Top of the World at The STRAT is taking advantage of some of the freshest ingredients around with seasonal summer dishes. Executive chef Chad Castanino has put together a mouthwatering menu that will tempt you as the restaurant rotates.
You’ll want to sample starters like the lobster cannelloni with heirloom tomato purée, preserved lemon and herbs; a refreshing burrata panzanella salad with pickled tomato, cucumber, and country bread in red wine vinaigrette; lump crab fritters with mango and habanero chutney. Entrées include garganelli pasta with lobster Bolognese, spring peas and whipped ricotta; and Icelandic salmon. Top your steak with several new accompaniments like bacon jam and tomato and garlic butter prawns. A new side, baked corn pudding, comes with honey and poblano butter.
Adding on a cocktail is sure to mellow out any anxieties you might have. Try the Summer Solstice, with Myers’s dark rum, Campari Milano, pineapple and lime juices, with demerara syrup. For a more citrusy take on an Aperol spritz, order the Not from Concentrate, made with Jameson Orange Irish whiskey, Aperol, Cointreau, lime sour and simple syrup.
The STRAT, 702.380.7711
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
