APPETIZERS VOTED BEST OF TAHOEGreat dining begins here. Traditional and unique. Excellent for sharing.

ESCARGOTBurgundy Snails Baked with Fresh Basil and Roasted Garlic Pesto Butter 17

ICED PRAWNSThree Jumbo Tiger Prawns, Poached and served with Cocktail Sauce 21 G.F.

ICED OYSTERSSix Freshly Shucked Oysters on the Half Shell, with Mignonette 21 G.F.

VIETNAMESE VEGETARIAN SUMMER ROLLRefreshing Rolls featuring Mango, Tofu, Mint, Shredded Carrot, Daikon Radish, Cucumbers, Lettuce and Avocado, wrapped in Rice Paper Sheets and served with Agave Nectar and Sriracha Dipping Sauce 17 G.F.

BLACKENED PRAWNSSeared Cajun-Spiced Tiger Prawns with Pineapple-Captain Morgan Spiced Rum Butter Sauce 21 G.F.

SHRIMP & CRAB CAKESLump Crab and White Shrimp Cakes served with Rémoulade Sauce, Grilled Corn and Avocado Relish 21

FOIE GRASChef’s Seasonal Preparation 25

MACADAMIA-TOGARASHI SEARED AHIServed Rare with Avocado, Daikon, Cucumber and Seaweed Salad, served with Dijon Soy Sauce 18

SOUPS AND SALADSONION SOUP GRATINÉEBaked in a Crock with Crouton and Gruyère and Parmesan Cheeses 11

SHRIMP BISQUE WITH ROASTED CORNRich and Creamy Classic Bisque with Poached White Shrimp, Fresh Grilled Sweet Corn and Christian Brothers Brandy, topped off with Crème Fraîche 13

FRIDAY’S HOUSE SALADFresh Mixed Greens, Carrots, Oranges and Hearts of Palms with Creamy Tarragon Dressing 11

CAESAR SALADOur House Recipe with Buttery Croutons and Parmesan Shreds 12

SNOOPY SALADFrom the Original Seafood Cove, this has been a Harrah’s Favorite for Years. Butter Leaf Lettuce tossed with Shrimp, Crab, Sliced Egg, Tomato, Scallions, Avocado and Light Vinaigrette 17 G.F.

Salad split charge 4

STEAKHOUSE COMBINATION

FAVORITESPairs a choice 8 oz. filet mignon and Béarnaise sauce

with the best from our seafood selection.

FILET MIGNON & SCAMPI3 Large Tiger Prawns Sautéed with Garlic, Tomatoes, Lemon and Basil and served with Pappardelle Pasta 54

FILET MIGNON & LOBSTERCold Water Lobster Tail served with Drawn Butter and Yukon Gold Mashed Potatoes 87

FILET MIGNON & BLACKENED PRAWNSOur “Best of Tahoe” 3 Cajun-Spiced Tiger Prawns with Pineapple-Captain Morgan Spiced Rum Butter Sauce and served with Yukon Gold Garlic Mashed Potatoes 53

FILET MIGNON & ALASKAN KING CRABSteamed Crab Legs with Drawn Butter and Yukon Gold Garlic Mashed Potatoes 84

PRIME TIMEPRIME RIB

The perfect Marbling contributes to the excellent Flavor of these Center Cuts. Served with Au Jus, Friday’s Baked Potato with all the Fixings and Creamed Horseradish G.F. 12 oz. 45 16 oz. 54

Entrées split charge: accompanied with potatoes or rice and vegetables 12

Welcome to Friday’s

Station!

Once a “Station” for

Pony Express Riders,

Friday’s Station Is an

American Landmark.

Show your Total Rewards card to receive 3.00 discounted price off dinner entrées. If you are not a member, sign up for free at the Total Rewards Booth.

G.F. = Gluten-Free. Most other items can be made gluten-free. Please notify the Chef or a Manager upon arrival of your food allergies,

and he or she will use new tongs and pans to prepare your food and take extra steps to keep your food away from items with gluten.

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STEAKS AND CHOPSYour steak is seasoned and broiled to perfection, served with Yukon Gold garlic mashed potatoes

and fresh seasonal vegetables. Red wine reduction is available upon request.

FILET MIGNONThe Most Tender 10 oz. Steak of all, served with Béarnaise Sauce 51

PRIME GRADE NEW YORK STEAK12 oz. USDA Prime Grade New York Steak topped with Sautéed Exotic Mushrooms and served with Marchand de Vin with Liberty Creek Cabernet Sauvignon and Truffle Mashed Potatoes 75

PEPPERCORN-CRUSTED BONE-IN RIB EYE STEAKBlack Peppercorn-Crusted and Seared, Bone-in Beef Rib Eye topped with Fried Onion and served with Green Peppercorn Sauce 55

DOUBLE-CUT LAMB CHOPThree Double-Cut Lamb Chops Marinated in Mango Chutney with Garlic and Honey. Tender and Bursting with Flavor 49 G.F.

CHEF’S SPECIALTIESAPPLE WOOD SMOKED FREE-RANGE CHICKENApplewood Smoked Chicken with Pappardelle Pasta tossed in White Wine, Cream, Morel Mushrooms, Fennel and Asparagus 39

GRILLED AND SAUTÉED VEGETABLE MÉLANGEGrilled Portobello Mushrooms, Sautéed Artichoke, Spinach, Sun-Dried Tomatoes and a Selection of Daily Fresh Vegetables, served with Grilled Polenta 31 G.F.

FISH AND SEAFOODRice pilaf and fresh seasonal vegetables

complement your entrée.

SEAFOOD BROILCold Water Lobster, King Crab, Diver Scallops and Prawns served with Lemon-Chive Beurre Blanc and Pappardelle Alfredo with Seasonal vegetables 75

ALASKAN KING CRAB LEGSPremium Red King Crab Legs wrapped in a Steaming Napkin with Lemon and Drawn Butter Market Price G.F.

COLD WATER LOBSTER TAILOne 12 oz. Cold Water Lobster Tail, Baked and served with Lemon and Drawn Butter Market Price G.F.

GRILLED FISHAsk Your Server for Tonight’s Selection of Fresh Fish, Simply Grilled with Olive Oil and Lemon 43

SIDE DISHESThe perfect complement

to your steak or chop.

BAKED POTATO Served with Sour Cream with Chives, Cheddar Cheese, Butter and Bacon Bits 9 G.F.

STEAMED ASPARAGUS Simply Steamed and served with Hollandaise Sauce 11 G.F.

SAUTÉED MUSHROOMSChef’s Blend of Mushrooms Sautéed with Garlic Butter, Demi-Glace and Flamed with Sherry 14

MATCHSTICK FRIESFresh and Crisp Potato Fries Seasoned with Maldon Sea Salt 9 G.F.

CREAMED SPINACHA Steakhouse Classic, Crusted with Panko and Parmesan 10

Show your Total Rewards card to receive 3.00 discounted price off dinner entrées. If you are not a member, sign up for free at the Total Rewards Booth.

*State of Nevada Bureau of Health Service advisory: Raw and lightly cooked meats and seafood may present a significant health risk to certain vulnerable consumers.

For your convenience, 18% gratuity will be added to parties of 6 or more.

GERARDO EVANGELISTAChef de Cuisine

GARY MCGLAUNDirector of Food

BO YOUNG NORTHCUTTMaître d’Hotel

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