The Secret High-Roller Menus of Las Vegas
Le Cirque: the Ultimate Surf and Turf
On a dare, executive chef Wilfried Bergerhausen of Bellagio’s Le Cirque created a larger-than-life dish using every single ingredient at Le Cirque, most notably featuring Japanese wagyu steak covered in perigourdine sauce made from truffles, and topped with foie gras and a layer of shaved truffles. The sideshow is a two pound butter-poached Maine lobster tail covered in lobster caviar and with a 24-carat gold leaf, plus a deep fried potato fondant resting on beef bone marrow.
é by José Andrés; Tasting Menu
For $250 per person, diners who apply online for spaces and receive a Golden Ticket in the mail can eat at Jaleo’s secret dining room, é by José Andrés, enjoying a mind-blowing tasting menu featuring 23 courses of avant-garde Spanish cuisine. The surreal setting, designed by Juli Capella, features file cabinet décor and spills into the room to mimic the thoughts, ideas, and memories of Chef José Andrés' brain.
Tom Colicchio Heritage Steak: Marinated Grilled Eggplant
CRUSH: 32-Ounce Pepper-Crusted, Bone-in Short-Rib
Blossom: Spicy Water Fish
MR CHOW: Fish Joanna
Charlie Palmer Steak: "Cut of the Week"
Carbone: Mario's Meatballs
Based off his mother’s meatball recipe, Aria’s Carbone chef Mario Carbone’s famous secret meatballs are made with ground beef, pork sausage, veal, sautéed onions, garlic, parsley, parmesan cheese, and panade.
STRIPSTEAK: Duckfat Fries
At Michael Mina’s Mandalay Bay restaurant STRIPSTEAK, Chef Tony created an Amuse Bouche featuring fries cooked in duck fat, served with garlic-herb oil, sriracha ketchup, and truffle aioli.
Portofino: Lobster Milanese
Chef Michael LaPlaca at Portofino at The Mirage makes a Lobster Milanese dish from a full-pound New England lobster tail, which is flattened out, lightly poached in butter, covered in savory breadcrumbs and fried until crispy. The lobster is finished with a white wine lemon butter sauce and served with sautéed garlic spinach.
The Steakhouse at Camelot: Secret Menu
At Excalibur’s traditional The Steakhouse at Camelot, there’s an entire secret menu that must be requested from the waiter, including macaroni with lobster and truffle oil, and an 8-ounce beef tenderloin topped with tomato, bleu cheese and asparagus.
Rivea: Grilled Lobster
Jean-Georges: Angus 300 Tomahawk Chop
A colossal stab of steak available only at Aria’s Jean-Georges restaurant, the Angus 300 Tomahawk Chop is cooked over a wood-burning grill and served on a bed of smoking coals that heats the meat and gives the table a campfire scent.
Carnevino Italian Steakhouse: Riserva Cut
Delmonico Steakhouse: Private Dining Room Menu
Request a seat in the glass-paneled private dining room at Emeril Lagasse’s Delmonico Steakhouse at The Venetian and you’ll roll the dice with a menu—including corresponding wine pairings—that changes nightly. Recent menus have included Japanese wagyu, piemontese and in-house dry aged cuts, paired with selections from a Wine Spectator Award of Excellence Wine Cellar.