Top of the World at The STRAT is taking advantage of some of the freshest ingredients around with seasonal summer dishes. Executive chef Chad Castanino has put together a mouthwatering menu that will tempt you as the restaurant rotates.
You’ll want to sample starters like the lobster cannelloni with heirloom tomato purée, preserved lemon and herbs; a refreshing burrata panzanella salad with pickled tomato, cucumber, and country bread in red wine vinaigrette; lump crab fritters with mango and habanero chutney. Entrées include garganelli pasta with lobster Bolognese, spring peas and whipped ricotta; and Icelandic salmon. Top your steak with several new accompaniments like bacon jam and tomato and garlic butter prawns. A new side, baked corn pudding, comes with honey and poblano butter.
Adding on a cocktail is sure to mellow out any anxieties you might have. Try the Summer Solstice, with Myers’s dark rum, Campari Milano, pineapple and lime juices, with demerara syrup. For a more citrusy take on an Aperol spritz, order the Not from Concentrate, made with Jameson Orange Irish whiskey, Aperol, Cointreau, lime sour and simple syrup.
The STRAT, 702.380.7711
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