JULIAN SERRANO Chef Julian Serrano INTRODUCES GUESTS TO DELECTABLE INTERPRETATIONS OF HIS NATIVE SPANISH FARE

GENERAL INFORMATION Chef/Partner Julian Serrano Widely revered as one of the finest culinary talents in the nation, Chef Julian Serrano boasts a Executive Chef highly decorated, distinguished career that includes two prestigious James Beard Foundation Rafael Salines Catala Awards for Best Chef California in ƒ and Best Chef Southwest in  . A native of Madrid, Seating Capacity Chef Serrano developed an early aÅnity for French cuisine in some of Europe’s most celebrated ƒ total seats kitchens, including Lucas-Carton in Paris and L’Aubergine in Munich. Following brief positions  bar seats in Miami and Nashville, Serrano moved to San Francisco, where, in ƒ , he helped open Masa’s “Among the highlights is restaurant under the personal tutelage of the renowned Masataka Kobayashi. One year later, Chef Julian Serrano’s Serrano took the helm at Masa’s as Executive Chef, carrying its French cuisine to new levels with fresh-forward ingredients, classic sauces and work-of-art plating to earn the venue national and namesake tapas emporium, international acclaim. He then brought his memorable and inspired French cooking to Bellagio® as with its cheerful mosaic Executive Chef of Picasso, a nine-time recipient of the AAA Five Diamond Award. tile décor, o¼ering a parade of irresistible tidbits.” Julian Serrano at ARIA pays tribute while reinventing Spanish cuisine, as traditional renditions sit side by side with quixotic creations sprung from the mind of Serrano. Featured on the restaurant’s - Jim Gladstone, multiple à la carte menus is an ensemble of Serrano’s newest signature creations including Passport Magazine traditional and innovative renditions of tapas, paellas, seafood and more.

Group Dining Department: [email protected] Phone . . Fax ..    Las Vegas Boulevard South Las Vegas, Nevada ƒ Spring  ƒ • Follow Us on: RESTAURANT INFO Designed around multiple menus, this restaurant pleases both fast- paced Las Vegas travelers and lingering diners with its fun and flexible o¼erings. Located adjacent to ARIA’s Main Lobby, Julian Serrano captures the convivial social energy of Spain’s tapas bars with its inventive food and imaginative patio setting. As a restaurant focal point, a visually arresting seafood display o¼ers fresh ceviches and tiraditos. Emerging from hot and cold open kitchens, a multitude of other savory options deepens Serrano’s homage to his homeland. Interconnecting the restaurant’s open floor plan, a serpentine bar of European walnut stretches from the seafood lounges through the central bar area to the tapas bar.

Julian Serrano’s open bar lounge presents a clever twist on Spain’s airy patio lifestyle, while bold tiles harness the lively, people-watching spirit of the tapas experience. Beyond the tapas bar, a formal dining room breaks with the patio décor, but continues the design scheme with an abstract play on the palatial rooms characteristic of Spanish architecture. Available for semiprivate functions, this room is ideal for guests to delve into the energy amidst this stunning enclave, all the while enjoying Chef Julian Serrano’s signature creativity in every bite.

SIGNATURE DISHES Mixed Paella Imported Spanish “Pata Negra” Ham Traditional Spanish Chicken Croquetas Stuffed Piquillo Peppers

Group Dining Department: [email protected] Phone . . Fax ..    Las Vegas Boulevard South Las Vegas, Nevada ƒ Spring  ƒ • Follow Us on: LUNCH   PP : A.M. ƒ P.M. DINNER  PP : P.M. ƒ  P.M. pick two tapas from each category Ò prices vary for additional tapas – tuna belly* dessert included mashed potato | tomato | lemon tuna cones* ahi tuna tartare | cucumber | crispy wonton | avocado | ponzu VEGETARIAN black rice (additional selections are ºƒ PP) fresh calamari | lobster meat | sa¼ron | squid ink brava potatoes deviled eggs spicy tomato | alioli potato tuna salad | eggs | serrano pepper stu‘ed piquillo peppers bang bang shrimp goat cheese | mushrooms rock shrimp | iceberg lettuce | rosemary ranch creamy risotto steamed mussels* wild mushroom | manchego cheese | natural jus shallots | garlic | brandy | natural jus pan manchego toasted bread | fresh garlic tomato sauce | manchego cheese MEAT AND POULTRY coca vegetarian spanish pizza | alioli | tomato | onion | pisto (additional selections are ºƒ PP) asparagus a la plancha pintxo de chorizos jumbo green asparagus | romesco mini spanish pork chorizo | garlic mashed potatoes vegetarian ceviche traditional spanish croquetas seasonal vegetables | avocado | lemon | rocoto pepper chicken | béchamel coca spinach albondigas spanish pizza | sautéed spinach | goat cheese | pine nuts beef and pork meatballs | tomato | sherry sauce sautéed padrōn peppers bomba veal tenderloin and pork tenderloin spicy meat ball | spicy rocoto sauce orange zest | orange glaze | sea salt small pork chop* gazpacho “shooters” seared organic pork chop | figs | mashed potato | px sauce chilled spanish tomato soup | cherry rabo de toro spanish tortilla oxtail | iberian pork | creamy mashed potatoes potatoes | egg | onions | alioli bread baby back ribs queso fresco honey | rosemary | marble potatoes fresh cheese | tomato | basil | balsamic glaze | olive focaccia empanadillas de la abuela beet salad chicken | piquillo pepper mayo kale | goat cheese | baby candy-striped beet | meyers lemon dressing empanada mallorquina ensalada mixta pu¼ pastry | sobrasada | idiazabal cheese mixed greens | tomato | cucumber | onion | olive | hard-boiled egg yolk traditional spanish jamón croquetas serrano ham | béchamel | tetilla cheese softshell pork taco SEAFOOD marinated pork belly | pineapple | guacamole | pico de gallo (additional selections are ºƒ PP) choripan gambas swiss bread | spanish chorizo sautéed shrimp | garlic | árbol chilies chicken skewers salmon with tru¦e* apricot | beet hummus | onion | spices tru·e béchamel | portabello mushroom fried crispy gambas fried breaded shrimp | baby padrōn pepper | alioli mixed seafood ceviche* *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs shrimp | white fish | octopus | cilantro | lime juice may increase your risk of foodborne illness. mejillon tigre “Big One” mussel | calamari | shrimp | breaded | served on the shell tuna carpaccio* basil | toasted pine nuts | balsamic glaze | sun-dried tomato white anchovy filets* piquillo pepper confit | parsley oil

Group Dining Department: [email protected] Phone . . Fax ..    Las Vegas Boulevard South Las Vegas, Nevada ƒ Spring  ƒ • Follow Us on: DESSERT TRIO chef’s collection of classic spanish desserts with a serrano twist churros fried spanish pastry | spicy hot chocolate buñelos de viento white chocolate | strawberry | walnuts santiago’s cake almond cake | turrón ice cream | candied almond

OPTIONAL PAELLA TIER  (additional º PP): veggie paella cauliflower | pepper | squash | artichoke | sa¼ron

OPTIONAL PAELLA TIER
(additional º PP): paella negra fresh calamari | shrimp | vegetables | squid ink | sa¼ron paella serrano morcilla sausage | baby back ribs | sa¼ron | baby kale

OPTIONAL PAELLA TIER  (additional º PP): marinera shrimp | mussels | clams | vegetables | sa¼ron mixed paella lobster | mussels | shrimp | chicken | spanish pork chorizo | vegetables | sa¼ron

OPTIONAL FAMILY-SIZE ADDITIONS (varied pricing): cochinillo 8-lb. whole crispy roasted suckling pig | sautéed greens | black garlic recommended for  ´  º per cochinillo costillas braseadas* -lb. prime bone-in short rib | seasonal vegetables | alioli recommended for  ´  ºƒ per costillas braseadas chuletón*  -oz. bone-in rib-eye | piquillo pepper confit | vegetables | fries recommended for  ´  ºƒ per chuleton

UNLIMITED SANGRIA FOR TWO HOURS (º PP) red & white sangria by the pitcher iced tea, regular co¼ee and sodas included *Please be advised, all guests in party must opt for the sangria.

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Group Dining Department: [email protected] Phone . . Fax ..    Las Vegas Boulevard South Las Vegas, Nevada ƒ Spring  ƒ • Follow Us on: ARIA RESTAURANT EVENT INQUIRY FORM Thank you for your interest in ARIA Resort & Casino restaurants.

ARIA has assembled a collection of the world’s most critically acclaimed chefs and restaurateurs with enticing concepts from such chefs as Jean-Georges Vongerichten and Julian Serrano. For the first time, Michelin Three Star Chef Masa Takayama has brought his unrivaled mastery of Japanese cuisine to Las Vegas with barMASA. Also a Las Vegas favorite, James Beard Foundation Award-winning Chef Shawn McClain has introduced his innovative cuisine at Sage and Five50 Pizza Bar. Chef Michael Mina presents BARDOT Brasserie, traditional brasserie-style cuisine inspired by the café culture of Paris. Then there is our newest addition taking the culinary world by storm: Carbone, from Chef Mario Carbone, pays homage to the American-Italian restaurants of the mid-20th century in New York, where the meal is the entertainment and every table has a captain.

To better assist you with your group dining request, please complete the following information below.

RESTAURANT ______

DATE ______

TIME ______

EXPECTED GUEST COUNT ______

COMPANY NAME OR OCCASION ______

ON-SITE CONTACT NAME ______

CELLPHONE NUMBER ______EMAIL ADDRESS ______

MENU ______

ARE YOU REQUESTING A PRIVATE DINING ROOM OR MAIN DINING ROOM? ______

OTHER REQUEST S ______

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ANY KNOWN GUEST ALLERGIES OR DIETARY RESTRICTIONS IN DINNER PARTY? ______All dietary needs may be met with advance notice.

• At time of booking, a 50% deposit will be taken to confirm the event.

• All parties of sixteen (16) or more and/or private dining events are subject to a 20% service fee and 8.15% sales tax.

• The final guest count is due via fax or email three (3) days before event. All parties will be charged the guaranteed number or actual guest count, whichever is greater.

Group Dining Department: [email protected] Phone . . Fax ..    Las Vegas Boulevard South Las Vegas, Nevada ƒ Spring  ƒ • Follow Us on: