Caviar and foie gras twice? And tenderloin? While it all looks yummy, it seems to be appealing to those who want the la-dee-dah factor. But, hey, it’s the Bellagio, never known for subtlety, eh? I’d also love to know how one “sautes” foie. I sear for under a minute total. Can’t imagine sauteing. And I’m surprised they mis-named the macarons as petit fours.
But for what you paid, it really does look like a nice meal. Thanks for sharing.