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April 13-May 3







The Vineyard Ristorante Indoor and Outdoor Dining Menu
Your Room

All rooms include Free WiFi, Refrigerator, Best Rate Guarantee


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Soup or Salad

Caesar Salad (GF – Hold Croutons) 10
Romaine hearts tossed in traditional Caesar dressing with anchovies,
croutons and Parmigiano-Reggiano

Soup of the Day 9
Daily selection made in-house

House Salad 6
A fresh blend of bibb and romaine lettuce, heirloom tomatoes and chickpeas tossed in our special Asiago dressing

Lobster Bisque 12
This classic cream soup is made fresh to order with rich, creamy lobster sauce and a hint of sherry, garnished with lobster meat and crème fraîche

Tuscan Bean Soup 6
Cannellini beans with seven root vegetables, zucchini, squash and basil pistou

Caprese 10
Heirloom tomatoes, Burrata with a red wine balsamic reduction, pickled red onion and petite greens


Shrimp Scampi* 16
Jumbo shrimp served in a creamy scampi sauce

Fried Zucchini Fritte 10
Panko breaded zucchini fingers, served with marinara

Mushrooms Casino 12
Baked mushrooms stuffed with king crab and pancetta breadcrumbs, topped with mozzarella cheese

Bruschetta (Chef’s Choice) 10
Yellow and red pear tomatoes with basil pesto, served on toast points

Calamari Fritte* 10
Roasted pepper aioli and marinara sauce

Shrimp Cocktail* 14
Five jumbo shrimp, poached to perfection with pickling spice and fresh lemon,
served with a bold and lightly spiced cocktail sauce

Italian Meatballs 10
Three traditionally made meatballs served with house marina and Parmigiano-Reggiano,
with grilled garlic toast points
Suggested pairing: Chardonnay

Gourmet Specialty Pizza

Five Cheese Pizza 18
Boursin, cheddar, smoked Gouda, mozzarella, and Parmesan

Pepperoni 16
Double portion of pepperoni and mozzarella

Pesto Chicken 20
Pesto sauce, spinach, mozzarella, sun-dried tomatoes, fresh basil and toasted pine nuts

BBQ Chicken 16
Barbecue sauce, chicken breast, mozzarella and red onion

Scampi Pizza* 18
Roasted garlic Alfredo sauce, scampi-style shrimp, mozzarella cheese and pesto

Filet Mignon Pizza* 20
Tender braised beef filet mignon, Gorgonzola, mozzarella cheese, red wine and caramelized onions

Pasta Specialties

Chicken Alfredo 18
Roasted chicken fettuccini served in creamy Alfredo sauce
Suggested pairing: Sauvignon Blanc

Pollo de Bella* 25
Roasted chicken, pear tomatoes and organic mushroom Marsala cream
sauce tossed in penne pasta
Suggested pairing: Pinot Noir

Cioppino* GF 25
Scallops, shrimp, mussels, clams and San Marzano tomato broth served with crostini topped with saffron aioli
Suggested pairing: Chardonnay

Shrimp Capellini Pomodoro* 25
Scampi-style shrimp served on a bed of angel hair pasta with fresh tomato basil oil
Suggested pairing: Riesling

Lasagna (Chef’s Choice) 22
Layered with house-made Bolognese sauce, ricotta cheese. Parmigiano-Reggiano, marinara
and Béchamel sauce
Suggested pairing: Cabernet Sauvignon

Steak & Chops

Filet Mignon* 32
6oz. filet mignon, black peppercorn sauce, with seasoned vegetables
Suggested pairing: Merlot
Oscar Style 35

Rib Eye King Cut* 35
Black Angus, red wine sauce, served with seasoned vegetables
Suggested pairing: Merlot

Veal Chop Scallopini* 45
8oz. veal chop thinly tenderized and lightly breaded with mushroom Marsala sauce,
served with seasoned vegetables and our garlic herb mashed potatoes
Suggested pairing: Sauvignon Blanc

Veal, Poultry & Lamb

Roasted Half Chicken 30
Boneless chicken roasted with a lemon caper white wine butter sauce
and stuffed with crab
Suggested pairing: Malbec

Chicken Parmesan* 20
Breaded chicken topped with marinara and mozzarella cheese
Suggested pairing: Malbec

Veal Osso Buco (Chef’s Choice) 42
12-hour braised veal shank in red wine tomato sauce with seasoned vegetables
Suggested pairing: Zinfandel

Colorado Lamb Chop* 42
Rack of lamb tossed with rosemary garlic flavored butter finished
with Barolo wine rosemary reduction and seasoned vegetables
Suggested pairing: Merlot


Mediterranean Sea Bass* 30
Pan-seared with citrus brown butter and served over a bed of linguine
Suggested pairing: Chardonnay

Single Lobster Tail* Market Price
10oz. lobster tail with drawn butter and seasoned vegetables
Suggested pairing: Pinot Grigio

Filet and Lobster Tail* Market Price
6oz. filet accompanied by a 10oz. lobster tail served with drawn butter and seasoned vegetables
Suggested pairing: Chardonnay

Herbed & Dijon Crusted Salmon* 23
Broiled Atlantic salmon with seasoned vegetables
Suggested pairing: Pinot Noir

Pan-Seared Scallops* 28
Five large, tender scallops, lightly seared with a lemon
beurre blanc and served with organic mushroom risotto
Suggested pairing: Sauvignon Blanca


Sautéed Mushrooms GF 8
Fresh mushrooms sautéed in olive oil and butter with garlic, shallots and white wine

Sautéed Asparagus 8
Fresh asparagus sautéed in Parmigiano-Reggiano cheese, served with mirco croutons

Sautéed Spinach GF 5
Fresh spring spinach sautéed in olive oil, shallots, fresh garlic and herbs

Roasted Broccolini GF 14
Roasted broccolini white wine, garlic and crushed chili

Mushroom Risotto GF 14
Tender risotto steamed with herbs and sautéed mushrooms to encapsulate the bold flavor
of a Tuscan tradition
Suggested pairing: Pinot Grigio

Entrées served with warm artisan bread and your choice of house soup or salad. Pizza selections do not include soup, salad or artisan bread.

GF – Items can be Gluten Free, please ask your waiter for more information.

*Clark County Health District Regulations 1996 Governing the Sanitation of Food Establishment 96.03.0800.2 “Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry or shellfish reduced the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.” All of our menu items are carefully prepared from the freshest products available to us. Your patience is greatly appreciated. As a standard, our pasta is prepared al dente, our fish is prepared medium rare. All prices subject to applicable state tax.