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 provided by Allmenus.com

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