Top of the World introduces new menu in Vegas
It’s one of the most successful restaurants in Las Vegas (and the entire country!), and for good reason: Top of the World at The STRAT gives its customers a meal to remember. For starters, it’s easily the best view in the entire valley—as you dine, the restaurant slowly rotates, providing a 360-degree view of everything around you, including the Las Vegas Strip. But its menu is world-class, and it just got a whole lot better.
Bradley Manchester, the corporate executive chef for Golden Entertainment, Inc., recently introduced a revamped menu full of new dishes designed to keep customers coming back for more.
You’ll definitely want to begin your evening here with a cocktail. A classic martini is always nice, but you might want to be adventurous and try the salted caramel pretzel martini, as delicious as it sounds with Skrewball peanut butter whiskey, Godiva dark chocolate liqueur and Monin espresso syrup. But if you’re looking for something a bit lighter, definitely opt for the Empress 75, a refreshing blend of Empress 1908 gin, fresh lemon juice and champagne. Either way, your palate will be ready for the delights to come.
Appetizers run the gamut from surf to turf. You can’t go wrong with mushrooms stuffed with red wine-braised short ribs, truffle cheese and shaved black truffles. The calamari “fries” are a visual delight, served with sweet soy, spicy yuzu aioli, crushed peanuts and togarashi spices. There’s also a B.L.T. wedge, jam-packed with smoked blue cheese, egg, tomato and thick-cut pork belly, smothered in herb ranch dressing.
Speaking of surf and turf, good luck picking a selection from the vast selection of new main courses. Steak highlights include an Australian 12-ounce Tajima wagyu ribeye, a Black Angus 22-ounce bone-in ribeye, and a 16-ounce, dry-aged, bone-in New York strip from Greater Omaha of Nebraska. If you want something amazing to share with your date or spouse, spring for the market-select Tomahawk, presented on a butcher block. Yes, you will have leftovers! Make sure to pair any of these steaks with your choice of béarnaise, red wine reduction, peppercorn, blue cheese crust, and truffle Gouda cheese fondue.
The seafood menu is mind-boggling as well. Shellfish linguini features a mixture of lobster, shrimp and crab in a tomato diavolo sauce. Pan-roasted sea scallops are served with a carrot and miso purée and drizzled in citrus and soy butter. Lobster makes a particularly huge impression on this new menu. The Australian lobster tail is not to be missed by fans of the crustacean. And make sure to pair your main course with the 1-pound lobster mac and cheese, served in a lobster shell with Maine lobster, lobster cream and breadcrumbs. Other noteworthy additions to the sides menu include crispy Yukon potatoes, served with bacon and blue cheese glaze, and wild mushrooms braised in butter.
Lucky for you, the dessert menu at Top of the World remains unchanged, meaning you have your choice of ricotta cheesecake, a 21-layer chocolate cake, and baked Alaska. Because to not end this evening on a sweet note would be a crime.
The STRAT, 702.380.7711
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