CHEF TERENCE FONG and WOLFGANG PUCK


Appetizer Blue Fin Tuna "Toro" Sashimi   21.    Nigiri   18.    Negi Toro Roll   15.


Tataki of Toro with Serrano Chilies, Daikon, Wasabi Tobiko and Garlic-Ponzu Sauce  28.


Sautéed Curry Spiced Washington Oysters with Basil-Lime Aioli, Tobiko and Scallions 15.


Entrees


Spicy Roasted Chicken Breast with Black Mushrooms, Asparagus, Iceberg Lettuce and General Tso's Sauce  21.


Sautéed Black Tiger Prawns with Asian Black Bean Butter ,Egg Noodles and Fried Chinese Long Beans    33.


Whole Sizzling Striped Bass with Chinois Firecracker Sauce, Lemongrass Jasmine Rice and Sautéed Bok Choy     38.


Seared Wagyu "Miyazaki"Kobe Beef with Roasted Garlic Potato Mash, Asparagus, Spicy Hoisin BBQ Sauce  60.


Dessert Fried Sesame Crusted Sushi Rice with Coconut and Lotus Paste, Fresh Fruit and Vanilla Bean Ice Cream  9.


Chinois Information


Caesars Palace Hotel and Casino