3121 Jazz Cuisine took over the Fiore location at the Rio to present chef Lena Morgan's global cuisine. Photo by Ralph Fountain.

For a global music star, it seems only natural that Prince's restaurant, 3121 Jazz Cuisine in the Rio, 3700 W. Flamingo Road, would feature "global cuisine."

Executive chef Lena Morgan, who most recently was Prince's personal chef, says the restaurant's cuisine is "in keeping with the jazz theme, which has many styles, and the food's that way as well."

Morgan says there are Moroccan, Jamaican, Japanese and French influences on the menu, which changes approximately every eight weeks.

Morgan studied at the Culinary Institute of America in New York and after graduating in 1990 was hired by Wolfgang Puck to work at his Spago restaurant in Los Angeles, then moved over to his Granita restaurant in Malibu. She spent four years working with Puck before being employed as a private chef for Hollywood movie directors and studio heads.

After a stint as a caterer for Prince, she became the pop star's personal chef, a position she's held for the past three years.

Last year, Morgan was asked by Prince to be the executive chef at his new restaurant.

"He really gives me free rein as far as food concepts," says Morgan of her famous employer. "His diet is pretty clean" and on any given day may feature soup, a fresh green salad and pasta.

Seating 192, including the private dining room, 3121 is open from 6 to 10 p.m. weekdays and from 6 to 11 p.m. on Fridays and Saturdays.

Reservations are suggested (777-7776).

For entertainment, there is live music on Wednesdays, Fridays and Saturdays, and Prince frequently comes in to jam with his band after his show in the 3121 club at the Rio, usually after 2:30 a.m.

New hours, in effect starting Monday, are 6-10 p.m. Sundays, Wednesdays and Thursdays; 6-11 p.m. Fridays and Saturdays; and late nights 2-6 a.m. Fridays and Saturdays.

Starters: Jumbo lump crab cake with Meyer lemon caper sauce, celery sprouts and basil oil ($14); shellfish bouquet with jumbo shrimp, clams, oysters, king crab and lobster ($27 per person); and golden and garnet beet "Napoleon" with honey goat cheese, shallot and citrus vinaigrette ($12).

Soups and salads: Butternut squash soup with sherry-caramelized apples and argan oil ($11); edamame bisque with shichimi dusted shrimp, crispy enoki mushrooms and truffle essence ($14); organic romaine hearts, Dijon Parmesan dressing, tomatoes and buffalo mozzarella bruschetta ($12); and baby lettuces, heirloom tomatoes, avocado, sweet and spicy pecans and champagne-orange vinaigrette ($11).

Entrees: Beef and game offerings include grilled center-cut filet mignon with mushroom foie gras butter, petite asparagus, pomme de terre and a cabernet-port reduction ($45); tagine of organic lamb shank, couscous, roasted root vegetables, green olives and honey lemon sauce ($38); wild mushroom and oven-roasted butternut squash risotto with English peas, mascarpone and grated asiago cheese ($29); and Woodland Farms duck breast, blood orange demi glace, corn and English pea "succotash," Maui onion and corn flan ($38).

Fish selections include crab and brie stuffed Chilean sea bass, haricots vert, baby carrots, chanterelle mushrooms, Yukon puree and blush champagne beurre blanc ($36); seared diver scallops with Jamaican jerk jam, mango relish, mashed breadfruit and caramelized plantains ($34); and pan-seared salmon fillet with fresh coriander, jalapeño and lime crust, herb chevre polenta and sauteed baby zucchini blossom ($35).

Extras: A specialty tasting menu is offered ($125, or $175 with wine pairings) including amuse bouche, first and second courses, fish course, meat course and dessert.

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.