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top world winter lunch dinner menu

 
Top Of The World Lunch & Dinner Menu
Lunch Prix Fixe Menu
  • FIRST COURSE Choice of:
  • Caesar Salad, Mixed Greens,
  • Lobster Bisque, Or Soup Of The Day
  • SECOND COURSE
  • Filet Surf & Turf
  • Petite filet mignon, mashed potatoes, red wine mushroom reduction
  • (choice of lobster tail or Shrimp Scampi)
  • THIRD COURSE
  • Chocolate Duo
  • Dark chocolate pot de crème, fresh berries, vanilla mousseline, white chocolate cup
  • $49
Lunch Specials
Daily 11am to 3:30pm
  • SALADS
  • Choice of Free Range Chicken Breast or Scottish Salmon*
  • Baby Kale Salad / 28
  • Farro, quinoa, red onion, roasted root vegetable, toasted pistachio, honey spiced vinaigrette
  • Mediterranean
    Chopped Salad / 29
  • Romaine, feta cheese, Moroccan black olives, cucumber, tomato, hummus vinaigrette
Brunch Menu
  • Short Rib Benedict* / 28
  • Crab, shrimp, lobster, mixed greens, balsamic vinaigrette
  • Seafood Frittata / 32
  • Poached eggs, crab & Hollandaise, potato cake, seasonal vegetables
  • Wagyu Skirt Steak Hash* / 34
  • Poached egg, roasted potato, blue cheese black garlic butter, caramelized onion
Free Range Chicken Breast
Sandwiches
Choice of house fries or mixed greens
with balsamic vinaigrette
  • Grilled Cheese Frenchie / 25
  • Three cheese fondue, Comté swiss cheese, tomato, applewood smoked bacon, frisée, multigrain bread
  • Free Range Chicken Breast / 25
  • Roasted apple, Brie, creamy Dijon mustard, caramelized onion, ciabattina roll
  • East Coast Lobster Tail BLT / 30
  • Applewood smoked bacon, tomato, lemon aioli,avocado, arugula, multigrain toast
  • Grilled Wagyu
    Skirt Steak* Sandwich / 29
  • Caramelized onion, red bell pepper, cheddar, Peppadew aioli, ciabattina bread
  • The Ultra Burger* / 26
  • Creekstone Farms® Black Angus Beef, braised beef short rib, herb butter, pickles, frisée, fried onions, wholegrain bun
  • Choice of cheddar, Brie, blue, or mozzarella cheeses
*Consuming raw or undercooked meats, poultry, seafood, shellfish-stock or eggs may increase your risk of food-borne illness.
Top Of The Lunch, Dinner Menu
Soups & Salads
  • Caesar Salad / 14
  • In the classic tradition
  • Add marinated anchovy / 2
  • Mixed Greens / 13
  • Tomato, cucumber, red onion, radish, fennel,
  • roasted beets, balsamic vinaigrette
  • Wedge / 14
  • Iceberg lettuce, Point Reyes Original Blue cheese,
  • bacon lardons, roasted tomato,
  • honey spiced vinaigrette
  • Lobster Bisque / 13
  • Traditional bisque with brandy,
  • garnished with lobster cream
  • Soup of the Day / 10
  • Chef ’s Daily Inspiration
Appetizers
  • Seafood Platter* (For 2) / 56
  • Prawns, ahi poke, yellowtail crudo,
  • lobster cocktail, crab salad
  • Shrimp Cocktail / 17
  • Gulf shrimp, Top of the World cocktail sauce
  • Duo of Carpaccio & Tartare* / 19
  • Australian Wagyu, Peppadew aioli,
  • truffle salt, lemon
  • Smoked Salmon* / 17
  • Capers, shallots, herbed crème fraîche,
  • brioche toast points
  • Crab Cake / 19
  • Jumbo lump crab, remoulade,
  • green papaya & parsnip slaw
  • Foie Gras "S’mores" / 20
  • Marshmallow fluff, fig balsamic,
  • white chocolate walnut toast
  • Grilled Portobello Mushroom / 15
  • Roasted peppers, mozzarella, herb oil,
  • balsamic essence
  • Kurobuta Pork Belly / 16
  • Root vegetables, farro, quinoa,
  • chimichurri, Chinese five spice
*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.
Chef's Tasting Menu
  • 1st
  • Choice of:
  • Lobster Bisque
  • Brandy, lobster stock, cream
  • Or
  • Caesar Salad
  • Romaine, Parmesan tuiles
  • Or
  • Mixed Greens
  • Tomato, cucumber, red onion, radish, fennel,
  • roasted beets, balsamic vinaigrette
  • Trimbach Reserve Pinot Gris, Alsace
  • 2nd
  • Choice of:
  • Seared Scallop*
  • Cauliflower salad, lemon butter emulsion
  • Or
  • Kurobuta Pork Belly
  • Root vegetables, farro, quinoa,
  • chimichurri, Chinese five spice
  • Or
  • Grilled Portobello
  • Roasted peppers, mozzarella,
  • herb oil, balsamic essence
  • Charles Lafitte Brut Prestige,
    Languedoc-Roussillon
  • 3rd
  • Choice of:
  • Filet Mignon & Shrimp Scampi*
  • Mashed potatoes, red wine mushroom reduction
  • Steele Cabernet Sauvignon, Red Hills Vineyard
  • Or
  • Salmon and Gulf Prawns*
  • Apple & celery slaw, watercress emulsion
  • Marisco "The Ned" Sauvignon Blanc, Marlborough
  • Or
  • 4th
  • Chocolate Duo
  • Dark chocolate pot de crème, fresh berries,Dark chocolate pot de crème, fresh berries,
    vanilla mousseline, white chocolate cup
  • Taylor Fladgate First Estate Porto
  • $98
  • Optional wine pairing / $30
*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.
Chef's Specialties
  • Surf & Turf / 79
  • 9oz. Filet mignon, lobster tail,
  • roasted seasonal vegetables, spaghetti squash
  • Chateau De Malengin, Saint Emilion / 15
  • Rack of Lamb* / 58
  • Colorado lamb, butter bean ragout,
  • fried garlic, demi-glace
  • Yangarra Shiraz, McLaren Vale / 13
  • Organic Half Chicken / 44
  • Heritage breed, bacon lardons, mushrooms,
  • crème fraîche demi-glace
  • Talbott Pinot Noir, Sleepy Hollow Vineyard,
    Santa Lucia / 15
  • Tagliatelle Primavera / 40
  • Seasonal vegetables, garlic,
  • olive oil, fresh herbs
  • Sauvion Vouvray, Loire Valley / 13
Seafood Menu
  • Shellfish A La Plancha* / 59
  • Lobster, scallops, prawns, cauliflower salad,
  • moorish tomato sauce
  • Borgo Conventi Pinot Grigio, Collio / 13
  • Seafood Alfredo / 58
  • Tagliatelle, lobster, prawns,
  • crab, tomato, basil
  • Trimbach Pinot Gris, Alsace / 16
  • Lobster Thermidor / 51
  • Blue crab, white wine, Dijon
  • Elk Cove Pinot Blanc, Willamette Valley / 13
  • Chilean Sea Bass / 49
  • Baby bok choy, honey miso glaze
  • Schloss Saarstein Riesling, Saar / 13
  • Scottish Salmon* / 43
  • Apple & celery slaw, watercress emulsion
  • Marisco "The Ned"
    Sauvignon Blanc, Marlborough / 13
*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.
Steaks Menu
  • 14oz. Bone-In Filet / 74
  • Foie gras butter
  • Steele Cabernet Sauvignon, Red Hills Vineyard / 14
  • 9oz. Filet Mignon / 58
  • Red wine mushroom reduction
  • Pine Ridge Forefront Cabernet Sauvignon,
    Napa Valley / 14
  • 22oz. Kansas City Bone-In Strip / 68
  • Maitre d’ butter
  • Robert Mondavi Merlot, Napa Valley / 13
  • 14oz. New York Strip / 56
  • Sauce au poivre, three peppercorn blend
  • Shooting Star Zinfandel, Mendocino / 14
  • 16oz. Rib Eye / 57
  • Horseradish crust
  • Chateau St. Michelle Cabernet Sauvignon,
    Cold Creek Vineyard / 16
  • 12oz. Wagyu Skirt Steak / 49
  • Caramelized onions, chimichurri
  • Trivento "Reserve" Malbec, Mendoza / 14
    Add Surf
  • 8oz. Lobster Tail 30
  • Shrimp Scampi 20
  • Add Sauce
  • Bèarnaise 2
  • Red Wine Mushroom 2
  • Au Poivre 2
  • Horseradish Crust 2
  • Add Foie Gras
  • Seared Foie Gras 20
  • Foie Gras Butter 10
*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.
Side Dish Menu
  • Mashed Yukon Gold Potatoes 10
  • Haricots Verts, Shallot, Balsamic Glaze 10
  • Button Mushrooms, Black Garlic 10
  • Roasted Seasonal Vegetables 10
  • Rainbow Carrots, Lemon Parsley 10
  • Twice Baked Potato, Bacon, Cheddar,
  • Green Onion 12
  • Potato Purée, Fontina Cheese,
  • Parmesan Bread Crumbs 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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