New York-New York steakhouse imported from Big Apple offering mesquite-grilled flavors & lively bar.
4.4 – 2 reviews $$$$ • Steak house
Menu
| Dinner Menu | |
| Soups & Salads | |
| New England Clam Chowder Rich, Creamy, and Loaded with Clams, Potatoes, and Bacon |
$12.00 |
| Caesar Salad Hearts of Romaine tossed with Caesar Dressing and Parmesan |
$13.00 |
| Tomato Basil Soup Fire-Roasted with Cheesy Croutons |
$12.00 |
| Organic Kale Salad Dried Cranberries, Pumpkin Seeds Candied Pecans, Grapefruit with Citrus Pumpkin Vinaigrette |
$15.00 |
| Heirloom Tomato & Mozzarella Balsamic Reduction, EVOO, Micro Basil |
$14.00 |
| Gallagher’s Wedge Crisp Iceberg Lettuce, Blue Cheese, Bacon, Tomato, and Chives |
$13.00 |
| Appetizers | |
| Market Fresh Oysters* (min. 3) Daily Selection |
$4.95 |
| Braised Short Rib Gnocchi and Wild Mushroom Demi-Glace |
$18.00 |
| Crab-Stuffed Mushrooms* Stuffed Portobello Mushroom, Red Pepper Coulis, Bérnaise Sauce |
$20.00 |
| Jumbo Shrimp Cocktail* Large Prawns, Served with Cocktail Sauce and Lemon |
$22.00 |
| Crispy Calamari Served with Marinara and Lemon |
$16.00 |
| Maryland Crab Cakes Jumbo Lump Blue Crab Cakes with Chipotle-Aioli and Lemon |
$21.00 |
| Oysters Rockefeller (6) Traditionally Baked with Spinach |
$20.00 |
| Chef’s Chilled Seafood Display Poached Shrimp, Seasonal Oysters, Jumbo Lump Crab, Lobster, Mignonette & Lemon |
|
| Maple Glazed Pork Belly Micro Silver Sorrel, Pomegranate Molasses |
$16.00 |
| Manila Clams Lemongrass & Garlic-Butter Broth, Grilled Saffron Ciabatta |
$21.00 |
| Charred Cauliflower Toasted Pine Nuts, Lemon-Vinaigrette |
$12.00 |
| Jumbo Shrimp Scampi Garlic Butter, Lemon, White Wine, Crostini |
$24.00 |
| From the Grill | |
| Dry-Aged New York Strip* Our Signature Bone-In Steak |
$60.00 |
| Butcher’s Featured Cut* | |
| Churrasco Steak* | $55.00 |
| Double Cut Pork Chop* | $35.00 |
| Prime Rib of Beef* | $60.00 |
| Center Cut Filet Mignon* | $65.00 |
| Cowboy Rib-Eye* | $68.00 |
| Bison Rib-Eye* | $65.00 |
| 48oz Dry-Aged Tomahawk* | |
| Creekstone Farms Prime Boneless 20oz NY Strip | $68.00 |
| Surf & Turf Lobster Tail* | |
| Entrées | |
| Grass-Fed Rack of Lamb* Parsnip Pureé, Roasted Figs & Pistachios, with Port Reduction |
$65.00 |
| Holland Dover Sole* Citrus Buerre Blanc, Charred Lemon |
$48.00 |
| Veal Chop* Romanesco Sauce, Chanterelle Mushroom Ragú |
$68.00 |
| 12oz. Australian Lobster Tail | |
| Free-Range Chicken Duo Crispy Skin Chicken Breast and Confit Leg, with Trumpet Mushrooms, Oven Roasted Tomatoes, Chicken Jus |
$32.00 |
| Irish Organic Salmon* Oven Roasted, Sauteéd Spinach, Hollandaise, Pinot Noir Reduction |
$36.00 |
| Pan Seared Sea Scallops* Sweet Corn Relish, Corn Purée, Chorizo Seco |
$48.00 |
| Accompaniments | |
| Sauce Béarnaise* | $5.50 |
| Brandied Peppercorn | $5.50 |
| Stilton Blue Cheese Sauce | $5.50 |
| Mushroom Whiskey Demi-Glace | $5.50 |
| Caramelized Onions | $5.50 |
| Port Wine Demi-Glace | $5.50 |
| Sides | |
| Sautéed Asparagus | $13.00 |
| Roasted Wild Mushrooms | $14.00 |
| French Green Beans | $12.00 |
| Creamed Spinach | $12.00 |
| Colossal Baked Potato | $11.00 |
| Baked Sweet Potato, Cubed, And Tossed with Apple Cider Gastric | $11.00 |
| Bacon Mac and Cheese | $14.00 |
| Broccolini with Fresh Parmesan Cheese | $12.00 |
| Yukon Gold Potato Purée | $12.00 |
| Parmesan & Garlic Fries | $11.00 |
| Sweet Potato Fries | $12.00 |
| Roasted Butternut Squash with Dried Cranberry & Maple Glaze |
$12.00 |
| Classic | |
| 52nd & Broadway Where the Gallagher’s tradition began! Bulleit Rye Whiskey, Carpano Antico Vermouth and Bitters |
|
| Scotch Old Fashioned Johnny Walker Black Scotch Whisky, Muddled Sugar, Cherry, Bitters and Orange Slices |
|
| Moscow Mule Drake’s Organic Vodka, Fresh Lime Juice, and Fever-Tree Ginger Beer |
|
| Dirty Martini Tito’s Vodka, Olive Juice and Bleu Cheese Olives |
|
| Specialty | |
| Paper Plane Maker’s Mark Whisky, Aperol, Amaro Nonino and Fresh Lemon Juice |
|
| El Viejito Meteoro Mezcal, Ramazzotti Aperitivo Rosato, Vermouth and Verjus, garnished with a Grapefruit Peel |
|
| Hampton Mojito Havana Club Añejo Rum with Peach Syrup and Mint, Topped with Club Soda |
|
| NY Margarita Grand Leyenda Blanco Organic Tequila, Muddled Strawberries, Mint and Lime |
|
| Group Menu | |
| Salads | |
| Classic Caesar Crisp Romaine, Shaved Parmesan-Reggiano and Fresh Baked House Croutons with Classic Caesar Dressing |
|
| Gallagher’s Steakhouse Salad Crisp Iceberg, Fresh Tomato, Cucumber, Olives, Hearts of Palm, House Vinaigrette and Fresh Baked House Croutons |
|
| Entrées | |
| Center Cut Filet Mignon Mesquite Grilled with Port Wine Demi-Glace |
|
| Dry Aged New York Sirloin Gallagher’s Signature Aged Bone-In Sirloin |
|
| Pan-Roasted Maize-Fed Chicken | |
| Irish Organic Salmon | |
| Desserts | |
| Chef’s Dessert Sampler | |
| Classic Cheesecake | |
| Key Lime Pie | |
| Additional Sides | |
| Fresh Steamed Asparagus | |
| Sautéed or Creamed Spinach | |
| Four-Cheese Macaroni | |
| Seasonal Mushroom Medley | |
| Broccoli, Au Gratin or Steamed | |
| Classic Dinner Menu | |
| Classic Dinner Menu Includes one salad and choice of three entrées |
|
| Signature Dinner Menu | |
| Signature Appetizer Platter Bruschetta and Fresh Mozzarella, Jumbo Shrimp Cocktail, Seared Beef Tenderloin Crostini with Mustard-Horseradish Sauce |
|
| Premier Appetizer Platter | |
| Hot Seafood Platter Maryland Crab Cakes, Shrimp Scampi, Calamari |
|
| Cold Seafood Platter King Crab Legs, Jumbo Shrimp Cocktail, Lobster Medallions |
|
| Wine Recommendations | |
| Cuvaison Chardonnay Aromas of lime zest, lemon and vanilla give way to bright flavors of nectarine and tangerine fruit. Lush and silky on the palate |
|
| Cakebread Chardonnay Very complex with aromas of citrus and white flowers. On the palate you will notice hints of pear with a richness of lemon, honey and chamomile |
|
| Sterling Sauvignon Blanc Bright, fragrant passion fruit and floral aromas followed by clean tropical fruit and citrus flavors. Long, smooth finish |
|
| St. Francis Cabernet Sauvignon Firm structure, generous tannins and depth of color complement classic aromas and flavors of ripe black currant, cassis, dusty cocoa and saddle leather |
|
| Charles Krug Cabernet A well balanced wine. Very dark, red purple in color with enticing aromas of cherries, berries, vanilla and toasted oak |
|
| Jordan Cabernet Sauvignon Silky, elegant and bright with pleasing aromas of cherries and plums. Red and black fruit flavors and a hint of spicy oak. Balanced, classic and long |
|
| Hidden Ridge Cabernet Aromas of ripe fruit with black currants, bitter chocolate, spices and smoked oak tastes finished with firm tannins |
|
| Silver Oak Alexander Valley Cabernet Sauvignon Dark, rich full-bodied wine with great tannic structure and mouth-feel. It has a garnet color and a nose of ripe boysenberries, cherry liqueur, dark chocolate, sandalwood and a hint of roasting meat |
|
| Hess Collection Bordeaux blend displaying prominent red cherry, raspberry, herb and sandalwood flavors with a graceful finish |
|
| Garnet Pinot Noir Aromas of ripe strawberries, violets, rose petals, vanilla bean and spicy bay rum jump from the glass. A silky entry carries bright red cherry flavors, hazelnut and cedar, while scents of coffee, cocoa and sweet oak show on a fragrant finish |
|
| Flowers Pinot Noir Fresh fruit aromas of cherry, raspberry and plum, Crisp acidity with juicy flavors of strawberry and black fruit. Supple tannins and hints of smokiness |
|
| Seghesio Zinfandel Deep flavors of smoked black cherry, blueberry finished with a cracked pepper and zesty tannins |
|
| Luigi Bosca Malbec Aromas of ripe red fruit, spice and black pepper. Intense initial taste complemented by the softness of its tannins. Full-bodied and well structured |
|
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Order and Reservations
Reservations: newyorknewyork.comopentable.com
Contact Gallagher’s Steakhouse
Address: 3790 S Las Vegas Blvd, Las Vegas, NV 89109
Phone: (702) 740-6450
Website: https://www.newyorknewyork.com/en/restaurants/gallaghers-steakhouse.html
Hours
| Saturday | 4–11PM |
| Sunday | 4–10PM |
| Monday | 4–10PM |
| Tuesday | 4–10PM |
| Wednesday | 4–10PM |
| Thursday | 4–10PM |
| Friday | 4–11PM |
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