First Course

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

BAKED CLAMS Little Neck Clams with FIRST COURSE Oregano Bread Crumb Stuffing 18/19 CAPRESE SALAD FRITTO MISTO Heirloom Cherry Tomatoes Tossed in Garlic Oil, Burrata Cheese, Basil, and Fried Calamari, Shrimp, Rao’s 12 year Aged Balsamic Vinegar Cod Fish, Zucchini 17/18 23/24

HOUSE SALAD BRUSCHETTA Green Leaf Lettuce, Iceberg, Brick Oven Toasted Ciabatta, Cucumber, Endive, Fennel, Topped with Marinated Cherry Radicchio, Red Onion, Tomatoes in Tomatoes, Balsamic Reduction, House Vinaigrette Garnished with Mesclun Greens & 15/16 Shaved Parmesan ROASTED BEET SALAD 17/18

Wild Baby Arugula, Golden Raisins, Roasted Beets, MOZZARELLA Balsamic Vinaigrette, Pistachios, CARROZZA Goat Cheese Crumbles Fried Fresh Mozzarella Sandwich 17/18 With Marinara Sauce 15/16 CAESAR SALAD* Romaine, Traditional Caesar ANTIPASTO Dressing, Shaved Parmesan, Prosciutto di Parma, Mild Toasted Croutons Sopresata, Roasted Red Peppers, 15/16 Gaeta Olives, Buffalo Mozzarella, Tomatoes, Grana Padano, Gorgonzola Cheese, ZUPPA DEL GIORNO Dressed Arugula 34/35 Soup of Day M/P

Prices reflected in the Total Rewards Column are for members of Total Rewards. Show your card to receive the discounted 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.

BEEF LASAGNA SECOND COURSE Layers of Fresh Pasta, Beef Bolognese Sauce, Ricotta, Parmesan, SALSA ALLA MARINARA And Mozzarella Cheese 30/32 San Marzano Tomato Sauce, Fresh Basil, Choice of Pasta (Rigatoni, TAGLIOLINE Spaghetti, Linguine, Fusilli or Penne WITH PEAS & HAM Rigate, Angel Hair) Fresh-Made Taglioline Pasta, 23/25 Prosciutto Cotto, Sweet Peas, Light Parmesan Cream Sauce RIGATONI 29/30

FILETTO DI POMODORO *SIDE OF SAUCES- $3.00 EXCLUDING MARINARA SAUCE Pancetta, White Onion, Cracked Black Pepper, San Marzano Tomatoes, Pecorino Romano Cheese 26/27 THE HISTORY SPAGHETTI ALLA

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

Manila Clams, Garlic, White Wine, Red Pepper Flake, Parsley, Choice of Red or White Sauce 29/30

THIRD COURSE STEAK PIZZAIOLA* Pan-Seared Prime Shell Steak,

Julienne Tomatoes, Yellow Bell VEAL CHOP* Peppers, Spanish Onions, Garlic, Pan-Seared, Sautéed Hot and Extra Virgin Olive Oil, Oregano Sweet Cherry Pepper Sauce 56/57 52/53 UNCLE VINCENT’S VEAL PARMESAN EMON HICKEN Pounded and Breaded Veal Chop L C with Marinara Sauce and Melted Charcoal Broiled, Bone-In Chicken, Mozzarella and Parmesan Cheese Uncle Vincent’s Famous Lemon Sauce 51/52 29/30

VEAL MILANESE CHICKEN SCARPARIELLO Pounded and Breaded Veal Chop Sautéed Bone-In Chicken, Topped with an Arugula, Tomato, Italian Sausage, Red Onion Salad Tossed in House Hot & Sweet Cherry Peppers, Vinaigrette Dressing Yellow and Red Bell Peppers, 50/52 Oregano, White Wine Sauce 31/32 VEAL PICATTA EGGPLANT PARMESAN Scaloppini, White Wine, Butter, Caper Berries with Mashed Breaded and Pan Fried Sliced Eggplant Potatoes Topped with Marinara Sauce, 38/40 Parmesan and Mozzarella Cheese 29/30 OSSOBUCO HRIMP CAMPI Braised Veal Shank, Veal Jus, S S Gremolatta, Saffron Risotto Sautéed in a Lemon, Butter, 50/51 Garlic, and White Wine Sauce 37/38 GRILLED LAMB CHOPS* HRIMP RA IAVOLO Single Cut Lamb Chop, with S F D Rosemary Roasted Potatoes, Sautéed in Spicy Tomato Sauce Green Beans, served with 37/38 Demi-Glace and Mint Sauce

49/50 FRESH SEASONAL FISH* PORK CHOP* M/P Pan-Seared Double Cut, Sautéed Hot and Sweet Cherry Pepper Sauce 37/38

IDES S

TRADITIONAL RAO’S CANNOLI MEATBALLS Fresh Ricotta Cheese, Cointreau, Ground Veal, Pork and Beef, Candied Orange, Chocolate Drops Italian Breadcrumbs and 13/14 Seasoning, Marinara Sauce 17/18 PEANUT BUTTER TART Peanut Butter Mousse, Graham Cracker SAUTÉED VEGETABLES Crust, Chocolate Ganache Choice of Spinach, French Beans, 13/14 Zucchini, Broccoli Rabe, or Cabbage DELIGHT ANGEL FOOD CAKE 15/16 Angel Food Cake with Hint of Lemon, Seasonal Fruit & Whipped Cream PEAS & PROSCIUTTO *Gluten, Sugar & Fat Free Sautéed Sweet Peas, 13/14 Diced Prosciutto, White Onions 15/16 NEW YORK CHEESECAKE Classic New York Style Cheesecake GRILLED VEGETABLES 13/14 Grilled Eggplant, Yellow Squash, Zucchini, Endive, Fennel, PROFITEROLES Extra Virgin Olive Oil Pâte á Choux Puffs Filled with Choice 17/18 of Gelato Flavors, Warm Chocolate Sauce ROSEMARY ROASTED 13/14 POTATOES OR CRÈME BRÛLÉE ASHED OTATOES M P Vanilla Crème Brûlée 12/13 13/14 FOURTH COURSE GELATO & SORBET Italian Gelato Flavors: Vanilla, Strawberry, & Chocolate or Fruit Sorbet Flavors: Lemon, Mango & Raspberry DESSERT PLATTER with Biscotti Choice of 3 Desserts 13/14 *Excludes Crème Brûlée 32/34

TIRAMISU Layers of Espresso Soaked Lady

Fingers, Mascarpone Mousse, & Cocoa Powder Buon 13/14

Appetito! Fatimah Madyun Chef de Cuisine

- Frank Sr.,

Ron, &

Frank Jr.