Ciera Steak + ChophouseTAHOE’S ONLY FOUR DIAMOND RESTAURANT

Cocktail sauce and fresh lemon

Dijon crème, extra virgin olive oil, fresh lemon, Italian crostini

Triple thick cut, sweet maui onion relish

Six or twelve oysters

Jumbo prawns, split king crab, rock lobster, blue point oysters with caviar, cocktail and mignonette sauce (per person)

Creamed spinach pernod, mousseline glacage, six oysters

Shiitake mushrooms, mesclun greens, spicy thai curry dressing

Garlic, fresh herbs, burgundy butter with a pastry crown

Rock lobster, burgundy butter, gorgonzola encrusted

Aged sherry, lobster medallion, touch of cognac

Mesclun greens, avocado, smoked bacon, teardrop tomatoes, brioche croutons

White anchovy fillets

Bosc pears, yellow and red pear tomatoes, candied pecans, bleu stilton cheese, tossed in fresh herb vinaigrette dressing

Tomato concasse, applewood smoked bacon, crumbled maytag bleu cheese

Lump crabmeat, grilled spinach with lavender crème and basil infusion

Mango and papaya salsa, fried wonton skins with cilantro crème

20oz. steamed in lemon grass broth

16oz. each, drawn butter and fresh lemon

8 oz. filet, jumbo lump crab, asparagus, red wine demi-glace and béarnaise sauce

24oz. outstanding example of certified Angus beef at its best, aged especially for Ciera Steak & Chophouse

14oz. certified angus beef strip loin, the most flavorful cut

24oz. certified angus beef strip loin, the most flavorful cut

14oz. black pepper crusted certified angus beef strip loin, Served with brandy-green peppercorn demi-glace

Center cut, certified angus beef, the most tender cut, 8oz. – 12oz.

16oz. certified angus beef, our general managers signature steak “the Tretton cut”

24oz. certified angus beef, bone-in, well marbled, juicy and flavorful, our signature steak

Pistachio encrusted, served with pomegranate balsamic demi-glace

14oz. frenched center cut chop with brandy, morel mushrooms and creamed demi-glace

14oz. pan seared, caramelized sweet maui onions and calvados-apple demi-glace

24oz. Filet mignon, bouquetiere of vegetables, roasted garlic mashed potatoes and béarnaise sauce

30oz. Wagyu takes steak to the next level, naturally enhanced, flavor, tenderness, extremely high marbling, and juiciness

with three cheese gratinee

aged sherry, lobster medallion, touch of cognac

with white anchovy fillets

blend of Cajun spices, bronzed over very high heat, served with bronzed shrimp, asparagus risotto, finished with lemon beurre blanc and sweet basil oil infusion

6oz. center cut, “certified angus beef” the most tender cut, wrapped with nueskes bacon, topped with king crab filled artichoke bottom and charone sauce, served with roasted garlic mashed, blistered asparagus

Tender breast of chicken, topped with avocado, roma tomato concasse, provolone and parmesan, finished with a velvety supreme sauce

Jumbo shrimp, sea scallops, green lip mussels, manila clams, king crab, salmon and seabass, wide pasta, folded in a rich asiago cream sauce, finished with a grilled crostini

with three cheese gratinee

aged sherry, lobster medallion, touch of cognac

with white anchovy fillets

tomato concasse, applewood smoked bacon, crumbled maytag bleu cheese

cocktail sauce and fresh lemon

garlic, shallots, fresh herbs, burgundy butter with a pastry crown

14oz. Certified Angus Beef strip loin, the most flavorful cut served with red wine demi glace, roasted garlic mashed, blistered asparagus

pistachio encrusted, served with pomegranate balsamic demi-glace roasted garlic mashed

jumbo lump crab, grilled spinach, lavender cream, basil infusion, roasted garlic mashed

A La Orange, Crepe filled with Wild Rice, Toasted Almonds and Prosciutto