Private DiningWith a View.

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1 Private DiningWith a View. Private Dining Rooms and Observation Deck Events for groups of 10 to 300, offer distinctive menus and breathtaking views located 800 feet above Las Vegas. Your exclusive dining experience will include a variety of customized culinary options, prepared by our award-winning chefs and served by your personal waitstaff. A private bar, wine service, cakes for any occasion and complimentary admission to the Stratosphere Tower s Observation Decks and Thrill Rides (excluding SkyJump) are also included. Special requests and vegetarian options will be accommodated. Continue to entertain your group with 2-for-1 show tickets to PIN UP TM live in the Stratosphere Theater (subject to availability.) We offer a variety of entertaining venues for dining and events. Please speak with your sales manager for additional options. For more information: Call: PrivateDining@StratosphereHotel.com

2 SPECIALTY MENU ONE $82 per person $109 per person with Wine Pairing SOUP or SALAD Lobster Bisque Traditional bisque with brandy, garnished with lobster cream, served tableside Caesar Salad with Parmesan Reggiano (GF, hold the croutons) Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside Borgo Conventi Pinot Grigio, Collio, Italy DUET ENTRÉE Petite Filet Mignon (GF hold the sauce) Grilled center cut tenderloin, with red wine and wild mushroom sauce with Seared Scottish Salmon With Apple & Celery Slaw, Watercress Emulsion Served with seasonal accompaniments Raymond Reserve, Merlot, Napa Duet Plate Duo of mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

3 SPECIALTY MENU TWO $88 per person $123 per person with Wine Pairing FIRST COURSE Choice of one: Lobster Bisque Traditional bisque with brandy, garnished with lobster cream, served tableside Soup du Jour Top of the World s Soup of the Day Borgo Conventi Pinot Grigio, Collio, Italy SECOND COURSE Choice of one: Caesar Salad with Parmesan Reggiano (GF, hold the croutons) Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside Field Greens with Balsamic Vinaigrette GF Teardrop tomatoes, cucumber, red onion, fennel and roasted beet served tableside Kendall-Jackson Chardonnay, California THIRD COURSE Filet Mignon (GF hold the sauce) Grilled center cut tenderloin with red wine sauce, wild mushroom and seasonal accompaniments Seared Scottish Salmon with Apple & Celery Slaw & Watercress Emulsion GF Served with seasonal accompaniments Roasted Free-Range Half Chicken with Fresh Herbs (GF hold the chicken jus) With demi-glace, crème fraîche and seasonal accompaniments Raymond Reserve, Merlot, Napa or Kendall-Jackson Vintner s Reserve, Chardonnay, California Dessert Trio Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

4 SPECIALTY MENU THREE $97 per person $137 per person with Wine Pairing FIRST COURSE Shrimp and Lobster Cocktail Three large Gulf prawns, south of the border lobster cocktail sauce (Tomato, jalapeño, avocado, onion, cilantro, oregano and lime juice) Borgo Conventi Pinot Grigio, Collio, Italy SECOND COURSE Choice of One: Field Greens with Balsamic Vinaigrette GF Teardrop tomatoes, cucumber, red onion, fennel and roasted beet served tableside Caesar Salad with Parmesan Reggiano (GF, hold the croutons) Heart of romaine, Parmesan Reggiano tuile, Caesar dressing and garlic croutons, served tableside Marisco Sauvignon Blanc, New Zealand THIRD COURSE Filet Mignon (GF hold the sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce, and seasonal accompaniments Seared Open Blue Cobia with Caper Lemon Brown Butter White flaky fish from Caribbean Sea and seasonal accompaniments Roasted Boneless Free-Range Half Chicken with Fresh Herbs (GF hold the chicken jus) With demi-glace, crème fraîche and seasonal accompaniments Raymond Reserve, Merlot, Napa or Kendall-Jackson Vintner s Reserve, Chardonnay, California Dessert Trio Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

5 SPECIALTY MENU FOUR $105 per person $145 per person with Wine Pairing FIRST COURSE Trio of Seafood Seared Scallops, jumbo prawn cocktail, accompanied by ahi tuna poke with avocado seaweed salad, served with traditional cocktail sauce, wasabi sour cream and chili ponzu aioli Borgo Conventi Pino Grigio, Collio, Italy SECOND COURSE Duet of Soup and Salad Petite cup of soup du jour and mesclun greens with shallot vinaigrette dressing Marisco Sauvignon Blanc, New Zealand INTERMEZZO Sunomono Asian sweet citrus and cucumbers FOURTH COURSE Filet Mignon (GF Hold The Sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments Celebrity Chef Giffen s Fresh Catch of the Day Chef s specialty creation using the fish of the day and seasonal accompaniments Roasted Boneless Free-Range Half Chicken with Fresh Herbs (GF hold the chicken jus) With demi-glace, crème fraîche and seasonal accompaniments Raymond Reserve, Merlot, Napa or Kendall-Jackson Vintner s Reserve, Chardonnay, California Dessert Trio Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

6 SPECIALTY MENU FIVE PRESELECTED $130 per person $170 per person with Wine Pairing FIRST COURSE Trio of Seafood Seared Scallops, jumbo prawn cocktail, accompanied by ahi tuna poke with avocado seaweed salad, served with traditional cocktail sauce, wasabi sour cream and chili ponzu aioli Borgo Conventi Pino Grigio, Collio, Italy SECOND COURSE Duet of Soup and Salad Petite cup of soup du jour and mesclun greens with shallot vinaigrette dressing Marisco Sauvignon Blanc, New Zealand INTERMEZZO Sunomono Asian sweet citrus and cucumbers FOURTH COURSE Filet Mignon (GF Hold The Sauce) Grilled center cut tenderloin with red wine and wild mushroom sauce and seasonal accompaniments & Lobster Tail With Seasonal accompaniments Raymond Reserve, Merlot, Napa or Kendall-Jackson Vintner s Reserve, Chardonnay, California Dessert Trio Cookie & cream cheesecake lollipop, mini chocolate pot de crème and mixed fresh berries in a white chocolate cup with vanilla mousseline cream

7 Celebrity Chef Giffen s Specialty Dinner $159 per person $209 per person with Wine Pairing Appetizer Seared Jumbo Lump Crab Cake Remoulade, green papaya & parsnip slaw And Foie Gras S Mores Marshmallow with cocoa nibs, white chocolate walnut bread, fig balsamic and graham cracker crumb Trimbach Pinot Gris, Alsace Second Course Duet Offering Organic Australian Wagyu Filet Carpaccio Parmesan Reggiano, white truffle sea salt, garnished with potato gaufrettes And Baby Kale Salad With pistachio and honey spiced vinaigrette Schramsberg Blanc De Blancs, Napa Valley Intermezzo Tropical Fruit Champagne Bubbles Entrée Organic Aspen Ridge Rib Eye Oscar With Canadian Lobster Tail Chimichurri Hollandaise and seasonal accompaniments Stag s Leap Wine Cellars Artemis, Napa Valley Flambé Dessert Strawberries Romanoff Served with Dulce de Leche Ice Cream Brandini Moscato d asti

8 Private Dining Upgrades and Add-ons Ask your coordinator for more information on the following upgrades and add-ons Flowers Candelabras Chair Covers Champagne Toast Hors d oeuvres Specialty Desserts & Cocktails DJ Entertainment Live Entertainment Photography & Video Audio Visual Corporate Branding Thrill Rides & SkyJump Team Building & More

9 Executive Chef Rick Giffen Executive Chef Rick Giffen brings 26 years of hotel restaurant culinary experience to his management role at the Stratosphere Casino, Hotel & Tower. Over the course of his highly successful career, he has opened more than 40 restaurants worldwide, trained at the Hotel Intercontinental San Diego while going to culinary school, and opened the U.S. Grant Hotel as saucier for Grant Grill, which was reviewed in several culinary magazines including Food & Wine Magazine. Running five restaurants and the banquet center in Steamboat Springs, Colorado, he was the youngest executive chef in the Sheraton Hotel chain. Chef Giffen served as Western Regional Corporate Chef for Planet Hollywood, and was also the Culinary Training Director, overseeing daily operations of the 14 properties west of the Rockies, as well as Marvel Mania and the Official All Star Cafe. Giffen also served as Executive Chef of the Maxim Hotel, and as Regional Corporate Chef for China Grill Properties at Mandalay Bay (Rum Jungle, Red Square, Rock Lobster and China Grill). He was Chef Partner of Café Wasabi which operated on West Sahara and inside the Las Vegas Convention Center, and was Chef de Cuisine of Mon Ami Gabi at Paris Las Vegas. Chef Giffen oversaw operations of Café Ba-Ba-Reeba, opened Strip Burger in Fashion Show Mall, and opened Trader Vic s at Planet Hollywood Hotel as the Corporate Chef. Garnering fame as a true celebrity chef, Giffen has appeared on the popular Food Network reality television series Chopped. He has also performed live cooking demonstrations on Fox5 More aired in Las Vegas. He shares his passion for cooking with a love of supporting local and national charities including Chefs for Kids, Taste of the Nation, Make a Wish Foundation, Juvenile Diabetes Research, Opportunity Village, The American Heart Association, Girl Scouts of Southern Nevada, Three Square Food Bank, March of Dimes, Spinal Muscular Atrophy and many others.