The Steakhouse at Circus Circus Reno Menu

King Crab

One pound of steamed alaskan king crab legs with drawn butter and lemon

Lobster Tail

Succulent oven-roasted lobster tail, served with drawn butter and lemon. Choose one or two tails

Chicken Coq-au-Vin

Young chicken braised in a rich, red wine sauce with pearl onions, whole mushrooms, carrot batonette and smoked bacon on parmesan mashed potatoes

Salmon

Soy and maple syrup glazed, hot-smoked salmon served on roasted asparagus tips and fingerling potatoes

Prime Rib of Beef

Slow-roasted bone-in, with shallot au jus and fresh grated horseradish

Sauteed Prawns

Tiger prawns, sauteed with tomato, mushrooms and garlic in a white wine butter on mushroom and champagne risotto

Sea Scallops

Jumbo sea scallops, pan-seared and served with pumpkin risotto with spinach, bacon and brown butter

Veal Francese

Three tender veal cutlets, lightly batterted, pan fried in olive oil and finished with creamy lemon butter

Tournedos of Beef Rossini

Twin petit filets, fire-roasted and topped with pate foie gras and truffle sauce. Served in the classic style on toasted crouton

House Salad

Artisan lettuces, tossed with your choice of dressing, shaved carrots, house-made croutons, beefsteak tomatoes, olives and shaved red onion

French Onion Gratinee

Classic french onion soup served in an oversized onion, topped with crouton and crowned with gruyere and parmigiano-reggiano cheeses

Lobster Bisque

Decadent and loaded with succulent lobster

Caesar Salad

Crisp romaine lettuce, tossed with parmigiano-reggiano cheese and our own caesar dressing

Wedge Salad

Crisp california iceberg lettuce wedge, drizzled with our blue cheese vinaigrette dressing and topped with bacon bits, fresh avocado, ripe tomato and blue cheese crumbles

Spinach Salad

Tender baby spinach, with warm bacon vinaigrette, red onion, mushrooms and sliced egg

Caprese Salad

Red ripe roma tomato slices layered with fresh buffalo mozzarella and basil and topped with our aged balsamic vinaigrette dressing

White Cheddar Macaroni and Taleggio Cheese with Truffle Oil

Steamed Asparagus with Hollandaise Sauce

Sauteed Button Mushrooms with Sherry

Creamed Spinach

Salt and Pepper Crusted Baked Potato

Lobster Mashed Potatoes

Bread Pudding

Warm bread pudding, smothered in bourbon sabayon

New York Cheesecake

Deep dish, rich with cream cheese and a hint of lemon zest

Creme Brulee Sampler

Vanilla, espresso, chocolate and mango

Chocolate Lava Cake

Rich chocolate cake with chocolate sauce and vanilla bean ice cream

Chocolate or Grand Marnier Souffle

Bananas Foster

Fresh bananas, in a rich caramel sauce flambeed tableside

Stuffed Portobello Mushroom

Stuffed with a creamy mixture of spinach, onion, artichoke hearts, sun dried tomatoes and pine nuts on a bed of rich mornay sauce with a drizzle of red pepper puree

Prawn Cocktail

Chilled gulf prawns served with cocktail sauce

Escargot

Baked in a puff pastry with fresh herbs and garlic butter and served with baguette slices

Oysters on the Half Shell

Pacific oysters, served with cocktail sauce, champagne mignonette and lemon

Crab Cakes

Lump crabmeat, roasted corn, peppers and southern style spices served on tomatillo salsa verde, ancho chile aioli, and frisee salad with candied pecans

Oysters Rockefeller

Pacific oysters, topped with creamy spinach, pernod, bacon and hollandaise sauce

Lobster Ravioli

Lobster ravioli, in a saffron cream sauce with lobster and crab

New York Steak 14 oz.

Filet Mignon

New York Steak au Poivre 14 oz.

Fire-roasted new york steak in a green peppercorn sauce flavored with cream and cognac

Bone-in Cowboy Rib Steak 20 oz.

Lamb Chops

Three double-cut new zealand lamb chops finished with a mint demi-glace

Porterhouse 22 oz.