Hugo’s Cellar Menu
Hugo’s Cellar, a hidden gem in old Vegas, offers a romantic and classy dining experience. Located in the Four Queens casino, the restaurant greets ladies with fresh roses and provides intimate lighting with brick walls and stained glass chandeliers. The menu boasts delicious options like stuffed shells, NY strip steak with bleu cheese crust, and Beef Wellington. Dishes are cooked and seasoned to perfection, with generous portions and unique flavors. The attentive staff, including servers like Jeffrey and Eddie, ensure a memorable dining experience. While prices may be on the higher side, the quality of food and service justifies the cost. Don't miss the complimentary chocolate-dipped strawberries and fruit, as well as the lemon sorbet to cleanse your palate. Hugo’s Cellar is a must-visit for a special evening out in Las Vegas.
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
Bananas Foster
Flambéed Table-side
Cherries Jubilee For Two
Flambéed Table-side
Our Dessert Cart
Offers a Sumptuous Array of Specialty Desserts
Hugo's Classic 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
Oscar Style
White Asparagus Tips and King Crab; Served with Béarnaise Sauce
Atlantis Style
Pancetta and Lump Crab; Served with Snow Crab Claws and Béarnaise Sauce
Molten Bleu Cheese Crust
Oscar Style
White Asparagus Tips and King Crab; Served with Béarnaise Sauce
Atlantis Style
Pancetta and Lump Crab; Served with Snow Crab Claws and Béarnaise Sauce
Molten Bleu Cheese Crust
Steak Enhancements:
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
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
