Items Selected:\nTom Collins\nGin-Lemon-Seven\nButter Rose, White Roll, Cheese Lavosh, Whole Grain Roll\nEscargot en Croute - Six plump escargots saut\u00e9ed in shallots, garlic, burgundy wine, fine herbs with a puff pastry topping\nTableside Salad - Romaine, Tomato, Hearts of Palm, Artichokes, Mushrooms, Blue Cheese, Croutons, Pine Nuts, Hardboiled Egg, Bay Shrimp with Creamy Pepper Dressing\nRaspberry Sorbet\nStuffed Jumbo Shrimp - Jumbo shrimp stuffed with crab, parsley, savory and 'old bay' seasoned bread crumbs\nDuckling Anise Flamb\u00e9 - Duck roasted with licorice spices and herbs; flamb\u00e9ed table-side\nBeef Wellington - Filet of beef, topped with a duxelle of foie gras and mushrooms; baked in pastry and served with bordelaise sauce\nWhite and dark chocolate dipped strawberries, apricots and baby figs with whipped cream\nBananas Foster\nCherries Jubilee\n\nLocated in The Four Queens on Fremont and considered by many to be the best \"Old Vegas\" experience remaining in a city once rife with dens of a similar ilk Hugo's Cellar had always been on my proverbial 'to-do' list and despite the constant onslaught of new spots from celebrity chefs on the Strip a Sunday night visit found the venerable institution packed - the 'reservations recommended' sign proving justified as couples attempting to walk-in met a two hour wait. Dimly lit with stone walls, wood beams, heavy linens, and art-glass chandeliers overhead it was to formal greetings and a rose for the ladies that we arrived in the Cellar and whisked away soon to a booth in one of several rooms the action soon commenced, each waiter presented by name as a trio of warm breads with a butter rose plus the famous tableside salad engaged the senses - the later a true crowd pleaser carefully customized for each and every guest. Large in menu with a bar that promised to craft \"anything you like\" it was with a stiff pair of $7 cocktails that our proper order progressed and soon plucking tender snails under delicate pastry from their dish one really couldn't help but smile at a classic done so well, a theme continued with each of three superlative entrees following a raspberry palate cleanse - the tableside whole duckling a showstopper gathering looks from around the room while the Wellington rivaled that at Ramsay Steak beneath a pile of mushrooms and foie gras. Truly a class act it was prior to desserts-proper that a trio of chocolate dipped fruits arrived to be dressed in hand-whipped cream and with more sweets offered on the house to celebrate a duo of birthdays it was tableside we turned again - the smolder and burn of booze, fresh fruit, and cinnamon ladled over rich ice cream a refined finish to a true 'experience.'
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