.jpg?format=webp)
The Steak House
The Steak House at Silver Reef
| L | M | M | G | V | S | D |
|---|---|---|---|---|---|---|
31 | 9/1 | 2 | 3 | 4 | 5 | 6 |
7 | 8 | 9 | 10 | 11 | 12 | 13 |
14 | 15 | 16 | 17 | 18 | 19 | 20 |
21 | 22 | 23 | 24 | 25 | 26 | 27 |
Classic Steakhouse in a Casino Setting
valutazione
Recensioni
fotografia
menù
Served With Truffle Oil, Baby Greens, Artichoke Hearts and Grain Mustard.
Four Large Prawns served with our House-Made Cocktail Sauce.
Sautéed in Garlic Butter, Topped with Parmesan Puff Pastry.
Fresh Oysters Sautéed in White Wine with a hint of Pernod with Seasoned Spinach Melange.
Fresh Northwest Selection.
Cured with Seven Spices and Dewar's Scotch Whiskey with traditional accompaniments.
Sautéed Scallops and Mushrooms in Velvety Mornay Sauce. Served in a Crisp Bread Bowl.
Served in Lobster Cream Sauce, Créme Fraiche, and Caviar.
Lobster Claws, Jumbo Prawns, Oysters and Mussels.
Fresh House-Made 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.
A Rich Garlic and Veal Demi-Glace, with a Hint of Sherry.
Served with Garlic Hollandaise Sauce.
Smooth and Buttery with White Cheddar Cheese.
Served with Garlic Hollandaise sauce.
Freshly Prepared with Bacon and Cream.
A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, and Lobster.
Five Jumbo Prawns Stuffed with Savory Dungeness Crab. Baked in Scampi Butter.
Twelve-Ounce Cold Water Lobster Tail, Coquille St. Jacques, and Two Crab-Stuffed Prawns.
Two Twelve-Ounce Cold Water Lobster Tail. Served with Melted Butter.
Seven-Ounce Filet Mignon and Twelve-Ounce Cold Water Lobster Tail.
Seven-Ounce Filet Mignon with Two Crab-Stuffed Prawns.
Sautéed Smoked Tomato and Spinach Topped with Lemon Dill Butter.
A Seasonal Selection. Your Server will Explain Today's Fresh Preparation.
Grilled Colorado Chops served with Mint Pesto.
Pan Seared with a Mustard Fennel Sauce.
Fresh Steamed Asparagus with Dungeness Crab and Hollandaise.
A Rich and Tangy Blue Cheese Sauce.
Spicy Green Peppercorns Sautéed with Veal Stock and a Port Reduction.
Served with Mashed Potatoes and Bouquetière of Vegetables and Béarnaise Sauce.
Filet Mignon Sautéed with Shallots, Thyme, Grain Mustard and Mushrooms.
Filet Mignon Sautéed and Finished in a Peppercorn Brandy Sauce.
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 Sautéed in Butter and Sugar. Flambéed in Cherry Brandy. Served over Vanilla Bean Ice Cream.
Bananas Sautéed in Butter, Sugar, and Banana Liqueur. Flambéed in Rum. Served over Vanilla Bean Ice Cream.
Stone Tree Vineyard, Wahluke Slope,Washington
Served With Truffle Oil, Baby Greens, Artichoke Hearts and Grain Mustard.
Four Large Prawns served with our House-Made Cocktail Sauce.
Sautéed in Garlic Butter, Topped with Parmesan Puff Pastry.
Fresh Oysters Sautéed in White Wine with a hint of Pernod with Seasoned Spinach Melange.
Fresh Northwest Selection.
Cured with Seven Spices and Dewar's Scotch Whiskey with traditional accompaniments.
Sautéed Scallops and Mushrooms in Velvety Mornay Sauce. Served in a Crisp Bread Bowl.
Served in Lobster Cream Sauce, Créme Fraiche, and Caviar.
Lobster Claws, Jumbo Prawns, Oysters and Mussels.
Fresh House-Made 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.
A Rich Garlic and Veal Demi-Glace, with a Hint of Sherry.
Served with Garlic Hollandaise Sauce.
Smooth and Buttery with White Cheddar Cheese.
Served with Garlic Hollandaise sauce.
Freshly Prepared with Bacon and Cream.
A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, and Lobster.
Five Jumbo Prawns Stuffed with Savory Dungeness Crab. Baked in Scampi Butter.
Twelve-Ounce Cold Water Lobster Tail, Coquille St. Jacques, and Two Crab-Stuffed Prawns.
Two Twelve-Ounce Cold Water Lobster Tail. Served with Melted Butter.
Seven-Ounce Filet Mignon and Twelve-Ounce Cold Water Lobster Tail.
Seven-Ounce Filet Mignon with Two Crab-Stuffed Prawns.
Sautéed Smoked Tomato and Spinach Topped with Lemon Dill Butter.
A Seasonal Selection. Your Server will Explain Today's Fresh Preparation.
Grilled Colorado Chops served with Mint Pesto.
Pan Seared with a Mustard Fennel Sauce.
Fresh Steamed Asparagus with Dungeness Crab and Hollandaise.
A Rich and Tangy Blue Cheese Sauce.
Spicy Green Peppercorns Sautéed with Veal Stock and a Port Reduction.
Served with Mashed Potatoes and Bouquetière of Vegetables and Béarnaise Sauce.
Filet Mignon Sautéed with Shallots, Thyme, Grain Mustard and Mushrooms.
Filet Mignon Sautéed and Finished in a Peppercorn Brandy Sauce.
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 Sautéed in Butter and Sugar. Flambéed in Cherry Brandy. Served over Vanilla Bean Ice Cream.
Bananas Sautéed in Butter, Sugar, and Banana Liqueur. Flambéed in Rum. Served over Vanilla Bean Ice Cream.
Stone Tree Vineyard, Wahluke Slope,Washington
Served With Truffle Oil, Baby Greens, Artichoke Hearts and Grain Mustard.
Four Large Prawns served with our House-Made Cocktail Sauce.
Sautéed in Garlic Butter, Topped with Parmesan Puff Pastry.
Fresh Oysters Sautéed in White Wine with a hint of Pernod with Seasoned Spinach Melange.
Fresh Northwest Selection.
Cured with Seven Spices and Dewar's Scotch Whiskey with traditional accompaniments.
Sautéed Scallops and Mushrooms in Velvety Mornay Sauce. Served in a Crisp Bread Bowl.
Served in Lobster Cream Sauce, Créme Fraiche, and Caviar.
Lobster Claws, Jumbo Prawns, Oysters and Mussels.
Fresh House-Made 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.
A Rich Garlic and Veal Demi-Glace, with a Hint of Sherry.
Served with Garlic Hollandaise Sauce.
Smooth and Buttery with White Cheddar Cheese.
Served with Garlic Hollandaise sauce.
Freshly Prepared with Bacon and Cream.
A Rich Casserole of Gruyere, White Cheddar, Fontina, Parmesan, Blue Cheese, and Lobster.
Five Jumbo Prawns Stuffed with Savory Dungeness Crab. Baked in Scampi Butter.
Twelve-Ounce Cold Water Lobster Tail, Coquille St. Jacques, and Two Crab-Stuffed Prawns.
Two Twelve-Ounce Cold Water Lobster Tail. Served with Melted Butter.
Seven-Ounce Filet Mignon and Twelve-Ounce Cold Water Lobster Tail.
Seven-Ounce Filet Mignon with Two Crab-Stuffed Prawns.
Sautéed Smoked Tomato and Spinach Topped with Lemon Dill Butter.
A Seasonal Selection. Your Server will Explain Today's Fresh Preparation.
Grilled Colorado Chops served with Mint Pesto.
Pan Seared with a Mustard Fennel Sauce.
Fresh Steamed Asparagus with Dungeness Crab and Hollandaise.
A Rich and Tangy Blue Cheese Sauce.
Spicy Green Peppercorns Sautéed with Veal Stock and a Port Reduction.
Served with Mashed Potatoes and Bouquetière of Vegetables and Béarnaise Sauce.
Filet Mignon Sautéed with Shallots, Thyme, Grain Mustard and Mushrooms.
Filet Mignon Sautéed and Finished in a Peppercorn Brandy Sauce.
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 Sautéed in Butter and Sugar. Flambéed in Cherry Brandy. Served over Vanilla Bean Ice Cream.
Bananas Sautéed in Butter, Sugar, and Banana Liqueur. Flambéed in Rum. Served over Vanilla Bean Ice Cream.
Stone Tree Vineyard, Wahluke Slope,Washington
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
