db Brasserie Las Vegas


db Brasserie is Chef Daniel Boulud’s new contemporary French restaurant at The Venetian® Las Vegas, named “Best New Fine Dining” by Vegas Seven magazine. The menu stays true to Chef Boulud’s signature French-American cooking and modern sensibility by offering updated brasserie classics, along with three of Boulud’s signature burgers featured at his restaurants New York City. Market-driven dishes, using the season’s best ingredients, are artfully prepared to Boulud’s exacting standards by Chef David Middleton, named “Best Chef on The Strip” by the editors of Vegas Seven magazine in their 2014 “best restaurants” edition. A selection of elegant desserts round out the menu. Located at the beginning of Restaurant Row, just off the Venetian casino floor, db Brasserie is open for lunch and dinner daily and features two private dining rooms for personal and business entertaining.
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Restaurant Row
Near The Venetian Casino Floor
View Property Map (Location #32)

Daniel Boulud
David Middleton


Monday-Friday: 11:30 a.m. - 3:00 p.m.

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

Nightly: 5:00 p.m. - 10:00 p.m.
Prix Fixe Menu: 5:00 p.m. - 7:00 p.m.

Daily 3:00 p.m. - 6:00 p.m. (Happy Hour)
Daily 10:00 p.m. - 11:00 p.m.(Late Night Happy Hour)

Phone: 702.430.1235
Pâté De Campagne Bourguignon
Crispy Duck Confit
Callison Sundae
Pistachio Cherry
Wine Cellar

Croque-Monsieur- or- Madame (recipe courtesy Daniel Boulud)

Serves 4
Time: 40 minutes


  • 3 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • Pinch of freshly grated nutmeg
  • Salt and freshly ground white pepper


  • 2 tablespoons unsalted butter, melted
  • 8 slices high-quality Pullman loaf bread, sliced 1/3- to 1/2-inch thick, very lightly toasted (no color)
  • 12 ounces thickly sliced Jambon de Paris (high-quality wet-cured ham)
  • 10 ounces Gruyère cheese, coarsely grated
  • 4 whole eggs (for the madame)
  1. For the béchamel: In a small saucepan over low heat, melt butter and whisk in the flour until blended but not colored. Gradually whisk in the milk and cook, stirring constantly, until thickened, about 10 minutes. Season to taste with nutmeg, salt and pepper. Set aside. (May be made up to 24 hours ahead of time and stored, refrigerated, with a layer of plastic wrap placed directly on surface of sauce; gently reheat before serving.)
  2. For the sandwiches: Preheat oven to 400 degrees. Line a sheet pan with parchment paper and brush with melted butter. On a work surface, place bread slices in a single layer and spread each one evenly to the edges with béchamel; all the béchamel may not be needed. Divide ham among four of the slices, trimming it if necessary so it is within 1/4 inch of edges. Top all eight slices with equal amounts of cheese, spreading it evenly to within 1/4 inch of edges.
  3. Place four bread slices with béchamel and cheese, cheese side up, on top of slices layered with ham. Transfer sandwiches, cheese side up, onto sheet pan. Bake until grated cheese topping is melted and golden brown, 10 to 15 minutes. 
  4. To make a croque-madame, fry eggs sunny-side up and place one on top of each finished sandwich. Sprinkle with salt and pepper and serve immediately.


Croque-Monsieur or Madame

HAPPY HOUR – DAILY – 3 p.m. – 6 p.m.

Draft Beer Selections including Czechvar LagerSierra Nevada Pale Ale and Big Dog’s Red Hydrant Ale
All wells
Wine Selections including ’12 JL Colombo (Rosé) Cape Bleue, Provence and ’13 Petit Chapeau (Blanc), Bordeaux
$5 - $7
Small Plates
The food menu includes small plates of classic db Brasserie dishes as well as new items starting at just $6.
Small plates include Yellowtail – avocado, ruby red grapefruit, yogurt, pink peppercorn, espellette tuile, micro cilantro; Tarte Flambée - Alsatian flatbread, bacon, onion, fromage blanc; and Grilled Lamb Merguez Sausage - chick pea, tomato, yogurt dressing; among other dishes.
In addition to the small plates, guests can dine on the three DBGB Burgers from the main db Brasserie menu: The PiggieThe Yankee andThe Frenchie.


30 MINUTE EXPRESS LUNCH – DAILY – 11:30 a.m. – 3 p.m.
Soup, Salad & Sandwich – Chilled tomato soup, Caesar salad, Croque Monsieur.


LUNCH PRIX FIXE – DAILY – 11:30 a.m. – 3 p.m.
Two courses $25; Three courses $32
Appetizers (choice of): Chilled Tomato Soup - olive, cucumber, basil and rosemary croutons; Carrot & Ginger Salad –pickled & fresh carrot, baby gem lettuce, carrot-ginger coulis, cilantro, young coconut, lime vinaigrette; Salmon Rillettes – fennel, crème fraîche, dill, egg mimosa, caper emulsion; or Kale Salad – toasted farro, almonds, parmesan, fig vincotto.
Entrees (choice of): Mediterranean Lamb Flatbread – eggplant, pine nuts, apricot, yogurt; Short Rib Tagliatelle – braised short ribs, house-made pasta, summer root vegetables, grana padano cheese, red wine beef jus; Fish ‘n’ Chips – beer battered wild halibut filet, house-made potato chips, tartar sauce; or Chicken Paillard – grilled chicken breast, sauce diable, arugula, pommes frites.

Dessert (optional course, choice of): DB’s Rocky Road Tart – chocolate sable, vanilla nugget, toasted almonds, salted caramel and chocolate ganache;  Peach Frangipane – vanilla sable, almond frangipane, seasonal stone fruit; or  Assiette de Fromages – cheese plate with quince preserves, candied nuts, cranberry bread.

Daniel Boulud

Daniel Boulud, a native of Lyon, France, is today considered one of America's leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of Bar Boulud,Boulud Sud, Café Boulud, db bistro moderne, DBGB Kitchen and Bar, Épicerie Boulud, Maison Boulud and is probably best known for the exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. Outside of New York, Chef's seasonal French-American cooking is found in Florida, London, Singapore, Beijing, Montréal and Toronto. In 2014, Daniel returns to Las Vegas in partnership with the The Venetian® and opens a DBGB Kitchen & Bar in Washington D.C.

Daniel Boulud is the author of eight cookbooks, including the most recent DANIEL: My French Cuisine (Grand Central Publishing, 2013), the recipient of three James Beard Foundation awards  and was named a Chevalier de la Légion d'Honneur by the French government. He is a generous supporter and Co-President of City-meals-on-Wheels and is also co-founder and Chairman of the Bocuse d'Or USA Foundation.