Balla Italian Soul, the award-winning coastal Italian destination located inside SAHARA Las Vegas, unveils its brand new dinner menu with a focus on fresh, seasonal flavors and culinary artistry.
Blending traditional Italian cooking techniques with a contemporary approach, standout dishes from the new menu include the Braised Lamb Pappardelle, a comforting and hearty pasta elevated with baby kale and demi tomatoes, and the Skull Island Prawns, perfectly paired with heirloom beans and a fennel slaw. Guests can also indulge with the Truffle Macaroni, featuring winter black truffles and caciocavallo cheese, or savor the deep, complex flavors of the Beef Short Rib for Two, slow-cooked with black garlic and barolo jus.
“For me, Italian cuisine is all about vibrant flavors and the finest ingredients, prepared with finesse,” said chef Shawn McClain, Balla Italian Soul. “Our new menu reflects that spirit, featuring seasonally-driven salads, a parade of handmade pastas, seafood and steaks from our wood fired grill and finishing with classically-inspired desserts. Our team takes great pride in both honoring traditions, as well as finding new ways and perspectives to bring such a richly-storied and colorful cuisine to life.”
The complete dinner menu follows:
Bread Service
- House-Made Focaccia – Rosemary crackers, balsamic, pecorino, extra virgin olive oil
- Warm Castelvetrano Olives – Citrus, spices
For the Table
- Caesar – Sweet baby gems, fresh herbs, anchovies
- Roasted Eggplant – Roasted garlic, mint, pickled peppers, castelrosso cheese
- West Coast Oysters – Fresh tomato mignonette, horseradish, agrumato
- Wild Arugula – Red onion, lemon, walnut, pecorino riserva
- Whipped Ricotta – Roasted baby beets, basil, pistachio, balsamico bianco
- Italian Ham Trio – Parma, culatello, speck
- Blue Fin Tuna Crudo – Red onion, capers, lemon, extra virgin olive oil
- Meatballs – Beef, pork, veal, golden raisins
- Fritto Misto – Calamari, lemon, zucchini, peppers
- Steamed Blue Hill Bay Mussels – Pancetta, preserved lemon, green garlic
Pasta
- Spaghetti al Ragù – Piedmontese beef, house-made sausage, stracciatella
- Truffle Macaroni – Winter black truffles, caciocavallo cheese
- Tomato Casarecce – Garlic, Calabrian chili, basil
- Linguini Fra Diavolo – Red shrimp, calamari, ‘nduja sausage
- Chicken Canneloni – Alfredo sauce, rosemary, parmesan
- Braised Lamb Pappardelle – Baby kale, demi tomatoes
- Nonna’s Brodo – Prosciutto, black pepper, herbs
Pizza
- Calabria – Spicy tomato, basil, parm
- Formaggio – Green garlic, caciocavallo, ricotta, pecorino, mozzarella
- Spagnola – Spanish chorizo, red onion, piparras, pecorino
Mains
- Ocean Beef New Zealand 8-Ounce Filet – Toasted pepper, roasted bone marrow
- Piedmontese 8-Ounce Flat Iron – Roasted garlic, rosemary
- Allen Brothers 18-Ounce Ribeye – Aged 21 days, roasted garlic, rosemary
- Flannery 14-Ounce New York – Dry aged 14 days, roasted garlic, rosemary
- Mary’s Chicken Diavola – ‘Nduja sausage, preserved lemon, chili
- Chicken Parm – Red sauce, mozzarella, oregano, basil
- Beef Short Rib for Two – Slow cooked with black garlic, pickled radicchio, barolo jus
- Riverence Rainbow Trout – Cauliflower, almonds, golden raisins, prosecco butter
- Mediterranean Sea Bream – Lemon butter, capers, wild greens
- Skull Island Prawns – Heirloom beans, fennel slaw
- Heritage Pork Chop – Roasted peppers, Tropea Onion Agrodolce
Sides
- Roasted Cauliflower – Bagna cauda, pickled chilies
- Potato Purée – Roasted garlic, parm crust
- Crispy Brussels – Pancetta vinaigrette
- Broccoli di Cicco – Garlic, lemon, spicy crumbs
- Stuffed Mushrooms – Imported cheese, marsala
Dessert
- Panna Cotta – Limoncello, seasonal fruits, brown sugar pizzelle
- Dark Chocolate Tart – Hazelnuts, mascarpone, Nutella
- Tiramisu – Espresso, feuilletine, amaretto cream
- Bomboloni – Sweet cream, raspberry preserves
- Gelato – Pistachio, Luxardo cherry or Nutella crunch
- Italian Cookies – Chef’s assortment
In addition to its la carte menu, Balla also offers a decadent chef’s tasting menu for $95 per person, with the option to add on a $65 wine pairing. The four-course menu is curated by Balla’s chefs utilizing distinctive and seasonal ingredients.
Hotel guests presenting their SAHARA room key to the host at dinner may also enjoy an exclusive three-course menu for $49 per person. The hotel guests-only menu includes the following:
First Course (choose one):
- Caesar Salad – Baby gems, fresh herbs, anchovies
- Wild Arugula – Red onion, lemon, walnuts, pecorino
Main Course (choose one):
- Macaroni al Ragù – House made sausage, beef, stracciatella
- Chicken Parm – Bufala mozzarella, red sauce
Gelato (choose one):
- Nutella Crunch
- Pistachio
- Luxardo Cherry
Dining hours are nightly from 5 to 10 p.m. For more information or to make a reservation, click here.
