AGO

Marking the tenth anniversary of his landmark Los Angeles eatery, restaurateur Agostino Sciandri, launches his first Las Vegas restaurant location along with partner and legendary Hollywood icon Robert De Niro. AGO’s authentic Tuscan-style Italian food attracts A-list clientele nightly and is a widely recognized favorite among dining enthusiasts. Some signature AGO dishes include Zuppe de Mare, Parmigiana di Melanzane, Lasagna a la Bolognese and their Tuscan-style wood fired pizzas. AGO also features delicious cuts of wood fired prime meats and seafood from beef rib eye steak to roasted organic salmon. Dessert selections include classics such as Ricotta Cheesecake, Tiramisu and Panna Cotta.

Designed by Ralph Gentile, AGO at the Hard Rock includes a sleek and welcoming lounge where diners can sample AGO’s one-of-a kind cocktails and small plates from the bar menu. Guests enter the intimate dining area which features a special “Cava” room designed in the spirit of an underground wine cave.

Lounge opens at 5:30pm daily until 12am Sunday-Thursday and until 1am Friday & Saturday.

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For more information call 702.693.4440 or email us.
For private parties and special events contact our Special Events Coordinator at 702.693.4077 

insalate e antipasti

• Insalata Mista di Stagione
  Baby mixed green salad with radish, carrots and tomato
• Insalata di Carciofi
  Baby raw artichokes salad with frisee, shaved parmesan cheese in lemon dressing
• Insalata di Indivia e Gorganzola
  Ridicchio belgian endive with gorgonzola cheese, pears, walnuts and balsamic dressing
• Farro Toscano con Panzanella e Soncino
  Tuscan farro salad with cucumber, tomato, red onion, greens and bread
• Burrata con Fagiolini
  Creamy mozzarella with string beans and extra virgin olive oil
• Piccola Parmigiana di Melanzane
  Baked eggplant, mozzarella and tomato sauce
• Trippa in Umido alla Fiorentina
  Stew veal tripe in tomato sauce
• Quaglia Arrostita con Lenticchie e Lardo
  Pan-roasted quail with stewed lentil & lardo
• Pelipo al Vapore con Patate Prezzemolate e Fagioli
  Steamed octopus with potatoes and string beans in an extra virgin olive oil dressing
• Scampi, Cannelloni e Bottarga al Coltello
  Scampi, cannelloni beans & bottarga
• Mare Caldo
  Warm seafood salad over frisée, lemon dressing

zuppe

• Zuppa Frantoiana
  Tuscan style vegetable soup with white beans and black cabbage
• Zuppa di Mare
  Seafood soup, garlic croutons & spring onions

pizze

• Margherita
  Tomato sauce, mozzarella & basil
• La Bianca
  Mozzarella, rucola, cherry tomato & shaved parmesan
• Capricciosa
  Mozzarella, tomato sauce, artichokes, black olives & cooked ham

paste e risotti

• Spaghetti con Vongole e Rapini
  Spaghetti with cockles clams & rapini
• Rigatoni alle Melanzane
  Rigatoni with eggplant, tomato & dried shaved ricotta cheese
• Garganelli con Speck, Piselli e Radicchio
  Rolled short pasta with speck, peas & radicchio
• Pappardelle allo Stracotto di Cinghiale
  Egg flat pasta with wild-boar stew
• Penne Pomodoro e Basilico
  Penne pasta with tomato sauce & basil
• Ravioli di Spinaci e Ricotta Burro e Salvia
  Spinach and ricotta cheese ravioli with butter & sage
• Trofie alla Genovese
  Ligurian twist pasta with Genovese pesto green beans & potatoes
• Tagliatelle al Ragú Antico
  Egg flat pasta with hand cut meat &red wine antic stile ragout
• Gnocchi di Patate con Gamberi e Zucchine
  Potato dumpling with prawns, cherry tomato & zucchini
• Risotto ai Funghi Selvatici
  Wild mushroom risotto
• Risotto di Pesce e Crostacei
  Seafood risotto with a touch of tomato

secondi di pesce

• Branzino ai Ferri con Pane Profumato
  Wild Mediterranean sea bass filet, grilled in aromatic breadcrumbs with vegetables and salmorglio
• Salmone Selvaggio Arrostito
  Roasted pacific wild salmon with sautéed mix baby vegetable & capers pesto
• Tonno Scottato con Caponata di Verdure
  Seared ahi-tuna with caponata & basil-oil
• Rombo in Crosta di Patate, Zucchine Trifolate
  Potato crusted turbot with sautéed zucchini & black olive dressing

secondi di carne

• Costata di Manzo al Forno a Legna con Fagioli
  20oz. Certified Angus Beef with cannellini beans & roastes potatoes in a wood burning oven
• Costoletta di Vitello alla Milanese
  Veal chop breaded with rucola and tomato salad
• Scottadito di Agnello al Radicchio
  Lamb chop with grilled radicchio & extra vergine olive oil
• Lombo di Maialino con Cavolo Nero e Patate
  Roasted pork chop with black cabbage & rosemary potatoes
• Mezzo Pollo al Mattone con Purea di Patate
  Roasted organic-free range half chicken with rosemary potatoes & spinach
• Piccione al Forno con Patate e Funghi Selvatici
  Whole roasted squab with shallots & wild mushroom ragout in his own jus

contorni

• Roasted Potatoes
  
• Mash Potatoes
  
• String Beans
  
• Sautéed Spinach
  
• Rapini
  
• Asparagus
  

dessert

• Torta Tiepida di Mele Rustica con Gelato
  Warm apple tart with vanilla bean ice cream
• Tortino Caldo al Cioccolato con Salsa al Rum Scuro
  Warm valhrona dark chocolate tortino with dark rum sauce
• Panna Cotta con Cuore di Mango in Salsa Caramello
  Panna cotta with mango hearts in caramel sauce
• Tiramisú
  Espresso soaked ladyfingers with mascarpone cream & cocoa
• Cassata all’Italiana
  Italian style semifreddo with hazelnut, pistachio & candied fruit
• Millefoglie di Fragole e Mandorle
  Chunky puffed pastry with pastry cream, strawberries & almonds
• Piatto di Biscotti e Pasticcini
  Assorted plate of cookies & baby pastry
• Frutti di Bosco
  Mixed berries with sorbet
• Gelati e Sorbetti
  Assorted ice-cream & sorbets
• Piatto di Formaggi Italiani con Miele e Pane
  Assorted Italian cheese plate with honey & toasted bread