The full PRIME Steakhouse menu with 2026 prices -- Jean-Georges Vongerichten's fine-dining steakhouse inside Bellagio, overlooking the Fountains of Las Vegas. Every dish and price below comes straight from Bellagio's published PRIME menu: American Prime and Wagyu cuts, Japanese A5 Wagyu from Kagoshima, an elevated raw bar, and French-accented sides. Steaks run from an $87 filet to a $720 A5 Wagyu filet.
Signature items
The four things diners most want to know before booking a fountain-view table -- from the entry price to the top-of-menu splurge.
Entry-price entrees; sides start at $18 and salads at $26.
Brandt beef from California -- the flagship American Prime cut.
Kuroge Wagyu from Kagoshima, Japan -- the top of the menu.
Two 36 oz shareable cuts from Schuyler Ranch, Nebraska.
Ranked by menu price. The Japanese A5 Wagyu filets from Kagoshima sit at the very top, followed by the shareable 36 oz cuts and the Ossetra caviar service.
PRIME has no true value tier, but these are the entry points -- soups and salads in the mid-$20s, sides from $18, and two entrees at $52.
PRIME builds its Japanese Steaks section around Kuroge Wagyu genetics -- the most tightly protected cattle lineage in Japan -- in two distinct tiers.
The flagship of the Japanese program: Kuroge Wagyu filet from Kagoshima prefecture, sold in three portions -- 6 oz $360, 9 oz $540, 12 oz $720. Intensely marbled, buttery, meant to be savored in small bites.
The strip-loin counterpart from Kagoshima, also A5-graded Kuroge Wagyu. Sold by the ounce at market weight, so the price varies with the cut portioned tableside.
A more accessible Wagyu tier crossing A5 Miyazaki-Gyu marbling with Holstein lineage. Filet Mignon 6 oz $165; New York Strip 10 oz $176.
All eight menu sections, with item counts.
The full steak and chop lineup sorted from most to least affordable, with the sourcing PRIME lists for each cut. All cuts can be topped tableside (seared foie gras $35, crab Oscar $36, black truffle butter $18, blue cheese crust $12; king crab leg and lobster tail at market price).
| Cut | Beef / Origin | Size | Price |
|---|---|---|---|
| Filet Mignon | Brandt Beef, California | 8 oz | $87 |
| NY Strip Au Poivre | Schuyler Ranch, Nebraska | 14 oz | $89 |
| Lamb Chops | Superior Farms, Colorado | -- | $91 |
| Wagyu Skirt Steak | Mishima Reserve, Washington | 9 oz | $98 |
| Bone-In Ribeye | Brandt Beef, California | 18 oz | $136 |
| Wagyu Rib Cap | Mishima Reserve, Washington | 8 oz | $145 |
| F1 Wagyu Filet | Hokkaido prefecture, Japan | 6 oz | $165 |
| F1 Wagyu NY Strip | Hokkaido prefecture, Japan | 10 oz | $176 |
| Wagyu Ribeye | Kuro Blue Label, Colorado | 14 oz | $185 |
| Porterhouse | Schuyler Ranch, Nebraska | 36 oz | $245 |
| Dry Aged Tomahawk | Schuyler Ranch, Nebraska | 36 oz | $249 |
| A5 Wagyu Filet | Kagoshima prefecture, Japan | 6 oz | $360 |
| A5 Wagyu Filet | Kagoshima prefecture, Japan | 9 oz | $540 |
| A5 Wagyu Filet | Kagoshima prefecture, Japan | 12 oz | $720 |
Beyond the steaks, these are the plates that show off Jean-Georges Vongerichten's French technique and the restaurant's raw-bar depth.
A 14 oz Schuyler Ranch strip in a classic French peppercorn au poivre preparation -- the dish that most clearly marks PRIME as a chef's steakhouse rather than a standard chophouse.
Caramelized foie gras with mango, ginger and brioche toast -- a sweet-savory signature that reflects the kitchen's Franco-Asian accent.
A tiered tower of the chef's selection of pristine shellfish, tartare and sashimi. The Shellfish Plateau ($78) is the lobster, shrimp, oyster and clam version.
A 36 oz dry-aged tomahawk from Schuyler Ranch, Nebraska -- the showpiece shareable cut, carved for two.
The most indulgent of PRIME's deep side list, which also runs to a black-truffle-butter cheese souffle ($28) and gratin dauphinoise ($21).
One ounce of Ossetra with traditional accompaniments -- the raw bar's luxury centerpiece, alongside tuna tartare and crispy salmon sushi.
PRIME is chef Jean-Georges Vongerichten's fine-dining steakhouse inside Bellagio, one of the marquee restaurants of the Las Vegas Strip. Its dining room and terrace look directly onto the Fountains of Bellagio, timing dinner to the water show. The menu marries American Prime and Wagyu cuts -- Brandt Beef, Schuyler Ranch, Mishima Reserve -- with a dedicated Japanese A5 and F1 Wagyu program and an elevated raw bar.
The Vongerichten signature is French technique threaded through a steakhouse: the au poivre strip, caramelized foie gras, cauliflower grenobloise and gratin dauphinoise sit beside the grill. It is an upscale, dress-code room where a full dinner easily reaches the top of the four-dollar-sign range.
PRIME is inside Bellagio at 3600 S Las Vegas Blvd, on the Las Vegas Strip. The dining room and patio overlook the Fountains of Bellagio, so fountain-view and terrace tables are the ones to request. Reservations are strongly recommended and available through Bellagio's official site or OpenTable.
The restaurant enforces an upscale dress code, and fountain-view patio seating can carry a per-person minimum at peak times. Confirm the current policy, hours and any minimum when you book.
If you're weighing PRIME against another marquee steakhouse -- in Las Vegas or nationally -- these are the closest comparisons on Menupedia.
Quick answers to what people most often ask about PRIME's menu, prices, Wagyu program and how to book.
On PRIME's published menu, American cuts from the Prime Grill run from an 8 oz Filet Mignon at $87 and a 14 oz NY Strip Au Poivre at $89 up to the 36 oz Dry Aged Tomahawk at $249 and the 36 oz Porterhouse at $245 (both meant to be shared). Domestic Wagyu cuts sit between $98 and $185. Japanese A5 Wagyu is the top tier, with A5 Filet Mignon from Kagoshima at $360 (6 oz), $540 (9 oz) and $720 (12 oz).
The priciest listed item is the A5 Wagyu Filet Mignon at $720 for a 12 oz portion, imported from Kagoshima prefecture in Japan. The 9 oz A5 filet is $540 and the 6 oz is $360. A 1 oz serving of Ossetra caviar is $225, and the F1 Wagyu New York Strip from Hokkaido is $176. Several items -- the king crab leg, Tristan lobster tail and cold water lobster tail -- are priced at market and vary by day.
Yes. PRIME lists a dedicated Japanese Steaks section built around Kuroge Wagyu genetics. The A5 tier features New York Strip and Filet Mignon from Kagoshima prefecture (A5 filet priced $360 / $540 / $720 for 6 / 9 / 12 oz). There is also an F1 Wagyu tier from Hokkaido prefecture -- a 6 oz Filet Mignon at $165 and a 10 oz New York Strip at $176 -- which blends Wagyu marbling with Holstein lineage.
PRIME is a restaurant from chef Jean-Georges Vongerichten, the Michelin-starred chef behind Jean-Georges in New York and restaurants worldwide. His French-technique influence shows across PRIME's menu -- in the au poivre NY strip, the caramelized foie gras, the Grenobloise cauliflower and the gratin dauphinoise -- distinguishing it from a traditional American chophouse.
PRIME is a fine-dining restaurant, so there is no value tier -- but the lower-priced dishes include the Roasted Beet Carpaccio at $24, Spring Pea Soup and PRIME Onion Soup at $24 each, and the Caesar Salad at $26. Among mains, the Salmon and Parmesan Crusted Chicken are the entry point at $52. Sides such as asparagus, ratatouille and cauliflower start at $18. Plan for a premium check overall.
PRIME sits inside Bellagio on the Las Vegas Strip, at 3600 S Las Vegas Blvd. Its dining room and patio overlook the Fountains of Bellagio, so tables and terrace seating time up with the water show. It is one of Bellagio's signature fine-dining rooms, alongside the resort's other celebrity-chef restaurants.
Yes. PRIME enforces an upscale, elegant dress code -- dressy or business-formal attire is expected, and casual items like athletic wear, shorts and beachwear are discouraged in the dining room. Fountain-view patio seating also carries a per-person food-and-beverage minimum during peak times. Confirm the current policy when you reserve.
While PRIME is a steakhouse at heart, several dishes are vegetarian as served: the Roasted Beet Carpaccio ($24), Heirloom Tomatoes ($25), Spring Pea Soup ($24) and PRIME Onion Soup ($24), plus a deep list of vegetable and potato sides -- baked cheese souffle ($28), truffle mashed potatoes ($32), creamed spinach, glazed mushrooms, ratatouille and gratin dauphinoise. Confirm preparations with your server for strict dietary needs.
Reservations are strongly recommended and can be booked through Bellagio's official website (bellagio.com) or on OpenTable, where PRIME is listed as "Prime - Bellagio." Because it is one of the Strip's marquee steakhouses, weekend and fountain-view tables book out well in advance -- reserve early, especially around shows, holidays and major events.
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