란치하우스

Cast iron chard corn relish, lemon zest aoli

An array of sautéed wild mushrooms, and fresh garden herbs wrapped in filo dough served with a mushroom cream sauce

A Ranch House favorite, served with crostini, cornichons, watermelon radish, caper berries, and olives

Served with a lime, cilantro yogurt sauce

Watermelon radish, heirloom cherry tomatoes, cucumber, shaved red onion, toasted almonds on a bed of organic field greens tossed with a sweet and tangy balsamic vinaigrette

Candied pecans, dried cranberries, Bermuda triangle cypress cheese, served with an agave mustard vinaigrette

Shaved red onions, wild mushrooms, and hard boiled quail eggs

Shaved red onion, honey cured bacon, blue cheese crumbles, blue cheese dressing

Ask your server

Creamy polenta and roasted root vegetables

Red wine pomegranate reduction, wild rice, and asparagus

Breaded roulade of chicken stuffed with ham, and Gruyere cheese served with a Mornay sauce, potatoes, and asparagus

Apple and onion chutney, potatoes and root vegetables

Gorgonzola cream sauce, potatoes, and asparagus

Red wine demi glace, potatoes, and asparagus

Limoncello burreblanc sauce, wild rice, and asparagus

Stuffed with a wild mushroom herb farro risotto, served on top of sautéed red cabbage and kale

Ask your server for this evenings selection