Private DiningWith a View.

Private DiningWith a View.

Private Dining Rooms and Observation Deck Events for groups of 10 to 300, offer distinctive menus

and breathtaking views located 800 feet above Las Vegas. Your exclusive dining experience will include

a variety of customized culinary options, prepared by our award-winning chefs and served by your

personal waitstaff. A private bar, wine service, cakes for any occasion and complimentary admission to

the Stratosphere Tower’s Observation Decks and Thrill Rides (excluding SkyJump) are also included.

Special requests and vegetarian options will be accommodated.

Continue to entertain your group with 2-for-1 show tickets to PIN UP

_{live in the Stratosphere Theater}

(subject to availability.)

We offer a variety of entertaining venues for dining and events. Please speak with your sales manager for

additional options.

For more information:

Call: 800.789.9436

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season.

SPECIALTY MENU ONE

$82 per person

$109 per person with Wine Pairing

SOUP or SALAD

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream, served tableside

Caesar Salad with Parmesan Reggiano

Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside

•

Borgo Conventi Pinot Grigio, Collio, Italy

DUET ENTRÉE

Petite Filet Mignon

Grilled center cut tenderloin, with red wine and wild mushroom sauce

with

Seared Scottish Salmon

With Apple & Celery Slaw, Watercress Emulsion Served with seasonal accompaniments

•

Raymond Reserve, Merlot, Napa

DESSERT

Duet Plate

Duo of mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

•

Taylor Fladgate 1st Reserve Estate, Port

SPECIALTY MENU TWO

$88 per person

$123 per person with Wine Pairing

FIRST COURSE

Choice of one:

Lobster Bisque

Traditional bisque with brandy, garnished with lobster cream, served tableside

Soup du Jour

Top of the World’s Soup of the Day

•

Borgo Conventi Pinot Grigio, Collio, Italy

SECOND COURSE

Choice of one:

Caesar Salad with Parmesan Reggiano

Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside

Field Greens with Balsamic Vinaigrette

Teardrop tomatoes, cucumber, red onion, fennel and roasted beet served tableside

•

Kendall-Jackson Chardonnay, California

THIRD COURSE

Filet Mignon

Grilled center cut tenderloin with red wine sauce, wild mushroom and seasonal accompaniments

Seared Scottish Salmon with Apple & Celery Slaw & Watercress Emulsion

Served with seasonal accompaniments

Roasted Free-Range Half Chicken with Fresh Herbs

With demi-glace, crème fraîche and seasonal accompaniments

•

Raymond Reserve, Merlot, Napa

or

Kendall-Jackson Vintner’s Reserve, Chardonnay, California

DESSERT

Dessert Trio

Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season.

SPECIALTY MENU THREE

$97 per person

$137 per person with Wine Pairing

FIRST COURSE

Shrimp and Lobster Cocktail

Three large Gulf prawns, south of the border lobster cocktail sauce (Tomato, jalapeño, avocado, onion, cilantro, oregano and lime juice)

•

Borgo Conventi Pinot Grigio, Collio, Italy

SECOND COURSE

Choice of One:

Field Greens with Balsamic Vinaigrette

Teardrop tomatoes, cucumber, red onion, fennel and roasted beet served tableside

Caesar Salad with Parmesan Reggiano

Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside

•

Marisco Sauvignon Blanc, New Zealand

THIRD COURSE

Filet Mignon

Grilled center cut tenderloin with red wine and wild mushroom sauce, and seasonal accompaniments

Seared “Open Blue” Cobia with Caper Lemon Brown Butter

White flaky fish from Caribbean Sea and seasonal accompaniments

Roasted Boneless Free-Range Half Chicken with Fresh Herbs

With demi-glace, crème fraîche and seasonal accompaniments

•

Raymond Reserve, Merlot, Napa

or

Kendall-Jackson Vintner’s Reserve, Chardonnay, California

DESSERT

Dessert Trio

Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

•

Taylor Fladgate 1st Reserve Estate, Port

SPECIALTY MENU FOUR

$105 per person

$145 per person with Wine Pairing

FIRST COURSE

Trio of Seafood

Seared Scallops, jumbo prawn cocktail, accompanied by ahi tuna poke with avocado seaweed salad, served with traditional cocktail sauce, wasabi sour cream and chili ponzu aioli

•

Borgo Conventi Pino Grigio, Collio, Italy

SECOND COURSE

Duet of Soup and Salad

Petite cup of soup du jour and mesclun greens with shallot vinaigrette dressing

•

Marisco Sauvignon Blanc, New Zealand

INTERMEZZO

Sunomono

Asian sweet citrus and cucumbers

FOURTH COURSE

Filet Mignon

Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

Celebrity Chef Giffen’s Fresh Catch of the Day

Chef’s specialty creation using the fish of the day and seasonal accompaniments

Roasted Boneless Free-Range Half Chicken with Fresh Herbs

With demi-glace, crème fraîche and seasonal accompaniments

•

Raymond Reserve, Merlot, Napa

or

Kendall-Jackson Vintner’s Reserve, Chardonnay, California

DESSERT

Dessert Trio

Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

•

Taylor Fladgate 1st Reserve Estate, Port

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season.

SPECIALTY MENU FIVE PRESELECTED

$130 per person

$170 per person with Wine Pairing

FIRST COURSE

Trio of Seafood

Seared Scallops, jumbo prawn cocktail, accompanied by ahi tuna poke with avocado seaweed salad, served with traditional cocktail sauce, wasabi sour cream and chili ponzu aioli

•

Borgo Conventi Pino Grigio, Collio, Italy

SECOND COURSE

Duet of Soup and Salad

Petite cup of soup du jour and mesclun greens with shallot vinaigrette dressing

•

Marisco Sauvignon Blanc, New Zealand

INTERMEZZO

Sunomono

Asian sweet citrus and cucumbers

FOURTH COURSE

Filet Mignon

Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments

&

Lobster Tail

With Seasonal accompaniments

•

Raymond Reserve, Merlot, Napa

or

Kendall-Jackson Vintner’s Reserve, Chardonnay, California

DESSERT

Dessert Trio

Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

•

Taylor Fladgate 1st Reserve Estate, Port

Celebrity Chef Giffen’s

Specialty Dinner

$159 per person

$209 per person with Wine Pairing

Appetizer

Seared Jumbo Lump Crab Cake

Remoulade, green papaya & parsnip slaw

And

Foie Gras S’Mores

Marshmallow with cocoa nibs, white chocolate walnut bread, fig balsamic and graham cracker crumb

•

Trimbach Pinot Gris, Alsace

Second Course

Duet Offering

Organic Australian Wagyu Filet Carpaccio

Parmesan Reggiano, white truffle sea salt, garnished with potato gaufrettes

And

Baby Kale Salad

With pistachio and honey spiced vinaigrette

•

Schramsberg Blanc De Blancs, Napa Valley

Intermezzo

Tropical Fruit Champagne Bubbles

Entrée

Organic Aspen Ridge Rib Eye Oscar With Canadian Lobster Tail

Chimichurri Hollandaise and seasonal accompaniments

•

Stag’s Leap Wine Cellars “Artemis,” Napa Valley

Flambé Dessert

Strawberries Romanoff Served with Dulce de Leche Ice Cream

The Culinary Team at the Top of the World is committed to sourcing the highest quality ingredients at the peak of their season.

Private Dining

Upgrades and Add-ons

Ask your coordinator for more information on the following upgrades and add-ons

Flowers

Candelabras

Chair Covers

Champagne Toast

Hors d’oeuvres

Specialty Desserts & Cocktails

DJ Entertainment

Live Entertainment

Photography & Video

Audio Visual

Corporate Branding

Thrill Rides & SkyJump

Team Building

& More

E

xecutive Chef Rick Giffen

Executive Chef Rick Giffen brings 26 years of hotel

restaurant culinary experience to his management role at

the Stratosphere Casino, Hotel & Tower. Over the course of

his highly successful career, he has opened more than 40

restaurants worldwide, trained at the Hotel Intercontinental

San Diego while going to culinary school, and opened

the U.S. Grant Hotel as saucier for Grant Grill, which was

reviewed in several culinary magazines including

Food & Wine

Magazine

.

Running five restaurants and the banquet center in Steamboat

Springs, Colorado, he was the youngest executive chef in

the Sheraton Hotel chain. Chef Giffen served as Western

Regional Corporate Chef for Planet Hollywood, and was also

the Culinary Training Director, overseeing daily operations of

the 14 properties west of the Rockies, as well as Marvel Mania

and the Official All Star Cafe.

Giffen also served as Executive Chef of the Maxim Hotel,

and as Regional Corporate Chef for China Grill Properties

at Mandalay Bay (Rum Jungle, Red Square, Rock Lobster

and China Grill). He was Chef Partner of Café Wasabi

which operated on West Sahara and inside the Las Vegas

Convention Center, and was Chef de Cuisine of Mon Ami Gabi

at Paris Las Vegas. Chef Giffen oversaw operations of Café

Ba-Ba-Reeba, opened Strip Burger in Fashion Show Mall,

and opened Trader Vic’s at Planet Hollywood Hotel as the

Corporate Chef.

Garnering fame as a true celebrity chef, Giffen has appeared

on the popular Food Network reality television series

Chopped

. He has also performed live cooking demonstrations

on

Fox5 More

aired in Las Vegas.

He shares his passion for cooking with a love of supporting

local and national charities including Chefs for Kids, Taste

of the Nation, Make a Wish Foundation, Juvenile Diabetes

Research, Opportunity Village, The American Heart