Las Vegas luminary Mark LoRusso, executive chef at Botero, is known for his refined modern American cuisine as well as his imaginative and creative dishes. His expertise was previously showcased at Tableau, where he had an especially challenging position serving three high-quality meals a day at Wynn’s Mobile Five-Star, AAA Five-Diamond Tower Suites. As challenging as it was, however, he succeeded tremendously on all fronts. A star in his own right, Chef LoRusso has worked beside some of the world’s best chefs, including Thomas Keller, Michael Mina and Charlie Palmer. In fact, prior to joining Wynn, Chef LoRusso spent seven years as executive chef of Michael Mina’s Aqua at the Bellagio. He began his career at the Culinary Institute of America in Hyde Park, N.Y., and since then has graced the kitchens of the Trellis in Williamsburg, Va.; Checkers Hotel in Los Angeles; Cypress Club and Aqua in San Francisco; Aureole in New York; and at Aqua in Las Vegas. Recently he was honored as 2008 “Chef of the Year” by KNPR, Nevada Public Radio. He might also be considered “Most Versatile Chef,” as Botero’s menu is very extensive and quite varied. Its specialty, however, is steak; be it chateaubriand, porterhouse or Japanese Kobe, all are lovingly created and elegantly plated. They pair perfectly with any of several signature cocktails created by Wynn mixologist Patricia Richards, including but not limited to the Botero Sangria, the Circus Bellini, the Seated Lady, the Orange Blossom, the Mohito Martini, the Guava Margarita, the Botero Chocolate Martini and the Botero Espresso Martini. Whatever you drink -- and whatever you eat -- Chef LoRusso’s cuisine at Botero is sure to please your palate. Please continue reading below for a sampling of Botero’s dinner menu. For the lunch menu please click here. If you’d rather read about our meal with Chef LoRusso, please click here, or click here for our exclusive interview with Chef LoRusso while he was at Tableau.

From Farms and Fields: Baby Beet Salad (warm goat cheese, $14); Caprese (tomato, buffalo mozzarella, $16); Kobe Steak Tartare (traditional garnish, $19/$36); Basket of Seasonal Vegetables (for two, lemon anchovy vinaigrette, $25); Tasting of Soup (choose two: carrot-ginger, English pea or spring onion-Yukon potato, $12); Wild Mushroom Tart (gruyere cheese, $16); Potato Gnocchi (roasted tomato, parmesan, $15/$24); Hudson Valley Foie Gras (caramelized apple, calvados sauce, $25); Gem Lettuce Salad (marcona almonds, piquillo peppers, manchego cheese, $14); Caesar Salad (crouton chips, crispy anchovies, $14).