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private dining menu

 
Las Vegas at sunset.
Private Dining With a View

Private Dining Rooms and Observation Deck Events for groups of 10 to 300, offer distinctive menus and breathtaking views located 800 feet above Las Vegas. Your exclusive dining experience will include a variety of customized culinary options, prepared by our award-winning chefs and served by your personal waitstaff. A private bar, wine service, cakes for any occasion and complimentary admission to the Stratosphere Tower’s Observation Decks and Thrill Rides (excluding SkyJump) are also included. Special requests and vegetarian options will be accommodated.

Continue to entertain your group with 2-for-1 show tickets to PIN UP™ live in the Stratosphere Theater (subject to availability.)

We offer a variety of entertaining venues for dining and events. Please speak with your sales manager for additional options.

For more information:
Call: 800.789.9436
Email: PrivateDining@StratosphereHotel.com

Photos of the Twilight Room set up for a reception with white table cloths and centerpieces, the Level 108 indoor observation deck set up for a party with gold tablecloths, and the Renaissance Room set up for a reception with purple tablecloths and centerpieces.
 
3 photos. Shrimp scampi served on a bed of linguine, a seafood appetizer tray with shrimp, oysters and lemon on ice, a filet mignon steak and lobster tail.
SPECIALTY MENU ONE
$84 per person • $112 per person with Wine Pairing
SOUP or SALAD
Lobster Bisque
Traditional bisque with brandy, garnished with lobster cream, served tableside

Caesar Salad with Parmesan Reggiano (GF, hold the croutons)
Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside

• Borgo Conventi Pinot Grigio, Collio, Italy •
DUET ENTRÉE
Petite Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin, with red wine and wild mushroom sauce

with

Blackened Scottish Salmon
With citrus butter emulsion
Served with seasonal accompaniments

• Raymond Reserve, Merlot, Napa •
DESSERT
Duet Plate
Duo of mini chocolate pot de crème and mixed fresh berries
in a white chocolate cup with vanilla mousseline cream


• Taylor Fladgate 1st Reserve Estate, Port •

Coffee, brewed decaffeinated coffee and tea

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season. Seasonal adjustments to this menu may occur. GF: Gluten Free | Recommended temperature is medium for our beef selections. Price per person. Does not include 22% gratuity or applicable taxes.

 
3 photos. Seared steak with Alaskan crab legs and drawn butter, stacked lamb chops and a salmon filet.
SPECIALTY MENU TWO
$89 per person • $125 per person with Wine Pairing
FIRST COURSE
Choice of one:
Lobster Bisque
Traditional bisque with brandy, garnished with lobster cream, served tableside

Soup du Jour
Top of the World’s Soup of the Day

• Borgo Conventi Pinot Grigio, Collio, Italy •
SECOND COURSE
Choice of one:
Caesar Salad with Parmesan Reggiano (GF, hold the croutons)
Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside

Field Greens with Balsamic Vinaigrette GF
Teardrop tomatoes, cucumber, red onion, radish, fennel and roasted beet served tableside

• Kendall-Jackson Chardonnay, California •
THIRD COURSE
Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin with red wine sauce, wild mushroom and seasonal accompaniments

Blackened Scottish Salmon GF
With citrus butter emulsion, served with seasonal accompaniments

Roasted Boneless Free-Range Half Chicken with Fresh Herbs
(GF – hold the chicken jus)
With demi-glace, crème fraîche and seasonal accompaniments

• Raymond Reserve, Merlot, Napa • or
• Kendall-Jackson Vintner’s Reserve, Chardonnay, California •
DESSERT
Dessert Trio
Cookies & cream cheesecake lollipop, mini chocolate pot de crème and
mixed fresh berries in a white chocolate cup with vanilla mousseline cream


• Taylor Fladgate 1st Reserve Estate, Port •

Coffee, brewed decaffeinated coffee and tea

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season. Seasonal adjustments to this menu may occur. GF: Gluten Free | Recommended temperature is medium for our beef selections. Price per person. Does not include 22% gratuity or applicable taxes.

 
3 photos. Fresh berry mousse in a white chocolate cup topped with a raspberry, shrimp with cocktail sauce and mango sorbet with bobo beads.
SPECIALTY MENU THREE
$99 per person • $139 per person with Wine Pairing
FIRST COURSE
Shrimp and Lobster Cocktail
Three large Gulf prawns, south of the border lobster cocktail sauce
(Tomato, jalapeño, avocado, onion, cilantro, oregano and lime juice)


• Borgo Conventi Pinot Grigio, Collio, Italy •
SECOND COURSE
Choice of one:
Field Greens with Balsamic Vinaigrette GF
Teardrop tomatoes, cucumber, red onion, fennel and roasted beet served tableside

Caesar Salad with Parmesan Reggiano (GF, hold the croutons)
Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside

• Marisco Sauvignon Blanc, New Zealand •
THIRD COURSE
Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin with red wine and wild mushroom sauce, and seasonal accompaniments

Miso Glazed Chilean Sea Bass
Tamari yuzu glaze and seasonal accompaniments

Roasted Boneless Free-Range Half Chicken with Fresh Herbs
(GF – hold the chicken jus)
With demi-glace, crème fraîche and seasonal accompaniments

• Raymond Reserve, Merlot, Napa • or
• Kendall-Jackson Vintner’s Reserve, Chardonnay, California •
DESSERT
Dessert Trio
Raspberry Swirl Chessecake Lollipop, Mini Chocolate Pot de Creme and Mixed
Fresh Berries in a White Chocolate Cup with Vanilla Mousseline Cream


• Taylor Fladgate 1st Reserve Estate, Port •

Coffee, brewed decaffeinated coffee and tea

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season. Seasonal adjustments to this menu may occur. GF: Gluten Free | Recommended temperature is medium for our beef selections. Price per person. Does not include 22% gratuity or applicable taxes.

 
3 photos. Shrimp scampi served on a bed of linguine, a seafood appetizer tray with shrimp, oysters and lemon on ice, a filet mignon steak and lobster tail.
SPECIALTY MENU FOUR
$107 per person • $147 per person with Wine Pairing
FIRST COURSE
Trio of Seafood
Seared Scallops, jumbo prawn cocktail, accompanied by ahi tuna poke with avocado seaweed salad,
served with traditional cocktail sauce, wasabi sour cream and chili ponzu aioli


• Borgo Conventi Pino Grigio, Collio, Italy •
SECOND COURSE
Duet of Soup and Salad
Petite cup of soup du jour and mesclun greens with shallot vinaigrette dressing

• Marisco Sauvignon Blanc, New Zealand •
INTERMEZZO
Sunomono
Asian sweet citrus and cucumbers
FOURTH COURSE
Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin with red wine and wild mushroom sauce, and seasonal accompaniments

Celebrity Chef Giffen’s Fresh Catch of the Day
Chef’s specialty creation using the fish of the day
and seasonal accompaniments


Roasted Boneless Free-Range Half Chicken with Fresh Herbs
(GF – hold the chicken jus)
With demi-glace, crème fraîche and seasonal accompaniments

• Raymond Reserve, Merlot, Napa • or
• Kendall-Jackson Vintner’s Reserve, Chardonnay, California •
DESSERT
Dessert Trio
Gold Dusted Chocolate Truffle Lollipop, Mini Chocolate Pot de Creme and
Mixed Fresh Berries in a White Chocolate Cup with Vanilla Mousseline Cream


• Taylor Fladgate 1st Reserve Estate, Port •

Coffee, brewed decaffeinated coffee and tea

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season. Seasonal adjustments to this menu may occur. GF: Gluten Free | Recommended temperature is medium for our beef selections. Price per person. Does not include 22% gratuity or applicable taxes.

 
3 photos. Shrimp scampi served on a bed of linguine, a seafood appetizer tray with shrimp, oysters and lemon on ice, a filet mignon steak and lobster tail.
SPECIALTY MENU FIVE
PRE-SELECTED
$132 per person • $172 per person with Wine Pairing
FIRST COURSE
Trio of Seafood
Seared Scallops, jumbo prawn cocktail, accompanied by ahi tuna poke with avocado seaweed salad,
served with traditional cocktail sauce, wasabi sour cream and chili ponzu aioli


• Borgo Conventi Pino Grigio, Collio, Italy •
SECOND COURSE
Duet of Soup and Salad
Petite cup of soup du jour and mesclun greens with shallot vinaigrette dressing

• Marisco Sauvignon Blanc, New Zealand •
INTERMEZZO
Sunomono
Asian sweet citrus and cucumbers
FOURTH COURSE
Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin with red wine and wild mushroom sauce, and seasonal accompaniments

&
Lobster Tail

With Seasonal accompaniments

• Raymond Reserve, Merlot, Napa • or
• Kendall-Jackson Vintner’s Reserve, Chardonnay, California •
DESSERT
Dessert Trio
Mini Seasonal Creme Brulee, Mini Chocolate Pot de Creme and Mixed Fresh
Berries in a White Chocolate Cup with Vanilla Mousseline Cream


• Taylor Fladgate 1st Reserve Estate, Port •

Coffee, brewed decaffeinated coffee and tea

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season. Seasonal adjustments to this menu may occur. GF: Gluten Free | Recommended temperature is medium for our beef selections. Price per person. Does not include 22% gratuity or applicable taxes.

 
3 photos. Seared steak with Alaskan crab legs and drawn butter, stacked lamb chops and a salmon filet.
CELEBRITY CHEF GIFFEN'S
SPECIALTY DINNER
$160 per person • $210 per person with Wine Pairing
Appetizer
Seared Jumbo Lump Crab Cake
Asian cabbage slaw and peppadew remoulade
And
Foie Gras

Apple cranberry chutney, balsamic reduction, brioche

• Trimbach Pinot Gris, Alsace •
Second Course
Duet Offering
Organic Australian Wagyu Filet Carpaccio
Parmesan Reggiano, white truffle sea salt, garnished with potato gaufrettes
And
Baby Kale Salad

With pistachio and champagne vinaigrette

• Schramsberg Blanc De Blancs, Napa Valley •
INTERMEZZO
Tropical Fruit Champagne Bubbles
Entrée
Organic Aspen Ridge Rib Eye Oscar
With Canadian Lobster Tail
Chimichurri Hollandaise and seasonal accompaniments


• Stag’s Leap Wine Cellars “Artemis,” Napa Valley •
Flambé Dessert
Strawberries Romanoff
Served with Dulce de Leche Ice Cream


• Brandini Moscato d’asti •

Coffee, brewed decaffeinated coffee and tea

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season. Seasonal adjustments to this menu may occur. GF: Gluten Free | Recommended temperature is medium for our beef selections. Price per person. Does not include 22% gratuity or applicable taxes.

 
3 photos. A bouquet of various flowers, 4 riders on X Xcream thrill ride as it hangs from edge of the Tower and 7 glasses of champagne.
Private Dining
Upgrades and Add-ons
Ask your coordinator for more information
on the following upgrades and add-ons
  • Flowers
  • Candelabras
  • Chair Covers
  • Champagne Toast
  • Hors d’oeuvres
  • Specialty Desserts & Cocktails
  • DJ Entertainment
  • Live Entertainment
  • Photography & Video
  • Audio Visual
  • Corporate Branding
  • Thrill Rides & SkyJump
  • Team Building
  • & More
 
Executive Chef Rick Giffen name

Series of photos showing Chef Vick Giffen slicing a head of lettuce as it falls in mid-air. Executive Chef Rick Giffen brings 26 years of hotel restaurant culinary experience to his management role at the Stratosphere Casino, Hotel & Tower. Over the course of his highly successful career, he has opened more than 40 restaurants worldwide, trained at the Hotel Intercontinental San Diego while going to culinary school, and opened the U.S. Grant Hotel as saucier for Grant Grill, which was reviewed in several culinary magazines including Food & Wine Magazine.

Running five restaurants and the banquet center in Steamboat Springs, Colorado, he was the youngest executive chef in the Sheraton Hotel chain. Chef Giffen served as Western Regional Corporate Chef for Planet Hollywood, and was also the Culinary Training Director, overseeing daily operations of the 14 properties west of the Rockies, as well as Marvel Mania and the Official All Star Cafe.

Giffen also served as Executive Chef of the Maxim Hotel, and as Regional Corporate Chef for China Grill Properties at Mandalay Bay (Rum Jungle, Red Square, Rock Lobster and China Grill). He was Chef Partner of Café Wasabi which operated on West Sahara and inside the Las Vegas Convention Center, and was Chef de Cuisine of Mon Ami Gabi at Paris Las Vegas. Chef Giffen oversaw operations of Café Ba-Ba-Reeba, opened Strip Burger in Fashion Show Mall, and opened Trader Vic’s at Planet Hollywood Hotel as the Corporate Chef.

Garnering fame as a true celebrity chef, Giffen has appeared on the popular Food Network reality television series Chopped. He has also performed live cooking demonstrations on Fox5 More aired in Las Vegas.

He shares his passion for cooking with a love of supporting local and national charities including Chefs for Kids, Taste of the Nation, Make a Wish Foundation, Juvenile Diabetes Research, Opportunity Village, The American Heart Association, Girl Scouts of Southern Nevada, Three Square Food Bank, March of Dimes, Spinal Muscular Atrophy and many others.

Stratosphere Hotel Casino Tower logo.
2000 Las Vegas Boulevard | Las Vegas, NV 89104 | 800.789.9436 | PrivateDining@StratosphereHotel.com

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