In the midst of the desert, Chef Rick Moonen has built a paragon of fine dining from the finest treasures of the sea. His multi-level restaurant inside Mandalay Place at Mandalay Bay includes a 250-seat casual bistro and sushi bar, an 80-seat intimate dining room, a lounge and multiple private dining options. The seafood served at the restaurant is flown in daily and Moonen's commitment to serving only the best seafood illustrates his ongoing advocacy for sustainable fishing practices and sound environmental stewardship. He is a founding member of the Seafood Choices Alliance, a non-profit organization that encourages other chefs and the food industry to make thoughtful choices in the seafood marketplace and is a continued supporter of Monterey Bay Aquarium's Seafood Watch Program where only green and yellow listed items are featured on our menus.
"People are coming to Las Vegas for more than just gaming; they're planning their evenings around dining now," Moonen said. "I didn't close my restaurant in New York to move to Las Vegas and open a good restaurant. I wanted to open a great restaurant." In fact, he opened two. Rick Moonen's rm seafood offers casual dining on the lower level and a more elegant experience on the upper level; both are designed by San Francisco-based architect Cass Calder Smith. Sleek lines and brushed metal are warmed by burnished wood and cream-colored leather throughout both restaurants, with muted nautical elements balanced by high ceilings that lend the overall space an expansive, airy quality.
The lower level of rm seafood, where casual dining tastes remarkably elegant, the menu also includes an inventive sushi bar that features the Shot and Roll specialty with foie gras wrapped in a tempura roll, topped with uni, and accompanied by a sake bomb. The raw bar offers varieties of oysters plucked from coastal waters, freshly shucked, or a combination of 6 oyster shooters accompanied by libations, as well as shellfish, and wild and farmed fish. Savory sandwiches, Moonen's take on chowder, cast-iron mac and cheese, small and large plates and shellfish samplers like "The Kitchen Sink," with lobsters, Dungeness crab, mussels, oysters, shrimp and clams round out the all-American menu.
Upstairs at rm seafood, signature seasonal dishes include Crunchy Santa Barbara Lobster with mango, fried garlic, and braised iceberg lettuce; Hawaiian Walu in Cherry Blossom Leaf with white soy emulsion, wild shitake mushroom, and yuzu powder; and Slow Cooked Veal Breast with salsified carbonara, black truffle, toasted hazelnut gremolata, all served in the lush, intimate dining room. A multi-course chef's tasting menu also is available, featuring a variety of the inventive, and delicious, offerings from the kitchen.
The thoughtfully crafted beverage program offers wines that span the globe with options from up-and-coming American Viognier, elegant Australian Shiraz, some of France's finest Bordeaux, white Burgundies and the delightful option of a dessert Icewine. Hand-crafted cocktails are all the rage and make an appearance here as well, with seasonal signature drinks like the Gardner Martini - a combination of Hendrick's Gin complimented with lemon juice, simple syrup and fresh basil that creates a refreshing and balanced twist on the classic.
RICK MOONEN'S RM SEAFOOD
- Hours of Operation: 5pm-10pm
- Reservations: Will be taken on Half hour. Credit card authorization form is required.
$50 cancellation fee will be taken should the guest cancel within 24 hours or no show.
The guest name, number of guests, phone number, fax number, and e-mail address will be required.
- Dinner Menu: Two menus will be offered with a complimentary glass of champagne.
- 5pm-6:45pm Four-Course Menu will be offered at $105 per person
- 7pm-10pm Seven-Course Menu will be offered at $145 per person
- Regular menu will NOT be offered.
- Beverage Pairing will be additional:
- Four-Course Menu $55 or $75
- Seven-Course Menu $75 or $105
- Children: Under the age of 12, will be half price
- Hours of Operation: 11:30am-10pm
- Reservations: Will be taken on the quarter hour. Credit card authorization form is required. $50 cancellation fee will be taken should the guest cancel within 24 hours or no show. The guest name, number of guests, phone number, fax number, and e-mail address will be required.
- LUNCH: 11:30am-3pm A La Carte menu will be offered
- SUSHI & RAW BAR: 11:30am-10pm Regular menu will be offered all day
- DINNER: Two menus will be offered with a complimentary glass of champagne.
- 5pm-6:45pm Four-Course Menu will be offered at $85 per person
- 7pm-10pm Six-Course Menu will be offered at $115 per person
- Regular A La Carte menu will NOT be offered.
- Beverage Pairing will be additional:
- Four-Course Menu $35 or $55
- Sixth-Course Menu $55 or $75
- Children: Under the age of 12, will be half price
ground prime beef, secret sauce, cheddar, pickles, fries
avocado aioli, tomato jam, house made foccacia, bacon, fries
vanilla french toast with seasonal fruit compote
Moon 'n Doggie
white shrimp, red cabbage slaw, chipotle, toga chips, fries
scrambled eggs, chorizo, bell peppers, breakfast potatoes
RM Style Eggs Benedict
housemade english muffins, hollandaise, breakfast potatoes
$4 per drink
Stella Artois or Asahi Draft Beer
Iberian Remix Albarino, Eden Valley (White Wine)
Long Gamma Zinfandel Blend, Alexander Valley (Red Wine)
RM Bloody Mary or Peach Bellini
RM Main Level - Lounge Dining Only
9:30am-2:30pm Saturday and Sunday. No Substitutions.
Cannot be combined with other discounts, coupons, or specials.
Tax and Gratuity not included in price.
Chef, Restaurateur, Author
Chef Rick Moonen has devoted his career to being the country's top culinary advocate for sustainable seafood.
A native New Yorker, Moonen graduated first in his class from the Culinary Institute of America in Hyde Park, New York in 1978. He apprenticed at L'Hostellerie Bressane in Hillsdale, New York where he built both his confidence and experience working side by side with Chef Jean Morel.
From there, Moonen assumed the position of saucier at Manhattan's La Cote Basque. This experience was followed by two years at Le Cirque working with the legendary Alain Sailhac. In the ensuing years, Moonen continued his career in New York, becoming executive chef at some of New York's most iconic restaurants, including Le Relais, Century Café and Chelsea Central before joining Buzzy O'Keefe at The Water Club.
After six years, Moonen left to become executive chef and partner at Oceana where he helped garner the restaurant national recognition and three stars from The New York Times. His next step was partnering to create Molyvos, a Greek fish house, further demonstrating the range of his culinary skills. Here he brought Greek cuisine to another level, and Molyvos was the first Greek restaurant to earn three stars from The New York Times.
After five years Moonen decided to develop his own restaurant. As executive chef and owner of New York City's rm, Moonen earned critical acclaim and, once again, received three stars from The New York Times. In 2005, he was drawn to the rapidly developing culinary scene in Las Vegas and closed his doors in New York City to bring his unique flavor and specialties of the seafood world to the West Coast.
In February 2005, Chef Moonen opened his multi-level restaurant Rick Moonen's rm seafood at Mandalay Bay in Las Vegas. The lower level of the restaurant offers "State of the Art Sustainable Seafood" and a world-class sushi and raw bar. The upper level offers a more elegant dining experience featuring globally inspired cuisine from Chef Moonen's fun and whimsical tasting and á la carte menus.
Since opening rm seafood, Chef Moonen has enjoyed national attention and acclaim. In 2008, Moonen accomplished a lifelong dream with the publication of his cookbook Fish Without a Doubt, a practical, hands-on guide to buying, preparing and cooking a wide array of fish. That same year, his Catfish Sloppy Joe was highlighted in Esquire magazine's "Sandwich Encyclopedia", prompting a guest spot on The Oprah Winfrey Show where he served the talk show queen this signature dish and earned the title of "Best Sandwich in America." In 2009 he made a memorable appearance as a contestant on Bravo's hit TV series Top Chef Masters, followed by a stint as a judge on Top Chef Las Vegas where his eponymous restaurant served as the location for the show's popular "Restaurant Wars" episode - which led to an invitation to participate in the second season of Top Chef Masters where Moonen finished as runner-up - raising thousands of dollars for his charity of choice, Three Square.
When not behind the stove, Moonen can be found throughout the country educating about ocean conservation and the dangers of over fishing. As an industry leader, he has testified for environmental and sustainability policy issues in Washington, DC and New York. He is a founding member of the Seafood Choices Alliances, which named him "Seafood Champion" in 2006, as well as an active member of Monterey Bay Aquarium's Seafood Watch and Seaweb. In 2011, Monterey Bay Aquarium also honored Moonen as "Chef of the Year." Second only to his passion for sustainability is his commitment to ending hunger, Moonen puts that commitment into action serving on the chef's advisory board for the Las Vegas Three Square Food Bank. In 2010 Moonen was part of a PBS Series, "Chef's A Field," that was honored with a James Beard Foundation award for his hosted episode in Alaska about Salmon. During this same year Moonen was also honored at the International Chefs Conference with The Community Award presented by StarChefs.com.
A relative newcomer, Nathan Greene has only been working the stick since 2010. But in just a few short years, he has made his mark on the mixology world with his rising talent. After graduating from the Crescent School of Gaming and Bartending's beverage management program, Greene has devoted all of his time to the cocktail industry, , studying and honing his skills while competing in cocktail competitions.
Despite being a newcomer to the cocktail scene, Greene supported the opening of Downtown Las Vegas' Vanguard Lounge in September 2010. After eight months, he was promoted to bar manager and put in charge of creating cocktail menus, purchasing product and staff training, including participating in cocktail competitions. He also was instrumental in helping the lounge be named "2011 Las Vegas Cocktail Bar of the Year" by National Public Radio. Additionally, Greene won the National Restaurant Association's "2010 Star of the Bar" competition, and since then has made six U.S. Finals with three top-5 finishes, including 2nd place in the U.S. in the Drambuie "Tales-On-Tap" competition at "Tales of the Cocktail" in July 2012, as well as several top-3 finishes in the Las Vegas market in 2010-2012. Greene was also named "May 2012 U.S. Bartender of the Month" by Bar & Nightclub, an esteemed honor he received in less than two years behind the bar.
Most recently, Greene started his own bartending consultancy, Libation Restoration, with partners Roger Gross from Vesper Bar at The Cosmopolitan and Stan Stilwell, also a bartender at rm seafood in Las Vegas. In addition to consulting, Libation Restoration focuses on a line of bitters, tinctures, cordials and shrubs as well as affordable bar gear for the competition bartender, mobile bartending, party planning and cocktail competition ideas. The company's fresh and unpretentious approach to cocktail creation has helped the men do well in competitions thus far. "Our motto is restoring faith in humanity, one cocktail at a time," Greene says. "I'm extremely excited for what the future holds."
Greene's style behind the bar is a little more formal; being half-Japanese and studying the Japanese style of bartending and customer service, he focuses more on technique, consistency and a sense of Zen in what he presents. His favorite saying is, "don't mistake my look of concentration for consternation!" Cocktail-wise, his style is that he has no style; one never knows. Greene attempts to utilize as many culinary techniques as possible such as foams, smoked cocktails, carbonation, infusions, homemade shrubs, gastriques, cordials and bitters, beer and wine cocktails, draft cocktails, barrel-aged cocktails and much, much more!
Nathan is now the lead barman for Rick Moonen's rm seafood bar program. Go see him not only for his award-winning progressive take on cocktails, but for the specialty bar menu with a Happy Hour that runs from 5:30pm-7pm Upstairs and from 3pm-7pm Downstairs for food and libations.
Originally from Southern California, Rick Moonen's rm seafood executive chef, Chris Starkus has been involved in the restaurant industry for the better part of his life. Formerly working as a private chef in Oregon, his first exposure to culinary arts was as a young child watching cooking personalities, such as Emeril Lagasse, with his grandmother on television.
After completing high school, Starkus decided to continue in the culinary field and enrolled at the Community College of Southern Nevada in Las Vegas. He then went on to work under some of the most noted chefs in the finest restaurants in Sin City, where he learned about Chinese, French and Italian influences.
The bulk of Starkus' culinary training began in Las Vegas, where he worked first as a lead line cook at both Chinois at Caesars Palace and Postrio at The Venetian. From there Starkus went on to develop a relationship with James Bead Award-winning chef Alessandro Stratta, and spent five years working for many of his establishments, including Renoir at The Mirage, Alex at Wynn and Stratta at Wynn, where he worked his way up the ranks, eventually becoming the assistant executive chef.
Since January 2012, Starkus has been overseeing the kitchen for both the downstairs and upstairs outlets that serve chef Moonen's cuisine. There he celebrates the sensual flavor profiles from Thai to French Mediterranean, while adhering to chef Moonen's sustainable practices.
RM Seafood offers exceptional catering for any special occasion in our dining rooms. Whether a corporate or private event, let the expert rm team handle all your needs; from flowers and place settings; to music and parting gifts.
And the same sumptuous food that garnished rm three stars from the New York Times will provide your guests with memories for a lifetime.
Should you be interested in enhancing your event or wish to create an experience not detailed in our offerings, please forward your inquiries & ideas. Menus and pricing are available upon request for Cocktail/Wine Packages, Seafood Plateaus, Canape Receptions, Display Stations, Specialty Desserts & Cakes, Floral, Linens, & Meeting Materials.
Please call for more information: 702-632-7447
Or contact Mandalay Bay Group Events for parties of 12 or more at firstname.lastname@example.org
Chef Rick Moonen's Cookbook
The ULTIMATE comprehensive and most up-to-date cookbook for anyone who wants to cook seafood, with more than 250 recipes and covering all major cooking techniques by one of the nations top seafood chefs and a leading cookbook editor. $35
The word sustainable is threatened and destined to be diluted to meaningless rhetoric if big business has its way in very much the same way organic has become a sound rather than a mentality. I have a tendency to poke my finger in the eye of mass industry mentality for several reasons, and now is the time to go after the Non-Targeted Edible Wild Biomass in order to create a better balance in our oceans. The seafood we consume daily is very narrow. We target a minority of edible species and therefore place an unfair pressure upon their existence, causing dangerous futures of these exploited few. There are millions of seafood sources in the world, and U.S. consumers are comfortable choosing from only five main types of fish because that's what they know and what restaurants offer them. Very narrow-minded, I say, when there are millions available. Many consumers are confused and intimidated by seafood, yet realize the need to consume more seafood for their health.
Ladies and gentlemen, because of this overconsumption of the main five categories of fish (yes, these are broad categories), here is the list of delicious ocean treats we can expect to be extinct by 2048 unless some serious changes are made.
Salmon: the No. 1 selling finfish in the world.
Tuna: canned or fresh, the meat of the aquatic world, no question.
Cod: the reason that the Americas were established (see the book titled Cod).
Snapper: a broad category and completely confused.
Bass: the blanket name that all else is swept under, around and through.
If these fish don't appear under the seafood options at restaurants, then most move onto another section of the menu. My culinary team has started to introduce a few unfamiliar, but delicious, varieties of fish, which is the first step in educating consumers about other options.
One of the major problems with fish consumption is the identification of some tasty species that suffer from bad names. One of the options we currently have on the menu is Wreckfish from Florida, but unfortunately, it doesn't sound attractive when considering what to eat for dinner. Yet this fish presents a delicious protein profile, and in the right hands (as in our talented kitchen staff!) really kicks butt on the plate.
Sea Cats. Wolf fish. Drumfish. Wrasse. Cobia. Tautog. Wahoo sounds more like fun than dinner. The fishermen weren't thinking of marketing strategy when the names were being created. So the confusion thickens like a fish stew. Names aside, there are plenty of fish that fit the same flavor and texture profiles that many find so appealing about the Big Five. And it's time to give those five a break -- now! -- as we are in danger of losing them forever.
Monterey Bay Aquarium / Seafood Watch Program
Excellent Sea Web / Seafood Choices guide
Environmental Defense Fund
Please contact us by email or by phone.
We'd love to answer any questions you might have, respond to comments, suggestions and share our passion for fine dining and especially seafood.
Langdon Flynn Communications
Ken Langdon or Rosalind Terlitzky
Rick Moonen's RM Seafood requires highly qualified team members looking for new opportunities in the hospitality industry. Applicants must have two or more years of high volume, high quality restaurant experience.
If you are interested in a position with RM Seafood at Mandalay Place in Mandalay Bay, please fill out the application below and submit your resume to our Human Resources Department via mail, fax, or email only.
Human Resources Department
Rick Moonen's RM Seafood Mandalay Place
3930 Las Vegas Boulevard South
Las Vegas, NV 89119
Email your resume and application to email@example.com