 (500ml)
Château Suduiraut, Sauternes 2001 (750ml)
Domaine La Tour Vieille, Vin Doux Naturel, Banyuls, France 2007 (500ml)
Dow's, Port Late Bottled Vintage, 2004 (375ml)
Dow's, Port 1985 (750ml)
Taylor-Fladgate, 10 Year Tawny, Port (750ml )
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General Info
About Us
AAA Four Diamond CUT restaurant in Las Vegas is the second location for master chef and restaurateur Wolfgang Puck’s critically acclaimed, award-winning Beverly Hills steakhouse of the same name in the Beverly Wilshire, a Four Seasons Hotel. Widely acknowledged as one of the most popular restaurants in the United States, CUT has raised the bar within the fine dining industry and has garnered high praise from prestigious publications including the New York Times, Los Angeles Times (Three Stars), Wall Street Journal and Wine Spectator and was named one of the top three steakhouses in America by Bon Appetit Magazine. Located at The Palazzo Resort Hotel Casino in Las Vegas, Avery Brooks & Associates designed the 160-seat restaurant and 60-seat bar, providing a modern aesthetic to the traditional steakhouse. Adjacent to the restaurant’s main dining room is an energetic, upscale bar and lounge showcasing exclusive custom cocktails, classic drinks and a smaller menu called “Rough Cuts” featuring CUT’s popular appetizers. It provides a perfect vantage point to people watch into the bustling Shoppes at The Palazzo, overlooking the famous Barneys New York. Private dining space also is available featuring a fully retractable bronze glass wall that opens to a contemporary wine display.