Composed salads like this were a fixture of American steakhouse menus in the 1960s. Straightforward, hearty, and built around bold flavors, it reflects the approach to dining when Caesars Palace first opened.

A classic that defined fine dining in mid-century America. Rich and broiled with a crisp finish, dishes like this set the tone for the indulgent menus served in the early days of Caesars Palace.

Lobster was a signature of celebratory dining in the 1960s. Simply prepared and served with butter, it reflects the kind of classic luxury that shaped the original Caesars Palace experience.

At the height of the American steakhouse era, prime cuts were the centerpiece of the table. Dry aged and served without excess, this dish stays true to the style of 1966.