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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. Locally grown Little Gem romaine
Add marinated anchovy / 2

Wedge Salad / 14

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

Caprese Salad / 14

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

Baby Kale with Duck Confit / 14

Sweet peppers, toasted pistachio, Japanese rice wine apple vinaigrette

Local Organic Greens / 13

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

Seasonal chutney, brioche, aged sherry bourbon maple vinegar

Seared Maine Scallops / 22

Sudachi tamari glaze, corn salsa

Crab Cake / 20

Jumbo lump crab, jicama and green papaya slaw, Asian vinaigrette, Peppadew aioli

Duo of Carpaccio & Tartare* / 19

Australian wagyu, Peppadew aioli, truffle salt, lemon

Smoked Salmon* / 17

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

Prawn Cocktail / 17

Traditional cocktail sauce

Kurobuta Pork Belly / 16

Crispy basmati rice, Thai vinaigrette, Sriracha, peanuts

Grilled Portobello Mushroom / 16

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

Chefs Specialties on a blue background

Duo of Wagyu Filet and Half Australian Lobster Tail / Market Price

Caramelized shallots, demi-glace and black truffle butter
Rodney Strong “Symmetry” Cabernet Blend, Alexander Valley / 20

Surf & Turf / Market Price

9oz. Filet mignon, Canadian lobster tail, roasted seasonal vegetables
Chateau Ste Michelle Cabernet Sauvignon, Cold Creek Vineyard / 17

Mixed Grill / 78

Miso-marinated wagyu skirt steak, hoisin orange
sesame lamb chop and basil pesto prawns
Huntington Pinot Noir, Santa Barbara / 15

Colorado Rack of Lamb* / 58

Hoisin orange sesame glaze, crispy rice cake, locally grown Swiss chard, demi-glace
Shooting Star Zinfandel, Mendocino / 14

Half Duck Confit / 42

Pommes Anna, seasonal chutney, demi-glace, aged sherry bourbon maple vinegar
Huntington Pinot Noir, Santa Barbara / 15

Organic Half Chicken / 37

Semi-boneless chicken, roasted Yukon Gold potato, corn salsa, crème fraîche demi-glace
Robert Mondavi Merlot, Napa Valley / 14

Vegetarian / 36

Crispy seared rice cake, locally grown seasonal vegetable, mushroom, asparagus
Sauvion Chenin Blanc, Vouvray / 14

From the Sea on a blue background

12oz. Australian Lobster Tail / Market Price

Foie gras and black truffle butter
Gerard Bertrand Brut, Cremant de Limoux / 13

Lobster Thermidor / Market Price

Blue crab, white wine Dijon
Elk Cove Pinot Blanc, Willamette Valley / 14

Seafood Alfredo / 59

Tagliatelle, lobster, prawns, crab, tomato, basil
Bertrand Rose, "Cote des Roses", Languedoc  / 14

Mediterranean Sea Bass / 45

Crispy seared rice cake, corn salsa, citrus vinaigrette,
fleur de sel, locally grown Swiss chard with garlic
Marisco Sauvignon Blanc, Marlborough / 14

Orange Miso-Glazed Scottish Salmon / 41

Asparagus and seasonal mushrooms, ginger butter emulsion
Saarstein Riesling, Mosel / 14

Chefs Tasting Menu on a blue background

1st Choice of:

Lobster Bisque

Brandy, lobster stock, cream

Caesar Salad

Little Gem romaine, Parmesan tuile

Local Organic Greens

Tomato, cucumber, red onion, radish, fennel,
roasted beets, balsamic vinaigrette
Pierre Sparr Pinot Gris, Alsace

2nd Choice of:

Seared Scallop*

Corn salsa, sudachi tamari glaze

Kurobuta Pork Belly

Crispy basmati, Thai vinaigrette, Sriracha, peanuts

Grilled Portobello

Roasted peppers, mozzarella, herb oil, aged sherry bourbon maple vinegar
Gerard Bertrand Brut, Cremant De Limoux

3rd Choice of:

Filet Mignon and Shrimp Scampi*

Mashed potatoes, red wine mushroom reduction
Steele Cabernet Sauvignon, Lake County

Miso-Glazed Salmon and Prawns

Asparagus and seasonal mushrooms, ginger butter emulsion
Saarstein Riesling, Mosel 


Duet Plate

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


Optional wine pairing / $30

Steaks on a blue background

14oz. Wagyu Ribeye / 79

Caramelized shallot, demi-glace
Chateau De Malengin, Saint Emilion / 16

22oz. Kansas City Bone-In Strip / 68

Maitre d’ butter
Robert Mondavi Merlot, Napa Valley / 14

9oz. Filet Mignon / 58

Red wine mushroom reduction
Route Stock Cabernet Sauvignon, Napa / 15

16oz. Aspen Ridge Ribeye / 57

Natural beef from Colorado, horseradish crust
Steele Cabernet Sauvignon, Lake County / 15

14oz. New York Strip / 56

Sauce au poivre, three peppercorn blend
Yangarra Shiraz, McLaren Vale / 14

12oz. Wagyu Skirt Steak / 45

Caramelized shallot, chimichurri
Trivento Malbec, Mendoza / 14

Add Surf
8oz. Canadian Lobster Tail / Market Price
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, Bread Crumbs / 14

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

Mashed Yukon Gold Potatoes / 12

Haricots Verts, Shallot, Roasted Tomato / 12

Asparagus and Seasonal Mushrooms / 12

Button Mushrooms, Black Garlic / 12

Roasted Baby Carrot with Lemon Honey-Glaze / 12

Locally Grown Swiss Chard with Garlic and Olive Oil / 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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