By Judy Thorburn
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Owner/Editor in Chief/writer - Las Vegas Round The Clock
Owner/Editor in Chief/writer - The Flick Chicks
Director of Communications - Nevada Film Alliance

Exclusive Menu Tasting Event at Top of the World Restaurant at the Stratosphere

On Thursday evening January 28, I joined other select members of the media for an exclusive dining experience at Top of the World Restaurant inside the Stratosphere Hotel and Casino where we were invited to sample the new menu items available to patrons as of December 2, 2009. The invitation referred to the event as a “tasting”, tapas style, but it was much more than that. I, along with my colleagues, were pleasantly surprised to be served a generous eight course meal filled with extraordinary culinary offerings prepared by Executive Chef, Rick Geffen, Assistant Executive Chef Carlos Vargas, Chef de Cruisine Claude Gaty, and wine pairings presented by Top of the World’s Sommelier Dean Wachstetter.

Photo credit: Stephen Thorburn

Photo credit: Stephen Thorburn

In addition to table seating which offers diners hands down, the best 360 degree revolving panoramic view high above the Las Vegas strip, the restaurant features a menu of delicious dishes to please any palate including vegetarian options for those who do not eat meat.

Photo credit: Stephen Thorburn

Photo credit: Stephen Thorburn

The menu tasting started off with a small cup of lobster bisque in demi tasse before we were served wagyu carpaccio (tender slices of beef) with white truffle oil and parmesan. Next, was crab cake with lemon grass beurre blanc and green papaya slaw; frisee salad with bacon and blue cheese; Morrocan lamb with falafel and minted carrot puree; black cod with garlic spinach and ginger baby carrots; filet with Portobello mushroom, sauce, and potato gratin.

Lobster Bisque

Crab cake with lemon grass







Since both my husband and I are non-meat eaters, we were delighted with the vegetarian options thanks to the very thoughtful, accommodating chefs who put together several delectable and satisfying dishes to replace those that included meat. As replacements, we were served a dish consisting of roasted portabella mushroom topped with peppers and buffalo mozzarella; a dish of potato gnocchi with fennel root and marinara sauce; and instead of the filet, a medley of lightly sautéed carrots, asparagus, mushrooms and couscous.

Roasted portabella mushroom topped with peppers and buffalo mozzarella

Potato gnocchi with fennel root and marinara sauce

A medley of lightly sautéed carrots, asparagus, mushrooms and couscous

To complete the dining experience we were treated to an assortment of sinfully delicious miniature desserts.


Needless to say, each and every menu item was tantalizing and beautiful in presentation and equally pleasing to the taste buds. On hand with the chefs and sommelier to make sure we had the best dining experience possible was Joseph Thompson, General Manager of Top of the World Restaurant.

All of the dishes listed above can be found on the new menu at Top of the World Restaurant at the Stratosphere Hotel and Casino. Vegetarian options are always available and change seasonally, approximately every three months.

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