Place Category: Prime Rib, Seafood, and SteakhousesPlace Tags: Rooftop Dining and Views
Top of Binion’s Steakhouse perched atop downtown Las Vegas with amazing views of the Vegas skyline is the perfect place to enjoy a romantic sunset dinner immersed in vintage Vegas decor. Located on the 24th floor of Binion’s Gambling Hall & Hotel, this gourmet restaurant is a quintessential spot to enjoy Vegas the way it used to be in a romantic atmosphere with first class service.
Delight in our signature steaks that are aged a minimum of 28 days that come from pasture raised Creekstone Farms’ Black Angus and finished on high quality corn. Creekstone Farms, has a reputation second to none in providing Midwestern Black Angus that we prepare to your request. Enjoy the Rib Eye, Filet Mignon, Prime Rib of Beef, or the 21 ounce Porterhouse Steaks along with wine paired to compliment your dish. Our downtown steakhouse also features our hugely popular signature dish of Chicken Fried Lobster. All entrées are served with a choice of four side dishes, and a vegetable of the day to round out your dining experience.
Top of Binion’s Steakhouse is Vegas’ best kept secret by the locals. Be sure to make your reservations to share in this incredible dining experience.
Top of Binion's Steakhouse Menu - Las Vegas Updated 12/3/2023
Menu and prices subject to changeSTARTERS
Short Rib Mac ‘n’ Cheese 20
Tender Slow Roasted Shredded Short Rib, Fresh Sautéed Spinach and Cavatappi Pasta; Paired with Velvety Cheese Sauce of Sharp Cheddar, Gouda, Parmesan, Garlic and Spices*Jumbo Shrimp Cocktail 23
Poached in White Wine and Lemon Court Bouillon; Served with Savory Cocktail Sauce*Bone Marrow 15
Broiled Canoe Cut Marrowbone, Caramelized Bacon Marmalade and Gremolata; Served with Parmesan Crusted Crostini*Binion’s Escargot 22
Imported from France, Sautéed with Herbed Garlic Butter and White Wine; Baked Under a Buttery Puff Pastry Blanket*Oysters Rockefeller 25
Baked with Fresh Sautéed Spinach and Bacon Lardons; Finished with Hollandaise Sauce*Benny’s Chicken Fried Lobster for Two MP
Two Butterflied Petite North Atlantic Tails Breaded and Fried Golden Brown; Served with Caper Remoulade and Hollandaise Sauce*Maple Bourbon Glazed Pork Belly 16
House Smoked, Seared and Glazed with Honey Maple Bourbon Sauce; Served with Dijon Mustard and Droplet of Taffer’s Browned Butter Bourbon*Crab Cakes (2) 38
Jumbo Lump Crab, Sweet Red Peppers, Celery Hearts, Bread Crumbs, Mayonnaise and Fresh Herbs; Served with Caper Remoulade*Classic Shrimp Scampi 23
Jumbo Shrimp Sautéed in Olive Oil with Garlic, Sun-Dried Tomatoes, Herbs, Green and Red Peppers; Finished with Reduction of White Wine, Cream, Fresh-Squeezed Lemon Juice and Butter
SOUP AND SALADS
Lobster Bisque 20
Poached Lobster Medallions on Baked Crostini, Finished with Lobster Stock and Cream; Presented Table-Side with Crème FraîcheFrench Onion Soup 19
Caramelized Onion Medley Deglazed with Brandy, Sherry Wine, Chicken and Beef Stock; Crowned with Crusted Crostini, Mozzarella and Parmesan Cheese BlendBurrata Caprese Salad 16
Heirloom Tomatoes, Burrata, Basil, Arugula, Olive Oil and Balsamic Reduction; Served with Parmesan Crusted CrostiniTraditional Caesar or Grilled Seasoned Caesar Salad 14
Chopped Romaine or Char-Broiled Heart of Romaine with Shaved Parmesan Cheese, White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan CrispTraditional Wedge Salad 14
Iceberg Lettuce, Bleu Cheese Crumbles, Diced Heirloom Tomatoes, Bacon Bits and Red OnionsSpinach Salad 14
Fresh Tender Leaves of Baby Spinach, Baby Heirloom Tomatoes, Toasted Walnuts, Sliced Hard Boiled Egg, Chopped Bacon and Sliced Red Onions; Served Table-Side with Warm Bacon Dressing
FROM THE BUTCHER
Entrées Served with Bottled Water - Fresh Hot Baked Bread
Specialty Butter - Gourmet Salts - Fresh Vegetables
Choice of Loaded Baked Potato - Risotto
Steakhouse Mac ‘n’ Cheese - Yukon Garlic Mashed Potatoes
We Proudly Serve Creekstone Farms Premium Black Angus Beef Aged a Minimum of 40 Days
Steak Enhancements: Bordelaise - Béarnaise - Chimichurri - Brandy Peppercorn
Add Molten Bleu Cheese Crust to any Steak 5
Add Oscar Style to any Steak 18
*New York Steak
Ten Ounce 53
Sixteen Ounce 67
Pairs with Bin 504: Orin Swift “Palermo”: Napa Valley; Cabernet Sauvignon*Filet Mignon
Eight Ounce 80
Ten Ounce 85
Pairs with Bin 652: Orin Swift Eight Years in the Desert; Napa Valley; Red BlendRib-Eye Steak
Sixteen Ounce 70
Pairs with Bin 512: Brown “Heritage”: Columbia Valley; Cabernet SauvignonT-Bone Steak
Twenty-Four Ounce 80
Pairs with Bin 506: Louis Martini Napa Valley; Cabernet SauvignonCowboy Steak
Twenty-Four Ounce Bone-in Rib Eye 75
Pairs with Bin 500: Jayson by Pahlmeyer: Napa Valley; Cabernet SauvignonBinion’s Prime Rib
Slow Roasted in a Rock Salt Crust with Fresh Garlic, Rosemary, Thyme, Basil and Black Pepper; Served with Au Jus and HorseradishSixteen Ounce 75 Petite Cut
Twenty-Four Ounce 85 Benny’s CutPairs with Bin 650: Jayson by Pahlmeyer: Napa Valley; Red Blend
New Zealand Lamb Rack 67
Marinated with Fresh Garlic, Thyme, Rosemary and Olive Oil; Served with House-Made Mint Chutney and Carved Table-Side
Pairs with Bin 650: Jayson by Pahlmeyer: Napa Valley; Red BlendCompliment Your Entrée with the Following Delicacies
Spicy Jumbo Shrimp 23
Sautéed with Jalapeños, Red Bell Peppers, Green Bell Peppers, Garlic and Cayenne Pepper; Deglazed with White Wine and Finished with Herb Butter*North Atlantic Lobster Tail MP
Broiled Ten Ounce Lobster Tail; Served with Hot Drawn Butter and Lemon Wrap*Alaskan King Crab Legs MP
Half Pound; Served with Hot Drawn Butter and Lemon WrapForest Mushrooms 13
Sautéed with Butter, Shallots and Fresh Garlic; Flambéed with BrandyCaramelized Onions 7
Sweet Onions Sautéed in Butter and White WineSteak Fries 10
Sea Salt, Black Pepper and Garlic; Served with Tomato Remoulade
SIGNATURE CREATIONS
*North Atlantic Lobster Tail Dinner MP
Broiled Ten Ounce Lobster Tail; Served with Hot Drawn Butter and Lemon Wrap*Alaskan King Crab Legs MP
One and a Half Pounds; Served with Hot Drawn Butter and Lemon Wrap*Sea Scallops 60
Served with Shallots, Basil, Julienne Leeks, Julienne Carrots, Mushrooms, Chardonnay and Butter
Pairs with Bin 256: Twenty Acres: Clarksburg; Chardonnay*Scottish Salmon 56
Seared and Basted with Brown Butter; Served with Béarnaise Sauce
Pairs with Bin 254: Talbott Kali Hart: Monterey, California; Chardonnay*Chicken and Portabellini Dijonnaise 48
Two Sautéed Breasts, with Portabellini Mushrooms, Shallots, Chardonnay, Thyme, Whole Grain Mustard, Cream, Chicken Stock and Splash of Worcestershire Sauce
Pairs with Bin 606: Battle Creek “Unconditional” : Willamette Valley, Oregon; Pinot Noir*Lemon Caper Veal Scaloppine 65
Tender Cutlets Lightly Dusted in Seasoned Flour, Sautéed in Olive Oil and Finished with Reduction of White Wine, Fresh-Squeezed Lemon Juice, Capers, and Light Cream; Served on a Bed of Sautéed Spinach with Garlic and White Wine
Pairs with Bin 684: Chianti DOCG, Pasqua, ItalyPasta and Veggie Primavera 41
Cavatappi Pasta Tossed with Sautéed Garlic, Herbs, Broccoli, Asparagus Tips, Yellow Squash, Zucchini, Heirloom Tomatoes, Red Bell Peppers, Carrots, Red Onions and Basil Pesto Sauce; Finished with Roasted Pinenuts, Parmesan Cheese, Lemon Zest and Served with Parmesan Crusted Crostini
Pairs with Bin 609: Frei Brothers: Sonoma, California; Merlot
SWEET INDULGENCE
Baked Alaska Flambé 15
Marble Sponge Cake Layered with Strawberry and Black Cherry Ice Cream; Flambéed Table-Side Under a Blanket of MeringueHouse-Made Bread Pudding 13
Fresh Baked French Bread Soaked with Vanilla Spice Custard and Finished with Brandy Brown Sugar Glaze; Served Table-Side with Vanilla Ice CreamClassic Flambé for Two 19
Flambéed Table-Side; Served over Ice Cream
Ask your server for selection of the dayStrawberries Romanoff 15
Sliced Fresh Strawberries Marinated in Grand Mariner over Vanilla Ice Cream; Served with Sweetened Whipped Sour Cream, Sponge Cake and Orange ZestCrème Brûlée 14
Smooth and Rich Vanilla Custard, Caramelized Sugar Crust; Topped with Seasonal FruitNew York Style Cheesecake 14
Served with Topping of the Day; Please ask your ServerSplit Plate; Enjoy All the Accompaniments of a Full Dinner ~20~
*Consuming Raw or Under Cooked Meat, Poultry, Seafood, Shell Stock, or Eggs May Increase Your Risk of Foodborne Illness