4PM – 9PM. With VIP Pavilion Lounge tickets, you’ll sample limited-release/unique brews and feast on a delicious spread of beer-inspired dishes crafted by incredible Las Vegas chefs. Entitles bearer to all GA and EE benefits, plus creature comforts like indoor restrooms, shade, and seating.
Chef Mike Minor
At Border Grill Mandalay Bay in Las Vegas, Executive Chef Mike Minor turns locally and sustainably sourced ingredients into Modern Mexican dishes, in collaboration with Co-Chefs/Owners Mary Sue Milliken and Susan Feniger. “My philosophy in the kitchen is simple—happy people making really good food,” he says. Treating staff with respect, admiration, and honesty, Minor asks his team to pour their hearts out on the plate and, in return, empowers and mentors them towards their best.
Burnt Ends Burrito
Burnt ends w/ manchego cheese, crispy chips, coleslaw, chipotle aioli, and a habanero BBQ sauce.
Cornflake fried chicken tacos
Buttermilk soaked cornflakes fried chicken w/ flour tortilla, chipotle coleslaw, and a habanero bbq sauce.
Chef Errol LeBlanc
Chef Errol brings years of culinary experience with his long history in the local scene. The former Chef-Owner of R.E. Tapas Kitchen and Lounge and now Executive Chef at Pamplona Cocktails & Tapas, has created a delicious tapas menu that can challenge the best restaurants in Spain.
Paella de Mariscos w/ clams, mussels, calamari, and shrimp.
Paella de Carne w/ longaniza, morcilla, and chicken.