Our 2009 Signature Chefs' Menu

Chef James Boyer, Canyon Ranch Grill Bison Short Ribs with Mashed Potatoes and Braised Red Cabbage & Spice Cakes with Apple Compote Chef Todd Clore, Todd's Unique Dining Spice Scented Goats Cheese Wonton with Raspberry and Basil Sauce & Kobe Short Rib Martini with Jalepeno Potatoes and Crisp Onions Chef Eric Damidot, Caesars Palace Please Check Back! Chef Paul Del Favero, Mesa Grill Shrimp Tamale with Garlic Cream Sauce, Cilantro and Fresh Corn & King Crab Tostada with Avocado Relish and Champagne Saffron Vinaigrette Chef Olivier Dubreuil, The Venetian Resort Hotel Casino Imperial Peking Duck Chef Mimmo Ferraro, Mimmo Ferraro's Italian Restaurant Classic Sausage and Peppers & Meatballs Chef Roberto Hernandez, Dos Caminos Lamb Barbacoa Sope with Jalepeno Mint Salsita Chef Michael & Wendy Jordan, Rosemary's Restaurant Grits with Wild Mushrooms Chef Josette LeBlond, Josette's Bistro Chicken Liver Pate with Truffles & Escargot Chef Eric Lhuillier, Pinot Brasserie Escargot Simmered in Garlic Beurre Blanc with Truffled Yellow Frissee Chef Tom Moloney, AquaKnox Grilled Calamari and Ce Ce Bean Salad with Chorizo, Frissee and Arugula Chef Percy Oani, Roy's Restaurant Hawaiian Ono Carpaccio on Crispy Taro Chip with Hanoi Dill Pesto Chef Laurent Pillard, Burger Bar Au Poivre Burger Chef Marco Porccedu, Ago Wild Mushroom Ravioli with Truffles Chef Mark Purdy, Alize at the Top of the Palms Lemon & Shrimp Mousse with Cape Gooseberries Chef Linda Rodriguez, Hachi Crispy Seabass Cakes with Yuzu Chili Jam & Spicy Tuna Sushi Chef Ryan Ross, Roy's Restaurant Hawaiian Ono Carpaccio on Crispy Taro Chip with Hanoi Dill Pesto Chef Dan Rossi, David Burke Las Vegas Organic Lobster Scramble with Caviar & Crème Fraiche in an Ostrich Egg Shell Chef Mark Sandoval, Wolfgang Puck's Postrio Yellowfin Tuna Tataki on Crispy Rice Cake with Wasabi Cream and Furikake Chef Kuldeep Singh, Origin India Whole Wheat Crisps with Chick Peas, Potato Yogurt and Tangy Chutney & Served with Micro Greens Chef Jonathan Snyder, Rare 120 Soy Braised Pork Cheek with Apple, Celery and Jalapeno Salad and Celery Root Puree Chef Simon To, Zine Noodles Dim Sum Imperial Peking Duck Chef Abe Tsaualakaglou, John Cutter Cajun Seared Ahi Tuna Chips with Wasabi Aioli and Citrus Soy Reduction & Mint Pesto Crusted Lamb Chops a' la Grecque Chef Pieter Van Staden, Creative Catering Mezze Surf and Turf: Oxtail Ravioli with Seared Scallop Chef Daniel Waked, Nero’s Steak Tartar with Roasted Mushroom Chip, Eucalyptus Salt & Juniper Crusted Bison Strip with Hendricks Gin, Rosemary Huckleberry Compote Chef Todd Williams, Bradley Ogden Confit Chicken with Crispy Polenta and Marinated Fennel & Gazpacho Andalouse with Marinated Vegetables and Cilantro Foam Chef John Zamarchi, Sedona Restaurant Chicken Satay with Pickled Cucumber and Thai Peanut Sauce & Braised Angus Beef Short Rib with Parsnip Puree and Baby Vegetables