loading...
Postrio

Postrio

Postrio presents a menu of seasonal, modern American cuisine with global influences that can be enjoyed on the casual, "indoor" patio or in the modern dining room.  Postrio's lunch and dinner menus accentuate Puck’s trademark standards for creating incomparable tastes using the finest and freshest ingredients and features wood-oven baked pizzas, handmade pastas, enticing entrees and meats and fish from the mesquite grill.

The café provides diners with a festive, front row view of the Carnivale atmosphere on St. Mark's Square. A stylish lounge, privately screened from the dining room, serves as a great place to see and be seen. The bar and lounge offer a dynamic wine list with wine by the glass selections, many of which are exclusive to Wolfgang Puck restaurants. The bar features an expanded list of specialty beers and spirits and an updated signature cocktail menu with artisan creations. Postrio is open daily for lunch and dinner. Private dining is available.

Get a $25 dinner credit at Postrio by Wolfgang Puck when you book on Venetian.com*  Book Now »
 
LOCATION
St. Marks Square
View Property Map (Location #128)

CHEF
Wolfgang Puck

HOURS OF OPERATION
Sunday - Thursday:
11:00 a.m. - 10:30 p.m.
Friday - Saturday:
11:00 a.m. - 11:00 p.m.


HAPPY HOUR
Daily:
Open to Close (at the bar only)

WEEKEND BRUNCH
Saturday - Sunday:
11:00 a.m. - 4:00 p.m.

CONTACT
Phone: 702.796.1110
Weekend Brunch - Complimentary Mimosa
CHINOIS CHICKEN SALAD (recipe courtesy Wolfgang Puck)
 
Julienne all of the following except the mixed greens:
1 medium mango
5 cups of Napa cabbage
2 medium carrots, peeled
1 head of radicchio
4 cups of mixed greens or watercress
3 pounds of cooked skinless chicken breast – cooled
2 cups of crisp fried wonton chips
2 tablespoons toasted sesame seeds
 
Dressing:
1/3 cup soy sauce
1/2 cup rice wine vinegar
1/3 cup Chinese mustard
1 egg yolk
2 tablespoons honey
3/4 cup peanut oil
1 tablespoons sesame paste
2 tablespoons chopped pickled ginger
1 tablespoon chili oil
Salt and pepper to taste
 
In a blender, mix soy sauce, rice wine, Chinese mustard, egg yolk, honey, sesame paste, chopped ginger salt and pepper and chili oil.  Blend thoroughly.  Slowly add peanut oil.  Taste for seasoning. 
 
In a large salad bowl, mix all the salad ingredients.  Add 1/2 the vinaigrette and taste.  Proceed adding more dressing a little at a time, so that salad is not overdressed.
Divide salad on 6 plates and sprinkle with sesame seeds. 

Yield:  Serves 6

Wolfgang Puck

Wolfgang Puck

Chef Wolfgang Puck developed his bold, innovative style of cooking while working in some of France's most celebrated restaurants: Maxim's in Paris and the Michelin 3-starred L'Oustau de Baumanière in Provence.

He opened the legendary Spago in 1982, proving a great meal matched with excellent wine, service and dynamic setting makes for a relaxing and extraordinary culinary experience.


 
LOCATION
St. Marks Square
View Property Map (Location #128)

CHEF
Wolfgang Puck

HOURS OF OPERATION
Sunday - Thursday:
11:00 a.m. - 10:30 p.m.
Friday - Saturday:
11:00 a.m. - 11:00 p.m.


HAPPY HOUR
Daily:
Open to Close (at the bar only)

WEEKEND BRUNCH
Saturday - Sunday:
11:00 a.m. - 4:00 p.m.

CONTACT
Phone: 702.796.1110
CHINOIS CHICKEN SALAD (recipe courtesy Wolfgang Puck)
 
Julienne all of the following except the mixed greens:
1 medium mango
5 cups of Napa cabbage
2 medium carrots, peeled
1 head of radicchio
4 cups of mixed greens or watercress
3 pounds of cooked skinless chicken breast – cooled
2 cups of crisp fried wonton chips
2 tablespoons toasted sesame seeds
 
Dressing:
1/3 cup soy sauce
1/2 cup rice wine vinegar
1/3 cup Chinese mustard
1 egg yolk
2 tablespoons honey
3/4 cup peanut oil
1 tablespoons sesame paste
2 tablespoons chopped pickled ginger
1 tablespoon chili oil
Salt and pepper to taste
 
In a blender, mix soy sauce, rice wine, Chinese mustard, egg yolk, honey, sesame paste, chopped ginger salt and pepper and chili oil.  Blend thoroughly.  Slowly add peanut oil.  Taste for seasoning. 
 
In a large salad bowl, mix all the salad ingredients.  Add 1/2 the vinaigrette and taste.  Proceed adding more dressing a little at a time, so that salad is not overdressed.
Divide salad on 6 plates and sprinkle with sesame seeds. 

Yield:  Serves 6

Wolfgang Puck

Wolfgang Puck

Chef Wolfgang Puck developed his bold, innovative style of cooking while working in some of France's most celebrated restaurants: Maxim's in Paris and the Michelin 3-starred L'Oustau de Baumanière in Provence.

He opened the legendary Spago in 1982, proving a great meal matched with excellent wine, service and dynamic setting makes for a relaxing and extraordinary culinary experience.


 

OPENTABLE

SMART CHOICE

When you book at Venetian.com*:

  • We are 100% sure we will give a better rate than you will find anywhere else
  • We are 100% sure you will never lose your reservation
  • You will have priority access to our exclusive offers
  • Free cancellations and modifications to existing reservations


BOOK YOUR SUITE

Concierge at The Venetian

The Concierge at The Venetian can assist you with dining, entertainment and transportation arrangements.
CONTACT CONCIERGE: 866.725.2990