My biggest complaint about this restaurant was cold butter, yep that is about it. The butter was cold and hard...
Then we got to the carpaccio, I was a little taken back by the small portion of meat but then I tried it. It literally melted on my tongue. There was truffle oil and what looked to be small chunks of actual truffle, toast, and a spread. All in all, it was the best carpaccio I have ever had.
My wife had Halibut, a large portion that was cooked perfectly with a light sauce that did not overpower the flavor of the fish.
My ribeye was just what you would expect, a good steak.
For desert, the Baked Tahoe. It just looks cool (like a pine cone) and tastes very good. There was molasses but not too much.
The service was a bit casual for such a high end restaurant but between that and too stuffy, I would take casual.
We did not bring a bottle of wine, I ordered a half bottle of 2008 Cab (they decanted at no charge). The wine prices were not great but it is Lake Tahoe and they were within reason for fine dining. I still think if they lowered their mark ups, a lot more wine would get sold and people would be able to have a better dining experience.
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