One of the most respected restaurants in town, Charlie Palmer’s Aureole Las Vegas in Mandalay Bay, celebrates its 15th anniversary this year. The celebrated chef’s fine-dining establishments are known for their progressive American cuisine and the Las Vegas Aureole, headed by French chef Vincent Pouessel, has become particularly well known for the artistic compositions that lucky guests enjoy. Five dining areas, each elegant and plush, are accessed down a grand staircase that wraps one of Aureole’s showpieces, the wine loft. Wine Angels fly up and down, pulling guests’ chosen bottles.

Each season, Aureole builds a new menu, inspired by the ingredients currently available. Even stalwarts such as the seafood platter may be tweaked, according to what’s available. But very popular dishes will remain, such as that Palmer staple, the simply named onion soup. The soup features a poofy Gruyère crust that, when broken, allows the rich aroma to waft out. Foie gras and truffles accent the broth inside.

On a recent visit, we experienced a menu featuring tuna tartare and a refreshing faux version made of avocado, wagyu-style beef carpaccio with Parmesan and winter Australian truffles over crème fraîche, the crust adding a layer of texture. The carpaccio is fun, playful in flavor and presentation. A black mission fig heart, with blue cheese from France and arugula salad on top, is finished with honey from Hungary. Black mission figs are among the best grown in the U.S., and that was evident here.

The entrées are exquisite, with filet mignon a popular draw. It’s beautifully tender, finished with a pinot noir jus. Arriving on the menu this fall is a beautiful, colorful steak frites, and vegetarians will rejoice at the sheer inventiveness that the chef brings to a vegan plate, elevating what at other places would be a supersize dish of roasted vegetables.

Near the end of the meal, indulge in a sorbet to cleanse the palate. The seasonal sorbets feature fresh ingredients in flavors such as coconut, mango and grape. The grape is divine—really, really heavenly.

But one of the most decadent ways to enjoy the full effect of Aureole’s munificence is through a tasting menu. Aureole offers several, including Vincent’s Seasonal Tasting menu, a Parallels menu and a three-course Michael Jackson ONE theater menu. Each menu takes a different amount of time to work your way through, so plan on the whole table taking part. Careful attention is paid to harmonize each element of the dishes, from sauces to delicate nibbles enhancing the plate.

No matter which route you take through Aureole’s artistic menus, you must supplement your meal with a libation and dessert. The goat cheese cheesecake is rich and decadent, with a caramel ribbon alongside that delights the tongue. On a touch-screen tablet, find wine or a specialty cocktail from a highlighted selection, or peruse the entire wine menu to find a favorite. Tasting menus also feature wine pairings if you so choose.

Mandalay Bay, 5:30-10:30 p.m. Mon.-Sat., lounge 5-11 p.m. Mon.-Sat. 702.632.7401