Place Category: Caesars Palace, French, Outside Dining, and Wild Game
Restaurant Guy Savoy serves an intimate dinner experience with the highest level of personalized service and stunning Contemporary French Cuisine. At Restaurant Guy Savoy, a meal is a celebration of life. Each Guy Savoy creation is subject to the scrutiny of the eye and the senses of smell, taste and touch. Seasonal ingredients are combined to make their flavors come together in perfect harmony, or to make their differences play against one another. The wait staff is attentive and approachable, exhibiting flawless yet discreet service, creating a home-away-from home environment for each guest.
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Restaurant Guy Savoy Menu
Menu and pricing subject to changeA LA CARTE MENU
TO BEGIN
“Colors of Caviar” 95
Mosaic of Organic Chicken, Foie Gras* and Artichoke Black Truffle Jus 70
Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter 75
Crab Salad and Beet Variation 80
Seared Foie Gras, Sea Urchin, Pistachio and Blood Orange 85
FROM THE SEA
Black Cod, Octopus, Beluga Lentil and Sauce Marinière 105
Roasted Wild Atlantic Turbot, Baby Artichokes, Jus Barigoule 110
Lobster*, Roasted Salsify, Parsley Coulis and Lobster Bordelaise 125
Salmon “Mi- Cuit” Osetra Caviar and Beurre Blanc 130
FROM THE LAND
“Snake River Farm” American Wagyu* Rib Cap and Braised Short Rib,
Pomme Boulangère and Jus Bordelaise 115Milk Fed Veal Chop, Chanterelles and Roasted Veal Jus 130
Wild Squab, Pheasant, Duck, Foie Gras and Cabbage “Marmite”*, Light Game Jus 125
*Due to the use of wild game on this dish, please be aware that there may be buckshot found in meat.Grilled Venison Tenderloin, Butternut Squash, Chestnut and Sauce Grand Veneur 115
FINE CHEESE SELECTION 35
PRESTIGE TASTING MENU
385 per person
Wine pairing 200, Prestige pairing 375
Menu served for the entire tableKushi Oyster Concassée*, Lemon and Seaweed Granité
Osetra Caviar, Crab Salad and Heirloom Beet Variation
Octopus in Cold Steam, Flavors and Textures of a Béarnaise
Salmon* Iceberg
Red Mullet, Fregula Sarda and Jus Corsé
Seared Foie Gras, Sea Urchin, Pistachio and Blood Orange
Artichoke and Black Truffle Soup, Toasted Mushroom Brioche, and Black Truffle Butter
Roasted Sweetbread, Spring Green Vegetables, Jus Meurnière
Pluma de Bellota Iberico*, Swiss Chard, Cannellini Beans and Huckleberry
Petit Basque Cheese, Textures of Pear and Saffron
“From Beet to Sweet”
Shades of Spring
Dry Age Pineapple, Baked in Clay, Scent of Lemongrass, Mellowest Aloe VeraUpside Down
FORBES MENU
$555 per person. 7 Years of Forbes 5 Star Celebration Menu. Menu served for the entire table. Price of the Menu Includes Premium Wine Pairing
Kushi Oyster Concassée, Lemon and Seaweed Granite
Crab Salad, Beet Variation and Osetra Caviar
Turbot Roasted on the Bone, Baby Artichoke "Barigoule", Natural Jus
Artichoke and Black Truffle Soup, Toasted Mushroom Brioche and Black Truffle Butter
"Sealand" A5 Japanese Wagyu Beef, Lobster, Roasted Salsify, Parsley Coulis and Lobster Bordelaise
Chocolate and Malt