HORACE LANGFORD JR. / PVT Pahrump Nugget Chef Bill Bitzer carries two new dishes added to the cafe menu. Tasters sampled, left, fish tacos and chicken salad on a croissant at the premier of the new menu last Friday. HORACE LANGFORD JR. / PVTPahrump Nugget Cafe menu features daily specials. Advertisement

In two recent tastings, one for Stockman's Steakhouse and another for the Golden Harvest Cafe, the Pahrump Nugget revealed its new menus to several guests.

Jeff Rathjen, operations manager for the property, said the new additions are the result of off-the-menu specials run over the course of several months. Those dishes meeting with diner approval made their way to permanent status -- at least for the next eight months or so.

Chef Bill Bitzer and the wait staff served up numerous new breakfast combos, three new salads, including a favorite oriental chicken salad and new entrees. There are now blue plate specials to be had in the café including fish and chips, fried shrimp and Salisbury steak.

New entrees include fish tacos, a rib eye steak and the new man-sized Gold Burger.

Bring an appetite for the four -- that's right, four -- one-third-pound beef patties topped with bacon, Swiss and American cheeses, onion rings and barbecue sauce. The PVT ran a photo of Chad Van Winkle trying to figure out just how he was going to get the burger in his mouth in Wednesday's edition.

The café is giving patrons a chance to create their own pasta, too. Match tri-colored tortellini, fettuccine or spaghetti with Alfredo, marinara or Bolognese sauce. Add shrimp to any entrée for 3.99.

In the steak house, popular items like stuffed mushrooms, steamed artichoke with Parmesan butter, escargot and oysters on the half shell have been added to the appetizer menu.

There is a new caprese salad of tomatoes, red onion, mozzarella, basil olive oil and aged balsamic vinegar to be had.

Steak Oscar, filet medallions with crab meat, asparagus and hollandaise; veal Marsala and veal schnitzel; and chicken dishes like Canberra and Parmesan grace the entrée selections.

A New Orleans pasta with andouille sausage, chicken and shrimp is tossed in a Cajun cream sauce.

Rathjen said his philosophy is large portions of good food.

"The dining experience her doesn't end when we say good night to our customers," he said. "It doesn't end later that evening after they have gone home either.

"The portions are large enough that almost everyone goes home with a to-go container, so they think about us when they open the fridge for the leftovers. The experience ends 30-days later when the credit card bill comes and while looking through the charges, people reflect on the good food and how many times they actually ate from that one meal."

"For the price point, you can't get a better product in this community."

Call 751-6500 for more information and reservations for the steak house.