The Gourmet Room 


 Welcome to Don Laughlin’s Riverside Resort   

 The Gourmet Room  

It is our pleasure to take you back to the days when gracious dining was a way of life. Please, sit back, relax, and let Chef Richard Ross and his trained staff of professionals serve you expertly prepared, French, Italian and Steakhouse Cuisine while overlooking the beautiful Colorado River. Bon Appetit! 

           Enjoy Happy Hour at the Gourmet Lounge
                    Evenings 5:00 PM - 7:00 PM*
        * Not valid on Holidays & Special Events. Management reserves all rights.  

For Reservations, please call the Riverside Resort after 4:00 PM
Nevada: 702-298-2535 - Ext: 5739
Arizona: 928-763-7070 - Ext: 5739

                                From 5:00 PM - 9:00 PM

                         CRAB FEST in the Gourmet Room
Featuring over *9 different entrees served with ½ lb of Crab Legs, Plus Vegetable
and Potato Du Jour. Served with your choice of Soup or Salad. $27.99 per person

       A Slice of Thanksgiving Tradition - November 23, 2017

A Slice of Thanksgiving Tradition - 2017  

To our valuable guests, we are cooking with fresh food, made to order, and for this reason, time will be the most important ingredient. Bon Appetio!

*Crab Fest Entree Choices   

*Beef Kebab - with Béarnaise Sauce  

*Lamb Shank - Portobello Sherry Sauce 

*Crab Stuffed Trout - with a Creamy Lemon Caper Sauce  

*Black Pepper Bacon Wrapped Scallops - with Sundried Tomato Pesto  

*Steak Diane - Prepared in the Kitchen  

*Flat Iron Steak - Black Peppercorn Sauce  

*Beef Short Ribs - Hunter Sauce  

*Marinated Chicken Breast  

*Fish of the Day - Please Ask your Waiter  

Shrimp Choices:  

 Shrimp Scampi  

 Crab Stuffed Jumbo Prawn

 OR Your Choice of one of these Entrees- All Entrees Include Your Choice of: Soup Du Jour or House Salad, Potato of the Day and Seasonal Vegetables. $24.99 + tax  

*Crab Stuffed Jumbo Prawns & Crab Legs

*Seafood Fra Diavolo Over LinguiniCrab Legs - an Italian Classic  

*Blackened Shrimp with Roasted Red Pepper Coulis & Crab Legs - with a Creamy Lemon Caper Sauce  

Appetizers - Cold
Shrimp Cocktail Supreme

Smoked Norwegian Salmon and Salmon Terrine - Served with Remoulade  

Fresh Oysters on the Half Shell - Your choice of Half Dozen or One Dozen  

Cheese Platter - Chef’s Selection of Domestic and Imported Cheeses

Seafood Platter - Shrimp, Crab, Langoustines and Oysters

Appetizers - Hot

Baked Brie - Orange Marmalade, Toasted Almond In Puff Pastry 

Baby Portobello Florentine - Baked with Spinach, Artichokes and Goat Cheese 

Oysters Rockefeller - Your choice of Half Dozen or One Dozen 

Maryland Lump Crab Cakes “Aioli” 

Frog Legs Persillade - with Garlic and Parsley Sauce 

Escargot Bourguignonne - Snails in Herb Garlic Butter - Your choice of Half Dozen or One Dozen 

Seafood Crêpes Gratinee - Scallops, Shrimp, Lump Crab in Creamy Lobster Sauce 

Soups and Salads

Fresh Spinach Salad for Two - Prepared Tableside With Bacon Dressing 

House Salad - Try our Signature Sherry Vinaigrette 

Soup du Jour - Ask your Server for Today’s Selection 

French Onion Soup Gratinee- Two Onions and Three Cheeses 

Lobster Bisque - Hennessy Cognac 

Caesar Salad for Two - Prepared Tableside 

The Gourmet Room French Specialities

All Entrées include your choice of - Soup of the Day or House Salad, Potato of the Day and Seasonal Vegetable 

Les Coquilles Saint Jacques - Scallops, Shrimp and Lobster in a Light Newburg Sauce 

Chicken Cordon Brie - Chicken Breast Stuffed with Ham and Brie Cheese Lightly Breaded with Boursin Sauce 

Veal Medallions Oscar - Sautéed with Sherry Wine, Crab and Asparagus and Béarnaise Sauce 

La Petite Bouillabaisse - Mediterranean Seafood and Shellfish Stew in Tomato Saffron Broth 

Beef Tenderloin Wellington for Two* - *Please allow 24 hours* - Filet with Duxelle and Pate do Foie Gras, Wrapped in Puff Pastry 

Seafood Paella for Two* - *Please allow 24 hours* - This Most Famous Spanish Creation 

The Gourmet Room Italian Specialties

Cold Appetizers Selections:  

Insalata Caprese - Sliced Tomatoes, Fresh Mozzarella,Basil and Balsamic Glaze 

Carpaccio de Filetto - Raw Filet Mignon, Truffle Oil, Parmesan Shavings and Capers 

Hot Appetizers Selections:  

Shrimp Scampi - Garlic Butter Sauce 

Calamari Fritti - Fried Calamari with Garlic Aioli Sauce 


Caesar Salad “Venice” - Caesar Salad with Crispy Prosciutto Prepared in the Kitchen 

Vegetarian Selection:  

Eggplant “Venice” - Thin Slices of Eggplant Breaded, Pan Fried and Baked with Mozzarella and Marinara Sauce and Linguini 

Chicken Selections:  

Pollo Piccata - Chicken Scaloppine, Sautéed with Capers and Lemon Butter Sauce and Linguini 

Pollo Marsala - Chicken Scaloppine with Marsala Wine Sauce 

Pollo al Carciofi - Chicken Scaloppine, Artichoke, Kalamata Olives, Spinach, Sun Dried Tomatoes with White Wine Sauce and Linguini 

Veal Selections:  

Scaloppine Di Vitello Saltimbocca - Open-Faced Veal Scaloppine Prosciutto, Sage, Provolone Cheese and Linguini 

Scaloppine Di Vitello Al Carciofi - Veal Scaloppine, Artichoke, Kalamata Olives, Spinach, Sundried Tomatoes with White Wine Sauce and Linguini 

Scaloppine Di Vitello Al Piccata or Marsala - Veal Scaloppine Sautéed with Capers and Lemon Butter Sauce or Marsala Wine Sauce and Linguini 

Lamb Selection:  

Pappardelle Con Ragu Di Agnello - An Old Italian Favorite, Generous portion of Hearty Lamb Ragout with Pancetta Served Over Papperdelle Pasta 

Beef Selection:  

Braciole - A Classic Beef Roulade Stuffed with Italian Sausage, Pignolia Nuts and Prosciutto in a Wine Marinara Sauce and Linguini 

Pork Selection:  

Maialle Osso Bucco - Braised Pork Shank in a Classic Osso Bucco Style on a Bed of Pappardelle Pasta 

The Gourmet Room Steak House Specialities

All Entrées include your choice of - Soup of the Day or House Salad, Potato of the Day and Seasonal Vegetable 

Chateaubriand for Two Bouquetiere - Generous Portion of Beef Tenderloin Surrounded by a Bouquet of Fresh Vegetables and Béarnaise Sauce 

Roasted Rack of Lamb Provencal for Two - with Dijon Herb Crust, Rosemary Garlic Au Jus 

Tournedos Rossini - Two Medallions of Filet Topped with Pate de Foie Gras and Béarnaise Sauce 

Black Angus New York Sirloin Steak - Broiled to Your Taste with Béarnaise Sauce or Roquefort Butter 

One Pound Rib Eye Delmonico - Made Famous at Delmonico’s Restaurant In New York City 

Prime T-Bone Steak - Full Flavored Classic Cut of Beef with Béarnaise or Roquefort Butter 

Steak Diane - A Classic, Prepared in the Kitchen 

French Steak Au Poivre - New York Steak Sautéed in Your Choice of Fresh Black or Green Peppercorn, Cabernet Sauce 

Broiled Lamb Chops - Served with Classic Mint Jelly and Rosemary Garlic Au Jus 

Roasted Elk Chop Poivrade - Sauteed Mixed Mushroom 

Pork Porterhouse - Sweet Balsamic Onion Glaze 

Blue Cheese Crusted Flat Iron Steak - On a Bed of Caramelized Onions, Cabernet Sauce 


All Entrées include your choice of - Soup of the Day or House Salad, Potato of the Day and Seasonal Vegetable 

Broiled Surf and Turf - Filet Mignon and Lobster 

Today’s Selection of Fish - Please ask your Server  

Broiled Lobster Tails - Served with Drawn Butter 

Whole Imported Dover Sole - Sauté Meuniere, Served with a Creamy Lemon, Caper and Mushroom Sauce 

Orange Roughy “Nantua” - Sautéed with Two Grilled Shrimp in Lobster Sauce 

Golden King Crab Legs - Served with Drawn Butter 

Fresh Filet of Salmon - Broiled or Poached, with Creamy Dill Sauce 


All Entrées include your choice of - Soup of the Day or House Salad, Potato of the Day and Seasonal Vegetable 

Semi Boneless Roast Duck - Served A l`Orange or Chambord 

Quail Combination - One Semi-Boneless Quail Served with One Six-Ounce Filet Mignon 

Trio of Quail - Served with Wild Rice and Balsamic Reduction Sauce 

Roasted Chicken Breast - Marinated and Broiled to Perfection 


Mousse Au Chocolate Pyramid  

Crème Brulee   

Chocolate Molten Lava Cake with Vanilla Ice Cream   

Tiramisu Cake with Carmel Sauce  

Glace or Sorbet 

Spumone Ice Cream 

Fresh Berries and Cream 

Sugar Free Dessert - Please ask your Server