Top Of Binion’s Steakhouse Menu – Las Vegas, NV

Type : Steak house

Location : Las Vegas, NV

24th-floor restaurant with a vintage vibe offering classic steaks & seafood & sweeping city views. Based on 464 reviews, the restaurant has received a rating of 4.6 stars. Price

✔️ Dine-in ✔️ Takeout ✔️ No delivery

Top Of Binion's Steakhouse 89101

Address:
128 e E Fremont St, Las Vegas, NV 89101

Phone: (702) 382-1600

Website:

Social Profile:

Hours

Monday

(Labor Day)
5–10 PM

Hours might differ
Tuesday Closed
Wednesday Closed
Thursday 5–10 PM
Friday 5–10 PM
Saturday 5–10 PM
Sunday 5–10 PM

Menu

Starters
Short Rib Mac ‘N’ Cheese
Tender Slow Roasted Shredded Short Rib, Fresh Sautéed Spinach and Gemelli Pasta; Paired with Velvety Cheese Sauce of Sharp Cheddar, Gouda, Parmesan, Garlic and Spices
$19.00
Jumbo Shrimp Cocktail
Poached in White Wine and Lemon Court Bouillon; Served with Savory Cocktail Sauce
$21.00
Bone Marrow
Broiled Canoe Cut Marrowbone, Caramelized Bacon Marmalade and Gremolata; Served with Parmesan Crusted Crostini
$14.00
Binion’s Escargot
Imported from France, Sautéed with Herbed Garlic Butter and White Wine; Baked Under a Buttery Puff Pastry Blanket
$19.00
Oysters Rockefeller
Baked with Fresh Sautéed Spinach and Bacon Lardons; Finished with Hollandaise Sauce
$23.00
Benny’s Chicken Fried Lobster For Two
Two Butterflied Petite North Atlantic Tails Breaded and Fried Golden Brown; Served with Caper Remoulade and Hollandaise Sauce
$75.00
Maple Bourbon Glazed Pork Belly
House Smoked, Seared and Glazed with Honey Maple Bourbon Sauce; Served with Dijon Mustard
$15.00
Dungeness Crab Cake
Succulent Pacific Northwest Dungeness Crab, Sweet Red Peppers, Bread Crumbs, Fresh Aromatic Herbs and Vegetables; Served with Caper Remoulade
$29.00
Lobster, Crab And Shrimp Supreme
North Atlantic Lobster, Dungeness Crab, Shrimp, Celery, Garlic, Spices, Mayonnaise and Lemon Juice; Served on Parmesan Crusted Crostini
$25.00
Soup and Salads
Lobster Bisque
Poached Lobster Medallions on Baked Crostini, Finished with Lobster Stock and Cream; Presented Table-Side with Crème Fraîche
$19.00
French Onion Soup
Caramelized Onion Medley Deglazed with Brandy, Sherry Wine, Chicken and Beef Stock; Crowned with Crusted Crostini, Mozzarella and Parmesan Cheese Blend
$17.00
Burrata Caprese Salad
Heirloom Tomatoes, Burrata, Basil, Arugula, Olive Oil and Balsamic Reduction; Served with Parmesan Crusted Crostini
$14.00
Traditional Caesar Salad
Chopped Romaine, Shaved Parmesan, White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp
$14.00
Grilled Seasoned Caesar Salad
Char-Broiled Heart of Romaine, Shaved Parmesan, White Anchovies, House-Made Croutons and Creamy Caesar Dressing; Served with Parmesan Crisp
$13.00
Traditional Wedge Salad
Bleu Cheese Crumbles, Diced Heirloom Tomatoes, Bacon Bits and Red Onions
$13.00
From the Butcher
New York Steak $50.00
Binion’s Prime Rib
Slow Roasted in a Rock Salt Crust with Fresh Garlic, Rosemary, Thyme, Basil and Black Pepper; Served with Au Jus and Horseradish
$65.00
Filet Mignon $70.00
Spicy Jumbo Shrimp
Sautéed with Jalapeños, Red Bell Peppers, Green Bell Peppers, Garlic and Cayenne Pepper; Deglazed with White Wine and Finished with Herb Butter
$22.00
North Atlantic Lobster Tail
Broiled Ten Ounce Lobster Tail; Served with Hot Drawn Butter and Lemon Wrap
$69.00
Crab Legs
Half Pound; Served with Hot Drawn Butter and Lemon Wrap
Forest Mushrooms
Sautéed with Butter, Shallots and Fresh Garlic; Flambéed with Brandy
$10.00
Caramelized Onions
Sweet Onions Sautéed in Butter and White Wine
$6.00
Fresh Hand Cut Steak Fries
Sea Salt, Black Pepper and Garlic; Served with Tomato Remoulade
$9.00
Signature Creations
Seafood Newburg
North Atlantic Lobster Medallions, Scallops and Shrimp Poached in Cognac-Sherry Cream Sauce with Cayenne, Nutmeg, Lemon Zest and Worcestershire Sauce; Served on a Bed of Rice Pilaf with Toasted Crostini
$75.00
Crab Legs
One and a Half Pound; Served with Hot Drawn Butter and Lemon Wrap
Sea Scallops
Served with Shallots, Basil, Julienne Leeks, Julienne Carrots, Mushrooms, Chardonnay and Butter
$55.00
Fresh Scottish Salmon
Seared and Basted with Brown Butter; Served with Béarnaise Sauce
$54.00
Chicken And Portabellini Dijonnaise
Two Sautéed Breasts, with Portabellini Mushrooms, Shallots, Chardonnay, Thyme, Whole Grain Mustard, Cream, Chicken Stock and Splash of Worcestershire Sauce
$44.00
Blackberry Veal Scaloppine
Tender Cutlets Lightly Dusted in Seasoned Flour, Sautéed in Olive Oil; Served with Blackberry Port Wine Coulis
$59.00
Pasta And Veggie Primavera
Gemelli 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
$39.00
Sweet Indulgence
Baked Alaska Flambé
Marble Sponge Cake Layered with Strawberry and Black Cherry Ice Cream; Flambéed Table-Side Under a Blanket of Meringue
$15.00
House-Made Bread Pudding
Fresh Baked French Bread Soaked with Vanilla Spice Custard and Finished with Brandy Brown Sugar Glaze; Served Table-Side with Vanilla Ice Cream
$12.00
Flaming Ice Cream
Ice Cream Dessert for 2; Flambéed Table-Side
$19.00
Strawberries Romanoff
Sliced Fresh Strawberries Marinated in Grand Mariner over Vanilla Ice Cream; Served with Sweetened Whipped Sour Cream, Sponge Cake and Orange Zest
$15.00
Crème Brûlée
Smooth and Rich Vanilla Custard, Caramelized Sugar Crust; Topped with Seasonal Fruit
$10.00
Desserts
Baked Alaska Flambé
Marble Sponge Cake Layered with Strawberry and Black Cherry Ice Cream; Flambéed Table-Side Under a Blanket of Meringue
$15.00
House-Made Bread Pudding
Fresh Baked French Bread Soaked with Vanilla Spice Custard and Finished with Brandy Brown Sugar Glaze; Served Table-Side with Vanilla Ice Cream
$12.00
Flaming Ice Cream
Ice Cream Dessert for 2; Flambéed Table-Side Ask your server for selection of the day
$19.00
Strawberries Romanoff
Sliced Fresh Strawberries Marinated in Grand Mariner over Vanilla Ice Cream; Served with Sweetened Whipped Sour Cream, Sponge Cake and Orange Zest
$15.00
Crème Brûlée
Smooth and Rich Vanilla Custard, Caramelized Sugar Crust; Topped with Seasonal Fruit
$10.00

… View more

Menu Photos

Photo Gallery

Order and Reservations

Reservations: opentable.com

Reviews

Matthew Burkett
A Dining Experience With a View in Vegas

… more

Rebecca Hill
Second time coming here and am still extremely impressed with the service and the little touches that this old school steakhouse does. Hole in the wall restaurant that we found by chance while we were exploring Fremont Street. Amazing view and even better food.

… more

Stacy Brookman
Such amazing food with a great view! The service here is impeccable. Wait staff are true professionals. The extra touches like a little scoop of gelato (?) to “cleanse the palate” before the main course raised the experience level. The ribeye melted in my mouth. The garlic mashed potatoes were the perfect compliment. The three different sea salts – regular, Hawaiian black, and smoked, made it extra special. It was a quiet, elegant place. We didn’t have reservations, but didn’t have to wait long. We’ll have to come back to try out some of their other specialties!

… more

Oh Yeah! Slots
I had an amazing meal and amazing experience at Binions Steakhouse!

… more

Ricardo “Rick”
Celebrating our good friends 70th great choice to dine. The service provided by Salvador was amazing, but were here to talk about the food. The appetizers were full of flavor good portions. Best of all you have to try the Pork Belly great flavor and just melted in your mouth. We had a large party so many dishes were ordered and no one complain of the food. Wife’s rib eye well prepared as were the filet mignon I had the salmon along with garlic mashed potatoes. Holly Molly they were good , see I love mash potatoes but since wife doesn’t I only get them on Thanksgiving lol. Oh the salmon was perfect. Now those the got the king crab legs well let’s just say they were not disappointed. The plates were 14″ long and the legs hung over wow there were good. We all shared plenty for all. Now let talk about the view. Wexsat face east and the view was amazing to say the least. Looking for a gem this is it. For me a good thing is there are restrooms located in the restaurant big Plus. I’ve been to restaurants on the strip paid more, food not to pare appetizers tasteless and had to walk to the restrooms.

… more

Adam Jakubowski
We really enjoyed this place. By Vegas pricing standards we felt we had a great meal for a great price. The steak was perfectly cooked, sides were tasty and generous, and service was fantastic. You get the feeling they haven’t changed a thing in 50 years, from the decor to the menu, but that’s part of the charm! Everything is changing so quickly in Vegas it is nice to experience how things used to be once in a while too.

… more

Chris Fuller
This steakhouse is as classy as they come. I took my wife here when we were in Las Vegas. The restaurant was very clean and the service was impeccable. I liked that we could order an entire meal without everything being a la cart. The food was very good and the steaks were cooked perfectly. I will definitely go back the next time I am in the area.

… more

Chrystal Hernandez
Great view of Fremont/downtown Las Vegas. Service is superb. Wine selection is great. I did as my steak medium cooked but it was medium rare. I could have mentioned it but I enjoy medium rare from time to time. It did Las some salt needed in the cooking process. Resoto was good. The sorbet to cleansed palate is a nice touch.

… more

Joe “Luigi” Smith
A classic old fashioned Vegas steakhouse with some great views of Vegas at night. My track record for steakhouses in Vegas has been rather disappointing over the years so I kept my hopes in check. Very happy to report they did not disappoint. Will likely make this steakhouse a regular stopping point for future visits to sin city!

… more

Nette Rab
I’m glad that I was able to dine here right when they reopened after being closed due to Covid.

… more

… View more

Leave a Comment

Stay connected with the Roost!

Ask us any questions