Gjelina Las Vegas menu — United States

A selection of fresh, seasonal fruits served sliced and ready to eat.

This buckwheat banana walnut bread is served with fruit preserves and cultured butter.

Soft cinnamon rolls topped with brown butter frosting and toasted pecans.

Three slices of premium, extra-thick cut bacon, pan-seared until crispy.

A slice of sourdough toast topped with creamy burrata cheese, fresh avocado, and sliced radish.

Smoked salmon served with herb goat cheese, pickles, and sourdough toast.

Fluffy pancakes made with lemon and ricotta cheese, served with a blueberry fruit topping and a dollop of chilled cream.

Fluffy scrambled eggs served with fresh herbs and a side of sourdough toast.

A light, open-faced omelet made with egg whites and a variety of fresh, seasonal vegetables.

A fluffy omelet filled with a blend of Gruyère, fontina, and parmesan cheeses, topped with fresh arugula.

Creamy cornmeal porridge topped with roasted mushrooms, a poached egg, and spicy chili crisp.

A breakfast sandwich featuring egg, sausage, fontina cheese, chive aioli, and pickled onions.

A classic breakfast dish featuring poached eggs served on an English muffin with a savory chive-infused hollandaise sauce.

A hearty breakfast dish featuring tender short rib and potatoes, topped with a crispy egg and a tangy whole grain mustard vinaigrette.

This dish features eggs baked in a spiced tomato sauce with savory lamb sausage, finished with a dollop of cilantro-infused yogurt.

Two eggs cooked over easy served with avocado and crumbled cotija cheese.

A tender hanger steak served with two eggs and a side of zesty chimichurri herb sauce.

A refreshing blend of fresh carrot, orange, lemon, and turmeric juices.

A refreshing blend of fresh cucumber, celery, kale, and lemon juice.

A refreshing blend of fresh beet, carrot, celery, and ginger juices.

A concentrated blend of ginger, turmeric, lemon, and honey.

A refreshing blend of kale, blueberries, bananas, and dates mixed with coconut water.

A refreshing blend of avocado, frozen raspberries, banana, dates, coconut water, and hibiscus tea.

A refreshing brunch cocktail made with Forthave aperitivo, sparkling wine, and soda water.

A savory cocktail made with tomato juice, black pepper, Worcestershire sauce, and spicy bitters.

A refreshing blend of chilled sparkling wine and fresh fruit juice.

A selection of fresh, seasonal fruits served sliced and ready to eat.

Soft cinnamon-spiced rolls topped with brown butter frosting and toasted pecans.

Three slices of premium, extra-thick cut bacon, pan-seared until crispy.

Toasted sourdough bread topped with creamy burrata cheese, sliced avocado, and crisp radish.

Thinly sliced smoked salmon served with herb goat cheese, pickles, and toasted sourdough bread.

Fluffy pancakes made with lemon and ricotta cheese, served with a blueberry fruit topping and a dollop of chilled cream.

Soft scrambled eggs served with fresh herbs and a side of sourdough toast.

A light, open-faced omelet made with egg whites and a variety of fresh, seasonal vegetables.

A three-egg omelet filled with a blend of Gruyère, fontina, and parmesan cheeses, topped with fresh arugula.

Creamy cornmeal porridge topped with roasted mushrooms, a poached egg, and a spicy chili oil condiment.

A breakfast sandwich featuring egg and sausage topped with melted fontina cheese, chive aioli, and pickled onions.

A classic breakfast dish featuring poached eggs served on an English muffin with a savory chive-infused hollandaise sauce.

Slow-cooked short rib served with crispy potatoes, a fried egg, and a tangy whole grain mustard vinaigrette.

This dish features savory Merguez sausage served in a spiced tomato sauce, topped with a dollop of cilantro-infused yogurt.

Two eggs cooked over easy served with fresh avocado and crumbled cotija cheese.

A tender hanger steak served with two eggs and a fresh herb chimichurri sauce.

A hearty soup made with braised lentils, crushed tomatoes, and olives.

Spaghetti served with a tomato-based pomodoro sauce, fresh basil, and parmesan cheese.

Thick, hollow spaghetti tossed with a creamy sauce of sharp pecorino cheese and toasted black pepper.

Slow-cooked beef brisket served over wide, flat pasta ribbons and finished with pecorino cheese.

A turkey sandwich served on sourdough bread with aioli, avocado, cucumber, arugula, and red onion.

A toasted sourdough sandwich layered with black forest ham, onion jam, and melted Gruyère cheese, finished with a creamy mornay sauce and a touch of mustard.

A blackened sea bass fillet served on soft white bread with black garlic aioli and fresh slaw.

A grilled chicken sandwich topped with fresh mozzarella, sliced tomatoes, basil, and arugula.

A beef burger served on soft white bread with Comté cheese and garlic aioli.

A breaded and fried chicken cutlet served with mustard-braised kale and a brown butter fried egg.

Pan-seared salmon served with tomatoes, red onions, green beans, and a pistachio mint pesto.

A fresh salad featuring arugula and Treviso radicchio, topped with crispy shallots and parmesan cheese, finished with a lemon vinaigrette.

Crisp Little Gem lettuce tossed in an anchovy-based dressing and topped with crunchy croutons.

A salad of roasted beets and sourdough bread cubes tossed with goat cheese, toasted seeds, and frisée in an apple cider vinaigrette.

A fresh salad of heirloom tomatoes, cucumber, and red onion, finished with olive oil, sherry vinegar, and fresh basil.

A salad of creamy buffalo burrata cheese, fresh figs, and crisp chicory, served with thinly sliced Prosciutto di Parma.

Crispy French fries served with fresh herbs, spicy harissa ketchup, and garlic aioli.

Blistered shishito peppers tossed in a black garlic vinaigrette and topped with sesame seeds.

Roasted cauliflower seasoned with garlic, chili, and red wine vinegar.

Roasted heirloom carrots served with a spicy harissa paste and a zesty za'atar herb vinaigrette.

These grilled oyster mushrooms are prepared with a tarragon-infused butter and a touch of lemon.

A thin-crust pizza topped with slow-cooked tomatoes, oregano, fresh basil, and olive oil.

A classic pizza topped with tomato sauce, asiago cheese, fresh mozzarella, and basil.

This pizza is topped with creamy goat cheese, earthy truffle, melted fontina, and fresh thyme.

A brunch pizza topped with housemade chorizo, tomato sauce, fontina cheese, fennel, chili, and fresh basil.

A pizza topped with cured chorizo, tomato sauce, spicy Calabrian chili, red onion, and mozzarella cheese.

This brunch pizza is topped with lamb sausage, slow-cooked tomatoes, bitter rapini, and a blend of pecorino and asiago cheeses.

Fresh, raw oysters served chilled on the half shell.

• Half Dozen$29
• Full Dozen$49

Thinly sliced yellowtail served with smoked trout roe, fresh shiso, and a drizzle of lemon oil.

A curated selection of cheeses and cured meats served with pickles, mostarda, sourdough bread, and assorted accompaniments.

Fresh, raw oysters served chilled on the half shell.

• Half Dozen$29
• Full Dozen$49

Thinly sliced yellowtail served with smoked trout roe, fresh shiso, and a drizzle of lemon oil.

A curated selection of cheeses and cured meats served with pickles, fruit mostarda, sourdough bread, and assorted accompaniments.

A selection of seasonal vegetables preserved in a housemade vinegar brine.

A fresh arugula and Treviso salad topped with crispy shallots and parmesan cheese, finished with a lemon vinaigrette.

This salad features roasted beets served with sourdough bread chunks, goat cheese, toasted seeds, and frisée lettuce, all tossed in an apple cider vinaigrette.

This dish features thinly sliced Prosciutto di Parma served with creamy buffalo burrata, fresh figs, and crisp chicory.

A crisp salad of Little Gem lettuce tossed in an anchovy-based dressing and topped with crunchy croutons.

A refreshing salad of heirloom tomatoes, cucumber, and red onion, finished with olive oil, sherry vinegar, and fresh basil.

A classic pizza topped with slow-cooked confit tomatoes, fresh basil, oregano, and olive oil.

A classic pizza topped with tomato sauce, asiago cheese, fresh mozzarella, and basil.

This pizza is topped with goat cheese, truffle-infused tremor cheese, fontina, and fresh thyme.

A pizza topped with housemade chorizo, tomato sauce, fontina cheese, fennel, chili, and fresh basil.

A pizza topped with cured chorizo, tomato sauce, Calabrian chili, red onion, and mozzarella cheese.

This pizza is topped with lamb sausage, slow-cooked tomatoes, bitter rapini greens, and a blend of pecorino and asiago cheeses.

Fresh, raw oysters served chilled on the half shell.

• Half Dozen$29
• Full Dozen$49

A selection of chilled lobster, jumbo shrimp, seasonal oysters, and yellowtail tartare.

Thinly sliced yellowtail served with smoked trout roe, fresh shiso, and a drizzle of lemon oil.

Large shrimp served with black garlic, spicy fresno peppers, lemon, and grilled toast.

Finely chopped raw prime hanger steak seasoned with capers and shallots, served with a fresh egg yolk and toasted brioche.

Tender grilled octopus served with chickpeas, onion, fresh chili peppers, and a squeeze of lemon.

A curated selection of cheeses and cured meats served with pickles, fruit mostarda, sourdough bread, and assorted accompaniments.

Thinly sliced Prosciutto di Parma served with creamy buffalo burrata, fresh figs, and crisp chicory.

Warm goat cheese served with a savory onion and fennel jam, accompanied by slices of grilled sourdough bread.

Blistered shishito peppers served with a black garlic vinaigrette and topped with sesame seeds.

A selection of seasonal vegetables preserved in a housemade vinegar brine.

Freshly baked bread served with a side of seasonal butter.

Crisp Little Gem lettuce tossed in an anchovy-based dressing and topped with crunchy croutons.

A fresh salad of arugula and Treviso radicchio topped with crispy shallots and parmesan cheese, finished with a lemon vinaigrette.

A salad of roasted beets and sourdough bread pieces tossed with goat cheese, toasted seeds, and frisée in an apple cider vinaigrette.

A fresh salad of heirloom tomatoes, cucumber, and red onion, finished with olive oil, sherry vinegar, and fresh basil.

Handmade spaghetti served with lobster, shrimp, mascarpone cheese, fresh basil, and spicy Calabrian chili.

Thick, hollow spaghetti tossed in a creamy sauce made from aged pecorino cheese and freshly cracked black pepper.

Handmade pasta pockets filled with butternut squash, served in a brown butter sauce and topped with a savory pecorino and toasted pumpkin seed garnish.

Wide, flat pasta ribbons tossed in a savory brisket meat sauce and finished with pecorino cheese.

A wood-fired pizza topped with slow-cooked tomatoes, oregano, fresh basil, and olive oil.

A wood-fired pizza topped with tomato sauce, asiago cheese, fresh mozzarella, and basil.

This wood-fired pizza is topped with earthy truffle-infused goat cheese, creamy fontina, and fresh thyme.

A wood-fired pizza topped with housemade chorizo, tomato sauce, fontina cheese, fennel, chili, and fresh basil.

A wood-fired pizza topped with cured chorizo, tomato sauce, spicy Calabrian chili, red onion, and mozzarella cheese.

A wood-fired pizza topped with lamb sausage, slow-cooked tomatoes, bitter rapini greens, and a blend of pecorino and asiago cheeses.

A beef burger served on a soft white bun with Comté cheese and garlic aioli.

A grilled sea bass fillet seasoned with garlic, ginger, cilantro, and mild fresno peppers.

A roasted half chicken served with braised greens and a spicy North African harissa sauce.

Tender braised short rib served with crispy smashed sunchokes and pickled onions.

A pan-seared pork chop seasoned with five-spice powder and topped with a savory Szechuan honey butter.

A grilled lamb T-bone served with curry-infused risotto and a side of spicy harissa paste.

A 20-ounce bone-in ribeye steak served with grilled lemon.

Grilled oyster mushrooms seasoned with tarragon butter and a squeeze of lemon.

Wood-fire grilled broccolini served with a savory black garlic and anchovy dressing.

Creamy mashed potatoes blended with sharp Pecorino Romano cheese and a hint of horseradish.

Roasted cauliflower seasoned with garlic, chili, and red wine vinegar.

Roasted heirloom carrots served with a spicy harissa sauce and a za'atar herb vinaigrette.

Roasted Japanese sweet potato served with a jalapeño yogurt sauce and topped with fresh scallions.

Crispy French fries served with a side of herb-infused harissa ketchup and garlic aioli.

Roasted Brussels sprouts tossed in a chili lime vinaigrette and topped with crispy shallots, toasted cashews, and fresh cilantro.