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private dining menu

 
Private Dining and Observation Deck
Private Dining With a View

The Stratosphere’s 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 at the Top of the World Restaurant and served by your personal wait staff. All Private Dining events include complimentary admission to the Stratosphere Tower’s Observation Decks and Thrill Rides (excluding SkyJump). Special requests and vegetarian options will be accommodated. Add on a private bar, wine service and/or cakes for any occasion.

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
Dining room with panoramic view
 
Specialy Menu One
SPECIALTY MENU ONE
$85 per person • $115 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)
Locally grown Little Gem romaine, Parmesan 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

Orange Miso-Glazed Scottish Salmon GF
With ginger butter emulsion and seasonal accompaniments

• Route Stock, Cabernet Sauvignon, 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
 
Specialy Menu Two
SPECIALTY MENU TWO
$89 per person • $129 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

• Kendall-Jackson Chardonnay, California •
SECOND COURSE
Choice of one:
Caesar Salad with Parmesan Reggiano (GF – hold the croutons)
Locally grown Little Gem romaine, Parmesan tuile, Caesar dressing, and garlic croutons, served tableside

Local Organic Greens GF
A mix of Little Gem romaine, Lolla Rossa and Bibb lettuce, tomato, cucumber, red onion,
fennel, roasted beets, and balsamic vinaigrette, served tableside


• Pierre Sparr, Pinot Gris, Alsace •
THIRD COURSE
Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Orange Miso-Glazed Scottish Salmon GF
With ginger butter emulsion and seasonal accompaniments

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

• Route Stock, Cabernet Sauvignon, Napa • or
• Elk Cove, Pinot Blanc, Williamette Valley •
DESSERT
Dessert Trio
Cookie & 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
 
Specialy Menu Three
SPECIALTY MENU THREE
$99 per person • $141 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)


• Marisco Sauvignon Blanc, New Zealand •
SECOND COURSE
Choice of one:
Caesar Salad with Parmesan Reggiano (GF – hold the croutons)
Locally grown Little Gem romaine, Parmesan tuile, Caesar dressing, and garlic croutons, served tableside

Local Organic Greens GF
A mix of Little Gem romaine, Lolla Rossa and Bibb lettuce, tomato, cucumber, red onion, fennel, roasted beets, and balsamic vinaigrette, served tableside

• Pierre Sparr, Pinot Gris, Alsace •
THIRD COURSE
Filet Mignon (GF – hold the sauce)
Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Pan-Seared Mediterranean Sea Bass GF
With citrus beurre blanc and seasonal accompaniments

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

• Route Stock, Cabernet Sauvignon, Napa • or
• Kendall-Jackson Vintner’s Reserve, Chardonnay, California •
DESSERT
Dessert Trio
Raspberry swirl 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
 
Specialy Menu Four
SPECIALTY MENU FOUR
$107 per person • $150 per person with Wine Pairing
FIRST COURSE
Trio of Seafood
Hamachi yellowtail crudo, jumbo prawn cocktail, ahi tuna poke with avocado seaweed salad.
Served with cocktail sauce, pickled wasabi, chili ponzu aioli, and miso

• Marsco Sauvignon Blanc, New Zealand •
SECOND COURSE
Duet of Soup and Salad
Petite cup of soup du jour and locally grown organic greens (Little Gem romaine,
Lolla Rossa and Bibb lettuce) with Japanese apple rice wine vinaigrette


• Kendall-Jackson Chardonnay, California •
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 Semi-Boneless Free-Range Half Chicken with Fresh Herbs
(GF – hold the chicken jus)
With demi-glace, crème fraîche and seasonal accompaniments

• Route Stock, Cabernet Sauvignon, Napa • or
• Pierre Sparr, Pinot Gris, Alsace •
DESSERT
Dessert Trio
Gold dusted chocolate truffle 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
 
Specialy Menu Five
SPECIALTY MENU FIVE
PRESELECTED
$135 per person • $180 per person with Wine Pairing
FIRST COURSE
Trio of Seafood
Hamachi yellowtail crudo, jumbo prawn cocktail, ahi tuna poke with avocado seaweed salad.
Served with cocktail sauce, pickled wasabi, chili ponzu aioli, and miso

• Marisco Sauvignon Blanc, New Zealand •
SECOND COURSE
Duet of Soup and Salad
Petite cup of soup du jour and locally grown organic greens (Little Gem romaine, Lolla Rossa
and Bibb lettuce) with Japanese apple rice wine vinaigrette


• Kendall-Jackson Chardonnay, California •
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
And
Lobster Tail

With seasonal accompaniments

• Route Stock, Cabernet Sauvignon, Napa • or
• Pierre Sparr, Pinot Gris, Alsace •
DESSERT
Dessert Trio
Mini seasonal crème brûlée, 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
 
Specialy Menu Five
CELEBRITY CHEF GIFFEN'S
SPECIALTY DINNER
$165 per person • $220 per person with Wine Pairing
APPETIZER
Seared Jumbo Lump Crab Cake
Jicama and green papaya slaw, Asian vinaigrette, Peppadew aioli
And
Kurobuta Pork Belly

Crispy basmati rice, Asian vinaigrette, Peppadew aioli

• Pierre Sparr, Pinot Gris, Alsace •
SECOND COURSE
Organic Australian Wagyu Filet Carpaccio
Parmesan Reggiano, white truffle sea salt, garnished with potato gaufrettes
And
Baby Kale Salad
Japanese apple rice vinaigrette

• Schramsberg Blanc de Blancs, Napa •
INTERMEZZO
Tropical Fruit Champagne Bubbles
ENTRÉE
Organic Aspen Ridge Rib Eye Oscar
With Canadian Lobster Tail

Chimichurri hollandaise and seasonal accompaniments


• Freemark Abbey, Cabernet Sauvignon, Napa •
FLAMBÉ DESSERT
Strawberries Romanoff
Served with dulce de leche ice cream


• Chateau La Rivere, Sauternes •

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.

 
Upgrades & Add-ons
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

Executive Chef Rick GiffenExecutive Chef Rick Giffen brings 33 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, bnnnnnnnnnnnnnnnn 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 footer image
2000 Las Vegas Boulevard | Las Vegas, NV 89104 | 800.789.9436 | PrivateDining@StratosphereHotel.com

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