Jackets preferred, but not required. No casual attire. Visa, American Express, Master Card, Diner s Club (702)

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2 Cuisine Executive Chef Designer Design features Modern Italian Theo Schoenegger Roger Thomas The space brings together the modern and the antique, all in honor of Frank Sinatra. Featuring a private dining room, al fresco dining in a private garden, and a bar area flanked by a pair of nine-foot-tall crystal beaded obelisks made in Sicily in the 1920 s Seating Capacity Main dining room seats 165 Private Dining Room seats 14 The Patio seats 20 Total seating capacity of 199 Price Range Appetizers: $15- $24 Entrees: $15 - $110 Desserts: $12 - $14 Dining Room Attire Credit Cards Reservations Press Contact Location Open for dinner service Jackets preferred, but not required. No casual attire. Visa, American Express, Master Card, Diner s Club Reservations Required Public Relations (702) pr@wynnlasvegas.com Encore, 3131 Las Vegas Boulevard S., Las Vegas, NV, Phone Number (702) Web site

3 Executive Chef Theo Schoenegger Creates a Culinary Homage to the Legendary Entertainer LAS VEGAS Sinatra at Encore pays culinary homage to Ol Blue Eyes at the only restaurant sanctioned by the Sinatra family to bear his name. Executive Chef Theo Schoenegger, former executive chef of Michelin-starred Patina in Los Angeles, offers Italian-American cuisine in the city once frequented by Sinatra. The artist s charisma and style are kept alive through a menu that emphasizes the chef s deft approach to the Italy s signature flavors and dishes. "For several glorious years, I had the chance to be associated with Frank Sinatra here in Las Vegas, and also in Atlantic City, says Steve Wynn. Those moments and memories light up my life, even today. This restaurant gives me a delicious opportunity to share Frank with my friends once more. I think he would dig this place. Displayed near the restaurant s entrance are awards chosen by Steve Wynn and the Sinatra family that showcase Sinatra s vast career and achievements. Included are his Oscar for From Here to Eternity, his Emmy for Frank Sinatra: A Man and His Music and his Grammy for Strangers in the Night. Photos of Sinatra, a gold album he received for his Classic Sinatra album and a letter penned by Sammy Davis, Jr. grace the walls of the restaurant. The restaurant s soundtrack features classic Sinatra as well as tunes from his friends, including Dean Martin, Sammy Davis, Jr., Tony Bennett and Nat King Cole. "The family is delighted to be collaborating with Dad's friend Steve Wynn," says Nancy Sinatra. "Frank loved the city and people of Las Vegas. We've tried to incorporate his appreciation of great food and spirits into the heart of the restaurant." The menu is divided into antipasti freddi e caldi (cold and hot appetizers), pasta, pesce (fish), carne (meat), and contorni (sides), followed by dolci (dessert). Schoenegger s relationships with California farmers allow him to bring the area s best ingredients to Sinatra. To start, the antipasti selection includes standouts of carpaccio di tonno with pickled vegetables, hard-boiled quail eggs and lemon vinaigrette; Frank s clams posilipo with tomato, garlic, oregano and parsley; and polpettine of meatballs and polenta fries. The simple and satisfying pasta options include hand-made orechiette with broccoli rabe, fresh ricotta, pepperoncino and Parmesan sauce; Frank s spaghetti and clams with Manila clams in a tomato garlic broth; and lasagna Bolognese with fresh pasta layered with veal, pork and beef ragú; among others. For a main dish, guests can then choose from a selection of pesce (fish) and carne (meat) dishes, such Mediterranean sea bass with fingerling potatoes; organic chicken breast with forest mushrooms and gnocchi in Marsala sauce; and a braised veal ossobucco My Way, with risotto Milanese

4 and gremolata. Contorni include capponatina, a vegetable ratatouille; crispy polenta sticks with Parmigiano-Reggiano; and chicken Parmigiano. For dessert, the tempting selection of dolci includes tiramisu with mascarpone cream, espresso-soaked ladyfinger biscuits; torta di ricotta, canola-flavored cheesecake with pistachio gelato; and a daily selection of homemade gelati and sorbetti. I m honored to have this opportunity, and to add my approach to traditional Italian cuisine in an environment that s inspired by Frank Sinatra, says Schoenegger. I created a menu that has both classic Italian and modern dishes to appeal to all guests. Sinatra s signature cocktail list has been designed with Italian-inspired, whimsical creations such as the Sinatra smash, made from Frank s beloved Gentleman Jack Tennessee Whiskey, Briottet Crème de Cassis, freshly muddled blackberries, fresh sweet and sour, and vanilla syrup; or raspberry Limoncello drop, made from Stolichnaya Raspberry Vodka, Bertagnolli Limoncello, fresh sweet and sour, served up with a raspberry sugared rim. Roger Thomas, executive vice president of Wynn Design and Development, has created a space that combines the modern and the antique, while honoring Frank Sinatra. The open, airy environment is at once intimate and striking, and a cozy outdoor patio allows guests to dine al fresco, invoking the feel of an intimate dinner party in a Tuscan garden. Bringing the outside in, Thomas incorporates textures, colors and materials found in nature such as hemp rope, shades of green and brown wood. Also featured are highlights of Frank Sinatra s favorite color orange. The carpet is composed of rich browns, greens and red-orange tones, while walls are made of sandblasted wood paneling inset with mirrors reflecting the outside garden. Descending from the ceiling are five custom-made olive green chandeliers that Thomas created from hemp rope and burlap. Chairs designed with knotted loops of rope are from the Roger Thomas Collection. A signature aspect of the design is two shell vases designed by Thomas Boog that stand over seven-feet tall in the main dining room. Encrusted with small black shells, the patterns of flowers and butterflies are created from green Mother of Pearl inlay. The bar area is flanked with a pair of nine-foot tall crystal beaded obelisks made in Sicily in the 1920 s and originally located in an Italian restaurant in Paris.. A crystal ship floats above the bar, adding a charming vintage touch. Frank Sinatra Enterprises (FSE) is a joint venture between the Sinatra family and Warner Music Group (NYSE: WMG). FSE owns Sinatra s recordings from the Reprise era as well as a treasure trove of films, television specials and unreleased footage, photos and audio recordings, which collectively represent one of the foremost bodies of artistic work of the modern era. FSE also owns and manages Sinatra s name and likeness rights and represents the artist s rights to the Columbia and Capitol catalogues. FSE pursues innovative new product and venture opportunities with respect to the legendary entertainer s name and likeness, as well as Sinavisual recordings. Rhino Entertainment provides label services for FSE. # # #

5 Theo Schoenegger Executive Chef Sinatra Theo Schoenegger is executive chef of Sinatra at Encore, named after Ol Blue Eyes. Sinatra offers modern riffs on classic Italian cooking in the city once frequented by the legendary entertainer. The singer s charisma is kept alive through a reinterpreted Italian menu that emphasizes the chef s modern and seasonal approach to the country s signature flavors and dishes. This opportunity at Encore is an honor, says Schoenegger. I get to work alongside excellent chefs and the menu at Sinatra features dishes I began cooking as a young boy, as well as dishes in honor of Frank Sinatra, all with an emphasis on seasonal ingredients. Prior to joining Sinatra at Encore, Schoenegger spent five years working as executive chef of the Patina Group s signature restaurant, Patina, located at Walt Disney Center in Los Angeles. His exquisite menu helped the restaurant garner a three-star review from the Los Angeles Times and a Michelin star. Additionally, Patina earned a Relais & Chateau rating, one of two restaurants in Los Angeles to receive this honor. At San Domenico New York, Chef Theo had the privilege to cook for the man himself, Frank Sinatra. He would frequently dine at the restaurant in New York and order his favorite dishes Spaghetti alla Chitarra con Filetto di pomodoro e basilico and Gamberoni e Cannelini. Growing up in the town of San Candio, Italy, just near the border of Austria, Schoenegger found his calling at age nine when he started helping his mother in the kitchen. At the age of 18, he began a five-year program at a culinary school in Merano, Italy. After graduation, Schoenegger moved to Munich, Germany to work at the restaurant Aubergine Tantris. While in Munich, he met legendary restaurateur Tony May who asked Schoenegger to join him in New York City. Schoenegger left Germany in 1986 and worked for May first at Palio restaurant, then at San Domenico. During his time as executive chef, San Domenico was considered the premier Italian restaurant in the country and received a three-star review from The New York Times. In 1996, Schoenegger moved south to Palm Beach, Florida where he worked as executive chef of Aquoria for four years, and then returned to New York to reopen Rock Center Café with Nick Valenti and Restaurant Associates. The restaurant received critical acclaim, and quickly became one of the city s top dining destinations. Shortly thereafter, Schoenegger accepted the position at Patina and moved to Los Angeles. Schoenegger lives in Las Vegas with his wife, Mary Rose, and their children, Katerina and Antonio. At home, his simple, seasonal approach to cooking is evident in the family meals he prepares, such as grilled Dover sole with heirloom tomatoes, farmer s market peaches and Italian plums. For more information on Theo Schoenegger or Encore, please contact: Public Relations, , pr@wynnlasvegas.com