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Want some diamond and gold with your lasagna? Sure, why not? Portofino at the Mirage now serves up the "Diamond and Gold" lasagna for $100 a slice.
This bad boy finds the layers of pasta stuffed with porcini mushrooms, Iberico ham and Prosciutto di Parma as well as 24-month-aged Parmigiano-Reggiano, buffalo mozzarella and Kobe Bolognese spread between each layer.
But wait. It gets more luxurious. A "foiefredo" sauce — an Alfredo sauce infused with foie gras — tops the dish. On top, White Diamond truffles shaved table side and for kicks and giggles, 23-karat gold flakes.
Executive chef Michael LaPlaca plans to serve it all month on the menu.