tow dinner menu

8/12/2019 TOW Dinner Menu

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800.99.TOWER StratosphereHotel.com

DINNER MENU


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GF: Gluten Free. *Consuming raw or undercooked meats, poultry, seafood, shellstock or eggs may increase

your risk of foodborne illness. Parties of six or more 18% gratuity added. $15 charge for sharingentres.

STARTERS

Roasted Kurobuta Pork Belly with Chimichurri & Orange Gastrique 14

Arborio rice with cilantro, Aji Amarillo and lime powder

Grilled Portobello & Buffalo MozzarellaGF 15

Roasted red pepper, herb oil and balsamic essence

Smoked Atlantic Salmon* 16Capers, shallot, crme frache & brioche toast

Mosaic of Chilled Seafood*GF 55Four fresh oysters, four Gulf prawns, Ahi poke, Alaskan king crab, Canadianlobster tail medallions & South of the border cocktail sauce

Shrimp & Lobster Cocktail* 16Tree large Gulf prawns , Canadian lobster tail medallions,South of the border cocktail sauce( omato, jalapeo, avocado, onion, cilantro, oregano and lime juice )

Organic Australian Wagyu Filet Carpaccio*GF 17Parmesan Reggiano, fleur de sel, garnished with potato gaufrettes

Raw preparation

Seared Jumbo Lump Crab Cake 18

Green papaya kimchi and ponzu Peppadew aioli

Pan Seared Foie Gras with Coco Nib Fleur De Sel*GF (Hold the sauce: demi-glace) 19Apple & cranberry chutney, balsamic reduction & toasted brioche

Half Dozen Oysters, Chef s Selection*GF Market Price

Cocktail sauce and champagne mignonette

SOUP & SALADSoup of the Day 11

Lobster Bisque 13

raditional bisque with brandy, garnished with lobster cream

Iceberg Wedge with Nueskes Bacon & Oven-Roasted omato GF 11

White wine Dijon vinaigrette, Maytag Blue Cheese and chopped chive

Market Greens with Balsamic VinaigretteGF 12eardrop tomatoes, cucumber, red onion, fennel and roasted beet

Caesar Salad with Parmesan ReggianoGF (Hold the croutons) 13Hearts of romaine, Parmesan Reggiano tuile and Caesar dressing

Add marinated white anchovies 2

Baby Kale with Spanish Manchego, Roasted Parsnip & Apple GF 13Granny Smith apple, candied Marcona almonds and honey spiced vinaigrette


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STEAKS & OTHER MEAT*GF (Hold the sauce, crust)

Grass Fed Australian Wagyu Skirt Steak with Asian Chimichurri 49rivento Reserve Malbec, Mendoza, Argentina 14

Organic Aspen Ridge Ribeye with Horseradish Crust and Demi-Glace 54Chateau St. Michelle Cabernet Sauvignon, Cold Creek Vineyard, Columbia Valley 16

10oz. Center Cut Filet with Red Wine Sauce & Wild Mushrooms 56

Pine Ridge Forefont Cabernet Sauvignon, Napa Valley 14

Prime Creekstone Farm New York Steak with Peppercorn Sauce 56B.R. Cohn Cabernet Sauvignon Napa Valley 14

Additional Preparation

Black garlic blue cheese butter - Barnaise - Matre d butter

with side sauce of your choice 2

with seared foie gras 12

with lb. Canadian lobster tail 30

with lb. center cut Alaskan king crab legs 30

Surf & urf with Red Wine Sauce & Wild Mushrooms*GF (Hold the sauce and potato cake)

10oz. center cut filet, four cheese potato cake

With lb Canadian lobster tail, white wine butter sauce 79

With lb Center Cut Alaskan King Crab Legs with Tai Green Curry 79

Roasted California Marys Farm Free Range Chicken Breast 44Parsnip & apple pure, cippolini onion, natural jus & wild blueberry relish

Chateau Coutet St. Emilion 13

Colorado Rack of Lamb with Moroccan Flavors*GF (Hold the demi-glace) 52

Apple & cranberry chutney, Moorish tomato pure, warm French lentil & quinoa salad,

demi-glace and minted Greek yogurt

Chateau anunda Shiraz, Barossa 13


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FISH AND SEAFOOD

Roasted Loch Etive Scottish Salmon with Mustard & Maple Glaze*GF 42From the deep Scottish water sea inlet named Etive, high in Omega 3.French lentil ragout & herb nagerimbach Reserve Pinot Gris, Alsace 16

Seared California Black Cod with Tai Green Curry Sauce*GF 44Roasted Kabocha squash, herb salad with lime vinaigrette

Marisco Te Ned Sauvignon Blanc, Marlbourough, New Zealand 13

Large Mexican Prawns, New England Scallops & Lobster a la Plancha*GF 51Roasted cauliflower salad with red bell pepper, golden raisins and capers,Moorish tomato sauce and chive oil

Borgo Conventi Pinot Grigio, Collio, Italy 13

Duo of 8oz. Canadian Lobster ails with White Wine Butter Sauce*GF Market PriceSpaghetti squash, baby carrots and four cheese potato cakeCasa Lapostolle Chardonnay, Casa Blanca Valley 13

Center Cut Alaskan King Crab Legs with Green Tai Curry*GF Market PriceSpaghetti squash, baby carrots and four cheese potato cake Priced per poundSchloss Saarstein Riesling, Saar, Germany 13

PASTA

Surf & urf Gnocchi with Lobster & Braised Beef Short Rib * 52Artisanal pasta, sauce Americaine and wild mushroomsCharles Laffite Brut, France 12

Fettuccine Seafood Alfredo with Lobster, Prawns & Scallops 55Artisanal pasta, teardrop tomatoes, Parmesan Reggiano, garlic, parsley and basil

J. Lohrs Chardonnay, Arroyo Seco 13

VEGAN

Grilled Vegetable Napoleon & PortobelloGF 40Warm French lentil & quinoa salad, baby kale, zucchini, Kabocha squash,baby carrot, parsnip, cippolini, haricots verts & balsamic essenceSauvion Vouvray, Loire Valley 13

SIDES

wice Baked Potato with Bacon, Cheddar & Green Onion 12Haricots Verts with Shallot & Marcona AlmondGF 9Button Mushroom with Black Garlic & HerbsGF 9Yukon Gold Mashed PotatoGF 9Potato Gratin with Four Cheese 9Roasted Baby Carrots & ParsnipGF 9Gnocchi with Kale Pesto & eardrop omatoes 9Warm French Lentil & uinoa Salad GF 9

Flash Fried Shishito Peppers & Fleur De Sel GF 9


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FOUR COURSE

TASTING MENU

FIRS COURSEChoose one from the following:

Choice of soup

Lobster Bisque or Soup of the Day

orCaesar Salad GF (Hold the croutons)rimbach Pinot Gris, Alsace

SECOND COURSEChoose one from the following:

Jumbo Lump Crab Cakewith Green Papaya Kimchi

Ponzu Peppadew aioli

or

Seared Black Cod with

Tai Green Curry Sauce*GFRoasted Kabocha squash & herb salad

with lime vinaigretteMarisco Te Ned Sauvignon Blanc,

Marlborough, New Zealand

13

HIRD COURSEGrilled Center Cut Filet with Red Wine Sauce

& Wild Mushrooms*GF (Hold the sauce)Caramelized cipollini onion and haricots vertsB.R. Cohn Cabernet Sauvignon, North Coast

FOURH COURSE

Mini Dessert Duoaylor Fladgate First Estate Reserve, Porto

Four Course asting Menu90

Suggested Wine Flight

30

tow dinner menu

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