Our steaks are Certified Angus Beef ® brand, prime beef.
Uncompromising standards make it the best-tasting beef in town
Surf & Turf -
Market Price
10 oz Filet Mignon with a 8oz Australian Lobster Tail
Wine Suggestion: Flora Springs, Merlot, Napa (12.00/glass)
New York Maitre'd -
14 oz topped with Maitre’d Butter
Wine Suggestion: Beaulieu Vineyards, Cabernet Sauvignon, Rutherford (12.00/glass)
Filet Mignon -
10 oz Center filet with Cabernet-mushroom sauce
Wine Suggestion: Chimney Rock, Cabernet Sauvignon, Stag’s Leap District (17.00/glass)
Prime Rib -
20 oz served with a creamy horseradish
Wine Suggestion: Jacob’s Creek Reserve Shiraz, South Australia (9.50/Glass)
*All Steaks can Surf
Add an 8oz Australian Lobster Tail for $65 or 8 oz of Alaskan King Crab Legs for
Seafood Courses
Shrimp and Day Boat Sea Scallops -
Seared and served over a Champagne Risotto cake with curry-carrot coulis
Wine Suggestion: Kendall-Jackson, Chardonnay, California (10.50/glass)
Chilean Sea Bass -
Encrusted with Porcini mushroom dust, pan seared and served over wilted Romaine Finished with extra virgin olive oil
Wine Suggestion: Trimbach, Pinot Gris Reserve, Alsace (10.25/glass)
Blue Fin Tuna Steak -
Blue fin Tuna seared and served with Parsley ginger cream. Garnished with a relish of ginger and fresh vegetables
Wine Suggestion: Schramsberg, Blanc de Blancs, Napa (12.00/Glass)
Wild caught King Salmon di Parma -
Wrapped with sage and Prosciutto over caramelized pears and basil beurre blanc
Wine Suggestion: Carmel Road Pinot Noir, Monterey (12.00/Glass)
Poultry Courses
Capon Breast and Truffles -
Breast of capon roasted with sliced black truffles and natural jus
Wine Suggestion: Duckhorn Merlot, Napa (20.00/glass)
Quails with Lobster
-
Manchester Farms Quail stuffed with mousse of Lobster.
Served on a bed of white asparagus
Wine Suggestion: Torrediluna, Pinot Grigio , Veneto (9.25/glass)
Specialty Courses
Colorado Rack of Lamb -
roasted and served with caramelized garlic and port wine
Wine Suggestion: Chateau Coutet, St. Emilion (11.50/glass)
Lobster Ravioli -
served with brandy lobster sauce and a baby lobster tail
Wine Suggestion: Cakebread, Chardonnay, Napa (15.00/glass)
Veal Chop -
14 oz center cut rib chop sautéed with Roma Artichoke
and organic mushroom
Demi-glacé
Wine Suggestion: Châteauneuf-du-Pape, Jean Pierre Boisson, Southern Rhone (14.00/glass)
Kurobuta Pork Chops -
marinated, grilled and served with an apple-apricot compote and port reduction
Wine Suggestion: Martinelli, Pinot Noir, Russian River (17.00/Glass)
Elk Tenderloin Piallard
-
Scaloppini of elk tenderloin grilled with cabernet wine reduction
and Foie
Gras Hollandaise
Wine Suggestion: Damilano, Barolo, Cannubi Vineyard (20.00/Glass)
“Thoroughly cooking foods of animal origin such as beef, eggs, fish, lamb, milk, poultry, or shellfish reduces the risk of food borne illness. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.”
Sides
½ Lbs of Crab Legs -
Alaskan king crab
Steamed Asparagus -
Pencil asparagus steamed to perfection
Baked Potato -
Large Idaho potato served with butter and sour cream
with a pinch of chives
Garlic Mashed Potatoes -
Baby red potatoes with fresh garlic and heavy whipping cream
Potato Au Gratin -
Sliced potatoes with Gorgonzola, Parmesan, Provolone and Romano cheese
Green Beans -
Sautéed and served with almonds
Broccolini -
Soufflé of the Day
Ask your server about tonight's flavor.
These take about 30 min to prepare so please order with dinner.
Limited supply
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.
$30.00 per Person Minimum Charge
Parties of Eight or More 18% Gratuity Added
