River Ranch

Crisp dungeness and lump crab accompanied by chipotle aioli, wilted greens and roasted shallot

Grilled flatbread with specialty mushrooms, roasted shallots, laura chenel goat cheese and arugula

Ahi poke on crispy wonton chips with with sesame oil, wakame, sambal and avocado

Classic preparation with capers, dijon, cornichon, parmesan and crostini

Sliced raw ahi accompanied by wasabi creme, stone fruit, cilantro and champagne vinaigrette

Whole leaf romaine tossed with traditional dressing, homemade croutons, lemon and white anchovies

Local organic tomatoes, burrata cheese, mint puree, charred bread, basil and extra virgin olive oil

Iceberg lettuce with red wine vinaigrette, crispy bacon, english cucumbers, tomatoes and crumbled point reyes bleu cheese

Field greens with shaved fennel, pickled red onion, toy box tomatoes, lemon vinaigrette and sprouts

Chilled heirloom tomato gazpacho with crostini topped with a prawn, cucumber and pepper salad

Made fresh daily using seasonal and local ingredients

Stuffed with dungeness crab, oven roasted, and served with curried tomato fondue, soft polenta and charred pole beans

Rustichella pasta with rainbow cauliflower, shitake and oyster mushrooms, pearl onions, snap peas, easter egg radish, lemon and ricotta

Zucchini filled with a salad of quinoa, onion and herbs wth crisp wild mushrooms, sweet and sour pepper coulis and field greens with champagne vinaigrette

Roasted fulton valley farms organic chicken, with pearl onion and pancetta pan sauce, wilted arugula and peewee potatoes

Maple glazed with pea leaves and onion salad, soft polenta and pickled strawberries

Spice-rubbed and grilled with crisp shitake and oyster mushrooms served with roasted pee wee potatoes, snap peas, and apricot mostarda

Grilled certified angus beef new york strip with a green peppercorn sauce, potato gratin and asparagus

American wagyu burger with cheddar, avocado balsamic charred onions, nueske's bacon, and basil aioli on a brioche bun with fries

Seared with crisp skin accompanied by sweet corn veloute, smashed yukon gold potatoes and baby summer squash

With a spicy cocktail and tangy tartar sauces

Spicy buffalo wings grilled with asiago cheese

Sliced raw ahi accompanied by wasabi crème, stone fruit, cilantro, and champagne vinaigrette

A mountain of chips, jalapenos, black beans, guacamole, olives, sour cream and pico de gallo

Cassic preparation with capers, dijon, cornichon, parmesan and crostini

Ahi poke on crispy wonton chips with sesame oil wakame, sambal, and avocado

Onions, green and red chiles, served with a chipotle sour cream and salsa

French baguette baked with garlic butter, bleu cheese crumbles, and herbs

Whole leaf romaine tossed with traditional dressing, homemade croutons, lemon and white anchovies

Field greens with shaved fennel, pickled red onion, toy box tomatoes, lemon vinaigrette and sprouts. Add grilled chicken with either salad $3.00

Roasted st. louis ribs with spicy BBQ rub

Balsamic marinated portobello with caramelized onions, swiss cheese, a smoky aioli and fries

Oven-dried tomatoes, fresh mozzarella, basil mayo and fries

Creamy three cheese macaroni with a crispy panko herb crust

Slow roasted pulled pork in a maple BBQ sauce with a bleu cheese coleslaw

Served with fries. Add bacon $1.00

Served warm with vanilla bean ice cream

Served with salted caramel sauce, vanilla bean ice cream, and marcona almond brittle

With a chocolate chip cookie crust, java sauce, and a cinnamon twist

Served with a shortbread cookie

Something sweet and special