Tucked away from the hustle and bustle of the casino and entertainment action below, VUE 24 is perched upon—you guessed it—the 24th floor of Foxwoods Resort Casino's Grand Pequot Tower. This 4-diamond gem may seem relatively hidden away, but make no mistake, VUE 24 will take both your palate and senses on quite the culinary journey. Starting with the view.
Overlooking vast Connecticut woodlands, dazzling sunset comes easy like Sunday morning. Speaking of easy like Sunday morning, be sure to check out VUE 24's lavish "Sky Brunch." Master mixologist, Stephen Armitage, concocts everything from the ordinary to the extraordinary. In this case, the "Peach Cobbler" came highly recommended. And we'll tell you why—because it's absolutely delicious.
At the helm of your culinary excursion ahead, is Chef de Cuisine, Michael Yaffe, formerly of Eiffel Tower Las Vegas.
Presented upon intricately detailed porcelain, was a hand-crafted amuse bouche of pickled cauliflower and chickpea, with a creamy Thousand Island-esque aioli.
This easily paved the way for a seasonal favorite, Pan-Seared Foie Gras, over tantalizing strawberry rhubarb coulis.
Next, Tuna Tartar made it's way to the table.
Made with fresh, Atlantic bluefin tuna, coddled with English cucumber, haricot vert, chili pepper and bottarga.
With a diverse selection of entrees from Sole Meunière to Colorado Lamb, not forgetting to mention the notable Stonington Lobster—an absolute favorite just happened to be one of VUE 24's outstanding specials that evening.
Filet Oscar. The longstanding epitome of any high-end steakhouse's menu, it was a match made in heaven at first thought. Jumbo lump crab meat drizzled with tarragon-heavy béarnaise and shaved asparagus, sits atop a prime cut of beef tenderloin—served very rare of course. How many ounces you may ask? 12, 12 delicate ounces of pure bliss.
Just when you ask yourself, "How could I possibly eat more?" You will. But first, the perfect accompaniment to any and all desserts.
Champagne. Moët & Chandon to be exact.
As soon as those two words were seen embedded on the dessert menu. It was a simple choice. Baked Alaska.
A classic French-inspired dessert invented in New Orleans, it's becoming quite rare to come across. So we weren't taking any chances. Filled with ice cream and sponge cake, then coated with caramelized meringue—You must end your VUE 24 experience with this impressive dessert to elicit oohs and ahhhs.