| Cuisine type | Contemporary American | |
| Price range | $50 and over | |
| Neighborhood | The Strip |
| Cuisines | Contemporary American |
| Dining style | Fine Dining |
| Phone number | +1 702 590 8690 |
| Website | www.aria.com |
| Dress code | Business Casual |
| Payment options | AMEX, Carte Blanche, Diners Club, Discover, JCB, Mastercard, Visa |
| Executive chef | Thomas Griese |
| Location | Aria Hotel & Casino 3730 Las Vegas Blvd, Las Vegas, NV 89158 |
| Golden Osetra Caviar | $50.00 | egg yolk / dill / crème fraiche / parsley |
| Vancouver Island Kushi Oyster | $22.00 | piquillo pepper and tabasco sorbet / aged tequila mignonette |
| Salt Roasted Beets | heirloom carrots / bitter chocolate / goat's yogurt | |
| Alaskan King Crab | sunchokes / grapefruit / belgian endive | |
| Artichoke Fennel Salad | bacon / Lavender / Tangerine | |
| Baby Kale | bagna cauda / veg crudite / boquerone / bellota ham |
| Roasted Veal Sweetbreads | glazed bacon / creamy white polenta / trumpet mushroom | |
| Slow Poached Farm Egg | smoked potato / shaved black truffle / toasted country bread | |
| Foie Gras Brulée | (Supplement $9) strawberry compote / toasted cocoa nib / toasted brioche | |
| Grilled Spanish Octopus | bloomsdale spinach / chorizo aioli / marcona almond romesco | |
| Wagyu Beef Tartare | crushed caper aioli / slow poached egg / crispy chocolate |
| Black Bass | baby artichoke / bacon vinaigrette / barigoule sauce | |
| Ora King Salmon | honey mussels / baby leeks / curry mussel emulsion | |
| Maine Day Boat Scallop | braised oxtail / trumpet mushroom / salted caramel reduction | |
| Iberico Pork Loin | spring veg ragout / panisse / lemon aioli |
| Veal Cheeks | pickled vegetable / herb spätzle / paprika jus | |
| Wagyu Filet | (Supplement $12) pomme purée / black truffle / natural jus | |
| Grilled Skirt Steak | (Supplement $9) charred brassicas / sesame / miso soubise | |
| Loin of Spring Lamb | crispy lamb neck / sugar snap pea / eggplant | |
| Organic Chicken | sunchoke condiment / chanterelle / vin jaune sauce |
| Ora King Salmon | Meyer lemon / dill / horseradish. Wine Pairing: Gruner Veltliner, Nigl, Alte Reben, Kremstal, 2013 | |
| Oyster Beef Tartare | Rye / horseradish / creme fraiche. Wine Pairing: Pinot Grigio, Vie de Romans, Dessimis, Friuli, 2013 | |
| Alaskan King Crab | Buckwheat / caviar / uni cream. Wine Pairing: Riesling, Dönnhoff, Niederhäuser Hermannshöhle, Spätlese, Nahe, 2011 | |
| Green Garlic Risotto | Carnaroli rice / escargot / little neck clam. Wine Pairing: Beaune, Etienne Sauzet, Les Pertuisots, 1er Cru, 2012 | |
| Lamb Belly | Romesco / merguez / pomegranate. Wine Pairing: Châteauneuf-du-Pape, Brunel, Les Cailloux, Rhone, 2011 | |
| Grilled Beef Ribeye Cap | Celeriac / bone marrow. Wine Pairing: Hacienda Monasterio, Ribera del Duero, 2010 | |
| Huckleberry Panna Cotta | Lemon vanilla gel / almond streusel / crispy raspberry tapioca. Wine Pairing: Moscato Rosato, Elio Perrone, Bigaro, Piedmont, 2015 |
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