Cuisine:

• Sea food
• American
• Contemporary

American Fish Description:
Chef Michael Mina displays his culinary talents with seafood at CityCenter's ARIA Resort & Casino. Chef Mina buys his products directly from fishermen, farmers and ranchers, and he emphasizes fresh ingredients and regional produce, particularly from the Northwest and California. While the menu also features meats, seafood takes center stage. Mina uses four cooking techniques: poached in ocean water; griddled over a cast iron skillet; baked with sea salt; and wood-grilled and smoked. For a starter, try the tuna tartare topped off with a quail egg and pine nuts. Diver scallops with foie gras and caramelized pears pair sweet and salty tastes in one dish. Mina even adds flair to the Southern classic shrimp and grits, with bits of Serrano ham, jalapeño and white cheddar cheese. For a main dish, share the lobster Wellington with prosciutto, a truffle beurre blanc and duxelle of mushroom to replace the foie gras. For dessert, try the fried banana fritters with a banana mousse and rum ice cream, or the chocolate custard red velvet cake. The wine list focuses on boutique American growers and specialty cocktails look to the pre-World War II era.


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