Mr Chow already has its share of indulgences at Caesars Palace. Diners enter through an elevator to the second level, where they are greeted by a Champagne cart. A kinetic sculpture over the dining room moves and changes colors. Beijing specialties — such as hand-pulled noodles, green prawns, and duck — line the menu. Many dishes roll to the table via trolleys for table-side service.
Now the restaurant that overlooks the resort’s Garden of the Gods pool complex has a $1,000 golden filet mignon with caviar to boot. Chef Cesar Laran created the dish that resembles the Ma Mignon, on the Mr Chow menu since 1975 with a crispy flour crust topped with peppercorns and an onion sauce.
But the golden filet mignon comes wrapped with delicate gold leaf and topped with caviar. Diners also get Krug Grande Cuvee Brut. Request this dish 48 hours beforehand.
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