The Steakhouse at Circus Circus Reno

Chilled gulf prawns served with cocktail sauce

Stuffed with a creamy mixture of spinach, onion, artichoke hearts, sun dried tomatoes and pine nuts on a bed of rich mornay sauce with a drizzle of red pepper puree

Baked in a puff pastry with fresh herbs and garlic butter and served with baguette slices

Pacific oysters, served with cocktail sauce, champagne mignonette and lemon

Pacific oysters, topped with creamy spinach, pernod, bacon and hollandaise sauce

Lump crabmeat, roasted corn, peppers and southern style spices served on tomatillo salsa verde, ancho chile aioli, and frisee salad with candied pecans

Lobster ravioli, in a saffron cream sauce with lobster and crab

Classic french onion soup served in an oversized onion, topped with crouton and crowned with gruyere and parmigiano-reggiano cheeses

Decadent and loaded with succulent lobster

Crisp romaine lettuce, tossed with parmigiano-reggiano cheese and our own caesar dressing

Crisp california iceberg lettuce wedge, drizzled with our blue cheese vinaigrette dressing and topped with bacon bits, fresh avocado, ripe tomato and blue cheese crumbles

Tender baby spinach, with warm bacon vinaigrette, red onion, mushrooms and sliced egg

Artisan lettuces, tossed with your choice of dressing, shaved carrots, house-made croutons, beefsteak tomatoes, olives and shaved red onion

Red ripe roma tomato slices layered with fresh buffalo mozzarella and basil and topped with our aged balsamic vinaigrette dressing

Slow-roasted bone-in, with shallot au jus and fresh grated horseradish

Twin petit filets, fire-roasted and topped with pate foie gras and truffle sauce. Served in the classic style on toasted crouton

Tiger prawns, sauteed with tomato, mushrooms and garlic in a white wine butter on mushroom and champagne risotto

Soy and maple syrup glazed, hot-smoked salmon served on roasted asparagus tips and fingerling potatoes

Young chicken braised in a rich, red wine sauce with pearl onions, whole mushrooms, carrot batonette and smoked bacon on parmesan mashed potatoes

Jumbo sea scallops, pan-seared and served with pumpkin risotto with spinach, bacon and brown butter

Three tender veal cutlets, lightly batterted, pan fried in olive oil and finished with creamy lemon butter

One pound of steamed alaskan king crab legs with drawn butter and lemon

Succulent oven-roasted lobster tail, served with drawn butter and lemon. Choose one or two tails

Fire-roasted new york steak in a green peppercorn sauce flavored with cream and cognac

Three double-cut new zealand lamb chops finished with a mint demi-glace

Warm bread pudding, smothered in bourbon sabayon

Fresh bananas, in a rich caramel sauce flambeed tableside

Deep dish, rich with cream cheese and a hint of lemon zest

Vanilla, espresso, chocolate and mango

Rich chocolate cake with chocolate sauce and vanilla bean ice cream