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SEAFOOD Calamari, Shrimp, Lobster, Crab Tradition and ritual are the heart and soul Meat, Diced Celery& Red Bell of . Since 1896 the Rao’s Peppers, Gaeta , in family has believed in sharing those Citronette Dressing traditions. We invite you to take part in 26/27 sharing- with us and with each other- the Rao’s family way of feasting. If you follow SAUTÉED MUSSELS along with our menu, you will experience Mediterranean Mussels in a rituals Vincent Rao and Anne Pellegrino Garlic, White Wine, Butter Sauce have passed to our generation. With the with a Grilled Ciabatta Crostini help of your server, enjoy the most 25/26 important ingredients in your dining experience: food, friends, and family. BAKED CLAMS We promise that you will not only leave Little Neck Clams with full but fulilled. Oregano Bread Crumb Stuffing 18/19

FRITTO MISTO FIRST COURSE Fried Calamari, Shrimp, Cod Fish, Zucchini 23/24 Heirloom Cherry Tomatoes Tossed in Garlic Oil, Burrata Cheese, , and Rao’s 12 year Aged Brick Oven Toasted Ciabatta, 17/18 Topped with Marinated Cherry Tomatoes, Balsamic Reduction, Garnished with Greens & OUSE ALAD H S Shaved Parmesan Green Leaf Lettuce, Iceberg, 17/18 Cucumber, Endive, Fennel, Radicchio, Red Onion, Tomatoes in House Fried Fresh Mozzarella 15/16 With 15/16 ROASTED BEET SALAD Wild Baby Arugula, Golden Raisins, Roasted Beets, di Parma, Mild Balsamic Vinaigrette, Pistachios, Sopresata, Roasted Red Peppers, Goat Cheese Crumbles Gaeta Olives, , 17/18 Tomatoes, Grana Padano, Gorgonzola Cheese, CAESAR SALAD* Dressed Arugula Romaine, Traditional Caesar 34/35 Dressing, Shaved Parmesan, Toasted Croutons 15/16

ZUPPA DEL GIORNO Soup of Day M/P

Prices reflected in the Total Rewards Column are for members of Total Rewards. Show your card to receive the discount- ed price. If you are not a Total Rewards member, sign up for free at the Total Rewards Booth. *We are happy to split any check up to 4 equal ways. Parties of 8 or more have an 18% gratuity added to the subtotal of the bill. *Thoroughly cooking foods of animal origin such as beef, eggs, fish lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. SECOND COURSE BEEF LASAGNA Layers of Fresh Pasta, Beef , Ricotta, Parmesan, ALLA MARINARA And Mozzarella Cheese San Marzano Sauce, Fresh 30/32 Basil, Choice of Pasta (Rigatoni, , Linguine, Fusilli or Penne TAGLIOLINE Rigate, Angel Hair) ITH EAS AM 23/25 W P & H Fresh-Made Taglioline Pasta, RIGATONI Prosciutto Cotto, Sweet Peas, FILETTO DI POMODORO Pancetta, Light Parmesan Cream Sauce White Onion, Cracked Black Pepper, 29/30

San Marzano Tomatoes, Pecorino *SIDE OF SAUCES- $3.00 EXCLUDING MARINARA SAUCE Romano Cheese 26/27

SPAGHETTI ALLA BOLOGNESE THE HISTORY Ground Veal, Beef and Pork, San Marzano Tomatoes and Herbs Rao’s New York is a culinary national treasure. 29/30 Widely acclaimed for its authentic, southern Neapolitan Italian cooking and its home-style SHELL PASTA WITH family ambiance, Rao’s was honored with a pinnacle three stars from New York Times RICOTTA CHEESE restaurant critic Mimi Sheraton describing the Unstuffed Shell Pasta, Ricotta cuisine as “exquisitely simple Italian cooking. Cheese, Salsa alla Marinara Opened In 1896, the Restaurant is celebrated 26/27 as one of the countries’ oldest family owned and operated restaurants running in its RAVIOLI PURSES original location. Handing down cherished Beggar Purse Ravioli with Bartlett Pears Pellegrino and Rao traditions as its main ingredients, the Rao’s menu pairs generations and Ricotta Cheese, Brown Butter, of authenticity and love with freshness and Sage, Dried Cranberries lavor. 29/30 Both locations, New York and Las Vegas, serve and satiate some of the most powerful ap- PENNE VODKA petites in the world. At the New York location, San Marzano Tomatoes, the list of regulars reads like the “who’s who” Prosciutto Cotto, Vodka, Cream of New York cognoscenti, including Woody 29/30 Allen, Billy Crystal, Rob Reiner, Nicholas Pileggi and Danny Aiello. Legions of politicians, sports igures and matinee idols have jockeyed for a USILLI AUSAGE AND F S reservation. There, dining at Rao’s is a leg- CABBAGE endary experience so beloved that getting a Mild and Sweet Italian Sausage and seat is only possible if you are a regular and Cabbage in Marinara Sauce have, “table rights,” or if you’re lucky enough to 29/30 be invited as a guest by someone who does. In Las Vegas, you are lucky enough to be our guest. From our family to yours, we invite you LINGUINE AND CLAMS sit back and relax while illing yourself with Manila Clams, Garlic, White Wine, more than food. Cheers! Red Pepper Flake, Parsley, Choice of Red or White Sauce 29/30

Prices reflected in the Total Rewards Column are for members of Total Rewards. Show your card to receive the discount- ed price. If you are not a Total Rewards member, sign up for free at the Total Rewards Booth. *We are happy to split any check up to 4 equal ways. Parties of 8 or more have an 18% gratuity added to the subtotal of the bill. *Thoroughly cooking foods of animal origin such as beef, eggs, fish lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. STEAK PIZZAIOLA*

THIRD COURSE Pan-Seared Prime Shell Steak, Julienne Tomatoes, Yellow Bell VEAL CHOP* Peppers, Spanish Onions, Garlic, Pan-Seared, Sautéed Hot and Sweet Extra Virgin Oil, Oregano Cherry Pepper Sauce 56/57 52/53 UNCLE VINCENT’S VEAL PARMESAN LEMON CHICKEN Pounded and Breaded Veal Chop Charcoal Broiled, Bone-In Chicken, with Marinara Sauce and Melted Uncle Vincent’s Famous Lemon Sauce Mozzarella and Parmesan Cheese 29/30 51/52 CHICKEN SCARPARIELLO VEAL MILANESE Sautéed Bone-In Chicken, Pounded and Breaded Veal Chop Italian Sausage, Hot & Sweet Cherry Topped with an Arugula, Tomato, Peppers, Yellow and Red Bell Peppers, Red Onion Salad Tossed in House Oregano, White Wine Sauce Vinaigrette Dressing 31/32 50/52 EGGPLANT PARMESAN VEAL PICATTA Breaded and Pan Fried Sliced Eggplant Scaloppini, White Wine, Butter, Topped with Marinara Sauce, Caper Berries with Parmesan and Mozzarella Cheese Mashed Potatoes 29/30 38/40 SHRIMP SCAMPI Sautéed in a Lemon, Butter, Braised Veal Shank, Veal Jus, Garlic, and White Wine Sauce Gremolatta, Saffron Risotto 37/38 50/51 SHRIMP FRA DIAVOLO GRILLED LAMB CHOPS* Sautéed in Spicy Tomato Sauce Single Cut Lamb Chop, with 37/38 Rosemary Roasted Potatoes, Green Beans, served with Demi-Glace and Mint Sauce 49/50

PORK CHOP* FRESH SEASONAL FISH* Pan-Seared Double Cut, M/P Sautéed Hot and Sweet Cherry Pepper Sauce 37/38

Prices reflected in the Total Rewards Column are for members of Total Rewards. Show your card to receive the discount- ed price. If you are not a Total Rewards member, sign up for free at the Total Rewards Booth. *We are happy to split any check up to 4 equal ways. Parties of 8 or more have an 18% gratuity added to the subtotal of the bill. *Thoroughly cooking foods of animal origin such as beef, eggs, fish lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked. SIDES Fresh Ricotta Cheese, Cointreau, Candied Orange, Chocolate Drops TRADITIONAL RAO’S 13/14 MEATBALLS Ground Veal, Pork and Beef, PEANUT BUTTER TART Italian Breadcrumbs and Peanut Butter Mousse, Graham Cracker Seasoning, Marinara Sauce Crust, Chocolate Ganache 17/18 13/14

SAUTÉED VEGETABLES DELIGHT ANGEL FOOD CAKE Choice of Spinach, French Beans, Angel Food Cake with Hint of Lemon, Zucchini, Broccoli Rabe, or Seasonal Fruit & Whipped Cream Cabbage *Gluten, Sugar & Fat Free 15/16 13/14

PEAS & PROSCIUTTO NEW YORK Sautéed Sweet Peas, Classic New York Style Cheesecake Diced Prosciutto, White Onions 13/14 15/16 PROFITEROLES GRILLED VEGETABLES Pâte á Choux Puffs Filled with Choice of Grilled Eggplant, Yellow Squash, Flavors, Warm Chocolate Sauce Zucchini, Endive, Fennel, 13/14 Extra Virgin 17/18 CRÈME BRÛLÉE Vanilla Crème Brûlée ROSEMARY ROASTED 13/14 POTATOES OR MASHED POTATOES GELATO & SORBET 12/13 Italian Gelato Flavors: Vanilla, Strawberry, & Chocolate or Fruit Sorbet Flavors: Lemon, Mango & Raspberry with FOURTH COURSE Biscotti 13/14 DESSERT PLATTER Choice of 3 Desserts *Excludes Crème Brûlée 32/34

TIRAMISU Layers of Soaked Lady Fingers, Mascarpone Mousse, Buon Appetito! - & Cocoa Powder 13/14

STRAWBERRY SHORTCAKE Frank S, Ron, Toasted Almond Scone, Vanilla Gelato, Sweetened Strawberries Tossed in Grand Marnier Orange Liqueur, Almond Mascarpone Cream, Accompanied by a Mandarin Sauce and Fresh Mint Leaves & Frank J 13/14

Fatimah Madyun Chef de Cuisine

Prices reflected in the Total Rewards Column are for members of Total Rewards. Show your card to receive the discount- ed price. If you are not a Total Rewards member, sign up for free at the Total Rewards Booth. *We are happy to split any check up to 4 equal ways. Parties of 8 or more have an 18% gratuity added to the subtotal of the bill. *Thoroughly cooking foods of animal origin such as beef, eggs, fish lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.