When you're on vacation, we think it’s OK to splurge a bit on a great meal, and many hotels the world over offer top-notch restaurants with plenty of temptations. From celebrity chef menus to extravagant imports — and oftentimes both — hotels across the globe have developed menus fit for a king. But some go above and beyond with signature dishes that require the fortune of a king, as well. At least with a price tag in the thousands, you know the entree’s gonna be tasty! That is, if you can stomach the fact that you won’t be able to afford another decent meal for the rest of the month. Oyster.com has found four of the most-expensive menu items in the history of hotel restaurants.

• Norma’s Zillion Dollar Lobster Frittata at Le Parker Meridien (pictured above)

With a four-figure price tag, this is (most likely) the world’s most-expensive omelet. But read the ingredients before you get all judgmental: six eggs, several lobster claws and 10 ounces of Sevruga caviar. For those not quite ready to drop a grand on one breakfast, Norma’s offers a smaller portion with just 1 ounce of caviar for $100.

• Martini on the Rock at the Algonquin Hotel

Popping the question is never easy, but the Algonquin strives to make things a little smoother with its Martini on the Rock — a $10,000 martini that comes not with an olive garnish, but with a diamond. Requiring 72-hour advance notice (and a personal visit to the hotel’s own jeweler), the martini is served on a silver tray by a white-gloved waiter. If your gal (or guy) is a fan of drinks shaken, not stirred, this proposal might do the trick.

• The Fleur Burger at the Mandalay Bay Resort & Casino

The Fleur Burger from famed Chef Hubert Keller is the world’s most-expensive hamburger – complete with wine pairing – in the world. But at least you’ll have proof of your decadent purchase, as all customers who order it up receive a certificate. The burger solo is a measly (it’s all relative) $75. It is made of Kobe beef and topped with foie gras and black truffles, served on a brioche bun. The price is hiked up to $5,000 with the inclusion of a bottle of 1990 Château Pétrus wine.

• Parmigiano-Reggiano and Black Truffle Spaghetti at Hotel Le Toiny

OK, a $50 entrée doesn’t seem so crazy when you’ve seen the other items on our list. But what it lacks in price (and, hey, that’s a good thing), it makes up for in weight. Coming in at a whopping 77 pounds, this pasta dish comes served in a cheese bowl sculpted by the chef, who then tops the spaghetti with delicious black truffles.

You can’t return a bad vacation. That’s why Oyster.com, “The Hotel Tell-All,” and partner of The Travel Channel, comprehensively visits, photographs, reviews and rates each hotel we feature. Basically, we uncover the truth, before it’s “uh-oh” time.