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Hugo's Cellar Menu

$Steak house, Bar, Continental
202 Fremont Street Experience, Las Vegas, NV 89101

  • Appetizers

    • Lobster Bisque

      Poached Lobster Medallions on Baked Crostini Finished with Lobster Stock and Brandied Cream; Presented Table-Side

    • Hugo's Hot Rock Specialty For Two

      Enjoy the Freshness and Excitement of Cooking Table-Side on a Sizzling Granite Slab Medallions of Filet Mignon, Marinated Ahi Tuna, Shrimp, Breast of Chicken; Served with Trio of Béarnaise, Plum and Mustard Dipping Sauces

    • Seafood On Ice For Two

      Delicately Poached Lobster Medallions, Jumbo Shrimp, King Crab and Snow Crab Claws; Served with House-Made Cocktail and Remoulade Sauces

    • Prosciutto Wrapped Prawns

      Sautéed Jumbo Shrimp Wrapped in Prosciutto Ham; Served with Garlic Scampi Sauce

    • Maryland Stuffed Mushrooms

      Buttered Mushroom Caps filled with Lump Crab Stuffing; Served with Hollandaise Sauce

    • Spinach Artichoke Dip

      Cream, Garlic, Crushed Chili, Nutmeg, Shallots, Smoked Gouda and Caramelized Parmesan Cheese; Served with Toasted Crostini

    • Escargot En Croute

      Plump Escargots Sautéed with Shallots, Garlic, Burgundy Wine and Herbs; Encrusted in Puff Pastry

    • Signature Lump Crab Cake

      Lump Crab Blended with Ground Lavosh and Herbs; Served with Micro Greens and Sun-dried Tomato Aioli

    • Chilled Shrimp Cocktail

      Delicately Poached Jumbo Shrimp; Served with House-Made Cocktail and Remoulade Sauces

  • Hugo's Classic Desserts

    • Bananas Foster

      Flambéed Table-side

    • Cherries Jubilee For Two

      Flambéed Table-side

    • Our Dessert Cart

      Offers a Sumptuous Array of Specialty Desserts

  • Char-Broiled Steaks

    • Ribeye Steak

      Sixteen Ounce

    • Petite Surf And Turf Aux Poivre

      Five Ounce Filet Mignon and Jumbo Shrimp; Pan-Seared to Perfection

    • Filet Mignon

      Ten-Ounce

    • New York Strip

    • Hugo's Renowned Slow-Roasted Prime Rib

  • Hugo's Specialties

    • Maple Bourbon Duck

      Two Breasts Seared with Pancetta Hash; Served with Maple Bourbon Glaze

    • Rack Of Lamb

      Rubbed with Harissa Spices and Char-Grilled; Served with House-Made Mint Yogurt Sauce and Apricot Chutney

    • Veal Scallopini

      Tender Veal Cutlets Dredged in Seasoned Flour; Sautéed in Olive Oil Marsala Style Sixty-Nine Oscar Style

    • Tart Cherry Chicken

      Sautéed Plump Double Chicken Breast with Tart Cherries in Port Reduction; Served with Chef's Crispy Onion Straws

    • Fire Grilled Chicken

      Seared Double Chicken Breasts; Served with Peppercorn Sauce

    • Beef Wellington

      Filet of Beef Layered with Mushroom Duxelle, Foie Gras and Baked in Puff Pastry; Served with Bordelaise Sauce

  • Seafood

    • Chilean Sea Bass

    • Norwegian Salmon

      Pan-Seared in Drawn Butter or Poached in Court Bullion

    • Seafood Trio

      Sautéed Scallops, Seared Norwegian Salmon and Shrimp Served with Creamy Garlic Sauce

    • Australian Lobster Tails

      Two Eight-Ounce Tails Broiled; Served with Hot Drawn Butter

    • Queens Lobster

      Medallions of Lobster Sautéed with Garlic, Chablis, Red Peppers, Mushrooms and Sun-Dried Tomatoes

    • Alaskan King Crab Legs

      One and a Half Pounds Served with Hot Drawn Butter

    • Sea Scallops Celebration

      Jumbo Sea Scallops Pan-Seared with Julienned Carrots and Leeks; Served with White Wine Lemon Butter Sauce

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6

Menu Gallery

  • Menu 1
  • Menu 2
  • Menu 3
  • Menu 4
  • Menu 5
  • Menu 6
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