The Mirage Las Vegas - Fine Dining
STACK

Succulent American inspired cuisine and decadent desserts seduce your palette at STACK Restaurant. Offering a pantheon of culinary delights perfect for quick bite dining or sharing with friends, STACK guarantees to wow even the most finicky of diners. Beautiful rippling walls draw in patrons with their inviting canyon-like structure and sleek hardwood design, while STACK's amazing contemporary menu ensures that diners' taste buds are equally stimulated.

Straight ahead from the main valet entrance, and directly through its indoor atrium, 7,000 sq ft of prime dining decadence await. Enjoy specialty cocktails ranging from the Cucumber Martini to the Raspberry Sin served up by STACK's eye catching staff who invite you to sit back, relax, and enjoy the view. Through its fun and innovative interpretations on classic American cuisine, STACK promises a one-of-a-kind dining experience you�ll never forget.

Super Party 2012

Enjoy our Specialty Pre-Theater menu for 49.99 per person. Click here to view menu.

Sample Menu:

STACK SIGNATURE SMALL PLATES

Yellowtail Crunch*
Yellowtail Tartare, Spicy Sesame Sauce, Crispy Wonton Chip

Japanese Spicy Crab
Crispy Rice, Sriracha

Miso Hibachi Skewers*
Chicken, Beef & Pork, Miso Marinated, Fresh Herb Salad

King Crab & Jalapeno Tacos
Citrus, Horseradish Sauce, Avocado

Pigs in a Blanket
Yes - we tuck them in ourselves

Yellowtail Sashimi*
Citrus Soy Sauce, Serrano Chili, Cilantro

Hot Rocks*
Thinkly Sliced Sirloin, Tableside Preperation

Tuna Tartare*
Crispy Shallot, Wasabi Dressing

Mini Lamb Gyros
Wood Grilled Lamb, Cucumber Yogurt Sauce, Zatar

LG Signature Wings
Buffalo Lollipop Style, Blue Cheese Dipping Sauce

Crispy Rock Shrimp or Calamari
Creamy Ponzu, Thai Chili

Pan Seared Dumplings
Chicken, Pork, Mushroom & Leek, Soy Dipping Sauce

SOUP & SALADS

Roasted Tomato Soup
Roasted Peppers, Bacon-Tomato Grilled Cheese

Garbage Salad
Shrimp, Salami, Artichoke, Tomatoes, Blue Cheese, Hearts of Palm, Italian Dressing

Caesar Salad*
Classic Caesar, Sourdough Croutons, Parmesan

Bibb "Wedge" Salad
Blue Cheese Vinaigrette, Classic Wedge Flavors

CHILLED

Seafood Platter*
Oysters, Crab, Lobster, Shrimp

Market Oysters*
East Coast, West Coast, Specialty

MAIN COURSE

Seabass*
Lobster Risotto, Shellfish Broth

2lb Maine Lobster
Ritz Cracker & King Crab Stuffed Lobster, Drawn Butter

Pan Roasted Chicken*
Simply Roasted, Thin Green Beans

The Ultimate Surf & Turf
2lb. Stuffed Maine Lobster & 40oz Porterhouse Steak, Choice of 2 Sides and Sauces

Penne Pasta
Prosciutto, Truffle - Parmesan

Pasta Bolognese
3 Meats, Red Wine, Parmesan Cheese, Crunchy Bread

Colorado Lamb Rack
Confit Fingerling Potatoes, Heirloom Onions, Red Wine Jus

Ultimate KOBE "Stacked" Burger*
10 oz Kobe Beef, Crispy Onion Ring, Vermont Cheddar, Special Sauce

CHAR GRILLED STEAKS
Chef's Selection of Aged Meats

THE ULTIMATE STEAK FOR 2* 40oz
Includes Whipped Potatos & 2 Signature Sauces

BONE-IN*
14oz Brooklyn Filet
24oz Tomahawk Rib Eye Steak

BONE-OUT*
9oz Petite Filet
14oz All Natural NY Sirloin

ALL STEAKS CAN SURF*
Oscar: King Crab
Scampi: Jump Shrimp
Butter Poached: Maine Lobster Tail

SIDE DISHES

Country Potato Gratin
Roasted Garlic Cream, 4 Cheese

Crunchy Steak House Fries
Truffle, Parmesan, Dipping Sauce

Twice Baked XL Potato
Will all the fixings

Baby Vegetables

Adult Tater Tots
Bacon & Brie

Whipped Potatoes
Better than Mom's

Baked Mac & Cheese
Smoked Ham Bits, English Peas

Steamed Organic Asparagus*
Truffle Hollandaise, Chives

Green beans

*Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poulty, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at a higher risk if these foods are consumed raw or undercooked.

Chef Bio

Brian Thomas Massie
Corporate Executive Chef, The Light Group

Brian Massie is Corporate Executive Chef for The Light Group in Las Vegas, overseeing menus at FIX Restaurant & Bar at Bellagio, STACK Restaurant & Bar at The Mirage, Diablo's Cantina, BRAND Steakhouse at Monte Carlo and Union Restaurant & Lounge at ARIA inside CityCenter.

Massie's menus are designed to offer approachable American cuisine focusing on simply grilled top-quality meat, fish and poultry. He also incorporates creative and playful twists to classic food items and offers many dishes that are perfect for sharing.

A native New Yorker, Massie decided at an early age that he wanted to become a chef. While studying at the Culinary Institute of America in Hyde Park, New York, he worked on weekends for renowned chef Lidia Bastanich at her three Manhattan restaurants, Felidia, Becco and Frico.

After graduating in 1996, Massie traveled to Italy and with Lidia's glowing recommendation, apprenticed for Guiltier Marchesia at his Bella Vista Vineyards in Erbusco and later for Annie Floydee at Enoteca Pincourri in Florence.

Upon his return to New York, almost two years later, Brian was sought out by restaurateur Charlie Palmer, who hired him as a line cook and roundsman at the famed Aureole in New York City. When Charlie was preparing to open Aureole at Mandalay Bay Hotel and Casino in Las Vegas in 1999, Massie had the opportunity to join the team as Head Sous Chef. A year later, he became the Executive Chef for the Charlie Palmer Steak Restaurant, the first free-standing restaurant in a Four Seasons Hotel.

In September of 2001, Brian joined the N9NE Restaurant Group as Executive Chef working with owners Scott DeGraff and Michael Morton. During his two years with the group, Brian was responsible for the kitchens at the N9NE Restaurant, the Skin Pool Lounge, Rain Nightclub, Ghost Bar and the company's banquets.

In 2003, Brian was hired as Executive Chef by The Light Group for its first restaurant venture, FIX Restaurant & Bar at Bellagio which opened in June, 2004. Massie went on to oversee the openings of STACK Restaurant & Bar which opened at The Mirage in December, 2005 and Diablo's Cantina in September, 2007 and BRAND Steakhouse in May, 2008 at Monte Carlo. His latest venture, Union Restaurant & Lounge at ARIA at CityCenter opened in December 2009.