Get Motley VIP
2PM – 7PM. The Get Motley VIP is the ultimate craft beer and culinary experience. Get ready for unparalleled beer and culinary pairings, super exclusive reserve pours, and the best seats in the house. Located at The Bunkhouse Saloon this is without a doubt the best way to experience Great Vegas. Ticket entitles bearer to all GA and EE benefits, plus additional comforts like private restrooms and upgraded seating.
Chef Stephen Lasala
Stephen LaSala moved to Las Vegas on a whim and ended up sticking around to rise to executive chef of Searsucker at Caesars Palace. After attending Lederwolff Culinary Academy in Sacramento, he moved to San Diego before joining the opening team at Fleming’s when it opened in Las Vegas. By 2007, he joined Mesa Grill, becoming the sous chef after four months. Stints at Novè Italiano and Brand Steakhouse came along before he joined Searsucker as a sous chef for its opening. In 2016, he became the executive chef.
Beer-infused Kobe Filet Chili
Kobe beef, roasted chilis, stout, Vermont cheddar, jalapeño cornbread
Kobe Chili Cheese Fries
Homemade fries, tomatillo relish, Oaxaca cheese
Beer-brined whole pigs w/ brown sugar, garlic and citrus rub roasted till crispy and delicious w/ pickled vegetables to garnish
Char Grilled Pork Tacos
Achiote and beer marinated and charred on the grill w/ salsa verde, pineapple, onion, cilantro, handmade tortillas
Street Style Corn on the Cob
Served with lime aioli and infused with a hefeweizen, cilantro, cotija cheese
Chef Mario Tapia
A native of Loreto Bay Mexico, Chef Mario Tapia discovered his passion for cooking at a very your age. His experience runs from five-star fine dining, casual dining, from 300-seat high volume settings to 40-seat intimate dining venues. Up until now, Mario’s experience has been exclusively in traditional meat and dairy restaurants. Now he is reinventing those meals without the use of meat, dairy, eggs, and honey. Mario Tapia, otherwise known as Chef Veggicano, joined Panacea as Executive Chef in 2017 and quickly became an indispensable asset to the restaurant, bringing his exquisite palate and “farm to table” creativity to everything he touched.
Once Upon A Time BBQ Burger
Panacea’s house-made plant based patty infused with beer, banana mango aioli, ranch slaw and house made BBQ sauce
Small Tinga Bites
Homemade corn tortilla, adobo stye jackfruit, avocado cashew sour creme, sweet jalapeño bites
Curry Rice Shooter
Black rice, curry sauce, Moroccan cauliflower, BBQ sauce dots, crispy fennel strings
Vegan Cauliflower Fish Tacos
Cauliflower, vegan tatar sauce, smoked paprika aioli, Mexican slaw, wrapped in a corn tortilla