The next course features a White Truffle Risotto served with "Aquerello" Carneroli rice cooked risotto style in a base of chicken stock. It is finished with white truffle paste and mascarpone and topped tableside with freshly sliced white truffles.

The final dish is the guinea hen poached in papillotte and served with fall Vegetables and Alba white truffles. The Guinea Hen breast is poached in guinea hen stock, vegetables (carrots, celery root, celery, rutabaga) and glazed in a white truffle butter with shavings of white truffles.

The White truffle or Alba Truffle (tuber magnatum) comes from the Langhe area of the Piedmont region in northern Italy and, most famously, in the countryside around the city of Alba. It is also found in Croatia on the Istria peninsula in the Motovun forest alongside Mirna river. Growing symbiotically with oak, hazel, poplar and beech and fruiting in autumn, they can reach 12cm diameter and 500g, though are usually much smaller. The flesh is pale cream or brown with white marbling. The white truffle market in Alba is busiest in the months of October and November.

The La Chasse (game) menu begins with foie gras, wild squab, pheasant, Mallard duck and cabbage "en Marmite" and light game jus (see gallery below). All ingredients including Scottish game birds are cooked together with braised cabbage in a sealed Marmite. It is opened tableside in front of the guests and then brought back into the kitchen to be broken down. They are thinly sliced, served with seared foie gras from Hudson Valley and accompanied by sautéed wild mushrooms (chanterelle and mousseron) and a light jus made from the roasted bones of the game birds.

Also featured on this season's game menu is a Mallard duck "poach-roasted" with Root Vegetables and smoked seaweed butter. The Mallard Duck breasts, which come from Upstate New York, and are slow cooked sous vide with a stuffing under the skin made of the duck liver, delicate spices, butter and bread crumbs. The duck is finished in the salamander with thin layer of the same stuffing and lightly browned. It is served with fall root vegetables (celery root, parsnip, salsify, sunchoke, and baby carrots) glazed in duck jus and smoked seaweed butter, crisp potato galettes and a jus made of roasted duck bones.

The menu also features "Hare a La Royale". Hare legs are presented in a roll farced with foie gras, wild mushroom, the remaining parts of the hare, spinach and black truffles. The dish is served with sauté wild mushroom and penne pasta stuffed with celery roots puree and black truffles.

The white truffle menu will be available until Dec. 15, while the game menu is available through the end of January.

The menu at Restaurant Guy Savoy in Las Vegas includes some of the chef's signature dishes from Paris, namely artichoke and black truffle soup and oysters in ice gelée. For those with the most decadent of tastes, there's a caviar sampler on the menu, along with a host of other culinary delights. Order the 10-course Menu Prestige, the 90-minute TGV tasting menu, or dine à la carte-the fare is delectable either way.

For an ultra-luxurious experience, reserve the Krug Room, a private dining room where guests can enjoy dishes paired with the finest vintages of Krug bubbly (a Luxist nominee in the best champagne category). Just be sure not to drain your bank account at the poker table before dinner-a meal in the Krug Room will set you back $750, nearly three times the cost of the Menu Prestige.

For reservations, call (702) 731-7110 or for more information, go to Caesars Palace's website.