Dinner
Midtown, the newest neighborhood in Las Vegas, is set to transform the North Arts District into a vibrant culinary epicenter. Blending hospitality with true urban living, Midtown introduces a dynamic food scene curated by Chef Bruce Kalman, Midtown’s Director of Food & Beverage. This seasonal menu offers a taste of our culinary vision and a glimpse into Midtown's unique identity. Served 4 - 10 pm Daily.
Snack I Bar Specials
Warm Olives 10 gfo | vg
almonds, calabrian chile, parmigiano-reggiano
Bread Service 8 vg
cultured butter, pickled vegetables
Stracciatella 12 gfo | vg
roasted garlic, toast
Crispy Mozzarella Spiedini 12
brioche, tomato jam
Share
Mushrooms & Polenta 16 gfo | vg
house milled polenta, wild mushrooms, cream
Eggplant Parmesan 14
marinara, mozzarella, parmigiano-reggiano, whipped ricotta
Roasted Beet Hummus 12 gfo | vg
crispy chickpeas, golden beets, flatbread
Pork Meatballs* 16
san marzano tomato, ricotta, caper berries, garlic toast
Chopped Salad 16 gfo | vg
romaine lettuce, cherry tomatoes, cucumber, fresh mozzarella, roasted peppers, kalamata olives, pickled onions, lemon balsamic vinaigrette
Field
Grilled Artichoke 15 vg
calabrian chile aioli, charred lemon, italian crumbs
Weiser Farms Carrots 14 gfo | vg
carrot romesco, hazelnuts
Cauliflower Agro Dolce 14 gfo | vg
candied garlic, pickled golden raisins, capers
Grilled Delta Asparagus 15 gfo | vg
spiced sunflower seeds, saba, green garlic
Caprese Salad 15 gfo | vg
Fresh mozzarella, heirloom tomatoes, basil, tomato jam, saba
Tomato Basil Soup 9 vg
basil oil, basil flowers
add mozzarella spiedini for 5
Main Specialties
Grilled Lamb Loin* 39 gfo
saffron cous cous, grilled spring onion, almond romesco
Double Cut Pork Chop* 36 gfo
spigarello, maitake mushrooms, marsala sauce
Market Fish* MP gfo
rotated daily
16 oz Ribeye* 39 gfo
creekstone farms 16oz bone-in ribeye, fennel-arugula salad, salsa verde
Pepper's Burger 21
Wagyu beef patty, frisée, arugula, pickled red onions, tomato jam on a Hawaiian bun
Chicken Parmesan 30
ricotta, burrata, calabrian chile, sicilian oregano served with a side of rigatoni in a tomato basil sauce
Make it for 2 - 50
Pasta
Cavatelli & Mushrooms 22 vg
wild mushrooms, parmigiano-reggiano
Sunday Gravy Lasagne* 28
braised beef and pork, san marzano tomato, mozzarella cheese
Suggested Wine Pairing: Bordeaux
Spaghetti 18
san marzano tomato, calabrian chile, garlic, basil, parmigiano-reggiano
Kid's Pasta 10
spaghetti in tomato or butter-parmesan sauce | add meatball +4
Gnocchi Alla Genovese 18
basil pesto, toasted pine nuts
Rigatoni 24
fennel sausage, spigarello, lemon, aglio olio
Francobolli Ricotta Ravioli 23
basil pesto, peas, spring onions, oyster mushrooms, whey sauce, toasted walnuts
Nettle Mafaldine 24
lamb ragu, ricotta salata,
mint gremolata
Crudo
Wagyu Beef Carpaccio* 18 gfo
lemon caper aioli, fennel, parmigiano-reggiano
Yellowtail Crudo* 25 gfo
nasturtium, radish, spicy heirloom tomato water
Tuna Crudo* 22 gfo
eggplant caponata, olive puree, capers
Desserts
Lemon Pannacotta 12 gfo | vg
passion fruit
Torta Della Nonna 12 vg
candied pine nuts,
citrus glaze, honeycomb
Chocolate Meringue Cookie 12 vg
vanilla gelato, amarena
cherries
Affogato 7
vanilla gelato, espresso
VG(O)= Vegetarian(Option) GF(O)= Gluten Friendly(Option) *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. Please inform your server of any allergies or dietary restrictions.