 Revolving a full circle every 80 minutes, this restaurant and cocktail lounge offers a panorama of the Las Vegas Valley from its 100-story perch atop the Stratosphere’s soaring tower. Feel free to wave at the skyjumpers as they dart past your window. A warm décor is accomplished through the use of desert colors and tones of ebony and copper that complement the dark wood. Executive chef Rick Giffen and chef Claude Gaty craft an internationally inspired menu. Seafood lovers will find much to like with New England scallops a la plancha, roasted Scottish salmon with creamy fennel sauce, and lobster bisque garnished with lobster cream. A standout appetizer is the beef tenderloin carpaccio --- thinly sliced, tender Australian Wagyu filet with Parmigiano-Reggiano, capers and white truffle oil. For entrées, the Colorado rack of lamb is served with Moroccan couscous with pine nuts and dried apricot; and the restaurant’s bestseller is surf ‘n’ turf --- a ten-ounce center-cut filet with red wine mushroom sauce and the option of garlic Mexican prawns or a half-pound Canadian lobster tail. A wine pairing suggestion accompanies each main course, matching selections from a distinctive wine list that includes labels from France, Italy, Spain, Germany, Napa Valley, Australia, South Africa and South America. Finishing touches include the cheesecake lollipops, which come in variations of cookies and cream, rocky road, and strawberries and cream; and the crème brûlée mix and match, with flavors changing daily.
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