22oz Prime Bone in Ribeye (Photo credit: Anthony Mair)
New selections by Executive Chef Chad Castanino highlighted by seafood, summer vegetables
The STRAT Hotel, Casino & SkyPod’s iconic 360-degree rotating Top of the World restaurant has introduced several new seasonal dishes by Executive Chef Chad Castanino and flavorful cocktails, available now.
Capturing fresh and fragrant flavors to welcome the warmer weather, Castanino has created new selections across the entire menu, ranging from starters, entrées, steaks, seafood and sides, among others. Entrées include loup de mer, made with toasted miso brown butter, pickled chilies and blood orange; garganelli pasta, crafted with lobster bolognese, spring peas and whipped ricotta cheese; and Icelandic salmon, marinated with saké and pea purée, served with charred corn salsa and shaved fennel.
Charred Ahi Tuna (Photo credit: Anthony Mair)
New starters and salads include lobster cannelloni, made with tomato heirloom purée, preserved lemon and herbs and crushed pine nuts; citrus scented goat cheese, crafted with toasted pistachio and chipotle honey, served with lavash; lump crab fritters with mango and habanero chutney and mango salsa; and a burrata Panzanella salad, tossed with pickled tomato, cucumber, avocado, country bread and red wine vinaigrette.
New seasonal side dish additions include baked corn pudding, with honey and poblano butter; and spring pea carbonara, created with pancetta, parmesan cheese and egg.
Essence de Frais (Photo credit: Ariana Genilla, The Golden Collective)
Other signature selections include a 16-ounce bone-in filet from Harris Ranch, California; a 10-ounce rib cap from Creekstone Farms, Kansas; a 22-ounce prime bone-in marinated ribeye from Black Angus, Colorado; a 12-ounce New York strip with Rosewood American Wagyu; and charred ahi tuna, topped with chili rub and yuzu avocado mousse with fresh mango. New accompaniments range from tomato and garlic butter prawns, madeira onion and mushrooms, and bacon jam.
An assortment of new cocktails include the Essence de Fraise, crafted with Grey Goose Essences Strawberry and Lemongrass Vodka, Italicus Liqueur, lemon juice and macerated strawberry syrup; Summer Solstice, made with Myers’s Dark Rum, Campari Milano, pineapple and lime juices and demerara syrup; Empress 75, infused with Empress 1908 Gin, Nicolas Feuillatte Brut, lemon juice and simple syrup; and Not from Concentrate, made with Jameson Orange Irish Whiskey, Aperol Apervito, Cointreau Orange Liqueur, lime sour and simple syrup, among others.
Top of the World serves reimagined steaks and seafood complemented by fresh, seasonal ingredients and is open daily from 4 to 11 p.m. Reservations for Top of the World may be made online or by calling 702-380-7711.
Complimentary parking and valet are always available at The STRAT Hotel, Casino & SkyPod.
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