COURSE 7
Bouchon's Poulet Roti
Chef Thomas Keller says he'd put this dish on his Last Supper short list—and who are we to argue? Here, a free-range Shelton Farms chicken is brined, dry-roasted, cooked in a Rationale oven to keep the meat moist, then blasted under dry heat to ensure a wonderfully crisp skin. If that's not enough, the finished meat is gussied up in an artful tower of puff pastry and mushroom velouté. Pair it with: Melville Santa Rita Pinot Noir 2006 (The Venetian; 702-414-6200; $28).

COURSE 8
Craftsteak's Assorted Mushrooms
A staggering two-thirds of Craftsteak's guests order mushrooms, and Tom Colicchio's earthy, meaty medley of sautéed hen of the woods, shiitake, petit French horn, and hedgehog mushrooms, finished with butter, thyme, salt, and pepper, is one of the most popular dishes on the menu. Pair it with: Domaine Leroy Aloxe-Corton 1999 (MGM Grand; 702-891-7318; $26).

COURSE 9
Cut's A Tasting of New York Sirloin
A meat lover's paradise, the trio is best eaten from left to right. Start with the lean-cut, dry-aged Nebraska sirloin, paired with chef Wolfgang Puck's signature Argentinean chimichurri, then move on to the fattier American Kobe from Snake River Farms, which comes with a tangy steak sauce made from soy sauce, ketchup, tamarind, and apples. The Japanese Wagyu is so rich and buttery it should be savored solo. Pair it with: Boulez Pommard Burgundy 2002 (The Palazzo; 702-607-6300; $140).

COURSE 10
The Strip House's Black Truffle Creamed Spinach
This fan favorite—the kitchen takes 70 orders of it per night and uses 90 pounds of spinach—at the outpost of New Yorks Strip House is a too-rich-to-be-healthy mix of black truffle butter, Parmesan, shallots, and white truffle oil. Popeye never knew what he was missing. Pair it with: Ramey Russian River Chardonnay 2006 (Planet Hollywood Resort & Casino; 702-737-5200; $13).

COURSE 11
Daniel Boulud's Le Grand Tour De France
If you ask Daniel Boulud (we did), "A good meal à la Francaise isn't complete without cheese. The point is not to have a huge selection but a selection of the very best." And so it is in his namesake restaurant's end-of-meal cheese odyssey, a trip of the tongue from soft and runny to firm and crumbly—from Valencay, a young, mild-flavored goat, to rich, mature blues. Crusty fig bread and candied walnuts go well with all nine cheeses. Pair it with: Cossart Gordon 15-year Bual Madeira (Wynn Las Vegas; 702-770-3310; $35).

COURSE 12
N9NE Steakhouse's Carrot Cake
Though the most popular dessert at N9NE is the Campfire S'mores, pastry chef Victor Solano's carrot cake is the more spectacular feat, if only because making it requires some 12 pounds of cream cheese per day. This straightforward confection—no raisins, no nuts, just rich, carrot-flecked cake and silky, sugary cream cheese frosting—is one of the most soul-satisfying home-cooked meals you can find (in Vegas, yet!). Pair it with: a root beer float (The Palms; 702-933-9900; $9).