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Top of the World Dinner Menu

Top of the World Logo with the text Dinner Menu on a blue background
Soups and Salads on a blue background

Caesar Salad / 14

In the classic tradition
Add marinated anchovy / 2

Wedge / 14

Iceberg lettuce, Point Reyes Original Blue Cheese,
bacon lardons, roasted tomato, Champagne vinaigrette

Baby Kale with Duck Confit / 14

Sweet peppers, farro, quinoa, toasted pistachio, Champagne vinaigrette

Mixed Greens / 13

Tomato, cucumber, red onion, radish, fennel,
roasted beet, roasted apple, balsamic vinaigrette

Lobster Bisque / 14

Traditional bisque with brandy, garnished with lobster cream

Soup of the Day / 11

Chef’s Daily Inspiration

Appetizers on a blue background

Shellfish Platter* / 59

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

Foie Gras / 20

Apple cranberry chutney, balsamic reduction, brioche

Seared Maine Scallops / 22

Sudachi tamari glaze, roasted cauliflower salad

Crab Cake / 19

Jumbo lump crab, cabbage slaw, Peppadew aioli

Duo of Carpaccio & Tartare* / 19

Australian wagyu, Peppadew aioli, truffle salt, lemon

Smoked Salmon* / 17

Capers, shallots, herbed crème fraîche, brioche toast points

Prawn Cocktail / 17

Traditional cocktail sauce

Kurobuta Pork Belly / 16

Crispy basmati rice, Thai vinaigrette, harissa, peanut

Grilled Portobello Mushroom / 16

Roasted peppers, mozzarella, herb oil, balsamic essence

Chefs Specialties on a blue background

Duo of Wagyu Filet and Half Australian Lobster Tail / 105

Shallot confit, demi-glace and black truffle butter
Rodney Strong “Symmetry” Cabernet Blend, Alexander Valley / 18

Surf & Turf / 79

9oz. Filet mignon, Canadian lobster tail, roasted seasonal vegetables, spaghetti squash
Chateau De Malengin, Saint Emilion / 15

Colorado Rack of Lamb* / 58

Pistachio dukkah crust, roasted eggplant, yogurt harissa, demi-glace
(Dukkah: pistachio, sesame seeds, coriander, cumin, garlic, herbs, olive oil)
Yangarra Shiraz, McLaren Vale / 13

Half Duck Confit / 42

Honey balsamic glaze, jeweled basmati, apple cranberry chutney
Huntington Pinot Noir, Santa Barbara / 15

Organic Half Chicken / 37

Heritage breed, bacon lardons, portobello,
caramelized Brussels sprouts, crème fraîche demi-glace
Robert Mondavi Merlot, Napa Valley / 13

Tagliatelle Primavera / 36

Black truffle butter, seasonal vegetables, garlic, fresh herbs, Parmigiano-Reggiano
Sauvion Chenin Blanc, Vouvray / 13

From the Sea on a blue background

12oz. Australian Lobster Tail / 119

Foie gras and black truffle butter
Veuve-Cliquot “Yellow Label” Brut / 60 (half bottle)

Lobster Thermidor / 63

Blue crab, white wine Dijon
Elk Cove Pinot Blanc, Willamette Valley / 13

Seafood Alfredo / 59

Tagliatelle, lobster, prawns, crab, tomato, basil
Trimbach Pinot Gris, Alsace  / 16

Shellfish A La Plancha* / 54

Lobster, scallops, prawns, cauliflower salad, Moorish tomato sauce
Borgo Conventi Pinot Grigio, Collio / 13

Miso Glazed Chilean Sea Bass / 53

Baby bok choy, tamari, ginger, garlic, and pickled carrot garnish
Marisco “The Ned” Sauvignon Blanc, Marlborough / 13

Blackened Scottish Salmon* / 41

Cajun spices, lobster rice and butternut squash, lemon butter emulsion
Schloss Saarstein Riesling, Saar / 13

Chefs Tasting Menu on a blue background

1st Choice of:

Lobster Bisque

Brandy, lobster stock, cream

Caesar Salad

Romaine, Parmesan tuile

Mixed Greens

Tomato, cucumber, red onion, radish, fennel,
roasted beet, roasted apple, balsamic vinaigrette
Trimbach Reserve Pinot Gris, Alsace

2nd Choice of:

Seared Scallop*

Cauliflower salad, sudachi tamari glaze

Kurobuta Pork Belly

Crispy Basmati, Thai vinaigrette, harissa, peanuts

Grilled Portobello

Roasted peppers, mozzarella, herb oil, balsamic essence
Gerard Bertrand Brut, Cremant De Limoux

3rd Choice of:

Filet Mignon & Shrimp Scampi*

Mashed potatoes, red wine mushroom reduction
Steele Cabernet Sauvignon, Red Hills Vineyard

Blackened Salmon and Prawns*

Lobster rice with butternut squash, lemon butter emulsion
Schloss Saarstein Riesling, Saar


Duet Plate

Dark chocolate pot de crème, seasonal crème brûlée
Taylor Fladgate First Estate Porto


Optional wine pairing / $30

Steaks on a blue background

14oz. Wagyu Ribeye / 79

Shallot confit and demi-glace
Chateau De Malengin, Saint Emilion / 15

22oz. Kansas City Bone-In Strip / 68

Maitre d’ butter
Robert Mondavi Merlot, Napa Valley / 13

9oz. Filet Mignon / 58

Red wine mushroom reduction
Route Stock Cabernet Sauvignon, Napa / 14

16oz. Aspen Ridge Ribeye / 57

Natural beef from Colorado, horseradish crust
Chateau St. Michelle Cabernet Sauvignon, Cold Creek Vineyard / 16

14oz. New York Strip / 56

Sauce au poivre, three peppercorn blend
Shooting Star Zinfandel, Mendocino / 14

12oz. Wagyu Skirt Steak / 45

Caramelized onions, chimichurri
Trivento “Reserve” Malbec, Mendoza / 14

Add Surf
8oz. Canadian Lobster Tail / 30
Shrimp Scampi / 20
Add Sauce / 2
Red Wine Reduction
Au Poivre
Horseradish Crust
Add Foie Gras / 20

Sides to Share on a blue background

Potato Purée, Fontina Cheese, Parmesan Bread Crumbs / 14

Twice Baked Potato, Bacon, Cheddar, Green Onion / 14

Mashed Yukon Gold Potatoes / 12

Haricots Verts, Shallot, Roasted Tomato / 12

Caramelized Brussels Sprouts, Balsamic Reduction, Nueske Bacon / 12

Button Mushrooms, Black Garlic / 12

Rainbow Carrots, Pistachio Dukkah / 12

Baby Bok Choy, Garlic, Ginger, Tamari / 12

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


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