| Cuisine type | Contemporary American | |
| Price range | $30 and under | |
| Neighborhood | South Central |
| Top tags |
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| Cuisines | Contemporary American, Seafood, Steakhouse |
| Dining style | Casual Elegant |
| Phone number | +1 775 323 1211 |
| Website | www.rapscallion.com |
| Dress code | Business Casual |
| Payment options | AMEX, Diners Club, Discover, MasterCard, Visa |
| Location | 1555 S Wells Ave, Reno, NV 89502 |
interior (1)
| Oysters Rockefeller | ½ dozen with spinach, garlic, shallot, Pernod cream, hollandaise | |
| Steamed Clams | Butter, garlic, herb shallots | |
| Escargot | Butter garlic preparation. Available in Add Roquefort Cheese | |
| Lump Crab Cakes | Balsamic reduction, herb lemon aioli, roasted red pepper | |
| Diablos on Horseback | Bacon wrapped scallops, flatbread, spinach, hollandaise | |
| Calamari Rapscallion | Dijon mushroom cream sauce, parmesan, green onion | |
| Crispy Caribbean Coconut Prawns | Spicy orange marmalade sauce | |
| Fried Artichoke Hearts | Ranch, lemon garlic butter | |
| Seafood Combo | 3 coconut prawns, 3 diablos on horseback, 1 crab cake |
| ½ Dozen Fresh Shucked Oysters | Cocktail sauce, horseradish & red wine mignonette | |
| Poached Jumbo Prawn | 5 jumbo shrimp, house made cocktail sauce, horseradish, fresh lemon | |
| Spicy Tuna Poke | Japanese tagorashi, green onion, teriyaki, seaweed salad |
| California Beet Salad | Arugula, apricots, candied walnuts, citrus goat cheese vinaigrette and crumbles | |
| Iceberg Wedge | Tomato, tobacco onions, cucumber, bacon bits, blue cheese crumbles and dressing | |
| Traditional Caesar | With Chicken or Calamari / Grilled Salmon or Prawns | |
| House Salad | Mixed greens, radish, cucumber, tomato, croutons, kalamata olives |
| Traditional French Onion Soup | Crostini, Gruyere | |
| Clam Chowder | New England Style | |
| Soup of the Day |
| Grilled Swordfish | Cilantro lime sauce, roasted red pepper, over couscous with kalamata olives | |
| Honey Sriracha Glazed Salmon | Glazed salmon over steamed Jasmine rice, served with seasonal vegetables | |
| Horseradish Encrusted Halibut | Garlic whipped potatoes, sautéed spinach, fried leeks, and lemon garlic beurre blanc | |
| Shrimp and Crab Risotto | King crab, tiger shrimp, truffle oil, creamy risotto, parmesan |
| 8 Oz. Filet Mignon | ||
| 18 Oz. Harris Ranch Boneless Ribeye | ||
| 12 Oz. New York | ||
| 6 Oz. Petite Filet Mignon |
| Salted Engrusted Prime Rib | Available in: 8 oz. 12 oz. King Cut 18 oz. |
| Oscar Style | ||
| Lobster Tail | ||
| King Crab Leg | ||
| Crab Cake |
| 10 Oz. Butter Poached Maine Lobster Tail | ||
| Twin 10 Oz. Butter Poached Maine Lobster | ||
| 1 Lb. Alaskan King Crab Legs | ||
| Surf & Turf | 6 oz. Filet Mignon, 10 oz. butter poached Main Lobster Tail | |
| Lobster Thermidor | Sherry mustard cream sauce, mushrooms, spinach, tomato, whipped potatoes, parmesan cheese, asparagus |
| Steak & Cake | 12 oz. New York, Lump Crab Cake, whipped potatoes, seasonal vegetables, red wine demi-glaze | |
| Day Boat Scallops | Lobster bisque sauce, wild rice, seasonal vegetables | |
| Wharf Style Cioppino | Clams, mussels, crab, shrimp, scallops, peppers, horseradish, tomato sauce, toasted garlic bread | |
| Crab Stuffed Sole | Served over lobster bisque and wild rice, topped with lemon butter sauce and sautéed button mushrooms | |
| Chicken Fettuccini Alfredo | Fettuccini pasta, garlic herbed alfredo sauce, served with pan-seared chicken breast, parmesan cheese and toasted garlic bread | |
| Classic Style Shrimp Scampi | Thin spaghetti, button mushrooms, spinach, garlic, white wine butter sauce, parmesan, tomato |
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