Cafe Sedona at Silver Legacy - Reno, NV

Sterling's recipe with Clams, Potato and Onion

Mixed Greens with Kalamata Olives and Cherry Tomatoes your choice of Dressing

Marinated hand harvested Sea Scallops and Pacific Swordfish, glazed with Teriyaki Sauce, served with Pineapple Jasmine Rice and Cilantro Pesto

Grilled Chicken Breast and fresh Asparagus, Sun Dried Tomatoes, Black Truffle and Tarragon, tossed with fresh made Papparldelle Pasta in a creamy Sherry Lobster Sauce

Tender slices of Beef Tenderloin sautéed with Wild Mushrooms and Pearl Onions, served with fresh homemade Fettuccini, Sour Cream and Chives

Chocolate Cake with Fudge Frosting and Chocolate Sauce

Rich Cheesecake with Caramel Swirl, Toasted Pecans and Caramel Sauce

Cucumber and Bay Shrimp Cocktail

Cilantro Lime Tzatziki and Red Pepper Coulis

Garlic Herb Butter and White Wine

Wild Mushrooms, Asparagus-Pea Shoot Salad, Fresh Asparagus Coulis

Toasted Brioche, Blueberry Port Reduction, Fresh Berries and Mango Mint Salad

Onion and Tomato Marmalade, Petite Baby Red Sorrel Salad and Fresh Blood Orange Vinaigrette

Baby Tomato Compote and Lemon Caper Vinaigrette

Baby Greens, Basil Pesto and Red Onion Dressing

Creamed Baby Spinach, Pernod and Hollandaise Sauce

Cocktail Sauce, Mignonette and Lemon

Crème Fraîche, Warm Bodegas Toro Albala Gran Reserve Sherry

Clams, Potato and Onions

Croutons, Gruyere Cheese and Sherry

Romaine, Croutons, Parmigiano Reggiano Cheese, Caesar Dressing

Chopped Egg, Mushrooms, Red Onion, Crisp Bacon Bits, Warm Honey Dijon Dressing

Mixed Greens, Tuile Ring, Kalamata Olives, Cherry Tomatoes, Chives and Choice of Dressings

Iceberg Lettuce, Crumbled Blue Cheese, Red Onion, Cucumber, Bacon Bits and House Blue Cheese Dressing

Seasoned, Rubbed and Slow Roasted

Wild Berry and Mint Jus, Carved Tableside

Petite Filet Mignon and North Atlantic Lobster Tail

Medallions of Beef and Tiger Prawns and Green Peppercorn Sauce

Steamed, Drawn Butter and Lemon

Cold Water Tail Served with Drawn Butter and Lemon

Jasmine Rice, Garlic Soy Broccolini, Mango-Mint Salad, Mango Coconut Sauce and Red Pepper Coulis

Creamy Barley Risotto, Garden Vegetables and Amaretto Butter Sauce

Tomato and Onion Compote, Creamy Lobster Cognac Sauce

Red Wine and Red Currant Syrup, Creamy Schupff Noodles and Roasted Root Vegetables

Roasted Cipollini Onion, Portobello Mushroom, Fingerling Potatoes, Pancetta and Spinach Mélange Natural Herb Jus

Tomato Basil Vin Blanc, Reggiano Parmesan Cheese and Fresh Seasonal Vegetables

Layers of Fresh Vegetables including Spinach, Asparagus, Portobello, Purple Yams, Quinoa Buffalo Mozzarella and Red Pepper, Basil and Curry Oils

Chicken Breast, Portobello Mushroom, Artichoke Hearts, Tomato and Fresh Basil Homemade Fresh Pasta in Boursin Cream Sauce

Center Cut Tenderloin

20 oz. Certified Black Angus

Certified Black Angus Bone On or Bone Off

20 oz. Certified Black Angus

18 oz. Tenderloin of Beef, Served With Mélange of Vegetables, Potato, Cognac Reduction and Béarnaise

Fresh Ditalini Pasta mixed with Fontina and Reggiano Cheeses with chunks of Alaskan King Crab

Truffle, Crisp Pancetta, Fontina and Parmesan in Creamy Alfredo Sauce

Add to any Meat or Fish Entrée. Jumbo King Crab Leg, Fresh Asparagus and Hollandaise Sauce

sun dried tomato, and fresh basil sauce

with port wine sauce

blackened and served with spicy Étouffée sauce

chipotle Hollandaise

crust with creamy Cognac demi

with Perigourdine sauce

Our Signature Dessert: Chocolate Chip Pecan Pie with a twist of Blackjack Whiskey. Served warm with Caramel and Chocolate Sauces, Whipped Cream.

Pear Mousse, Almond Chiffon and a soft Red Currant Gelee, accompanied with a Pear Williams Chocotini Shot.

Sweet Butter Crust, Frangipane Cream Cake, Custard, Fruit Berries, Kiwi and Apple. Misted with a delicate Apricot Glaze.

Coffee infused Chocolate Mousse, Vanilla Chiffon and fresh Raspberries encased in a White Chocolate Sphere. Drizzled with hot Raspberry Caramel and served with Anglaise Sauce.

One's a Rare Feat, and Ours is a Rare Treat! Light, refreshing Housemade Sorbet served on traditional Shortbread Cookies, in a light Fruit Soup, garnished with fresh Fruit. Flavors change seasonally.

Moist Chocolate Cake with Sweet Fudge, served Vanilla and Chocolate Sauces.

Our creamy Cheesecake filled with fresh Bananas and a Brown Sugar and Rum Infusion, topped with Caramelized Bananas.

Ask your server for Today's Trio of Flavors.

Our Pastry Chef has a short attention span, so the flavor changes every month. Please ask your server to describe this Month's Amazing Offering.

Dark Chocolate Cookie base, Marshmallow strips slightly toasted, Peanut Butter Mousse, Housemade Graham Cracker covered with Chocolate Ganache and topped with a Rosette of Marshmallow.

Vanilla Tart shell filled with a layer of Pistachio Jaconde, Pistachio Cream and covered with Chocolate Ganache. Topped with fresh Raspberries and a disc of White Chocolate holding a Strawberry Cremaux.

A delicious blend of Fresh Seasonal Berries. Sugared on Request.

An Abundant Selection from our Dessert Cart, artfully arranged on One Platter.

Bananas Foster, Cherries Jubilee or Strawberries Legacy, prepared tableside and served warm over Tahoe Creamery Vanilla Ice Cream.