.jpg "Bardot Brasserie by Courtesy MGM Resorts")
.jpg "Bardot Brasserie by Courtesy MGM Resorts")
Dive into Michael Mina's Bardot Brasserie at Aria, where classic French fare meets a posh 1920s Parisian vibe, perfect for brunch or a romantic dinner.
ARIA Resort & Casino, 3730 S Las Vegas Blvd, Las Vegas, NV 89109 Get directions
$50–100 · Menu
"From the mind of James Beard Award-winning chef Michael Mina, Bardot Brasserie has given its brunch service a refresh with new dishes, cocktails, and live entertainment including Prohibition Pop group the Moonshiners. A new French onion soup is dripping with gruyère and a French toast comes layered with vanilla mascarpone, almond brittle, and orgreat syrup" - Janna Karel
"For $114 per guest, this sultry brasserie at Aria is presenting a four-course menu that includes fresh oysters with caviar, artichoke ravioli, croissant-crusted flounder, and a 36-ounce prime angus porterhouse for two." - Emmy Kasten
"A giant chocolate macaron stuffed with chocolate mousse and drizzled with chocolate sauce? Yes, please. This oversized almond cookie is lightly crisp with a slight chew — while dollops of gianduja chocolate mousse play nicely with a drizzle of rich ganache." - Janna Karel
"The elegant dining room at Bardot Brasserie transports you right to Paris, where you start your brunch with a pastry basket stacked with canelé, kouign-amann, chocolate croissants, and other sweet treats. Then you could go for an omelet with gruyere and herbs, or a grand seafood platter with oysters, shrimp, lobster and more. A selection of breakfast Benedicts are also available, alongside a steak burger, quiche, and more." - Janna Karel
"With a roving shellfish cart, a killer cocktail program selection, and bountiful French dishes, Michael Mina’s Bardot Brasserie has all the makings for a romantic French evening or morning brunch. And it’s a brunch worth getting up for, with brioche French toast with vanilla bean mascarpone and almond brittle, a menu of shellfish selections, and plates of cheese, fruit, housemade jam, and candied hazelnuts" - Emmy Kasten
