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Dinner Menu

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Soups and Salads

Caesar Salad

In the classic tradition. Locally grown Little Gem romaine

Add marinated anchovy - 2

14

Local Organic Greens

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

13

 

Bibb Lettuce

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

14

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream

14

 

Baby Kale with Duck Confit

Sweet peppers, toasted pistachio, roasted apple, pickled grape, Japanese rice wine apple vinaigrette

16

Soup of the Day

Chef's Daily Inspiration

11

 

Appetizers

Shellfish Platter*

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

59

Smoked Salmon*

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

17

 

Hudson Valley Foie Gras

Granny Smith apple and grape chutney, tahini, brioche, aged sherry bourbon maple vinegar

21

Prawn Cocktail

Traditional cocktail sauce

17

 

Maine Scallops a la Plancha*

Sudachi tamari glaze, sweet potato purée

22

Kurobuta Pork Belly al Pastor

Adobo, roasted pineapple, seasonal succotash, pickled scallion, and carrot

Succotash: corn, haricots verts, sweet potato, turtle beans, tomato

16 

 

Seared Lump Crab Cake

Parsnip kimchi, Peppadew aioli and herb oil

House kimchi: parsnip, Korean daikon, chili powder, salt, garlic, ginger

19

Grilled Portobello Mushroom

Roasted red pepper, mozzarella, herb oil, aged sherry bourbon maple vinegar

16

 

Duo of Carpaccio & Tartare*

Australian wagyu, Peppadew aioli, truffle salt, lemon

19

 

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


Chefs Tasting Menu

98

Optional wine pairing 30

Chefs Tasting 1st

Choice of:

Lobster Bisque

Brandy, lobster stock, cream

 

Caesar Salad

Little Gem romaine, Parmesan tuile

Local Organic Greens

Tomato, cucumber, candied pecans, red onion, fennel, roasted beets, balsamic vinaigrette

Pierre Sparr Pino Gris, Alsace


Chefs Tasing 2nd

Choice of:

Maine Scallops a la Plancha*

Sudachi tamari glaze, sweet potato purée

 

Kourobuta Pork Belly al Pastor

Adobo, roasted pineapple, seasonal succotash, pickled scallion, and carrot

Succotash: corn, haricots verts, sweet potato, turtle beans, tomato

Grilled Portobello

Roasted red pepper, mozzarella, herb oil, aged sherry bourbon maple vinegar

Gérard Bertrand Brut, Crémant de Limoux


Chefs Tasting 3rd

Choice of:

Filet Mignon and Shrimp Scampi*

Mashed potatoes, red wine mushroom reduction

Steele Cabernet Sauvignon, Lake County

 

Salmon with Basil Pesto Crust and Prawns*

Soft polenta and lobster, haricots verts

Schloss Saarstein Riesling, Saar


Chefs Tasting 4th

Duet Plate

Dark chocolate pot de crème, seasonal crème brûlée

Taylor Fladgate Porto

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


Chefs Specialties

Duo of Wagyu Filet and
Half Australian Lobster Tail

Caramelized shallots, demi-glace and
black truffle butter

Rodney Strong "Symmetry" Cabernet Blend, Alexander Valley - 20

105

Duck Legs Confit with Orange Gastrique

House confit with Asian BBQ spice rub, sweet potato, broccolini

Asian BBQ spice rub: Chinese five-spice, fennel, togarashi, brown sugar, sea salt

Huntington Pinot Noir, Santa Barbara - 15

42

 

Surf & Turf

9oz. Filet mignon, lobster tail Thermidor, roasted seasonal vegetables

Chateau Ste Michelle Cabernet Sauvignon, Cold Creek Vineyard - 17

89

Mary's Farm Free-Range Chicken with Lemon and Rosemary

Pommes Anna, seasonal mushroom, creamed spinach, demi-glace

Semi-boneless

Robert Mondavi Merlot, Napa Valley - 14

37

 

Colorado Rack of Lamb with Fresh Herbs*

Seasonal succotash, demi-glace, mango mint sauce

Succotash: corn, haricots verts, sweet potato, turtle beans, tomato

Shooting Star Zinfandel, Mendocino - 14

58

Vegetarian

Warm quinoa cranberry salad, seasonal vegetable, broccolini, mushroom medley

Sauvion Chenin Blanc, Vouvray - 14

36


From The Sea

12oz. Australian Lobster Tail

Foie gras and black truffle butter

Gérard Bertrand Brut, Crémant de Limoux - 13

119

Roasted Wild Isles Scottish Salmon with Basil Pesto Crust*

Soft polenta and lobster, haricots verts

Saarstein Riesling, Mosel - 14

44

 

Lobster Thermidor

Duo of lobster tails filled with lump crab, white wine Dijon

Elk Cove Pinot Blanc, Willamette Valley - 14

89

Seafood Medley a la Plancha with Quinoa Cranberry Salad

Seared lobster, scallops and prawns with butter emulsion, tomato chutney, herb oil, and fried garlic

58

 

Seafood Alfredo

Tagliatelle, lobster, prawns, crab, tomato, basil

Bertrand Rosé, "Cote des Roses," Languedoc - 14

59

 

Seared Orange Miso Glazed Chilean Sea Bass

Broccolini and seasonal mushroom, ginger butter emulsion

Marisco Sauvignon Blanc, Marlborough - 14

56

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


Prime Cuts

Wagu Ribeye 14oz.

Caramelized shallot and demi-glace

Château de Malengin, Saint-Émillion - 16

79

 

Kansas City Bone-In Strip 22oz.

Maitre d' butter

Robert Mondavi Merlot, Napa Valley - 14

68

 

Filet Mignon 9oz.

Red wine mushroom reduction

Route Stock Cabernet Sauvignon, Napa - 15

58

 

Aspen Ridge Ribeye 16oz.

Natural beef from Colorado, horseradish crust

Steele Cabernet Sauvignon, Lake County - 15

59

 

New York Strip 14oz.

Sauce au poivre, three peppercorn blend

Yangarra Shiraz, McLaren Vale - 14

58

 

Wagyu Skirt Steak 10oz.

Caramelized shallot, chimichurri

Trivento Malbec, Mendoza - 14

45

Additions

 

Petite Lobster Tail Thermidor

Shrimp Scampi

Foie Gras

Black Truffle Sautéed Mushrooms

Tahoe Peppercorn Bleu Cheese Butter

Roasted Shallot with Honey and
Balsamic Vinegar

25

20

20

4

4

4

 
 

Add Sauce

2

 

Béarnaise

Red Wine Reduction

Au Polvre

Horseradish Crust


Sides To Share
Mashed Yukon Gold Potatoes
12
Potato Purée, Fontina Cheese,
Bread Crumbs
14
 
Haricots Verts, Shallot, Roasted Tomato
12
Sautéed Broccolini with Seasonal
Mushrooms
12
 
Button Mushrooms, Black Garlic
12
Creamed Spinach with Four Cheeses
12
 
Roasted Baby Carrot with
Lemon Honey-Glaze
12
Succotash with Corn, Hericots Verts,
Sweet Potato, Turtle Beans, and Tomato
12
 
Twice Baked Potato, Bacon,
Cheddar, Green Onion
14
Soft Polenta with Lobster
15

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

Lunch Menu

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