DINE WITH STYLE

Don’t want to wait in line? Grab a seat at the chef’s table at the new Omakase Cantina. Curated by SecretBurger.com’s Jolene Mannina, the exclusive and intimate dining experience features two different chefs each night preparing omakase-style dishes just for you. Each seating is limited to only 12 guests, with three different seatings each night.

 *Tickets must be pre-purchased via SecretBurger.com.*

LIMITED AVAILABILITY!

BUY TICKETS

DINNERS

FRIDAY

CHEF ROY ELLMAR

harvest

CHEF JENNIFER MURPHY

gordon ramsay hell's kitchen

Royphy Presents “A Family Affair”

Our dining experience is rooted in our upbringing and Heritage, showcasing our individual styles and interpretations of the taste memories that shaped us early on as Chefs.

SATURDAY

CHEF GARY FX LAMORTE

HONEST HOSPITALITY

CHEF JUSTIN KINGSLEY HALL

MAIN ST. PROVISIONS

Vittles & Vitality

Plant Forward & Spice Driven this dinner is sure to delight the senses. Born from the desire to explore healthy and delicious cuisine that fully engages the senses and revitalizes the body, Chefs Hall & LaMorte are creating a delicious journey through unique and thought provoking flavor profiles that nourish the mind and body.

SUNDAY

CHEF JOSH SMITH

BARDOT BRASSERIE

CHEF MARC MARRONE

GRAFFITI BAO

Indochine Maison

Celebrated Las Vegas chefs Marc Marrone and Joshua Smith team up for night three of Life is Beatiful to curate a diverse menu of traditional Asian and French flavors.

MENUS

FRIDAY

Royphy Presents:
“A Family Affair”

Chef Roy Ellamar &
Chef Jennifer Murphy

BUY SEATING

1ST COURSE:

Bánh xèo, crispy pork belly, prawns, heirloom tomatoes, vietnamese herbs, blis fish sauce vinaigrette

Kalua duck and foie wonton, 5 spice short rib manapua, not spam musubi

2ND COURSE:

Whole fried snapper, nouc cham me, banana blossom, rau ram, broken jasmine rice

Grilled kimchi octopus, monterey seaweed, cucumber, shimeji

3RD COURSE:

Short rib bo khò, fermented carrots, annato seed oil, opal basil, puffed beef tendon

Ibérico pork and watercress, pluma, secreto, tamari

4TH COURSE:

Rau Câu Dùa fresh coconut geleé

Shave ice, coconut, pineapple, li hing mui

SATURDAY

Vittles &
Vitality

Chef Gary FX LaMorte &
Chef Justin Kingsley Hall

BUY SEATING

1ST COURSE:

Cold Pressed Turmeric Curry

Crispy Pumpkin Samosa & Piquant Relish

2ND COURSE:

Chilled Coconut & Moringa Rice

Preserves, Fruits, Pickles & Fermented Edibles 

3RD COURSE:

“Shaking Seafood” – Prawns, seabass & Hokkaido scallops, living lettuces, garlic, smoked fennel

4TH COURSE:

Chili Mango Pops

SUNDAY

Indochine
Maison

Chef Josh Smith &
Chef Marc Marrone

BUY SEATING

1ST COURSE:

Heirloom melons with bayonne ham, goat cheese fromage blanc, basil & aged balsamic vinegar

Live scallop crudo, charred orange,  celery-cucumber water, lime, roasted corn puree, pickled tomato, crunchy garlic


King crab and endive Caesar, caper aioli, herbed bread crumbs, Parmigiano-Reggiano

2ND COURSE:

Malaysian chicken bao, pickled pineapple chutney, black garlic aioli, baby mint

Grilled Oishii prawn panzanella with heirloom tomatoes, market cucumbers & pickled jimmy nardello peppers

Singapore chili crab croquettes, watercress, black pepper dressing, roasted tomato chili aioli

3RD COURSE:

Cantonese steamed pink snapper, ginger, scallions, shaoxing, table side hot chili oil

Vietnamese prawn fried rice, mint, basil, lime leaf, shrimp, nuoc cham

4TH COURSE:

Beef Wellington, wild mushroom duxelles, puff pastry, foie gras & madeira velouté 
served with black truffle & sunchoke fondant


Macaroni & époisses gratinée with honey glazed figs and sauce soubise

5TH COURSE:

Fluffer Nutter Bao Buns, fluffy marshmallow and peanut butter, dark chocolate sauce.

Peach cobbler baked Alaska, crème fraiche ice cream, lavender meringue, brown butter streusel, cognac flambé