The Naughty Angel, Las Vegas

Baked escargot in a rich herb butter, accompanied by French bread

Eggplant, Zucchini, tomato, onions, and garlic, baked in olive oil and herbs, topped with a roasted red pepper sauce

Tender prawns wrapped in hickory smoked bacon, served with spicy aioli

Served on a bed of pineapple raspberry butter and balsamic reduction

Lump crab, red bell pepper, and shallot cakes, sautéed in herb butter, topped with creamy roasted red pepper sauce, lemon beurre blanc drizzle, and micro herbs

Filled with stracciatella mascarpone and mozzarella cheese on a bead of roasted pepper cream sauce

Chilled, raw, and tender steak, deliciously prepared and topped with Italian Oscietra caviar. Served with toasted French bread

Granny Smith apple slices topped with Manchego cheese, Serrano ham and spicy apple butter jam

Heavenly elevated deviled eggs topped with crab, steak, and micro greens

Tender Tiger Shrimp served with fresh cucumber, shaved red onion, Japanese Yoom tomatoes, and avocado topped with crispy potato strips and yuca chips

Luscious bisque full of tender chunks of lobster meat

A velvety smooth, creamy onion soup topped with a slice of toasted baguette and melted Gruyère cheese

Romaine lettuce with house-made Caesar dressing, croutons, and shaved parmesan

A crisp wedge of iceberg lettuce topped with creamy blue cheese dressing, smoky bacon, ripe tomatoes, red onion, and blue cheese crumbles, finished with fresh cracked pepper for a cool, crunchy classic

Spring mix, beets, black fig, feta cheese, tomato, toasted almonds, sherry honey vinaigrette

Fresh ripe juicy tomatoes, creamy burrata cheese, and seasonings

Duck breast marinated in red pepper aioli, seared and topped with red wine demi-glace and micro herbs. Accompanied with potatoes au gratin

Succulent chicken braised in burgundy wine with pancetta, mushrooms, carrots, onions, garlic and fresh herbs. Served with garlic mashed potatoes

Tender, slow cooked chicken and vegetables in a rich cream sauce. Served with garlic mashed potatoes

Faroe Island Salmon topped with lemon beurre blanc sauce. Accompanied by creamy beet risotto

Grilled whole boneless branzino, accompanied by tabbouleh and topped with lemon beurre blanc sauce

Lamb shanks slowly braised in red wine and herbs, served with garlic mashed potatoes

Lobster tail perched atop Mafaldine pasta tossed in a creamy lobster sauce, cherry tomatoes, fresh spinach leaves, and delicate loroco flowers

French cut pork chop marinated with herbs and Dijon, seared and served atop white beans simmered in a delicious tomato and bacon sauce

Potato mixed with butter and sour cream, topped with cheese, bacon and chives

Grilled mild pasilla pepper, stuffed with melted mozzarella cheese and topped with red pepper cream sauce

Thick cut French fries

German turnip grilled and finished with herb butter

Asparagus sautéed in lemon butter herb sauce with hollandaise

Topped with butter and sugar, brûlée style. Finished with a light dusting of cinnamon

Creamy spinach with butter, garlic, and a touch of seasoning

Creamy risotto with fresh herbs

Buttery and smooth mashed potatoes

Topped with fresh whipped cream and berries

A warm, decadent chocolate cake with a rich, molten center, served with vanilla ice cream and finished with a touch of chocolate drizzle

A whole apple poached and soaked in mulled wine for 3 weeks, then cored and filled with cream cheese icing. Served with vanilla ice cream, fresh whipped cream and a drizzle of caramel sauce

A rich, glazed rum cake accented with cream-cheese frosting

Sponge cake topped with ice cream and covered in meringue. Finished tableside

A baked buttery, shortbread-like crust filled with a tangy, creamy lemon curd