The Ranch House Grill

Creamy style pate laced with cognac, served with ranch house rye bread, cucumber chips & spanish olives.

Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream.

Shiitake, portobello & morel mushrooms sauteed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce.

Large prawns served chilled with a sauce made of green onions, celery, cilantro, dijon mustard and olive oil.

Mixed baby greens tossed with gorgonzola & prosciutto in a fig balsamic vinaigrette.

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 over assorted baby lettuce tossed with walnut oil, lime juice, garlic& fresh dill garnished with red onion and avocado.

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.

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.

Choice new york steak marinated in balsamic, soy sauce, rosemary, garlic, cilantro and brandy served with a jalapeno vegetable salsa - grilled.

Prime flat iron steak seasoned with ranch house herb salt grilled and served with a roasted bell pepper, caper and tellicherry pepper cream sauce

Beef tenderloin grilled and served on a ragout of crimini mushrooms, onions, merlot and wild mushroom broth bearnaise sauce on the side.

French cut rack of niman ranch pork - grilled - cream sauce with blue cheese & vermouth - fresh pasta with toasted chopped pecans.

Rubbed with olive oil, garlic and rosemary - broiled and roasted served with pineapple guava chutney on the side.

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.

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.

Swordfish steak brushed with lemon thyme butter, grilled and served with a creole sauce.

U-10 diver scallops grilled and served on lightly curried corn sauce with dry vermouth grilled whole kernel corn and shredded bok choy.

Fresh seabass marinated in olive oil, sherry and fresh herbs, broiled with a parmesan lime pesto.

Served a la mode with coffee, vanilla, peppermint stick or island coconut ice cream.

Baked meringue, coffee ice cream, praline sauce and pecans.

Traditional creme brulee flavored with brazillian coffee and myers's dark jamaican rum.

Made with cream & hoop cheese with fresh lime juice, baked in a graham cracker crust.

Ladyfingers soaked in espresso and rum heavy cream custard with chocolate & cocoa powder.

Brazillian coffee, french vanilla, peppermint stick or island coconut