Winter / Spring 2008
Sunnyside Steakhouse & Lodge
 Sunnyside Steakhouse & Lodge has been a landmark on Lake Tahoe since the 1950s. With its pristine location directly on the shores of Lake Tahoe’s west side, Sunnyside is a year-round destination.
In the winter, the lodge is the perfect place to relax and warm up after a day on the slopes at one of Tahoe’s renowned ski resorts. During warmer months the lakefront deck is a popular gathering place for guests and locals alike, and everything from boating and water-skiing to hiking and biking is nearby.
Classic, lodge-style decor makes each of Sunnyside’s 23 guestrooms and suites a comfortable place to unwind. Goose-down pillows and comforters are luxurious touches, and private patios and decks mean relaxation is just steps away.
The Lakeside Dining Room offers a menu centered around steaks and chops, featuring prime and Certified Angus Beef®. In addition to steakhouse fare, you will find fresh seafood and traditional entrée favorites. The wine list features a collection of varieties carefully selected to complement the varied menu.
On the deck and in the bar, the lively Mountain Grill serves more casual fare with a wonderful selection of beer and wine by the glass or bottle.
Sunnyside Steakhouse & Lodge located at 1850 W. Lake Blvd.,
Tahoe City, CA 96145. For more information please call
800.822.2754 or visit www.sunnysideresort.com.
Firecracker Prawns Appetizer
Serves 4
- 4 Large Prawns (U-12) Shelled And De-Veined
-
Firecracker Marinade
- 1/8-cup Peanut Oil
- 2 tbsp. Soy Sauce
- 2 tbsp. Balsamic Vinegar
- 1 tbsp. Green Onions, chopped
- 1 tbsp. Brown Sugar
- 1 tsp. Garlic, chopped
- 1 Pinch Red Chili Flakes
- 1 tsp. Cajun Spice
- 1 tsp. Sesame Oil
- ¼ tsp. Salt
- ¼ tsp. Chili Oil
-
Fennel Slaw
- 2 tbsp. Fennel, shaved
- ½ tbsp. Red Onion, sliced thin
- ¼ cup Extra Virgin Olive Oil
- 1 tsp. Garlic, chopped
- ¼ tsp. Pepper
- ¼ tsp. Salt
- 1 Fresh Lime
- 1 Carrot, peeled and julienne
- 1 Green Onion, julienne
- 1 cup Arugula
-
Mango Salsa
- 2 Fresh Mangos, diced
- 1 tbsp. Red Onion, diced
- 1 tbsp. Red Bell Pepper, diced
- 1 tbsp. Cilantro, chopped
- 1 Fresh Lime, juiced
- 1 Fresh Orange, juiced
Marinate prawns. Sauté or BBQ for 4 minutes on each side, or until opaque. Mix fennel slaw with arugula. Place fennel slaw/arugula mix on plate, then place grilled prawns on top and finish with mango salsa. Enjoy.
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