After debuting a newly reimagined entertainment program late last year, The Mayfair Supper Club at Bellagio has quietly completed the picture with a menu refresh that matches the energy, spectacle, and pacing of the updated show.
The December rollout introduced a new production created in partnership with Outside the Box Amusements, a New York–based entertainment troupe best known for large-scale theatrical experiences. Unlike a traditional stage show, the new format unfolds throughout the dining room, with performers appearing between tables, atop banquettes, and even suspended above guests, creating what Bellagio Executive Director of Food and Beverage Warren Richards describes as a constantly evolving experience.
“These vignettes happen throughout dinner,” Richards told the Food and Loathing podcast, noting that the production was developed over months of rehearsal. “You might be mid-conversation and suddenly think, ‘Wow — what’s happening over there?’ The idea is a surprise, with unexpected moments happening alongside a fantastic dining experience.”
While the entertainment has drawn much of the early attention, Richards said the timing also made sense to revisit the menu — refining what worked while introducing new dishes that feel more contemporary without abandoning the supper club’s roots.
Many of the restaurant’s signatures remain intact, including prime rib, tableside Dover sole, cherries jubilee, and baked Alaska. But new additions lean into bolder flavors and presentation, starting with a two-pound hot-and-sour lobster prepared tempura-style and designed for sharing. The Dover sole itself has been reworked with a classic sauce Véronique preparation — brown butter, golden raisins, and grapes — still finished tableside.
The menu continues to reflect the restaurant’s long-standing Copacabana-inspired, pan-Asian influence, particularly through an expanded sushi program. New offerings include a surf-and-turf roll pairing soft-shell crab with Wagyu beef.
Dessert, too, has become part of the show. One standout presentation arrives as a bouquet of roses delivered to the table — with one rose revealed to be edible, formed from chocolate mousse and cherry filling. “It’s one of those unexpected elements that people immediately fall in love with,” Richards said.
The overall goal, Richards explained, is balance: honoring the nostalgia that defines classic supper clubs while embracing a modern, immersive approach to dining and entertainment. “Supper clubs naturally lean into nostalgia — the vibe, the energy, what’s on the table,” he said. “But we want guests to be fully immersed. If you spend two or two-and-a-half hours here, you’re getting the best of both worlds.”
With Bellagio’s famed fountains firing outside the windows in coordination with the music and performers circulating throughout the room, Richards summed up the experience simply: “It’s sensory overload — in the best way.”
The full interview with Warren Richards can be heard on the January 16, 2026, episode of the Food and Loathing podcast.
Read more about The Mayfair Supper Club, and reserve a table, at Neon Feast.
