An airy and creamy savory foie gras pot de crème is topped with a caramelized layer that you crack into just as you would the sweet version. All accompanying elements are to add contrast to custard, from the blood-orange segments that add acidity to cut the richness, and crispy chocolate nibs that contribute more texture. Each decadent bite on toasted salted brioche demonstrates why this is one of Sage’s signature dishes.
Best of the City 2016
Our seventh annual celebration of all things Las Vegas, from the best place to fix your speeding ticket to the best Bloody Mary.