Stanton Social

STANTON SOCIAL

ITALIAN

LO CATION

Caesars Palace

3570 S Las Vegas Blvd

Las Vegas, NV 89109

Cross Street: The Strip,

Las Vegas Blvd & Flamingo Rd

GE

NE RAL MANAGER

Crystal DeLorenzo

EXECUTIVE CHE F

Joyce

Bucad

CON TACT

702-388-9301

lvevents@taogroup.com

PRIMARY CUIS INE

Contemporary Italian

DRESS CODE

Smart Casual

VENUE SIZE

6,000 square feet

CAPACITY

204 seats

DINING STYLE

Shared Plates

VEGAN,

VEGETARIAN,

GLUTEN-FREE

Yes

PRIVATE DINING

Inspired by private salons, the

private dining room is lined

with paneling that mimics a

dressing room screen, immersive

teal floral wall covering that

shimmers with gold leaf. A

collection of related but unique

pendants hang above the dining

table. A smaller VIP PDR features

the same wall covering but

with a gold-toned background,

perfect for intimate gatherings.

CAPACITY

Private Dining Room: 22 Seats

VIP Private Dining Room: 8 Seats

HOURS OF

OPERATION

Monday – Tuesday

Closed

Sunday, Wednesday, Thursday

5:00pm to 10:00pm

Friday, Saturday

4:30pm to 10:30pm

PR IVATE DINING WEBSITE

https://taogroup.com/venues/stanton-social-italian/special-events-kit/

STANTON SOCIAL

ITALIAN

VENUE DESCRIPTION

Stanton Social It alian is a restaurant and

lounge by Chef Chris Santos (Beauty & Essex,

Food Network’s “Chopped”) and Tao Group

Hospitality featuring prime steaks and signature

share plates in a lavish setting inside Caesars

Palace. The 200-seat Art Deco-inspired space

is adorned in bold

colors, rich textures, and

dramatic décor reminiscent of an iconic

showgirl’s backstage boudoi r.

Stanton Social originated as a New York City

hotspot serving Chef Santos’ nouveau share plate

menu that helped define Tao Group Hospitality’

s

playful and luxurious approach to dining and

celebrity magnetism during its 1

5-year run on

the Lower East Side. Stanton Social Prime is a

MENU HIG HLIGHTS

TRILLIONAIRE

Old Forester Bourbon, Grand Mariner,

Velvet Falernum, Liquid Alchemist Grenadine,

Lemon Juice, Egg White

ABOUT CHEF CHRIS SANTOS

Chef Chris Santos has over twenty-five years of

experience as an executive chef in New York

City’s hottest restaurants as well as his expansions

on the West Coast. He is the Co-Founder and

Executive Chef of Beauty & Essex Restaurants

in the Lower East Side, at the Cosmopolitan

Las Vegas, and in Hollywood, CA. He oversees

the menu

development and culinary operations

of all three properties with Stanton Social Italian

being the latest addition in Las Vegas.

A

fter graduating from Johnson & Wales University

and traveling extensively through Europe,

Chef Santos honed his craft, palette, and style in

various restaurants around New York City including

the cult classic Wyanoka, the famed Time Café,

and award-winning Latin restaurant, Suba.

In 2005, he and partner Rich Wolf introduced

the world to their unique brand of communal

dining with the debut of their restaurant,

The Stanton Social. The New Y

ork Times praised

his innovative talent in which he tweaks traditional

reboot of the original, complete with its famed

genre bending share plates like French Onion

Soup Dumplings and Potato & Goat Cheese

Pierogies. A selection of prime dry-aged steaks,

inspired entrées, and decadent side dishes

have been introduced to share the spotlight.

True to the showmanship of Las Vegas, service at

Stanton Social Italalian will include theatrical

tableside presentations, charming craft cocktails,

a globe-spanning wine list, and a 10-seat bar

dripping with top shelf spirits. Rockwell Group’s

interior design draws inspiration from both the

original location around New York City’s

Garment District and the Las Vegas Strip with

costume motifs and a modern nod to Art Deco

style.

PENNE A LA VODKA

Pancetta, Calabrian Chili, Ricotta

classics with an “infectious playfulness.” In 2007 ,

he was named Star Chefs Rising Star Chef and

began developing a sister restaurant to his first

smash hit. In December of 2010, Santos and

Wolf welcomed Beauty & Essex to the Lower

East Side. With an operational pawnshop

entrance, the breathtaking design transforms the

turn-of-the-century townhouse into a seductive, bi-

level restaurant and lounge. A few years later,

Santos introduced Beauty & Essex to the West

Coast in Las Vegas, and again in Los Angeles in

201

7.

Santos released his first cookbook in 2017

to critical acclaim: “SHARE –Delicious and

Surprising Recipes to Pass Around Your Table”. In

addition to his three restaurants, he has

been a series regular and sitting judge on

Food Network’s hit series Chopped since its debut

in 2008 and is a two time champion himself.

Santos

has been featured on NBC’s TODAY

Show, CBS’s Early Show, The Martha Stewart

Show, and The Rachael Ray Show among many

others.

GROUP DINING MENU OPTION 1

$135 per person

SMALL SHAREABLES

SELECT 2

FORK & KNIFE CAESAR SALAD*

black olive ciabatta crouton, walnut pancetta crisp

CRISPY GARLIC BREAD

arrabiatta sauce, chili flake ricotta

SHRIMP COCKTAIL

calabrian cocktail sauce

LARGE SHAREABLES

SELECT 2

PENNE A LA VODKA

pancetta, calabrian chili, ricotta

MANICOTTI & WAGYU MEATBALLSsourcing signal

marinara, basil ricotta, manicotti

CHICKEN PARMIGIANA

san marzano tomato sauce, mozzarella fonduesourcing signal

GF - Gluten-Free

8.375% sales tax and 25% service charge will be added to all

food and beverage purchases.

EXTRAS SHAREABLES

SELECT 1

PARMIGIANO CRUSTED SHOESTRING FRIES

BUTTER-WHIPEPD POTATOES

CRISPY EGGPLANT

vodka sauce, pine nuts, sesame seeds

GRILLED ASPARAGUS

DESSERT SHAREABLE

LIMONCELLO TIRAMISU

UPGRADES

PRETTY IN PINK FILET* +$20

pink pep

percorn sauce, oyster mushrooms

18OZ PRIME 28-DAY DRY-AGED NEW YORK

STRIP* +$25

STANTON SOCIAL

ITALIAN

GROUP DINING MENU OPTION 2

$150 per person

SMALL SHAREABLES

SELECT 3

FORK & KNIFE CAESAR SALAD*

black olive ciabatta crouton, walnut pancetta crisp

HEIRLOOM TOMATO SALADsourcing signal

black olive ciabatta crouton, walnut pancetta crisp

CRISPY GARLIC BREAD

arrabiatta sauce, chili flake ricotta

SHRIMP COCKTAIL

calabrian cocktail sauce

LA

RGE SHAREABLES

SELECT 2

PENNE A LA VODKA

pancetta, calabrian chili, ricotta

MANICOTTI & WAGYU MEATBALLSsourcing signal

marinara, basil ricotta, manicotti

CHICKEN PARMIGIANA

san marzano tomato sauce, mozzarella fonduesourcing signal

24OZ BONE-IN RIBEYE* (GF)

roasted whole garlic

EXTRA SHAREABLES

SELECT 2

PARMIGIANO CRUSTED SHOESTRING FRIES

BUTTER-WHIPPED POTATOES

TRUFFLE WHIPPED POTATOES

parmigiano reggianosourcing signal

CRISPY EGGPLANT

vodka sauce, pine nuts, sesame seeds

GRILLED ASPARAGUS

bl

ood orange vinaigrette

DESSERT SHARABLE

SELECT 2

LIMONCELLO TIRAMISU

VANILLA PANNA COTTA

TORTA SETEVELLI

UPGRADES

PRETTY IN PINK FILET* +$20

pink peppercorn sauce, oyster mushrooms

18OZ PRIME 28-DAY DRY-AGED NEW YORK

STRIP* +$25

LOBSTER ARRABIATTA +$15

orecchiette, tomatoes, white wine, fresh herbs

STANTON SOCIAL

ITALIAN

GROUP DINING MENU OPTION 3

$175 per person

SMALL SHAREABLES

SELECT 3

FORK & KNIFE CAESAR SALAD*

black olive ciabatta crouton, walnut pancetta crisp

HEIRLOOM TOMATO SALADsourcing signal

black olive ciabatta crouton, walnut pancetta crisp

CRISPY GARLIC BREAD

arrabiatta sauce, chili flake ricotta

SHRIMP COCKTAIL

calabrian cocktail sauce

H

AMACHI CROSTADA*

yellowtail, confit tomato, red onion, basil, lavash

ITALIAN CHEESESTEAK SLIDER

black truffle fonduta, caramelized onion

LARGE SHAREABLES

SELECT 2

PENNE A LA VODKA

pancetta, calabrian chili, ricotta

MANICOTTI & WAGYU MEATBALLSsourcing signal

marinara, basil ricotta, manicotti

CHICKEN PARMIGIANA

san marzano tomato sauce, mozzarella fonduesourcing signal

“PRETTY IN PINK” FILET*

pink peppercorn sauce, oyster mushrooms

WILD SALMON*

warm zucchini & tomato panzanella, salsa verde

EXTRA SHAREABLES

SELECT 2

PARMIGIANO CRUSTED SHOESTRING FRIES

BUTTER-WHIPPED POTATOES

TRUFFLE WHIPPED POTATOES

parmigiano reggianosourcing signal

CRISPY EGGPLANT

vodka sauce, pine nuts, sesame seeds

GRILLED ASPARAGUS

blood orange vinaigrette

DESSERT SHARABLE

SELECT 2

LIMONCELLO TIRAMISU

VANILLA PANNA COTTA

TORTA SETEVELLI

UPGRADES

18OZ PRIME 28-DAY DRY-AGED NEW YORK

STRIP* +$25

LOBSTER ARRABIATTA +$15

orecchiette, tomatoes, white wine, fresh herbs

VEAL MILANESE +20

arugula, tomato confit, lemon, shaved reggiano

STANTON SOCIAL

ITALIAN

DISPL AYE D RECEPTION MENU

COLD SEAFOOD

GRAND DAME SEAFOOD TOWER* +$50 PER PERSON

½ lobster tail, 4 each jumbo snow crab claw, 6 each colossal shrimp cocktail, 12 each market fresh oyster

COLOSSAL SHRIMP COCKTAIL +$10 PER PERSON

served with calabrian cocktail sauce, mignonette ‘slushy’

MARKET FRESH OYSTERS* +$10 PER PERSON

east & west coast oyster selection with calabrian cocktail sauce, mignonette ‘slushy’

COLD DISPLAY

HEIRLOOM TOMATO SALAD +$15 PER PERSONsourcing signal

whipped burrata, balsamic vinegar, basil pesto

FORK & KNIFE CAESAR SALAD* +$12 PER PERSON

black olive ciabatta croutons, walnut crisp

BUILD YOUR OWN BRUSCHETTA +18 PER PERSON

crostini, tomatoes, balsamic vinaigrette, basil

MEAT & CHEESE DISPLA

Y +35 PER PERSON

chef’s choice assorted cured meats, assorted cheese, fresh berries, jams, nuts, grissini, crostini, lavosh

CRUDITE & DIPS DISPLAY +25 PER PERSON

seasonal vegetables and dips

CARVING STATION

ATTENDANT LABOR FEE $325.00 + TAX & ONE CARVER PER ITEM REQUIRED

PRETTY IN PINK* +$515, 25 SERVINGS

whole tenderloin sliced to order, served with glazed oyster mushroom, pickled red onion,

pink peppercorn sauce

OPTIO

NAL VEGAN DISHES

CHOOSE 1

SPHAGETTI POMODORO +$10 PER PERSON

tomato, basil, olive oil

CRISPY EGGPLANT +$8 PER PERSON

marinara, pine nuts, sesame seeds

Consuming raw or undercooked meat, poultry, seafood, shell stock, or

eggs may increase your risk of foodborne illness.*

STANTON SOCIAL

ITALIAN

DISPL AYE D RECEPTION MENU C ONTINUED

BUFFET STATION PACKAGE +$200 PER PERSON

APPETIZERS

CHOOSE 2

CHEF’S GRANDMA’S MEATBALLS

marinara, basil ricotta, manicotti

ITALIAN CHEESESTEAK SLIDERS

black truffle fonduta, caramelized onion

FRITTO MISTO

calamari, shrimp, squash, lemon aioli, arrabiatta sauce

HEIRLOOM TOMATO SALsourcing signal

AD

whipped burrata, balsamic vinegar, basil pesto

CRISPY GARLIC BREAD

arrabiatta sauce, chili flake ricotta

ENTREES

C

HOOSE 2

24OZ BONE-IN RIBEYE* (GF)

roasted whole garlic

WILD SALMON* (GF)

warm zucchini & tomato panzanella, basil oil

SEARED DAYBOAT SCALLOPS*

butternut squash, tr

uffle risotto

EXTRA CRISPY CHICKEN PARMIGIANA

san marzano tomato sauce, mozzarella fonduesourcing signal

PENNE A LA VODKA

pancetta, calabrian chili ricotta

Consuming raw or undercooked meat, poultry, seafood, shell stock, or

eggs may increase your risk of foodborne illness.*

STANTON SOCIAL

ITALIAN

DISPLAYED RECEPTION MENU CONTINUED

SIDES

CHOOSE 2

BUTTER-WHIPPED POTATOES (GF)

TRUFFLE WHIPPED POTATOES (GF)

GRILLED ASPARAGUS (VEGAN/GF)

blood orange vinaigrette

CRISPY EGGPLANT (GF)

vodka sauce, pine nuts, sesame seeds

DESSERT DISPLAY

PANNA COTTA

TORTA SETTEVELI

LIMONCELLO TIRAMISU

STANTON SOCIAL

ITALIAN

Consuming raw or undercooked meat, poultry, seafood, shell stock, or

eggs may increase your risk of foodborne illness.*

PAS SED PARTIES

$85 per person, 1 hour

$95 per person, 2 hours

$105 per person, 3 hours

CHOOSE 3

HEIRLOOM TOMATO SALAD (GF)sourcing signal

w

hipped burrata, balsamic vinaigrette, basil

SHRIMP COCKTAIL (GF)

calabrian cocktail sauce

ITALIAN CHEESESTEAK SLIDERS

black truffle fonduta, caramelized onion

TUNA TARTARE CONES*

avocado, mint, blood orange

CHICKEN PESTO SKEWERS (GF)

ARANCINI BALLS

truffle, parmigiano

HAMACHI CROSTADA*

y

ellowtail, confit tomato, red onion, basil, sesame cracker

PASSED DESSERTS

CHEF’S SELECTION

STANTON SOCIAL

ITALIAN

Consuming raw or undercooked meat, poultry, seafood, shell stock, or

eggs may increase your risk of foodborne illness.*