Dinner For Two $140. First Course Choose one each from the following: Caesar Salad, Tower Salad, Lobster Bisque, Soup du Jour

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1 Dinner For Two $140 *For an additional $20.00 per person you can enjoy this wine flight that has been professionally paired with each course for a complete and enlightening dining experience. Enjoy! First Course Choose one each from the following: Caesar Salad, Tower Salad, Lobster Bisque, Soup du Jour *Trimbach, Pinot Gris, Alsace Second Course Our World Famous Chateaubriand for Two A center cut Certified Angus Beef tenderloin, roasted to perfection, served with garden vegetables, house potatoes and sauce Béarnaise *Beaulieu Vineyards, Cabernet Sauvignon, Rutherford Third Course The Chocolate Stratosphere Finish off your evening with our World Famous Stratosphere Tower, filled with milk chocolate mousse and garnished tableside with creamy vanilla sauce *Taylor Fladgate Port or Godiva Chocolate Coffee The Appetizer Platter $20.00 per person Kobe Beef, Shrimp Scampi, Blackened Quail and Lobster Ravioli Begin your experience with a combination of our signature starters Customize the size to suit your party *$30.00 Per Person Minimum Charge Parties Of Eight Or More 18% Gratuity Added First Courses Shrimp Scampi - $16 Flambéed with brandy. Finished with lemon garlic-butter sauce. Kobe Beef - $19 Kobe-style beef from Australia served with creamy lentil risotto. Foie Gras - $22 Seared Hudson Valley duck liver over Venison ravioli with Périgourdine sauce

2 Portabella Mushroom - $14 Stuffed with seasoned croutons, Pancetta bacon and Gorgonzola cheese. Chilled Prawns - $14 Served with fennel-papaya salad with micro greens and white truffle vinaigrette. Escargots Aux Champignons - $16 Simmered in Cabernet, then baked in mushroom caps with garlic herb butter. Ostrich - $16 Farm-raised, served over a potato Galette and wild mushroom sauce. Second Courses Lobster Bisque - $9 A hearty bisque fortified with Cognac. Soup du Jour - $8 Chef s creation of the day. Tower Salad - $10 Mixed greens with Anjou pears, apricots, candied walnuts and Balsamic vinaigrette. Caesar Salad - $9 Baby Romaine hearts with our own Caesar dressing and a homemade crouton. Fromage Du Jour - $12 A selection of imported cheese with roasted pear, grape salad and grilled tomato. Entrees Beef Courses Our steaks are Certified Angus Beef brand, prime beef. Uncompromising standards make it the best-tasting beef in town Surf & Turf - Market Price 7 oz Filet Mignon with half a live Maine lobster or Alaskan King crab legs. Wine Suggestion: Raymond Reserve, Merlot, Napa (10.00/glass) New York Maitre'd - $48 14 ounce Prime strip topped with Maitre d butter. Wine Suggestion: Beaulieu Vineyards, Cabernet Sauvignon, Rutherford (12.00/glass) Filet Mignon - $42

3 10 oz Center filet, served with Cabernet-mushroom sauce. Wine Suggestion: Benziger, Cabernet Sauvignon, Sonoma (10.00/glass) Prime Rib - $36 14 oz slow roasted Certified Angus Beef crusted with black pepper and herbs. Wine Suggestion: J. Lohr Cypress, Merlot, California (8.50/glass) *All Steaks can Surf Add a 10oz Australian Lobster tail for $44 or 8oz of Alaskan King Crab Legs for $28 Seafood Courses Colossal Shrimp and Sea Scallops - $35 Seared and served over a Champagne Risotto cake with curry-carrot coulis Wine Suggestion: Kendall-Jackson Vintner s Reserve, Chardonnay (10.50/glass) Sea Bass - $39 Encrusted with Porcini mushroom dust, pan seared and served over wilted Romaine Finished with Riviera de Fiori extra virgin olive oil Wine Suggestion: Chateau Moncontour, Vouvray, Loire (9.00/glass) Ahi Tuna - $39 Pecan crusted with Grand Marnier-butter sauce. Topped with fennel salad Wine Suggestion: Trimbach, Pinot Gris, Alsace (9.00/Glass) Salmon di Parma - $36 Wrapped with sage and Prosciutto over caramelized pears and basil beurre blanc Wine Suggestion: Domaine Carneros, Pinot Noir, carneros (10.00/Glass) Poultry Courses Mediterranean Chicken - $32 Oven roasted boneless breast and drummettes marinated with herbs de Provence, served over Garganelli noodles tossed in olive oil and oven-roasted tomatoes. Wine Suggestion: Danzante, Pinot Grigio, Tre Venezio (8.50/glass) Muscovy Duck - $37 Duck breast thinly sliced served with potato Galette, Cipolline onions and Roma artichokes. Finished with roasted fig port reduction. Wine Suggestion: Renwood, Jack Rabbit Flat, Zinfandel, Amador (9.00/glass) Specialty Courses Colorado Rack of Lamb - $38

4 Marinated, roasted and served with light curry purée and root vegetables Wine Suggestion: Penfolds Thomas Hyland, Shiraz, South Australia (9.50/glass) Lobster Ravioli - $35 served with brandy lobster sauce and a baby lobster tail Wine Suggestion: J. Lohr, Chardonnay, Monterey (9.00/glass) Veal Roulade - $39 With Alaskan king crab, served grenobloise style Wine Suggestion: Joseph Drouhin, Puligny Montrachet, (15.00/glass) Kurobuta Pork - $35 Marinated, grilled and served with an apple-apricot compote and port reduction Wine Suggestion: Château Timberlay, Bordeaux (10.00/glass) Sides Steamed Asparagus - $7 Pencil asparagus steamed to perfection. Cous Cous - $7 Israeli cous cous with capers. Baked Potato - $7 Large Idaho potato served with butter and sour cream with a pinch of chives. Garlic Mashed Potatoes - $7 Baby red potatoes with fresh garlic and heavy whipping cream. Potato Au Gratin - $7 Sliced potatoes with Gorgonzola, Parmesan, Provolone and Romano cheese. Grilled Polenta Rustico - $7 A Parmesan cheese polenta served with bruschetta salad Asian Broccoli - $7 Sautéed with garlic Gift Certificates Available The TOP OF THE WORLD Restaurant & Lounge staff would like to thank you for dining with us this evening. After dinner, please join us in the lounge located directly above you on level 107. Enjoy the rest of your evening and come back soon. Dessert Menu The Chocolate Stratosphere Finish off your evening with our signature Stratosphere Tower filled with rich dark chocolate mousse and garnished tableside with vanilla sauce. *1995 Dow s Quinta do Bomfim, Porto Panna Cotta A creamy Spanish custard flavored with a touch of Grand Marnier. Served atop a rich butter cookie. *Nivole, Michele Chiarlo, Moscato d Asti

5 Tiramisu Ladyfingers dipped in Kahlua, Amaretto, and flavored with espresso, layered in Mascarpone cheese and garnished with fresh whipped cream. *Tuscan Coffee Berry Delight Mixed seasonal berries marinated with Grand Marnier, layered with Zabaglione and garnished with vanilla bean ice cream. *Godiva White Chocolate Martini Flourless Chocolate Cake Served warm and topped with chocolate gelato accompanied with raspberry coulis *Godiva Dark Chocolate Martini Fromage Du Jour Chef s selection of imported cheese and fresh fruit. *Offley 1995 Port