Great dining begins here. Traditional and unique. Excellent for sharing. FOIE GRAS PRIME TIME PRIME RIB

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Welcome to Friday s Station! Once a Station for Pony Express Riders, Friday s Station Is an American Landmark. APPETIZERS VOTED BEST OF TAHOE Great dining begins here. Traditional and unique.

1 Welcome to Friday s Station! Once a Station for Pony Express Riders, Friday s Station Is an American Landmark. APPETIZERS VOTED BEST OF TAHOE Great dining begins here. Traditional and unique. Excellent for sharing. ESCARGOT Burgundy Snails Baked with Fresh Basil and Roasted Garlic Pesto Butter 17 ICED PRAWNS Three Jumbo Tiger Prawns, Poached and served with Cocktail Sauce 21 G.F. ICED OYSTERS Six Freshly Shucked Oysters on the Half Shell, with Mignonette 21 G.F. VIETNAMESE VEGETARIAN SUMMER ROLL Refreshing Rolls featuring Mango, Tofu, Mint, Shredded Carrot, Daikon Radish, Cucumbers, Lettuce and Avocado, wrapped in Rice Paper Sheets and served with Agave Nectar and Sriracha Dipping Sauce 17 G.F. SOUPS AND SALADS ONION SOUP GRATINÉE Baked in a Crock with Crouton and Gruyère and Parmesan Cheeses 11 SHRIMP BISQUE WITH ROASTED CORN Rich and Creamy Classic Bisque with Poached White Shrimp, Fresh Grilled Sweet Corn and Christian Brothers Brandy, topped off with Crème Fraîche 13 FRIDAY S HOUSE SALAD Fresh Mixed Greens, Carrots, Oranges and Hearts of Palms with Creamy Tarragon Dressing 11 CAESAR SALAD Our House Recipe with Buttery Croutons and Parmesan Shreds 12 SNOOPY SALAD 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 17 G.F. Salad split charge 4 BLACKENED PRAWNS Seared Cajun-Spiced Tiger Prawns with Pineapple- Captain Morgan Spiced Rum Butter Sauce 21 G.F. SHRIMP & CRAB CAKES Lump Crab and White Shrimp Cakes served with Rémoulade Sauce, Grilled Corn and Avocado Relish 21 FOIE GRAS Chef s Seasonal Preparation 25 MACADAMIA-TOGARASHI SEARED AHI Served Rare with Avocado, Daikon, Cucumber and Seaweed Salad, served with Dijon Soy Sauce 18 STEAKHOUSE COMBINATION FAVORITES Pairs a choice 8 oz. filet mignon and Béarnaise sauce with the best from our seafood selection. FILET MIGNON & SCAMPI 3 Large Tiger Prawns Sautéed with Garlic, Tomatoes, Lemon and Basil and served with Pappardelle Pasta 54 FILET MIGNON & LOBSTER Cold Water Lobster Tail served with Drawn Butter and Yukon Gold Mashed Potatoes 87 FILET MIGNON & BLACKENED PRAWNS Our Best of Tahoe 3 Cajun-Spiced Tiger Prawns with Pineapple-Captain Morgan Spiced Rum Butter Sauce and served with Yukon Gold Garlic Mashed Potatoes 53 FILET MIGNON & ALASKAN KING CRAB Steamed Crab Legs with Drawn Butter and Yukon Gold Garlic Mashed Potatoes 84 PRIME TIME PRIME RIB The perfect Marbling contributes to the excellent Flavor of these Center Cuts. Served with Au Jus, Friday s Baked Potato with all the Fixings and Creamed Horseradish G.F. 12 oz oz. 54 Entrées split charge: accompanied with potatoes or rice and vegetables 12 G.F. = Gluten-Free. Most other items can be made gluten-free. Please notify the Chef or a Manager upon arrival of your food allergies, and he or she will use new tongs and pans to prepare your food and take extra steps to keep your food away from items with gluten. WE

2 STEAKS AND CHOPS Your steak is seasoned and broiled to perfection, served with Yukon Gold garlic mashed potatoes and fresh seasonal vegetables. Red wine reduction is available upon request. FILET MIGNON The Most Tender 10 oz. Steak of all, served with Béarnaise Sauce 51 PRIME GRADE NEW YORK STEAK 12 oz. USDA Prime Grade New York Steak topped with Sautéed Exotic Mushrooms and served with Marchand de Vin with Liberty Creek Cabernet Sauvignon and Truffle Mashed Potatoes 75 CHEF S SPECIALTIES APPLE WOOD SMOKED FREE-RANGE CHICKEN Applewood Smoked Chicken with Pappardelle Pasta tossed in White Wine, Cream, Morel Mushrooms, Fennel and Asparagus 39 GRILLED AND SAUTÉED VEGETABLE MÉLANGE Grilled Portobello Mushrooms, Sautéed Artichoke, Spinach, Sun-Dried Tomatoes and a Selection of Daily Fresh Vegetables, served with Grilled Polenta 31 G.F. FISH AND SEAFOOD Rice pilaf and fresh seasonal vegetables complement your entrée. SEAFOOD BROIL Cold Water Lobster, King Crab, Diver Scallops and Prawns served with Lemon-Chive Beurre Blanc and Pappardelle Alfredo with Seasonal vegetables 75 ALASKAN KING CRAB LEGS Premium Red King Crab Legs wrapped in a Steaming Napkin with Lemon and Drawn Butter Market Price G.F. COLD WATER LOBSTER TAIL One 12 oz. Cold Water Lobster Tail, Baked and served with Lemon and Drawn Butter Market Price G.F. GRILLED FISH Ask Your Server for Tonight s Selection of Fresh Fish, Simply Grilled with Olive Oil and Lemon 43 PEPPERCORN-CRUSTED BONE-IN RIB EYE STEAK Black Peppercorn-Crusted and Seared, Bone-in Beef Rib Eye topped with Fried Onion and served with Green Peppercorn Sauce 55 DOUBLE-CUT LAMB CHOP Three Double-Cut Lamb Chops Marinated in Mango Chutney with Garlic and Honey. Tender and Bursting with Flavor 49 G.F. SIDE DISHES The perfect complement to your steak or chop. BAKED POTATO Served with Sour Cream with Chives, Cheddar Cheese, Butter and Bacon Bits 9 G.F. STEAMED ASPARAGUS Simply Steamed and served with Hollandaise Sauce 11 G.F. SAUTÉED MUSHROOMS Chef s Blend of Mushrooms Sautéed with Garlic Butter, Demi-Glace and Flamed with Sherry 14 MATCHSTICK FRIES Fresh and Crisp Potato Fries Seasoned with Maldon Sea Salt 9 G.F. CREAMED SPINACH A Steakhouse Classic, Crusted with Panko and Parmesan 10 GERARDO EVANGELISTA Chef de Cuisine GARY MCGLAUN Director of Food BO YOUNG NORTHCUTT Maître d Hotel *State of Nevada Bureau of Health Service advisory: Raw and lightly cooked meats and seafood may present a significant health risk to certain vulnerable consumers. For your convenience, 18% gratuity will be added to parties of 6 or more. WE

3 FRIDAY S STATION FEATURED BEERS FIRESTONE WALKER PIVO PILSNER 4.2% ABV, PASO ROBLES, CA 7 FIRESTONE WALKER UNION JACK IPA 7.5% ABV, PASO ROBLES, CA 7 DUVEL BLONDE ALE 8.5% ABV, BELGIUM 11 CHIMAY GRANDE RESERVE (BLUE) DARK ALE 9.0% ABV, BELGIUM 14 ORVAL TRAPPIST ALE 6.9% ABV, BELGIUM 14 CRISPIN ORIGINAL HARD CIDER 5% ABV, Colfax, CA 8 FRIDAY S FEATURED COCKTAILS SAZERAC Bulleit Rye Whiskey, Peychaud s Bitters, Absinthe and a Sugar Cube, Garnished with a Lemon Twist 16 TWISTED FRENCH 75 Nicolas Feuillatte Brut Champagne, Hendrick s Gin, Lemon Juice, Crème de Violette and a Sugar Cube Garnished with a Lemon Twist and Blueberries 16 CHARTREUSE AND TONIC Green Chartreuse, Fever-Tree Tonic Water, Fresh Lime Juice with a Lime Wedge 16 FRIDAY S MANHATTAN Bulleit Rye Whiskey, Martini & Rossi Gran Lusso Vermouth, Angostura Bitters Garnished with a Luxardo Cherry 16 AVIATOR Beefeater Gin, Crème de Violette, Maraschino Liqueur, Lemon Juice Garnished with a Luxardo Cherry 16 SPANISH GIN AND TONIC Hendrick s Gin, P.X. Sherry, Fever-Tree Tonic Water, Lime and Grapefruit Juices Garnished with Botanicals and Grapefruit 16 FRIDAY S STATION SPECIALTY DRINKS SEVEN STARS MARTINI Belvedere Vodka, Grand Marnier Liqueur, St-Germain Liqueur, Lillet Blanc and a Lemon Twist 16 FRIDAY S FLIRTINI Grey Goose Le Citron Vodka, Pineapple, Cranberry and Chambord Raspberry Liqueur with a Champagne Float 13 ROYAL FLUSH MARTINI Absolut Apeach Vodka, Peach Schnapps Liqueur, Cranberry and Lime Juice with a Champagne Float 12 CAPPUCCINO MARTINI Absolut Vanilia Vodka, Frangelico Liqueur, Baileys Irish Cream Liqueur, Godiva Chocolate Liqueur, Kahlúa Coffee Liqueur and a Shot of Espresso, Float with Godiva White Chocolate Liqueur and Whipped Cream Touched with Cocoa Powder and Cinnamon Powder 15 PINK GRAPEFRUIT SPRITZER Belvedere Pink Grapefruit Vodka, Lillet Blanc, Fresh Grapefruit Juice, Tonic, Soda Water and a Grapefruit Wedge 15 CUCUMBER COCKTAIL Hendrick s Gin, St-Germain Liqueur, Fresh Squeezed Lemon and Club Soda Garnished with Cucumber and Mint Leaves 11 TAHOE TEA Our Premium Take to a Classic. Bombay Sapphire Gin, Bacardi Rum, Grey Goose Vodka, Patrón Silver Tequila, Grand Marnier Liqueur, Sour Mix, Pepsi and a Lemon Twist 15 THE ULTIMATE MARGARITA Patrón Silver Tequila, Grand Marnier Liqueur, Sour Mix, Lemon Juice and Agave Nectar MarkeTeam Inc

4 Welcome to Friday s Station! Once a Station for Pony Express Riders, Friday s Station Is an American Landmark. APPETIZERS VOTED BEST OF TAHOE Great dining begins here. Traditional and unique. Excellent for sharing. ESCARGOT Burgundy Snails Baked with Fresh Basil and Roasted Garlic Pesto Butter 15 ICED PRAWNS Three Jumbo Tiger Prawns, Poached and served with Cocktail Sauce 19 G.F. ICED OYSTERS Six Freshly Shucked Oysters on the Half Shell, with Mignonette 19 G.F. VIETNAMESE VEGETARIAN SUMMER ROLL Refreshing Rolls featuring Mango, Tofu, Mint, Shredded Carrot, Daikon Radish, Cucumbers, Lettuce and Avocado, wrapped in Rice Paper Sheets and served with Agave Nectar and Sriracha Dipping Sauce 16 G.F. SOUPS AND SALADS ONION SOUP GRATINÉE Baked in a Crock with Crouton and Gruyère and Parmesan Cheeses 10 SHRIMP BISQUE WITH ROASTED CORN Rich and Creamy Classic Bisque with Poached White Shrimp, Fresh Grilled Sweet Corn and Christian Brothers Brandy, topped off with Crème Fraîche 12 FRIDAY S HOUSE SALAD Fresh Mixed Greens, Carrots, Oranges and Hearts of Palms with Creamy Tarragon Dressing 10 CAESAR SALAD Our House Recipe with Buttery Croutons and Parmesan Shreds 11 SNOOPY SALAD 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 15 G.F. Salad split charge 4 BLACKENED PRAWNS Seared Cajun-Spiced Tiger Prawns with Pineapple- Captain Morgan Spiced Rum Butter Sauce 19 G.F. SHRIMP & CRAB CAKES Lump Crab and White Shrimp Cakes served with Rémoulade Sauce, Grilled Corn and Avocado Relish 19 FOIE GRAS Chef s Seasonal Preparation 23 MACADAMIA-TOGARASHI SEARED AHI Served Rare with Avocado, Daikon, Cucumber and Seaweed Salad, served with Dijon Soy Sauce 16 STEAKHOUSE COMBINATION FAVORITES Pairs a choice 8 oz. filet mignon and Béarnaise sauce with the best from our seafood selection. FILET MIGNON & SCAMPI 3 Large Tiger Prawns Sautéed with Garlic, Tomatoes, Lemon and Basil and served with Pappardelle Pasta 52 FILET MIGNON & LOBSTER Cold Water Lobster Tail served with Drawn Butter and Yukon Gold Mashed Potatoes 85 FILET MIGNON & BLACKENED PRAWNS Our Best of Tahoe 3 Cajun-Spiced Tiger Prawns with Pineapple-Captain Morgan Spiced Rum Butter Sauce and served with Yukon Gold Garlic Mashed Potatoes 51 FILET MIGNON & ALASKAN KING CRAB Steamed Crab Legs with Drawn Butter and Yukon Gold Garlic Mashed Potatoes 79 PRIME TIME PRIME RIB The perfect Marbling contributes to the excellent Flavor of these Center Cuts. Served with Au Jus, Friday s Baked Potato with all the Fixings and Creamed Horseradish G.F. 12 oz oz. 52 Entrées split charge: accompanied with potatoes or rice and vegetables 12 G.F. = Gluten-Free. Most other items can be made gluten-free. Please notify the Chef or a Manager upon arrival of your food allergies, and he or she will use new tongs and pans to prepare your food and take extra steps to keep your food away from items with gluten. WD

5 STEAKS AND CHOPS Your steak is seasoned and broiled to perfection, served with Yukon Gold garlic mashed potatoes and fresh seasonal vegetables. Red wine reduction is available upon request. FILET MIGNON The Most Tender 10 oz. Steak of all, served with Béarnaise Sauce 48 PRIME GRADE NEW YORK STEAK 12 oz. USDA Prime Grade New York Steak topped with Sautéed Exotic Mushrooms and served with Marchand de Vin with Liberty Creek Cabernet Sauvignon and Truffle Mashed Potatoes 72 CHEF S SPECIALTIES APPLE WOOD SMOKED FREE-RANGE CHICKEN Applewood Smoked Chicken with Pappardelle Pasta tossed in White Wine, Cream, Morel Mushrooms, Fennel and Asparagus 38 GRILLED AND SAUTÉED VEGETABLE MÉLANGE Grilled Portobello Mushrooms, Sautéed Artichoke, Spinach, Sun-Dried Tomatoes and a Selection of Daily Fresh Vegetables, served with Grilled Polenta 28 G.F. FISH AND SEAFOOD Rice pilaf and fresh seasonal vegetables complement your entrée. SEAFOOD BROIL Cold Water Lobster, King Crab, Diver Scallops and Prawns served with Lemon-Chive Beurre Blanc and Pappardelle Alfredo with Seasonal vegetables 72 ALASKAN KING CRAB LEGS Premium Red King Crab Legs wrapped in a Steaming Napkin with Lemon and Drawn Butter Market Price G.F. COLD WATER LOBSTER TAIL One 12 oz. Cold Water Lobster Tail, Baked and served with Lemon and Drawn Butter Market Price G.F. GRILLED FISH Ask Your Server for Tonight s Selection of Fresh Fish, Simply Grilled with Olive Oil and Lemon 38 PEPPERCORN-CRUSTED BONE-IN RIB EYE STEAK Black Peppercorn-Crusted and Seared, Bone-in Beef Rib Eye topped with Fried Onion and served with Green Peppercorn Sauce 52 DOUBLE-CUT LAMB CHOP Three Double-Cut Lamb Chops Marinated in Mango Chutney with Garlic and Honey. Tender and Bursting with Flavor 47 G.F. SIDE DISHES The perfect complement to your steak or chop. BAKED POTATO Served with Sour Cream with Chives, Cheddar Cheese, Butter and Bacon Bits 8 G.F. STEAMED ASPARAGUS Simply Steamed and served with Hollandaise Sauce 10 G.F. SAUTÉED MUSHROOMS Chef s Blend of Mushrooms Sautéed with Garlic Butter, Demi-Glace and Flamed with Sherry 12 MATCHSTICK FRIES Fresh and Crisp Potato Fries Seasoned with Maldon Sea Salt 8 G.F. CREAMED SPINACH A Steakhouse Classic, Crusted with Panko and Parmesan 10 GERARDO EVANGELISTA Chef de Cuisine GARY MCGLAUN Director of Food BO YOUNG NORTHCUTT Maître d Hotel *State of Nevada Bureau of Health Service advisory: Raw and lightly cooked meats and seafood may present a significant health risk to certain vulnerable consumers. For your convenience, 18% gratuity will be added to parties of 6 or more. WD

Lobster, Gulf Prawns, Fresh Oyster and Ahi Tuna Hot Appetizers BLACKENED PRAWNS 16 Mango Beurre Blanc and Fresh Diced Mangoes 16

Lobster, Gulf Prawns, Fresh Oyster and Ahi Tuna Hot Appetizers BLACKENED PRAWNS 16 Mango Beurre Blanc and Fresh Diced Mangoes 16 Cold Appetizers PRAWN COCKTAIL 16 Zesty Cocktail Sauce OYSTERS on the HALF 15 SHELL* Zesty Cocktail Sauce/ Lemon Mignonette SEARED RARE AHI TUNA* 15 Sesame Seaweed Salad, Tobiko Caviar, Wasabi and Soy