Strip House Las Vegas is always coming up with new ways to entice and please its customers using the newest culinary trends. Corporate chef Michael Vignola has added the Honolulu fish program’s Dock to Dish menu to his repertoire. Knowing where our food comes from is important for sustainability and accountability. On this menu, guests know the name of the captain and the fishing vessel, as well as where the fish were caught. We had the privilege to be invited to experience this new and exciting program and were very impressed at the superior fish dishes that were presented to our table.
The Strip House offers line caught fish found over 375 miles north of Ohau. Patrons will be impressed with how excellent the quality and taste is. The menu features “Monchong” crudo
, which is a great way to start your meal, a fresh blackened “White Walu,” and a the pan roasted “Ono
If you're not in the mood for fish, indulge in signature cuts of charred 50oz longbone rib eye or a classic roasted Chateaubriand
. No dining experience is complete without mouthwatering sides and a decadent dessert
to finish the meal. That said, add a black truffle creamed spinach
and a baked Alaska to complete your dining experience.
David Rockwell’s Strip House design incorporates rich leathers, rosy lighting, bright red walls, and black and white photographs from the 1900's, providing the perfect backdrop for a first-class dining experience.For more Las Vegas dining and travel news, click here.