Fleur de Lys

Chef Hubert Keller, whose Fleur de Lys in San Francisco is at the top of everyone's fine dining list, opened a second Fleur de Lys at Mandalay Bay, keeping up the same high standards and tradition. The elegant and cheerful French Restaurant welcome visitors with pink roses at the entryway, set in a frame against natural stone. Inside the décor is comfortable and inviting, but unquestionably elegant. Fixed price menus offer three- to five-course meals, with or without wine pairings.

Examples of appetizers are the Maine lobster salad, the roasted boneless quail breast, foie gras of course, and escargots from Burgundy. Chef Keller and Executive Chef Laurent Pillard offer several seafood entrées, including Alaska salmon, scallops and lobster, prepared in several different ways. Veal is present in several main dishes as well -- the tenderloin or the braised veal cheek. You can ask for "ox-tail" tortellini with the filet mignon or the braised ribs. Fleur-de-Lys also has thought of vegetarians, with some very attractive vegetable options that can serve as main dishes as well. This is a AAA Four Diamond Restaurant.