Evan’s American Gourmet Cafe

Posted By: The Ski Channel on November 24, 2009 8:29 am


Nestled in a vintage Tahoe cabin, surrounded by towering pine trees is Evan’s American Gourmet Cafe. Acclaimed as Lake Tahoe’s finest restaurant, (with the highest Zagat rating in Northern California, East of the Bay Area) Evan’s features a blend of cuisine styles from around the world.


536 Emerald Bay Road
South Lake Tahoe, California, USA
Phone: (530)-542-1990



Scallop quenelles with sherry-lobster cream … 13.

Timbale of coconut cured lomi-lomi salmon,
filled with crab, avocado and wakame, served with
cucumber kimchee and wasabe creme fraiche … 13.
Sauteed veal sweetbreads served in puff
pastry shell with morel mushrooms, tomato
concasse, aparagus, pine nuts and Marsala … 16.

Hoisin and orange glazed prawns with
Asian style slaw, served with tangerine
reduction, chives and sesame seeds … 13.

Millefeuille of goat cheese-hummus spread layered
with spinach, tomato and sweet and saly phyllo
layers, topped with truffle honey … 11.

Seared foie gras with grilled pineapple and curried
ice cream, topped with slivered fried shallots … 18.


Butter lettuce with julienne of apple, bleu cheese,
candied pecans and walnut oil vinaigrette … 9.

Evan’s Caesar salad featuring freshly
grated parmesan cheese, romaine
lettuce and garlic crostini … 9.

Lobster salad with avocado puree, shaved
fennel and preserved lemon vinaigrette,
served with asparagus spears and grapefruit … 14.

Spinach salad with duck sausage, pancetta,
toasted pine nuts, shaved Asiago cheese
and balsamic vinegar dressing … 9.

Our house salad of mixed greens, cherry tomatoes,
julienne of carrot and red cabbage, cured cucumber
and bay shrimp, choice of creamy basil, preserved
lemon or house vinaigrette dressing … 9.


Grilled filet of beef with foie gras butter
and syrah reduction, served with white
cheddar gratin potatoes and broccolini … 34.

Pan roasted rack of lamb with pinenut and herb
butter, citrus cous-cous, raspberry wine and
garlic glaze and minted zucchini curls … 35.

Roast venison loin with pinot noir-dried cherry
demi-glace and parsnip mashed potatoes, served
with baby carrots and asparagus … 35.

Herb and panko crusted breast of chicken
with jus de volaille, mascarpone risotto,
edamame panzanella salad and green beans … 24.

Sauteed veal loin medallions with shiitake-
Marsala beurre blanc, bacon ragout mashers,
brasied endive and baby carrots … 35

Breast and confit leg of duck with Grand Marnier
duck glace, fruited Israeli cous cous
and sauteed sugar snap peas … 32.

Myers rum and achiote glazed pork rib chop
served with jicama and whiyte corn fricassee,
cumin quinoa and grilled summer squash … 27.

Seared day boat scallops with wild rice-saffron
orzo pilaf, served with preserved lemon
vinaigrette, arugula and asparagus … 34.


Fresh Fruit Summer Tart
Individual tart with peaches, pluots and port soaked
currants, served with vanilla bean ice cream

Chocolate Pots de Creme
Belgian chocolate custard topped with white chocolate whipped cream

Crème Brulee
Velvety smooth and creamy vanilla bean-egg custard
topped with a hard layer of burnt sugar

Delicious, Delectable, Decadent Fruit Parfait
Papaya, kiwi and fresh berries with a mascarpone-cream cheese filling and crushed Amerettini cookies

Dark Chocolate Raspberry Creme Brulee Tart
Graham cracker crust, bushed with dark chocolate then filled with raspberries and custard, sliced and bruleed to order

Lemon Napoleon
Crisp phyllo leaves layered with tangy lemon curd
and mascarpone chantilly cream and fresh raspberries

Candy Bar Tart
Cashews, coconut and dark chocolate baked in tart shell
and served with vanilla bean ice cream

Butter Pecan Bananas Foster
Butter pecan ice cream and sliced bananas with candied pecans, chantilly cream and Myers rum sauce and Tuile

Frozen White Chocolate Mousse
Creamy Belgian white chocolate mousse on dark chocolate cookiecrust, served with raspberry sauce