DINNER MENU

800.99.TOWER StratosphereHotel.com

STARTERS
Roasted Kurobuta Pork Belly with Chimichurri & Orange Gastrique
Arborio rice with cilantro, Aji Amarillo and lime powder

14 15 16

Grilled Portobello & Buffalo Mozzarella GF

Roasted red pepper, herb oil and balsamic essence

Smoked Atlantic Salmon*

Capers, shallot, crme frache & brioche toast

Mosaic of Chilled Seafood*GF

Four fresh oysters, four Gulf prawns, Ahi poke, Alaskan king crab, Canadian lobster tail medallions & South of the border cocktail sauce

55

Shrimp & Lobster Cocktail*

Three large Gulf prawns , Canadian lobster tail medallions, South of the border cocktail sauce ( Tomato, jalapeo, avocado, onion, cilantro, oregano and lime juice ) Parmesan Reggiano, fleur de sel, garnished with potato gaufrettes Raw preparation Green papaya kimchi and ponzu Peppadew aioli

16

Organic Australian Wagyu Filet Carpaccio*GF 17

Seared Jumbo Lump Crab Cake 18 Pan Seared Foie Gras with Coco Nib Fleur De Sel*GF (Hold the sauce: demi-glace)
Apple & cranberry chutney, balsamic reduction & toasted brioche

19 Market Price

Half Dozen Oysters, Chef s Selection*GF

Cocktail sauce and champagne mignonette

SOUP & SALAD

Soup of the Day Lobster Bisque
Traditional bisque with brandy, garnished with lobster cream

11 13 11 12 13 2 13

Iceberg Wedge with Nueskes Bacon & Oven-Roasted Tomato GF

White wine Dijon vinaigrette, Maytag Blue Cheese and chopped chive

Market Greens with Balsamic Vinaigrette GF

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

Caesar Salad with Parmesan Reggiano GF (Hold the croutons)

Hearts of romaine, Parmesan Reggiano tuile and Caesar dressing Add marinated white anchovies Granny Smith apple, candied Marcona almonds and honey spiced vinaigrette

Baby Kale with Spanish Manchego, Roasted Parsnip & Apple GF

GF: Gluten Free. *Consuming raw or undercooked meats, poultry, seafood, shellstock or eggs may increase your risk of foodborne illness. Parties of six or more 18% gratuity added. $15 charge for sharing entres.

STEAKS & OTHER MEAT

*GF (Hold the sauce, crust)

Grass Fed Australian Wagyu Skirt Steak with Asian Chimichurri

Trivento Reserve Malbec, Mendoza, Argentina

49

14

Organic Aspen Ridge Ribeye with Horseradish Crust and Demi-Glace

Chateau St. Michelle Cabernet Sauvignon, Cold Creek Vineyard, Columbia Valley

54

16

10oz. Center Cut Filet with Red Wine Sauce & Wild Mushrooms
Pine Ridge Forefront Cabernet Sauvignon, Napa Valley

56
14

Prime Creekstone Farm New York Steak with Peppercorn Sauce

B.R. Cohn Cabernet Sauvignon Napa Valley

56

14

Additional Preparation Black garlic blue cheese butter - Barnaise - Matre d butter with side sauce of your choice with seared foie gras with lb. Canadian lobster tail with lb. center cut Alaskan king crab legs

2 12 30 30

Surf & Turf with Red Wine Sauce & Wild Mushrooms*GF (Hold the sauce and potato cake)
10oz. center cut filet, four cheese potato cake

With lb Canadian lobster tail, white wine butter sauce With lb Center Cut Alaskan King Crab Legs with Thai Green Curry Roasted California Marys Farm Free Range Chicken Breast

79 79 44
13

Parsnip & apple pure, cippolini onion, natural jus & wild blueberry relish Chateau Coutet St. Emilion

Colorado Rack of Lamb with Moroccan Flavors*GF (Hold the demi-glace)

Apple & cranberry chutney, Moorish tomato pure, warm French lentil & quinoa salad, demi-glace and minted Greek yogurt Chateau Tanunda Shiraz, Barossa

52

13

GF: Gluten Free. *Consuming raw or undercooked meats, poultry, seafood, shellstock or eggs may increase your risk of foodborne illness. Parties of six or more 18% gratuity added. $15 charge for sharing entres.

FISH AND SEAFOOD

Roasted Loch Etive Scottish Salmon with Mustard & Maple Glaze*GF
From the deep Scottish water sea inlet named Etive, high in Omega 3. French lentil ragout & herb nage Trimbach Reserve Pinot Gris, Alsace

42
16

Seared California Black Cod with Thai Green Curry Sauce*GF

Roasted Kabocha squash, herb salad with lime vinaigrette Marisco The Ned Sauvignon Blanc, Marlbourough, New Zealand

44
13

Large Mexican Prawns, New England Scallops & Lobster a la Plancha*GF

Roasted cauliflower salad with red bell pepper, golden raisins and capers, Moorish tomato sauce and chive oil Borgo Conventi Pinot Grigio, Collio, Italy

51
13

Duo of 8oz. Canadian Lobster Tails with White Wine Butter Sauce*GF
Spaghetti squash, baby carrots and four cheese potato cake Casa Lapostolle Chardonnay, Casa Blanca Valley

Market Price
13

Center Cut Alaskan King Crab Legs with Green Thai Curry*GF
Spaghetti squash, baby carrots and four cheese potato cake Schloss Saarstein Riesling, Saar, Germany

Priced per pound 13

Market Price

PASTA
Surf & Turf Gnocchi with Lobster & Braised Beef Short Rib*
Artisanal pasta, sauce Americaine and wild mushrooms Charles Laffite Brut, France

52
12

Fettuccine Seafood Alfredo with Lobster, Prawns & Scallops

Artisanal pasta, teardrop tomatoes, Parmesan Reggiano, garlic, parsley and basil J. Lohrs Chardonnay, Arroyo Seco

55
13

VEGAN
Grilled Vegetable Napoleon & Portobello GF
Warm French lentil & quinoa salad, baby kale, zucchini, Kabocha squash, baby carrot, parsnip, cippolini, haricots verts & balsamic essence Sauvion Vouvray, Loire Valley

40
13

SIDES
Twice Baked Potato with Bacon, Cheddar & Green Onion 12 Haricots Verts with Shallot & Marcona Almond GF 9 Button Mushroom with Black Garlic & Herbs GF 9 Yukon Gold Mashed Potato GF 9 Potato Gratin with Four Cheese 9 Roasted Baby Carrots & Parsnip GF 9 Gnocchi with Kale Pesto & Teardrop Tomatoes 9 Warm French Lentil & Quinoa Salad GF 9 Flash Fried Shishito Peppers & Fleur De Sel GF 9

GF: Gluten Free. *Consuming raw or undercooked meats, poultry, seafood, shellstock or eggs may increase your risk of foodborne illness. Parties of six or more 18% gratuity added. $15 charge for sharing entres.

FOUR COURSE TASTING MENU

Choose one from the following: Choice of soup Lobster Bisque or Soup of the Day or Caesar Salad GF (Hold the croutons) Trimbach Pinot Gris, Alsace

FIRST COURSE

SECOND COURSE
Choose one from the following: Jumbo Lump Crab Cake with Green Papaya Kimchi Ponzu Peppadew aioli or Seared Black Cod with Thai Green Curry Sauce*GF Roasted Kabocha squash & herb salad with lime vinaigrette Marisco The Ned Sauvignon Blanc, Marlborough, New Zealand 13

THIRD COURSE
Grilled Center Cut Filet with Red Wine Sauce & Wild Mushrooms*GF (Hold the sauce) Caramelized cipollini onion and haricots verts B.R. Cohn Cabernet Sauvignon, North Coast

FOURTH COURSE
Mini Dessert Duo Taylor Fladgate First Estate Reserve, Porto

Four Course Tasting Menu 90

Suggested Wine Flight 30

GF: Gluten Free. *Consuming raw or undercooked meats, poultry, seafood, shellstock or eggs may increase your risk of foodborne illness. Parties of six or more 18% gratuity added. $15 charge for sharing entres.