If you are a fan of Gordon Ramsay’s cuisine, you’ll be happy to know that his signature entrées all feature prominently on the menu of Ramsay’s Kitchen by Gordon Ramsay at Harrah’s. But, if you want to venture outside of those, there are also plenty of other choices for you.
Drinks here have playful monikers like the Fig Mule-ton, a take on the mule with Black Infusions fig vodka, Licor 43, Frangelico liqueur and Bundaberg ginger beer. Or try The English Cucurita, channeling a margarita with El Jimador silver tequila and lime juice, but going creatively beyond with cucumber water and Midori liqueur.
The menu focuses a little more on seafood, and starting off your meal with a jumbo lump crab cake or a king crab served with butter, lemon and an English mustard sauce will take care of that requirement. But you can also choose from a seafood tower in two sizes, with crab, lobster tail, shrimp, mussels and scallop ceviche.
Other items from the raw bar include tuna tartare with wonton crisps; shrimp cocktail; and oysters on the half shell, from both U.S. coasts. And, of course, the Ramsay signatures of pan-seared scallops, served alongside pork belly and apricot purée, and crispy skin salmon are always great options.
The classic Ramsay dish is the beef Wellington, filet surrounded by puff pastry and mushroom duxelles. Other beef options include an 8-ounce filet mignon and a 24-ounce ribeye.
On the sides side, ordering the maitake mushroom with char siu butter and miso aioli is highly recommended; in fact, vegetarians could make a meal of these mushrooms—and be so happy. They’re scrumptious.
Other good things to try are the butternut squash risotto and roasted chicken breast with herb butter and creamed corn polenta. And you can’t miss the sticky toffee pudding, a Ramsay staple that enjoys immense popularity, probably because of the decadent toffee sauce—it’s so supremely rich. To try all the best, order the tasting menu and get the risotto, Wellington and pudding all in one go. –Nina King
Harrah’s, 800.214.9110
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