Asa Ransom House

served with a horseradish citrus sauce

served with grilled pita bread

sweet potato and garlic bisque

smoked bacon with mesclun, vine ripened tomato wedges, hard boiled egg and shredded parmesan cheese tossed with a balsamic vinaigrette

red onions, mushrooms, kreher's hard boiled egg and a warm bacon vinaigrette

field greens, sliced pears, gorgonzola, sunflower seeda and an apple maple balsamic vinaigrette

field greens mixed with apple slices, dried cranberries and caramelized walnuts served with a gorgonzola vinaigrette

horseradish crusted salmon over parsnip and beet succotash with a plum sauce

pan roasted chilean sea bass with chestnuts and a saltimbocca sauce

grilled tenderloin topped with fontina and pumpkin aioli over a maple cranberry demi-glace

topped with mushrooms, provolone cheese and finished with a sherry brown sauce

fan sliced boneless breast of duck with braised pears and apples over sweet and sour cabbage in an apple cider bacon pan sauce

served with horseradish sauce or a homemade beef gravy and served with a double baked potato

served with horseradish sauce or a homemade beef gravy and served with a double baked potato

ask your server about the chef's selection of special's that change daily

slow cooked pieces of prime rib and garden vegetables in a hearty gravy topped with mashed potatoes and kutter's cheddar cheese

classic german sauerbraten roast served over sauteed spaetzles and topped with sour cream

a boneless breast of chicken sauteed in a rosemary fig port sauce

asa chicken pot pie generous pieces of roasted chicken with a savory sauce and vegetables under a flaky pastry

traditional roast turkey fresh sliced light and dark meat served with a pan gravy and cranberry sauce

fresh pasta filled with oven roasted seasonal vegetables and four italian cheeses, topped with a house made marinara

usda choice lamb oven roasted lamb points served over gingersnap quinoa and mint braised spinach with natural au jus

breaded veal cutlet with a mushroom bacon brown sauce and served with sweet and sour cabbage

served with a parmesan cream sauce

served with scampi sauce and shrimp

with a wholegrain crust and streusel topping

selection of the month

served with a horseradish citrus sauce

served with grilled pita bread

sweet potato and garlic bisque

smoked bacon with mesclun, vine ripened tomato wedges, hard boiled egg and shredded parmesan cheese tossed with a balsamic vinaigrette

red onions, mushrooms, kreher's hard boiled egg and a warm bacon vinaigrette

field greens, sliced pears, gorgonzola, sunflower seeda and an apple maple balsamic vinaigrette

field greens mixed with apple slices, dried cranberries and caramelized walnuts served with a gorgonzola vinaigrette

horseradish crusted salmon over parsnip and beet succotash with a plum sauce

pan roasted chilean sea bass with chestnuts and a saltimbocca sauce

grilled tenderloin topped with fontina and pumpkin aioli over a maple cranberry demi-glace

topped with mushrooms, provolone cheese and finished with a sherry brown sauce

fan sliced boneless breast of duck with braised pears and apples over sweet and sour cabbage in an apple cider bacon pan sauce

served with horseradish sauce or a homemade beef gravy and served with a double baked potato

served with horseradish sauce or a homemade beef gravy and served with a double baked potato

ask your server about the chef's selection of special's that change daily

slow cooked pieces of prime rib and garden vegetables in a hearty gravy topped with mashed potatoes and kutter's cheddar cheese

classic german sauerbraten roast served over sauteed spaetzles and topped with sour cream

a boneless breast of chicken sauteed in a rosemary fig port sauce

asa chicken pot pie generous pieces of roasted chicken with a savory sauce and vegetables under a flaky pastry

traditional roast turkey fresh sliced light and dark meat served with a pan gravy and cranberry sauce

fresh pasta filled with oven roasted seasonal vegetables and four italian cheeses, topped with a house made marinara

usda choice lamb oven roasted lamb points served over gingersnap quinoa and mint braised spinach with natural au jus

breaded veal cutlet with a mushroom bacon brown sauce and served with sweet and sour cabbage

served with a parmesan cream sauce

served with scampi sauce and shrimp

with a wholegrain crust and streusel topping

selection of the month