All Food and Drink

  • Modern American

    Veranda

    Enjoy modern American cuisine and handcrafted seasonal desserts in natural light from floor-to-ceiling windows, or dine outside on the poolside terrace.

  • Craft Cocktails

    PRESS

    Craft cocktails are the cornerstone of our indoor-outdoor lounge, where you can connect in a vibrant social setting or relax fireside with a nightcap.

  • Wine and Cocktails

    Veranda Bar

    Floor-to-ceiling windows make this bar a bright and welcoming destination where you can choose from an array of wine and artisanal cocktails.

  • Bar

    Pool Bar

    When you daydream about your Las Vegas getaway, our Pool Bar might come to mind: It’s an oasis among palm trees where you can sip exotic drinks while basking in the desert sun.

  • In-Room Dining

    We’re happy to serve you from 6:00 am – 10:00 pm daily, or to cater your personal events in your guest room or suite with a specially designed event menu.

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Modern American

Veranda

Enjoy modern American cuisine and handcrafted seasonal desserts in natural light from floor-to-ceiling windows, or dine outside on the poolside terrace.

Craft Cocktails

PRESS

Craft cocktails are the cornerstone of our indoor-outdoor lounge, where you can connect in a vibrant social setting or relax fireside with a nightcap.

Wine and Cocktails

Veranda Bar

Floor-to-ceiling windows make this bar a bright and welcoming destination where you can choose from an array of wine and artisanal cocktails.

Bar

Pool Bar

When you daydream about your Las Vegas getaway, our Pool Bar might come to mind: It’s an oasis among palm trees where you can sip exotic drinks while basking in the desert sun.

In-Room Dining

We’re happy to serve you from 6:00 am – 10:00 pm daily, or to cater your personal events in your guest room or suite with a specially designed event menu.

Culinary Experiences

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The Team

Portrait photo of Executive Chef Michael Goodman wearing uniform

Michael Goodman

Executive Chef

Chef Michael’s style is known for uncomplicated dishes with robust flavour that reflect light, modern influences. A veteran of Four Seasons Hotels and Resorts since 1987, he has overseen food and beverage operations that span both coasts, the Pacific Ocean and south of the border. It’s this diverse experience and commitment to excellence that inspire much of his varied regional and international cuisine.

“I believe in a symbiotic relationship in food. Flavours should work together, but maintain their individual integrity.”