Chef Dino Jagtiani has made quite a name for himself, overseeing the kitchens of both Rare and Temptation at the Atlantis World Casino. Here at Temptation he focuses his skills on Nouveau Caribbean cooking. Highlights range from the unusual Seared Foie Gras "PB&J" (with melted peanut butter and homemade port wine-fig jelly), to the sublime Butternut Squash Bisque (velvety, with hazelnut oil and cinnamon-orange foam). For your main course, try the "Reef and Beef" with garlic sautéed lobster tail and hoisin-braised beef short ribs.