Hal's Fabulous Vegas Bar & Grille

Game Night
Beginning March 26th 2008 Hal's Fabulous Vegas Bar & Grille will be offering "Wine me Dine me" dinner events the last Wednesday of every month.
Spice up your week by enjoying a three course menu designed and hosted by Jim "Bones" Smith and wine pairings created by Stephanie Pierce.

This event is for those with an adventurous pallet. The menu will be chefs' choice and will vary in theme from month to month depending on things such as availability of seasonal seafood, wild game or tropical fruits and peppers.

Reservations must be confirmed via e-mail or phone call no later than one week in advance. Pricing will vary depending on menu and wines and will be announced two weeks prior to event.

If you are interested in hearing more please call Jim or Stephanie at (317) 88VEGAS (317-888-3427) or check our website at: www. Halsvegas.com

Sexy Sizzle
That’s how Executive Chef Jim “Bones” Smith describes his take on Hal’s American-style menu. With a little zing followed by a zap of cool, no dish overwhelms the palate with one flavor. Regulars in the know show up on Thursdays, Fridays and Saturdays and order the “Chef’s Special.” They know without even asking that they’ll be more than satisfied with that evening’s culinary creation.

Opening Wagers
Start your dining experience with the zingy Jackpot Shrimp. After trying just one of the five large prawns lightly floured in Cajun seasonings and covered in a chili garlic cream glaze, you’ll know you’ve hit the big one. If you like your shrimp a little tamer, try the Scampi Loaf, a hand-rolled pizza pastry stuffed with shrimp scampi, parmesan and mozzarella.

The Payoffs
Plan your Vegas experience around one of the big winners—Full House Rib Roast, Ravioli Shrimp Florentine, the 7-come-11 Fillet, Tequila Infused Grouper or Beer Battered Grouper and Blackjack Burger.

The 14-ounce, bone-in custom cut that the Full House Rib Roast starts with comes straight from the Stockyards, a Chicago-based institution providing superior cuts since the 1800’s. It’s roasted for more than four and half hours and served with a red wine demi-glaze and pan-roasted balsamic veggies.

If pasta is on your mind, a good bet is the Ravioli Shrimp Florentine. Two baseball-sized ravioli stuffed with spinach, ricotta and bleu cheese topped with sautéed shrimp and a lobster cream sauce.

The creatively named 7-come-11 Fillet, is offered to you in two custom-cut sizes—7 ounces or 11 ounces—and hails from the famous Chicago-based Stockyards. This choice grade center cut is grilled to perfection and served with your choice of ala-carte side.

Two fish favorites include the Tequila Infused Grouper and the Beer Battered Grouper. The Tequila Infused Grouper is a pan-seared 10-12 ounce fillet that spends quality time with Jose Cuervo Gold Tequila, fresh tomatoes and vibrant onions to create the sizzle that marks Chef Smith’s creations. The “sexy” is served on the side in the form of a cucumber mint relish that sooths the palate.

The Beer Battered grouper is a more down-home take on the proud fish. Marinated and then battered in Blue Moon Ale, this fish makes the mouth sing. The “sizzle” is served on the side in the form of homemade horseradish coleslaw. As an added benefit, the large hand-cut potatoes are trans fat free.

Bet your last dollar on the Blackjack Burger, Hal’s favorite entrée! This amazing burger is topped with tender Rib Roast, cheddar-jack cheese, sautéed fresh mushrooms, caramelized onions and flavorful applewood-smoked bacon. This one-of-a-kind winner is served on a fresh-baked bun and served with hand-cut fries.

Going All In

Put all your chips on the dessert menu featuring Chef Smith’s mouth-watering taste temptations—Crème Brulé, Granny Apple Dumpling ala mode or Chocolate Fusion ala mode. The homemade Crème Brulé is a creamy custard topped with caramelized raw sugar and topped with your choice of fresh berries or melt-in-your-mouth chocolate shavings. A Granny apple is at the heart of the Granny Apple Dumpling, enveloped in flaky cinnamon-spiced dough and served with French vanilla ice cream. The Chocolate Fusion also has hidden depths, in this case warm chocolate sauce inside a rich chocolate cake, served with a hand-rolled chocolate cigar and French Vanilla ice cream.

Hal's Fabulous Vegas Bar & Grille
1133 North State Road 135.
Greenwood, IN 46142
Map & Directions

Phone (317) 88VEGAS
Fax (317) 888-4295
Email hal@halsvegas.com

Open Daily at 4pm • Closed Sundays
Call (317) 88VEGAS to make Dinner Reservations
MUST BE 21 TO ENTER

Menu