Complete Herbs & Rye Menu Guide: Everything You Need to Know Before You Go
If you’ve spent any time exploring Las Vegas beyond the Strip, one name comes up again and again among locals, hospitality workers, and serious food lovers: Herbs & Rye.
Established in 2009 by industry veteran Nectaly Mendoza, this off-Strip steakhouse has earned a reputation that most Strip restaurants spend decades chasing. It has been recognized among North America’s 50 Best Bars, and it keeps pulling people back — not because of flashy marketing, but because the food and drinks are genuinely excellent.
This guide breaks down the complete Herbs & Rye menu — every section, every dish, and what makes each one worth ordering. Whether you’re planning your first visit or your tenth, this is the reference you need.
What Makes Herbs & Rye Different?
Before diving into the menu, it helps to understand the philosophy behind it. This isn’t a corporate chain steakhouse running pre-portioned, vacuum-sealed cuts from a warehouse.
Every steak at Herbs & Rye Menu is cut the old-fashioned way — with a meat cleaver, boning knife, and saw, directly on the property. All meat comes from responsibly raised animals: hormone-free, steroid-free, antibiotic-free, and 100% corn-fed.
The restaurant pairs this butchery standard with a dark, intimate interior — burgundy red velvet wallpaper, low lighting, leather booths, and an old Vegas ambiance that feels entirely its own. It’s formal enough to feel special, but relaxed enough that you won’t feel out of place without a jacket.
Location: 3713 W Sahara Ave, Las Vegas, NV 89102 Hours: Monday – Saturday, 5:00 PM to 3:00 AM | Sunday: Closed Phone: (702) 982-8036
Herbs & Rye Menu
The Herbs & Rye Menu offers a wide selection of steaks, appetizers, seafood, pasta dishes, handcrafted cocktails, and popular happy hour specials. Whether you’re planning a visit or ordering your favorites, you can explore the complete menu below to find the perfect meal.
Appetizers
The starters at Herbs & Rye are not an afterthought. They draw from both classic American steakhouse traditions and Italian culinary roots, and several of them are strong enough to be a meal on their own.
| Item | Price | What’s In It |
|---|---|---|
| Calamari | $22 | Fried calamari, banana peppers, prosciutto, cherry pepper aioli |
| Meatballs & Chorizo | $22 | Spicy chorizo stew, house meatballs, goat cheese |
| Beef Carpaccio | $19 | Sliced raw beef, capers, balsamic glaze, cherry pepper aioli, arugula, truffle vinaigrette, parmesan |
| Shrimp Cocktail | $17 | Plump chilled shrimp, house cocktail sauce |
| Filet Sliders | $16 | Tenderloin medallions, caramelized onions, creamy horseradish |
| Beef Tartare | $19 | Raw diced beef, capers, shallots, Dijon mustard, egg yolk, parmesan, toast points |
| Wings | $17 | Choice of Hot Buffalo, Lemon Pepper, or Sweet Thai |
| Spicy Mussels | $40 full / $22 half | Fresh mussels, tomato stew, white wine, chili flakes |
| Littleneck Clams | $36 full / $20 half | Clams, herb butter, white wine, garlic, lemon |
What to order: The Beef Carpaccio is a standout — earthy truffle vinaigrette against peppery arugula and rich parmesan is a combination that just works. The Calamari surprises with the addition of prosciutto, which adds a depth you don’t find in a standard fried calamari dish. For the Mussels and Clams, the broth is the real star — ask for extra bread to soak it up.
Raw items: Carpaccio and Beef Tartare contain raw or undercooked ingredients.
Soups & Salads
A well-chosen soup or salad here does more than just fill a gap before the steak. These dishes are crafted with the same care as everything else on the menu.
| Item | Price | Description |
|---|---|---|
| Tomato Bisque | $15 | Smooth tomato soup, basil oil drizzle, served with a mini grilled cheese |
| French Onion Soup | $16 | Rich caramelized onion broth, baguette, melted Gruyere |
| Romaine Caesar | $17 | Crisp romaine, herb-baked croutons, Caesar dressing, shaved parmesan |
| Wedge Salad | $17 | Iceberg wedge, cherry tomatoes, thick-cut bacon, hard-boiled egg, red onion — choice of Ranch, Blue Cheese, or 1000 Island |
| Tomato Caprese | $14 | Buffalo mozzarella, fresh basil, balsamic glaze, extra virgin olive oil |
What to order: The French Onion Soup is a deeply satisfying bowl — the Gruyere forms a proper pull-apart crust and the broth is rich without being heavy. The Tomato Bisque is comfort food done right; dunking the small grilled cheese into the basil-laced soup is mandatory. The Tomato Caprese is the lightest option and lets the quality of the ingredients speak for themselves.
Flatbreads
This section is where Herbs & Rye’s Italian culinary side takes over. The flatbreads have a crispy-yet-chewy texture and serious toppings that go well beyond standard pizza fare.
| Item | Price | Toppings |
|---|---|---|
| The Quartet | $24 | Housemade spicy sausage, pepperoni, Vienna salami, spicy Calabrian salami, pomodoro, mozzarella |
| Bistecca | $24 | Sliced filet mignon, mushrooms, truffle vinaigrette, arugula, mozzarella, parmesan |
| Bruschetta | $20 | Roma tomatoes, capers, olive oil, garlic, balsamic glaze, mozzarella |
| The Farmer | $20 | Thick-cut bacon, spinach, fried egg, mozzarella |
| Margherita | $15 | Cherry tomato, fresh basil, buffalo mozzarella, parmesan |
What to order: The Bistecca is the most impressive flatbread on the menu — it uses actual sliced filet mignon, which puts it in a different category from most flatbreads you’ll encounter anywhere. The Quartet is the choice for anyone who wants bold, layered flavors; the Calabrian salami delivers a slow, building heat. The Farmer is a breakfast-dinner crossover that works surprisingly well — crack the fried egg over the hot flatbread and the yolk becomes a natural sauce.
Herbs & Rye Favorites
This section covers non-steak protein mains — a strong set of options for guests who want something other than red meat without giving up quality.
| Item | Price | Description |
|---|---|---|
| Yard Bird & Risotto | $32 | Bone-in chicken breast, mushroom and asparagus risotto |
| Pan Seared Salmon | $28 | Spinach, leeks, tomato garlic coulis |
| Pork & Figs | $34 | Blue cheese crusted pork, organic mission figs, garlic mash, fig glaze |
What to order: The Pork & Figs is the most creative dish in this section. The combination of blue cheese crust, sweet mission figs, and fig glaze sounds unusual but hits a genuinely interesting balance of savory and sweet. The Yard Bird & Risotto is a reliable, well-executed dish for anyone who wants a satisfying, lighter plate alongside a table full of steaks and pasta.
Housemade Pasta
This is one of the most underrated aspects of Herbs & Rye. It is, first and foremost, known as a steakhouse and cocktail bar — but the pasta program is genuinely exceptional. Noodles are made in-house, which means they hold sauces differently than dried pasta, and the al dente texture is consistent throughout.
Ordering a pasta dish to share as a middle course between starters and steak is one of the best moves you can make at this restaurant.
| Item | Price | Pasta Type & Key Ingredients |
|---|---|---|
| Cacio e Pepe | $28 | Bucatini, Pecorino, Parmesan, cracked black pepper |
| Mafaldine | $28 | Mafaldine ribbons, slow-braised Bolognese, whipped ricotta, herb oil |
| Carbonara | $27 | Fiorentini pasta, bacon, peas, egg yolk, Parmesan, peppercorns |
| Lobster Pappardelle | $33 | Wide pappardelle ribbons, butter-poached lobster, creamy lobster sauce, Parmesan, lemon zest |
| Agnolotti | $29 | Stuffed pasta pockets, short rib filling, red wine jus, brown butter, horseradish cream |
| Tagliatelle | $29 | Flat tagliatelle, black truffle cream, wild mushrooms, aged Pecorino |
| Aglio e Olio | $28 | Spaghetti, extra virgin olive oil, toasted garlic, Calabrian chili |
| Linguine & Clams | $44 | Linguine, fresh clams, white wine, garlic, chili flakes, lemon |
What to order: The Cacio e Pepe is the purist’s choice — the hollow bucatini holds the emulsified Pecorino and starchy pasta water sauce in a way flat noodles simply can’t. It is stripped back and flawless. The Agnolotti is the most complex and rewarding pasta on the menu; the short rib filling is rich and concentrated, and the horseradish cream keeps it from feeling heavy. The Lobster Pappardelle is the luxury pick — lemon zest cuts through the butter-poached lobster and cream beautifully. The Tagliatelle with black truffle cream is intensely earthy and aromatic, ideal for anyone who loves truffles.
Meats & Methods — The Heart of the Menu
This is what Herbs & Rye is ultimately built around. Every cut is butchered on-site using traditional methods, sourced from responsibly raised animals, and cooked to order. Steaks are served a la carte, so you build your plate by choosing your sides separately.
| Cut | Size | Price |
|---|---|---|
| Flat Iron | 8 oz | $42 |
| Bone-in Pork Chop | 12 oz | $41 |
| Double Cut Pork Chop | 16 oz | $53 |
| New York Strip | 12 oz | $56 |
| Filet Mignon | 9 oz | $64 |
| Ribeye | 16 oz | $78 |
What to order: The Ribeye is the undisputed flavor champion — 16 ounces of heavily marbled beef with a fat cap that renders into the meat perfectly under high heat. If texture is your priority, the Filet Mignon is the answer; at 9 ounces of ultra-tender, buttery beef, it is consistently ranked as the best texture on the menu. The New York Strip is the classic choice for purists who want robust beef flavor with a proper crust. The Flat Iron is the most underrated cut here — lean, fine-grained, and exceptionally tender for the price. The two pork chop options are worth considering if you’re not eating beef; the Double Cut Pork Chop at 16 ounces is a serious piece of meat with a beautiful fat cap and juicy interior.
Surf & Turf
For guests who want to combine steak with fresh lobster, the surf & turf options are offered at market price (MP) and vary by season.
| Item | Price | What’s Included |
|---|---|---|
| Surf & Turf | MP | 9 oz Filet Mignon, 9 oz Lobster Tail, red wine glaze, garlic mash, asparagus |
| Nectaly’s Surf & Turf | MP | 16 oz Ribeye, two 9 oz Lobster Tails, red wine glaze, garlic mash, asparagus |
| Lobster Tail | MP | 9 oz Lobster Tail with garlic mash |
These are the only dishes on the meat section that come with accompaniments included. For market prices, ask your server on the night.
Sauces & Additions
One of the pleasures of dining at Herbs & Rye is customizing your steak. The additions range from simple sauces to full toppings.
| Addition | Price |
|---|---|
| Herbs & Rye Spice Rub | $5 |
| Peruvian Chimichurri | $5 |
| Brandy Peppercorn / Au Poivre Sauce | $5 |
| Creamy Horseradish | $5 |
| Red Wine Glaze | $5 |
| Béarnaise | $5 |
| Blue Cheese Crust | $6 |
| Thick Cut Bacon | $7 |
| Fried Organic Egg | $5 |
| Mushrooms & Onions | $5 |
| Thick Cut Bacon & Fried Organic Egg | $11 |
| Oscar Style | $20 |
Oscar Style is the most indulgent addition available: generous lump crab meat, grilled asparagus, and rich Béarnaise sauce draped over your steak. It turns any cut into a special occasion dish. The Peruvian Chimichurri is a bright, herbaceous, garlic-forward green sauce that cuts through the richness of a ribeye particularly well. The Brandy Peppercorn Sauce is a classical reduction with real depth — a natural pairing with the New York Strip.
Sides
Since all steaks are served a la carte, selecting the right sides is part of building a great meal here. The sides are well-conceived and designed to complement rich proteins without overpowering them.
| Side | Price |
|---|---|
| Sautéed Asparagus | $11 |
| Garlic Mash | $12 |
| Garlic Spinach | $12 |
| Sweet Potato Tots | $10 (Marshmallow Crust +$4) |
| Button Mushrooms | $13 |
| Truffle Parmesan Steak Fries | $13 |
| Sprouts & Swine | $14 |
| Jalapeño Creamed Corn | $14 |
| Whiskey Shallot Potatoes | $14 |
| Truffle Mac & Cheese | $16 |
What to order: The Truffle Mac & Cheese uses cavatappi pasta and a rich cheese blend finished with black truffle oil — it is the most popular side on the menu and pairs exceptionally well with ribeye or filet. Sprouts & Swine (charred Brussels sprouts with crispy bacon and honey) sounds simple but delivers a perfect balance of bitter, smoky, and sweet. The Jalapeño Creamed Corn has just enough heat to keep things interesting alongside a rich steak. Whiskey Shallot Potatoes are crispy potato cubes in a sweet and savory whiskey reduction — an underrated order that most first-time visitors overlook.
For a balanced plate, pick one starch (Garlic Mash or Potatoes), one vegetable (Asparagus, Spinach, or Brussels Sprouts), and one indulgent side (Truffle Mac or Creamed Corn) for a table of two.
The Cocktail Program
You cannot talk about Herbs & Rye without talking about the bar. The name itself is a reference — rye whiskey is not an afterthought here, it is a foundational ingredient.
What sets this cocktail program apart is its structure. Drinks are not organized by base spirit. They are organized chronologically by historical era, taking your palate on a timeline from the late 19th century through the mid-20th century cocktail revival.
The Gothic Era & Golden Age (Late 1800s)
- The Martinez — Old Tom Gin, sweet vermouth, Maraschino liqueur, Boker’s bitters. The missing link between early gin cocktails and the modern Martini. Silky, botanical, and gently sweet.
- The Manhattan — Rye whiskey (as the name demands), sweet vermouth, Angostura bitters. Made properly, the way it was intended.
The Prohibition Era (1920–1933)
- The Bee’s Knees — Gin, fresh lemon juice, honey syrup. Originally created to mask the harsh taste of bathtub gin; here it’s made with quality botanicals for a bright, refreshing drink.
- The Blood and Sand — Named after the 1922 Rudolph Valentino film: Scotch whiskey, sweet vermouth, cherry Heering, fresh orange juice.
Tiki & The Revival Era (Mid-20th Century Onward)
- The Zombie — Multiple rums including overproof, lime juice, falernum, grenadine, absinthe. Complex, layered, and genuinely strong.
- The Moscow Mule — Served in traditional copper mugs with housemade ginger beer and clean vodka.
How to order: Don’t just pick something familiar. Tell the bartender what flavor profiles you enjoy — sweet, bitter, spirit-forward, citrus-bright — and let them navigate the eras for you. This is one of the most knowledgeable bar teams in the city.
Practical Tips for Dining at Herbs & Rye
Reservations are essential: The restaurant fills up, especially Thursday through Saturday. Reservations can book out weeks in advance. Walk-ins are only realistic for solo diners willing to take a bar seat on a first-come, first-served basis.
Sunday is closed: This catches a surprising number of visitors off guard. Plan accordingly.
Steaks are a la carte: Build your plate intentionally — at minimum, two sides for two people is the right starting point.
Do not skip the pasta: Ordering one pasta dish to share between starters and steak is the move that separates first-timers from regulars.
Dress comfortably but neatly: There is no formal dress code, but the atmosphere rewards smart casual. Athletic wear and beachwear feel out of place here.
Happy Hour menu: Living near Herbs & Rye? Visit during designated happy hour hours to enjoy some of the restaurant’s best food and drink deals.
Final Thoughts
Herbs & Rye works because it refuses to cut corners anywhere on the menu. The steaks are butchered properly. The pasta is made in-house. The cocktails are researched and executed with genuine craft. And the whole experience takes place in an intimate, atmospheric room that has nothing in common with the corporate steakhouses lining the Strip.
Whether you are coming for a weeknight dinner or a late-night post-show meal, the menu at Herbs & Rye rewards guests who engage with it. Order something from each section, let the bartender guide your drink, and you will understand why this place has been full almost every night since 2009.
Menu prices and availability are subject to change. Always check the official website at herbsandrye.com or call (702) 982-8036 before visiting to confirm current offerings