Thursday, Oct. 20, 2016 | 2 a.m.
With prices in the hundreds of dollars for just a few dollops of food, caviar screams extravagance. And now, foodies with expensive tastes can add the new Caviar Room at the Restaurant Guy Savoy at Caesars Palace to their elite dining bucket list.
The Caviar Room is in the restaurant’s lounge, a more relaxed place to deal with the sticker shock patrons will get reading the menu. Tastings of traditional caviar choices and other pricey seafood selections are available, along with Champagne to numb your senses before paying the check.
The menu includes:
• Golden Osetra or Siberian Baerii Caviar by the ounce, $375 for a full portion or $195 for a half portion.
• Salmon Mi Cuit that costs $130 for a full portion and $65 for a half.
• Colors of Caviar costing $95 for a full portion and $47 for half.
• Other seafood including Octopus Pot au Feu with Golden Osetra caviar served in cold steam and Kushi Oysters on the half shell.
You can wash down the fragrant fish roe — and the envy of your poorer friends — with a $29 glass of Krug Grande Cuvée Champagne. Or you can have some vodka, the other traditional companion of caviar, in the form of a Belvedere martini.
The Caviar Room at Guy Savoy is open during the restaurant’s regular hours, 5:30 to 9:30 p.m. Wednesday to Sunday. The chef will be at Caesars to launch the Caviar Room from Nov. 2-6.