Evan’s American Gourmet Cafe at Sierra

Posted By: The Ski Channel on January 15, 2010 2:19 pm

The chef hand picks all the finest and freshest ingredients for each crafted meal.

* Creative preparations of fresh seafood highlight the daily special board.
* We pride ourselves on professional, yet friendly and unobtrusive service.
* An extensive wine list featuring exclusive selections from California and the Northwest enhances your dining experience.

Begin your meal with such enticing appetizers as:

* Seared foie gras with grilled pineapple and curried ice cream
* Scallop quenelles with sherry-lobster cream.

Choose from such entrees as:

* Grilled filet of beef with foie gras butter and syrah reduction, served with white cheddar gratin potatoes and broccolini
* Hazelnut crusted rack of lamb with black currant sauce, served with orzo and wild rice pilaf and grilled Brussells sprouts


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.

We feature a fresh homemade pasta,
pizza and soup of the day.
Please see the special board for details and prices.

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.

Chef Jimi Lasquete selects seafood and other
items, according to their freshness
and availability, to comprise our daily specials.
Jimi’s Vegetarian platter is available on request,
price subject to change


Our pastry chef, Anthony Pulera, takes great pride
in creating the most luscious and lavish
desserts, designed to test your willpower.
Visit our Dessert Page!
Your server will tell you all about them, and
dessert wines you might wish to enjoy as well.

Fresh roasted Alpen Sierra coffees
and assorted teas … 3.00
espresso … 4.00 cappuccino … 5.00


536 Emerald Bay Rd.
South Lake Tahoe, CA