19 Kitchen & Bar - Harvey's Lake Tahoe - Permanently Closed

First Course & Small Platesa

• Shrimp Cocktail

  Jumbo Shrimp Cocktail with Cocktail Sauce, Horseradish and Dijonnaise.

• Half-Dozen Blue Point Oysters

• Lettuce Wraps

  Diced Chicken, Water Chestnuts, Shiitake Mushrooms with Szechuan Sauce.

• Scallops, Asparagus and Spinach Risotto

  Pan Seared Scallops, Creamy Northern Italian Rice Prepared with Asparagus, Spinach and Wild Mushroom Ragu.

• Pepperoni, Italian Sausage and Mushroom Flat Bread

  Pizza Dough with Mozzarella, Fontina Cheese, Pepperoni, Italian Sausage, Mushroom and Tri-Color, Peppers.

• Shrimp Scampi Flat Bread

  Pizza Dough Brushed with Garlic Butter, topped with Mozzarella, Fontina, Parmesan, Sun-dried Tomatoes and Shrimp, Scampi Style.

• Ahi Tuna Tartare

  Layer of Diced Raw Tuna with Creamy Avocado Puree Dressed with Soy Citrus Dressing topped with Crispy Fried Shallots.

• Seafood Crepes

  Scallops, Shrimp and Lobster Cooked in Lobster Sauce and Glazed with Truffle Hollandaise.

• Ultimate Shell 19 on Ice

  Australian Lobster, Tiger Prawns, Seasonal Crab, Blue Point Oysters and Manila Clams on Ice.

• Abalone

  Dore Style with Crab and Chive Beurre Blanc.

Soup and Salad

• Lobster Corn Chowder

  Rich Soup with Lobster, Corn, Potatoes, Bacon, Poblano Peppers, Celery and Finished with Cream.

• Mixed Green Salad

  Mesclun Greens, Pear-shaped Tomatoes, Avocado, Cucumbers, Toasted Pecans with a Honey Balsamic Vinaigrette.

• Caesar Salad

  Point Reyes Blue Cheese, Garlic Sourdough Croutons.

Signature Dishes

$19

• Fresh Chilean Sea Bass

  Risotto, Baby Shrimp, Lobster Broth.

• Roasted Rack of Lamb

  Served with Olives, Couscous and Vegetable Melange.

• Surf & Turf 19

  Broiled Petit Filet, Short Ribs, Seared Diver Scallop, Shrimp and Australian Lobster.

• Roasted Rosemary Chicken

  Pan-Seared, Roasted Rosemary Chicken with Mushroom Marsala and Risotto.

• Dover Sole

  Lemon Caper Beurre Blanc, Served with Roasted Potatoes and Asparagus.

• Abalone

  Dore Style with Crab Chive Beurre Blanc, served with asparagus and Roasted Potatoes.

Main Course

From the grill

• 10oz Filet Mignon

  Accompany with a Red Wine Demi-Glace and Green Peppercorn Sauce. Add on Blue Cheese - $5

• 16oz New York

  Served with Sautéed Wild Mushrooms and Roasted Garlic Bulb. Add on Blue Cheese - $5

• 14oz Kurobuta Pork Chop

  Topped with a Caramelized Apple and served with Fennel Apple and Tomato Salad and Green Peppercorn Sauce.

• 20oz Rib Eye Steak

  Rubbed with Coffee and Cocoa served with Red Wine Demi-Glace and Green Peppercorn Sauce, with Garlic Mashed Potatoes and Asparagus.

• Roasted Salmon Steak

  Chef's Daily Preparation.

• Seared Ahi Tuna

  Chef's Daily Preparation.

• Australian Lobster Tail

  Served with Roasted Potatoes and Asparagus.

Sides

• Lobster Mashed Potatoes

• Vegetables of the Season

• Garlic Mashed Potatoes

• Asparagus with Hollandaise Sauce

• Garlic French Fries

• Sautéed Wild Mushrooms