The Steak House at the Silver Reef

Served with truffle oil, baby greens, artichoke hearts and grain mustard.

Four large prawns served with our housemade cocktail sauce.

Sauteed in garlic butter, topped with parmesan puff pastry.

Fresh oysters sauteed in white wine with a hint of pernod with seasoned spinach melange.

Fresh northwest kumamotos.

Cured with seven spices and dewars scotch whiskey with traditional accompaniments.

Sauteed scallops and mushrooms in velvety mornay sauce. Served in a crisp bread bowl.

Served in lobster cream sauce, creme fraiche, and caviar.

Lobster claws, jumbo prawns, oysters and mussels.

Fresh housemade mozzarella, roma tomato, basil, blue cheese dressing and reduced balsamic.

Baby greens tossed with toasted hazelnuts, cherry tomatoes, and grilled asparagus in champagne vinaigrette, with a goat cheese cracker.

Our creamy version of the classic. Prepared tableside.

Topped with garlic crouton and melted gruyere.

A house specialty finished with sherry and a lobster medallion.

Served with cauliflower and leeks au gratin and port mushroom sauce

Grilled colorado chops served with mint pesto.

Vermouth marinated with a tarragon breading and cider reduction.

Fresh steamed asparagus with dungeness crab and hollandaise.

a rich and tangy blue cheese sauce

Spicy green peppercorns sauteed with veal stock and a port reduction.

Served with mashed potatoes and bouquetiere of vegetables, bearnaise sauce.

Filet mignon sauteed with shallots, thyme, grain mustard and mushrooms.

Filet mignon sauteed and finished in a peppercorn brandy sauce.

Five jumbo prawns stuffed with savory dungeness crab. baked in scampi butter.

Nine ounce australian lobster tail, coquille st. jacques, and two crab stuffed prawns.

Two nine ounce australian lobster tail. Served with melted butter.

Seven ounce filet mignon and lobster tail.

Seven ounce filet mignon with two crab stuffed prawns.

Carmalized and peppered with a grand marnier soy reduction.

A rich garlic and veal demi-glace, with a hint of sherry.

Served with garlic hollandaise sauce.

Smooth and buttery with white cheddar cheese.

Applewood smoked bacon and mushrooms sauteed in port wine.

Served with garlic hollandaise sauce.

Freshly prepared with bacon and cream.

A rich casserole of gruyere, white cheddar, fontina, parmesan, blue cheese, and lobster.

Espresso syrup soaked cake with a cognac zabaglione and mascarpone filling. Topped with whipped cream, and served in a dark chocolate cup.

Chocolate cake layered with dark chocolate filling, and covered with chocolate ganache.

Chocolate cake layered with white chocolate mousse and kirsch soaked cherries. Topped with chocolate shavings.

A frozen dessert tower of oreo cookie crust and housemade coffee and vanilla bean ice creams, topped with whipped cream. Served with warm chocolate and caramel sauces.

A rich vanilla bean custard finished with a crisp caramelized sugar shell.

A dark chocolate cake with a molten milk chocolate center, baked to order, topped with an almond brittle skirt and chocolate cookie legs. Served with vanilla bean ice cream.

Bing cherries sauteed in butter and sugar. Flambeed in cherry brandy. Served over vanilla bean ice cream.

Bananas sauteed in butter, sugar, and banana liqueur. Flambeed in rum. Served over vanilla bean ice cream.