Pinot Brasserie at the Venetian

Just The Facts, Please.


The Venetian

Dining Hours

11:30 a.m. - 3:00 p.m.

Happy Hour Menu at Bar:
3:00 p.m. - 5:30 p.m.

Sunday - Thursday
5:30 p.m. - 10:00 p.m.

Friday & Saturday
5:30 p.m. - 10:30 p.m.


Joachim Splichal



Price Range

Three course Prix fixe with wine pairings $75

Suggested Attire



Separate rooms can handle private parties sized 16-400.

Sample Menu Items

Onion soup gratinée – Baguette, Gruyère cheese $12

Seared foie gras – Pickled spring onion, nectarine purée, mâche $24

Linguini pasta – Mussels, littleneck clams, white wine broth $25

Duck confit – Baby spinach, apple, grape-duck jus $29

Filet mignon $45

Assortment of five cheeses accompanied with honey comb, raisin walnut bread, grape, fig compote. (All our cheeses are made with pasteurized milk) $19

Belgian Chocolate Souffle for Two With Gran Gala orange liquor Sauce $12.



Mavens Overview: Pinot Brasserie

Pinot Brasserie at the Venetian recreates an urban Parisian brasserie. Award winning chef Joachim Splichal blends French and California cuisine to create the menu.

The restaurant is open for Lunch and Dinner, with a special Happy Hour Menu, from 3pm-5:30pm.

The Internet Buzz is mixed for both food and service.

Internet Buzz: Pinot Brasserie

  • Tasteful interior, classy (but not pretentious) ambiance, and most importantly, delicious food.
  • Pinot Brasserie is a truly European-themed restaurant, complete with red booths, bistro style chairs, tray ceilings with thick crown molding, and lots of gilded accents. Large topiaries add a live element to the restaurant, not that it needs it.
  • we came upon this place only because the wait at Mon Ami Gabi was ridiculous and we were starving. Turns out it was for the best, because this is a hidden gem at the Venetian! It doesn't look like much from the outside, but the inside is so cute! The staff couldn't be nicer or more attentive.
  • My escargo was bland. Bland Escargo!? Really? It was so bland that I scooped up some of the butter from my bread and put in with the sauce. It helped, but I was still disappointed.
  • My waitress was pleasant, but inattentive. My mom ordered a caesar salad for herself, so it was a nice surprise when we both got plates. Until we got the check and saw they had charged us for two. The caesar had a strong flavor, which I like. It was nicely plated with an anchovie sliver, slice of prosciutto, and breadsticks. Overall, delicious.
  • Linguini Pasta "Mussels, Littleneck Clams, white wine broth" - When the waiter placed the dish in front of me, I waited for the steam bath of garlic to envelope me. It didn't. I took a big whiff and I could hardly smell any garlic. .As I started to separate the mussels and clams from their shells, I took a bite of my pasta. Pretty heavy on the white wine broth and not much else is what my final thoughts were. I found myself putting pats of butter into the dish to give it more flavor. It was just okay, not something I would order again.
  • Skip it! There are far better places to enjoy at the same price point. The wine list was a disappointment and the food was mediocre.
  • The endive salad was astonishing. The endives were garnished with walnuts, Roquefort, and orange zest; which was an unusual, albeit brilliant, combination. I had never tasted a combination of endives and orange zest in the past, but they compliment each other. The mixture of the sweetness of the orange and the bitterness of the endives is a taste that everyone should experience.
  • I was really delighted with this meal! The restaurant is very nice looking for starters, my martini was excellent, the ceasar salad and onion soup were great, but the filet mignon was prepared so excellently that I was able to cut it with a butter knife! It also tasted amazing. The service was great too.
  • I love going there for lunch time cause of the mussels with garlic fries, yummmmie. The price is very fair and the food is delicious.
  • The leek tart and side salad was delish! The balsamic dressing they use was to die for.
  • Pinot Brasserie does an excellent rendition of a pan-seared foie gras. This take is served with julienned celeriac and frisee and plated in a white truffle vinaigrette. This tender foie gras has large sea scallops underneath, making the dish ultra creamy and rich.


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