Las Vegas is a town where you could gorge yourself to death. We give you a culinary tour of Sin City, constructing a decadent Last Supper from the signature dishes at 14 top tables, with a course to suit every taste. Try them all if you dare (but book an angioplasty first)

COURSE 1
Shibuya's Oyster Tasting
According to Shibuya chef Stéphane Chevet, "Oysters are the best way to start your meal. They stimulate your taste buds and open your palate." His triplet of Japanese oysters is briny bliss: Kushi and Kumamoto oysters on the half shell are balanced by ginger vinegar jelly. Save the Hama-Hama shooter, a cocktail-like concoction of citrus ponzu, sake, scallions, daikon, and raw quail yolk, for last. Pair it with: Tsukasa Botan "Senchu Hassaku" Jumai sake (MGM Grand; 702-891-7777; $16).

COURSE 2
Michael Mina's Caviar Parfait
A riff on the classic caviar presentation, Michael Mina's parfait is a vertical medley of traditional accompaniments—blinis, eggs, parsley, crème fraiche, alderwood smoked salmon—and golden osetra, harvested from wild-caught sturgeon from the Caspian Sea. Created as a honeymoon present for his wife, the parfait is ordered by some 15 percent of customers (despite the hefty price tag). Pair it with: Belvedere on the rocks (The Bellagio; 702-693-7223; osetra caviar, $445 per ounce).

COURSE 3
Guy Savoy's Artichoke Soup
The number-one seller at Guy Savoy's restaurant, this intensely rich (though creamless) soup, topped with shavings of aged Parmesan and curls of black truffle, is the ultimate high-end comfort food. Mop it up with warm mushroom brioche slathered with truffle butter. Pair it with: Joseph Drouhin Chambolle-Musigny Pinot Noir 2005 (Caesars Palace; 702-731-7286; $68).

COURSE 4
Nobu's Yellowtail Sashimi
This top-selling dish has spawned dozens (if not hundreds) of imitations and reincarnations, but Nobuyuki Matsuhisa's original is simple, harmonious perfection: Thin slices of hamachi, marinated in soy and yuzu, are paired with jalapeño and cilantro in a fusion of Japanese and South American flavors. Pair it with: Cloudy Bay Sauvignon Blanc 2007 (Hard Rock Hotel & Casino; 702-693-5090; $20).

COURSE 5
B&B Ristorante's Beef Cheek Ravioli
Anyone who loves chef Mario Batali's restaurants knows that this—house-made raviolis of tender braised beef cheeks (slow-cooked for five hours) topped with gamey crushed duck liver—is one of the dishes for which hes most famous. The best part of the ravioli, though, may be its sauce: a decadent brown butter and black truffle sauce. Pair it with: La Mozza Aragone 2005 (The Venetian; 702-266-9977; $26).

COURSE 6
Bartolotta's Salt Crusted Snapper
In order to meet demand for his pagaro—which is baked in a thick layer of Trapani sea salt; subtly seasoned with fennel pollen, anise, and orange and lemon zest; filleted tableside; and served over a bed of thinly sliced zucchini—Paul Bartolotta imports some 300 pounds of the flaky Mediterranean snapper per week. Pair it with: Planeta Cometa Fiano 2006 (Wynn Las Vegas; 702-248-3463; $14 per 100 grams).