Adorned with some original works by Picasso, this restaurant raised the city's dining scene a notch when it opened in Bellagio in 1998. Although some say Executive Chef Julian Serrano doesn't change his menu often enough, the artful, innovative cuisine—based on French classics with strong Spanish influences—is consistently outstanding. Appetizers on the seasonal menu might include warm quail salad with sauteed artichokes and pine nuts, or poached oysters with osetra
caviar and vermouth sauce. Roasted milk-fed veal or sauteed medallions of fallow deer with caramelized green apples are other potential entree choices. S Sometimes a seasonal specialty menu may feature Alba white truffles. Dinners are prix-fixe, with four- or five-course options; a vegetarian menu and a three-course pre-theater menu also are available.