Appetizers
Chicken Liver Pate
$9.50
Creamy style pate laced with cognac, served with ranch house rye bread, cucumber chips & spanish olives.
Snow Crab Cakes
$12.50
Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream.
Wild Mushroom Strudel
$10.00
Shiitake, portobello & morel mushrooms sauteed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce
Shrimp Remoulade
13.00
Large prawns served chilled with a sauce made of green onions, celery, cilantro, dijon mustard and olive oil.
$Salads
Mixed Baby Greens
$9.00
Mixed baby greens tossed with gorgonzola & prosciutto in a fig balsamic vinaigrette.
Grilled Quail Salad
$13.00
A semi-boned quail marinated in red wine, dijon mustard, fresh thyme and honey, grilled and served with assorted baby lettuce & pine nuts tossed in toasted sesame oil & gingered rice vinaigrette.
Grilled Swordfish Salad
$13.00
Grilled swordfish over assorted baby lettuce tossed with walnut oil, lime juice, garlic& fresh dill garnished with red onion and avocado.
Smoked Salmon Salad
$12.00
Slow cured smoked salmon served with assorted baby lettuce and sweet red onion tossed with walnut oil, limejuice, garlic & fresh dill garnished with caper berries and lime.
The Nest Salad
9.00
Griced carrot and zucchini nest on a bed of mixed baby greens with an italian wine vinaigrette - cherry tomatoes nested with a dijon mustard sour cream garnish with fresh basil and parmesan.
$Soups
Fresh Soups
7.00
$Entrees
Grilled New York
$33.00
Choice new york steak served with a tellicherry pepper cream sauce with fresh basil, blue cheese, oyster mushrooms and ranch house herb salt.
Grilled Flat Iron
$31.00
Prime flat iron steak seasoned with ranch house herb salt grilled and served with a roasted bell pepper, caper and tellicherry pepper cream sauce.
Tournedos of Beef
$34.00
Beef tenderloin grilled and served on a ragout of crimini mushrooms, onions, merlot and wild mushroom broth, bearnaise sauce on the side.
Rack of Lamb
$36.00
Rubbed with olive oil, garlic and rosemary broiled and roasted served with pineapple guava chutney on the side
Poulet avec Brie
$26.00
Jidori free range breast of chicken lightly rolled in bread crumbs and fresh herbs, stuffed with brie baked & served with a brie and sherry sauce.
Chipotle Chicken Chevrie
$26.00
Jidori free range breast of chicken stuffed with wilted spinach, wild mushrooms,,chevrie, toasted walnuts & thyme, rubbed with a sun dried tomato pesto baked served with a cranberry tequila glaze.
Grilled Swordfish
$29.00
Swordfish steak brushed with lemon thyme butter, grilled and served with a creole sauce.
Grilled Diver Scallops
$32.00
U-10 diver scallops grilled and served on lightly curried corn sauce with dry vermouth, grilled whole kernel corn and shredded bok choy.
Broiled Seabass Aioli
$29.00
Fresh seabass marinated in olive oil, sherry and fresh herbs, broiled with a parmesan lime aioli.
Vegetarian Entree
24.00
$Desserts from our Bakery
Fudge Pie
$8.00
Served a la mode with coffee, vanilla, peppermint stick or island coconut ice cream.
New Orleans Delight
$8.00
Baked meringue, coffee ice cream, praline sauce and pecans.
Creme Brulee
$8.00
Traditional creme brulee flavored with brazillian coffee and myers's dark jamaican rum
Fresh Lime Cheesecake
$8.00
Made with cream & hoop cheese with fresh lime juice, baked in a graham cracker crust.
Tiramisu
$8.00
Ladyfingers soaked in espresso and rum heavy cream custard with chocolate & cocoa powder.
McConnell's Ice Cream
$6.00
Brazillian coffee, french vanilla, peppermint stick or island coconut
Desserts du Jour
$8.50
Brunch Entrees
Include a fresh fruit salad, herb potatoes, an atomic muffin and a champagne cocktail or glass of orange juice.Grilled Sausage
$25.00
Grilled fresh local Westridge basil and garlic sausage over sauteed sweet onions, red and yellow bells served with a whole grain mustard on the side.
Eggs Dijonnaise
$25.00
Two eggs baked in a ring of fresh spinach, sauce made with white wine, dijon mustard and fresh tarragon.
Sour Cream Pancakes
$25.00
Made with sour cream, white & whole wheat flour, old fashioned rolled oats and sunflower seeds, whipped maple butter.
Snow Crab Cakes Brunch
$25.00
Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream.
Wild Mushroom Strudel Brunch
$25.00
Shiitake, portobello & morel mushrooms sauteed with fresh herbs & onion wrapped in filo dough and baked, mushroom & wine cream sauce.
Grilled Pork Loin
25.00
Boneless pork loin, cream sauce with blue cheese & vermouth sauce with toasted chopped pecans
$Pasta
Smoked Salmon Fettuccine
$17.00
Fettuccine tossed with smoked salmon cream served with mixed greens.
Menu for The Ranch House is provided by findrestaurantmenu.com
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