| Escargot |
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Burgundy snails baked with fresh basil and roasted garlic pesto butter |
| Iced Prawns |
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Three jumbo tiger prawns, poached and served with cocktail sauce |
| Iced Oysters |
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six freshly shucked oysters on the half shell, with cocktail sauce |
| Barbequed Oysters |
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Six fresh barbequed oystes on the half shell, with garlic butter, parsley, chipotle barbeque sauce, topped with parmesan and gruyere cheese |
| Blackemed Prawns |
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Seared cajun spiced tigher prawns with pineapple rum butter sauce |
| Shrimp Crab Cakes |
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Lumb crab and rock shrimp cakes served with sauce remoulade |
| Feuillette of Wild Mushrooms |
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Flaky puff pastry filled with tender forest mushrooms in a brandy cream sauce |
| Hawaiian Ahi and Hamachi Poke |
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The choicest hand cut ahi and hamachi poke served with citrus tobiko and sesame crackers |
| Onion Soup Gratinee |
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Baked in a crock with croutons, gruyere and parmesan cheese |
| Crab Bisque with Roasted Corn |
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Rich and creamy classic bisque withy dungeness crab, king crab and fresh grilled sweet cormn, topped off with creme fraiche |
| Friday's House Salad |
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Fresh mixed greens, tomato, and parmesan crostini, served with friday's own goat cheese ranch dressing |
| Caesar Salad |
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Our house recipe with buttery croutons and parmesan shreds |
| Snoopy Salad |
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From 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 |
| Filet Mignon and Scampi |
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3 large prawns, just right on the garlic, with fettuccine and parmesan crostini |
| Filet Mignon and Lobster |
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Cold water lobster tail served with drawn butter and yukon gold mashed potatoes |
| Filet Mignon and alaskan King Crab |
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Steamed crab legs with drawn butter and yukon gold mashed potatoes |
| Prime Rib |
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Usda choice roast are aged for tenderness and roasted at a low temperature for several hours. The perfect marbnbling contributes to the excellent flavor of these center cuts. Served witu au jus, fri |
| Split Charge |
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Accompanied with potatoes or rice and vegetables 12. show your total reward card to receive $2.00 discounted price of dinner entrees. If you are not a memner, sign up for free at the total reward boo |
| Filet Mignon |
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The most tender 10 oz steak of all served with sauce bearnasie |
| New York Steak |
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12 oz new york steak. Quality marbling gives this steak a reputation for flavor |
| Friday's T-Bone |
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The best of both. filet mignon and new york strip. A well trimmed thick cut steak tips the scale at 20 oz. Served with BBQ butter |
| Smoked Cowboy Rib Steak |
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A thick cut 18 oz rib eye served bone in. Brushed with our special chipotle honey glaze |
| Double Cut Lamb Chops |
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Three double cut lamb chops marnated in mango chutney with garlic and honey. Tender and bursting with flavor |
| Alaskan King Crab Legs |
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A mountain of crab legs wrapped in a steaming napkin with lemon and drawn butter |
| Cold Water Lobster Tail |
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Onw 12 oz cold water lobster tail, baked and served with lemon and drawn butter |
| Pistachio Crusted Ahi |
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Served rare with rice pilaf, wakami salad and dijon soy sauce |
| Chicken Piccata |
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Sauteed chicken breast with lemon caper tomato beurre blanc |
| Seafood Broil |
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Cold water lobster, king crab, diver scallops and prawns, served with lemon chive beurre blanc and vol au vent with seasonal vegetables |
| Grilled and Sauteed Vegetable Melange |
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Grilled portabella mushroom, sauteed artichoke, spinach, sun dried tomatoes and a selection of daily fresh vegetables, served with grilled polenta |
| Matchstick Fries |
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Fresh and crisp potato fries seasoned with sea salt |
| Creamed Spinach |
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A steakhouse classic crusted with panko and parmesan |
| Baked Potato |
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Hand picked and freshly baked, served with all the fixings |
| Sauteed Mushrooms |
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Fresh crimini mushrooms sauteed with garlic butter and flamed with sherry |
