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TOW Dinner Menu New 2017

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Soups and Salads

Caesar Salad

In the classic tradition. Locally grown Little Gem romaine

Add marinated anchovy - 2

14

Local Organic Greens

A mix of Little Gem romaine, Lolla Rossa and Bibb lettuce, tomato, cucumber, red onion, fennel, roasted beet, balsamic vinaigrette

13

 

Bibb Lettuce

Locally grown lettuce, Tahoe peppercorn blue cheese, Nueske bacon, roasted tomato, Japanese rice wine apple vinaigrette

14

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream

14

 

Caprese Salad

Heirloom tomato, mozzarella, watermelon, basil pesto, pine nuts, aged sherry bourbon maple vinegar, extra virgin olive oil

14

Soup of the Day

Chef's Daily Inspiration

11

 

Baby Kale with Duck Confit

Sweet peppers, toasted pistachio, Japanese rice wine apple vinaigrette

16

 

Appetizers

Shellfish Platter*

Prawns and crab cocktail, lobster salad, ahi poke, yellowtail crudo with pickled wasabi

59

Smoked Salmon*

Capers, shallots, chive, crème fraÎche, brioche toast points

17

 

Foie Gras

Seasonal chutney, brioche, aged sherry bourbon maple vinegar

20

Prawn Cocktail

Traditional cocktail sauce

17

 

Seared Maine Scallops

Sudachi tamari glaze, corn salsa

22

Kurobuta Pork Belly

Crispy basmati rice, Thai vinaigrette, Sriracha, peanuts

16 

 

Crab Cake

Lump crab, jicama and green papaya slaw, Asian vinaigrette, Peppadew aioli

20

Grilled Portobello Mushroom

Roasted peppers, mozzarella, herb oil, aged sherry bourbon maple vinegar

16

 

Duo of Carpaccio & Tartare*

Australian wagyu, Peppadew aioli, truffle salt, lemon

19

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.


Chefs Tasting Menu

98

Optional wine pairing 30

Chefs Tasting 1st

Choice of:

Lobster Bisque

Brandy, lobster stock, cream

 

Caesar Salad

Little Gem romaine, Parmesan tuile

Local Organic Greens

Tomato, cucumber, red onion, fennel, roasted beets, balsamic vinaigrette

Pierre Sparr Pino Gris, Alsace


Chefs Tasing 2nd

Choice of:

Seared Scallop*

Corn salsa, sudachi tamari glaze

 

Kourobuta Pork Belly

Crispy basmati, Thai vinaigrette, Sriracha, peanuts

Grilled Portobello

Roasted peppers, mozzarella, herb oil, aged sherry bourbon maple vinegar

Gérard Bertrand Brut, Crémant de Limoux


Chefs Tasting 3rd

Choice of:

Filet Mignon and Shrimp Scampi*

Mashed potatoes, red wine mushroom reduction

Steele Cabernet Sauvignon, Lake County

Salmon and Prawns*

Crispy seared rice cake, celery slaw with citrus vinaigrette

Schloss Saarstein Riesling, Saar


Chefs Tasting 4th

Duet Plate

Dark chocolate pot de crème, seasonal crème brûlée

Taylor Fladgate Porto

*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.


Chefs Specialties

Duo of Wagyu Filet and
Half Australian Lobster Tail

Caramelized shallots, demi-glace and
black truffle butter

Rodney Strong "Symmetry" Cabernet Blend, Alexander Valley - 20

Market
Price

Half Duck Confit

Pommes Anna,seasonal chutney, demi-glace, aged sherry bourbon maple vinegar

Huntington Pinot Noir, Santa Barbara - 15

42

 

Surf & Turf

9oz. Filet mignon, lobster tail Thermidor, roasted seasonal vegetables

Chateau Ste Michelle Cabernet Sauvignon, Cold Creek Vineyard - 17

Market
Price

Organic Half Chicken

Semi-boneless chicken, roasted Yukon Gold potato,
corn salsa, crème fraÎche, demi-glace

Robert Mondavi Merlot, Napa Valley - 14

37

 

Colorado Rack of Lamb*

Hoisin orange sesame glaze, crispy rice cake,
Las Vegas grown Swiss chard, demi-glace

Shooting Star Zinfandel, Mendocino - 14

58

Vegetarian

Crispy seared rice cake, locally grown seasonal vegetable, mushroom, asparagus

Sauvion Chenin Blanc, Vouvray - 14

36


From The Sea

12oz. Australian Lobster Tail

Foie gras and black truffle butter

Gérard Bertrand Brut, Crémant de Limoux - 13

Market
Price

Scottish Salmon*

Crispy seared rice cake, celery slaw with citrus vinaigrette, fleur de sel, Las Vegas grown Swiss chard with garlic

Saarstein Riesling, Mosel - 14

43

 

Lobster Thermidor

Duo of lobster tails filled with lump crab, white wine Dijon

Elk Cove Pinot Blanc, Willamette Valley - 14

Market
Price
 

Seafood Alfredo

Tagliatelle, lobster, prawns, crab, tomato, basil

Bertrand Rosé, "Cote des Roses," Languedoc - 14

59

 

Orange Miso Glazed Chilean Sea Bass

Asparagus and seasonal mushroom ragout, ginger butter emulsion

Marisco Sauvignon Blanc, Marlborough - 14

56

*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.


Prime Cuts

Wagu Ribeye 14oz.

Caramelized shallot and demi-glace

Château de Malengin, Saint-Émillion - 16

79

 

Kansas City Bone-In Strip 22oz.

Maitre d' butter

Robert Mondavi Merlot, Napa Valley - 14

68

 

Filet Mignon 9oz.

Red wine mushroom reduction

Route Stock Cabernet Sauvignon, Napa - 15

58

 

Aspen Ridge Ribeye 16oz.

Natural beef from Colorado, horseradish crust

Steele Cabernet Sauvignon, Lake County - 15

59

 

New York Strip 14oz.

Sauce au poivre, three peppercorn blend

Yangarra Shiraz, McLaren Vale - 14

58

 

Wagyu Skirt Steak 10oz.

Caramelized shallot, chimichurri

Trivento Malbec, Mendoza - 14

45

Additions

 

Petite Lobster Tail Thermidor

Shrimp Scampi

Foie Gras

Black Truffle Sautéed Mushrooms

Tahoe Peppercorn Bleu Cheese Butter

Roasted Shallot with Honey and
Balsamic Vinegar

25

20

20

4

4

4

 
 

Add Sauce

2

 

Béarnaise

Red Wine Reduction

Au Polvre

Horseradish Crust


Sides To Share
Mashed Yukon Gold Potatoes
12
Roasted Baby Carrot with Lemon Honey-Glaze
12
 
Haricots Verts, Shallot, Roasted Tomato
12
Las Vegas Grown Swiss Chard
with Garlic and Olive Oil
12
 
Asparagus and Seasonal Mushroom Ragout
12
Twice Baked Potato, Bacon, Cheddar,
Green Onion
14
 
Button Mushrooms, Black Garlic
12
Potato Puree, Fontina Cheese, Bread Crumbs
14

*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock, or eggs
may increase your risk of foodborne illness. 18% gratuity added for parties of six or more.

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