Top of the World rolls out new dishes for spring in Las Vegas

When you return to a favorite restaurant in the spring or fall, one of the prime pleasures is enjoying new dishes and twists on signature items, thanks to the variety of fresh ingredients available at that time. Top of the World at The STRAT recently announced its spring menu refresh, and that’s sure to make your meal an exciting experience.

Start off with a great drink—Top of the World features a seasonal Old-Fashioned, plus a variety of others created with Golden Entertainment’s private barrel selections, including Whistle Pig, W.L. Weller and Frey Ranch. You can also choose from other cocktails, wine, beer and spirits.

A fabulous Old-Fashioned deserves a great starter, and wait until you find out what is in store at Top of the World. The heirloom panzanella salad turns the traditional one on its side, serving up pieces of focaccia, shaved onion, roasted tomato and burrata with rosemary vinaigrette in a colorful, flavorful dish. For seafood, the Fire & Ice display includes clams, oysters, poached shrimp king crab, mussels and a 16-ounce Australian lobster tail with garlic butter, sauces and grilled bread. Another impressive appetizer, the baked ricotta sacchetti (aka beggar’s purse pasta) comes with tomato vodka sauce and burrata, creating a pretty setting on the plate. The same goes for the Skull Island prawns, huge Australian crustaceans with distinctive striping.

You’ll find several interesting mains, such as a vegan wild mushroom Bolognese with rigatoni and cashew cream, crab- and scallop-staffed sole and Berkshire “pastrami” pork chop. For a flavor punch, try the garlic-Parmesan fries, which are topped tableside by shaved black truffle. For lobster lovers, the linguini and meatballs provides an unusual combination of lobster meatballs and a lobster and roasted tomato sauce.

Top of the World’s beef program is strong, and you’ll find offerings from ranches in Colorado, California, Kansas and Australia, with filets, rib caps, tomahawks and more, as well as a plethora of toppers and sauces.

Accompany those with one of the tempting sides, like mac and cheese with fontina, cheddar and caramelized onions; the lobster mac and cheese with fontina, truffled lobster bechamel and lobster meat; or the caramelized heirloom carrots with lemon-ginger beurre-blanc and feta.

End your excursion at Top of the World with a new dessert like the Key Lime Explosion, with key lime cheesecake and key lime curd, plus Chantilly cream; or On the Rocks, a wild combination of coconut nougatine, coconut mousse rum cake, mojito curd and mojito jelly. My, oh my!

The STRAT. 702.380.7711. thestrat.com

Tips:

• It’s important to make reservations at the popular dining spot.

• There is a dress code, and you can be turned away.

• Every 80 minutes, the dining room revolves 360 degrees, which means excellent views for you.

• You might see a thrill-seeker plummet past your window in a harness. It’s the SkyJump, and they are safe.

• A minimum purchase is required.

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