Terzetto rounds up its own beef for dinner at the M Resort
Steakhouses long have been an integral part of Las Vegas’ dining scene. Given that association, the challenge any new local steakhouse faces is appealing both to traditional-minded steak lovers and to diners with less beefcentric tastes.
Terzetto, the steak and seafood house that opened in March at M Resort, offers a menu filled with classic dishes — albeit, many given a modern twist — and nonbeef entrees lighter-minded diners may desire.
Entrees include a roster of aged prime steaks, which can form the basis of surf-and-turf plates with the addition of a lobster tail, crab legs or jumbo shrimp.
But Terzetto also offers signature prime beef from the Marnell family’s — M Resort is a creation of the Marnell family, which also built the Rio — Double Fork Ranch in Montana.
Nonbeef offerings include rack of lamb and roasted chicken with dried tomato, artichoke and preserved lemon, while seafood dishes include Dover sole, pan-seared sea bass and a signature entree of Terzetto’s, blackened day boat scallops with edamame succotash and passion fruit beurre blanc, as well as a selection of pastas.
Terzetto’s oyster bar, meanwhile, serves oysters flown in fresh daily, chowder, bisque and stews.
And, if all of that, along with Terzetto’s daily specials, doesn’t fill the bill, just speak up.
“There’s nothing we can’t try to accommodate,” says executive chef Michael Demers. “Some things might not be feasible right at that moment, but if someone calls up and says, ‘Chef, can you make me lobster thermidor?’ sure, just give me a day.”
Terzetto seats about 290.
Reservations are required.
Hours are Sundays through Thursdays from 5 to 10 p.m. and Fridays and Saturdays from 5 to 11 p.m.
Starters: Maine lobster rolls with grilled mango and crispy fries, $16; Alaskan king crab cocktail, $21; Oceania (lobster, shrimp, clams, oysters and crab on ice), $30 per person
Soups and salads: BLT Soup, $8; heirloom tomato caprese salad, $12
Entrees: 18-ounce bone-in Double Fork Ranch filet, $44; pan-seared Chilean sea bass, $36; blackened day boat scallops, $32
Extras: Homemade XL tater tots with bacon and white cheddar, $7
Desserts: Chocolate chip bread pudding, $7; chocolate souffle, $7
Information: 797-1000
— By JOHN PRZYBYS
