You know, I use California lager yeast for steam beer and I really like it. But it has a definite fruity taste to it that is distinctively "california lager" if that makes sense.
For a Vienna lager, I'd probably go with a very "clean" neutral ale yeast at a cool temperature if possible. Maybe nottingham at 60 degrees, or pacman at 60-62. I've never done a Vienna lager with it, but I've used pacman for the "Dead Guy" clone a number of times, which is supposed to resemble a maibock. The results were quite good. I'd probably do that, rather than using a steam beer yeast.
For the Vienna, I'd suggest a Hochkurtz double decoction.