Just a quick flight from California, Las Vegas provides an abudance of alternatives. Whether you are a burger connoisseur or gourmet aficionado, the Rossini Burger at Burger Bar at Mandalay Bay will have you salivating. Conceived by
celebrity chef Hubert Keller
, the thick Kobe beef patty topped with mountains of foie gras and truffles is a burger you won't forget.
If you like your foie gras bite-size, the foie gras sliders at Mandalay Bay's
by Michael Mina is the perfect proportion. The tender and flawlessly seasoned foie gras patties are placed on a brioche roll and topped with plum chutney and watercress with a sweet onion jus on the side for dipping.
For a high-class meal with high-class tastes, the crisp sautéed Sonoma foie gras at Le Cirque at Bellagio explodes with buttery and beefy flavors. Cooked with minimal spices and seared to perfection, it is served with a white chocolate and raisin brioche, roasted rhubarb, cardamom streusel and hibiscus and champagne gastrique.
Fusing French and Asian flavors, the Shot and Roll specialty at Rick Moonen's
at The Shoppes at Mandalay Place will tantalize your taste buds with the freshest of ingredients. Wrapped in a tempura roll, topped with uni and accompanied by a sake bomb, the addition of the foie gras allows this special sushi to burst with umami flavors.
creator and executive chef Rick Moonen
also serves a duo of foie gras complete with endive, pickled swiss chard and a togarashi meringue.
Executive chef Shawn McClain's
foie gras custard brulee at Aria Resort & Casino's
is a delicious introduction for foie gras first-timers or for aficionados looking to taste the delicacy in a new way. This creation is topped with kumquat and toasted cocoa nibs and spread across a buttery salted brioche, bringing sweet and savory together in perfect harmony.
Or you can get adventurous with your foie gras by drinking it! The foie gras martini at Andre's Restaurant & Lounge in Monte Carlo is the perfect way to toast a trip to Vegas. Mixed with whole vanilla bean, honey, Andre's signature vodka and garnished with macerated Oregon huckleberries, the richness of the foie gras turns a cocktail into a creamy and luscious delicacy.
Here's to foie gras that survives the ban.