Dinner Menus: Comfort -Pdf file Steak -Pdf file
 

BEGINNINGS

 Crab Cake - with shaved radish, remoulade  10

Duck Confit - with sour cherry, chives, crepe  8

Fried Green Tomatoes - with gruyere cheese, arugula, and bacon vinaigrette 7.5

Taste of Farmers Market - Chef’s hand selected produce with daily preparations  7

Crispy Shrimp - with bacon, rancher’s tomato cocktail sauce 12.5

SOUP AND SALAD

STOCK POT - seasonal preparation cup or bowl  3 or 5

RANCHERS HOUSE SALAD - with Seasonal greens and preparation  6

CAESAR - with romaine, grana padano, creamy Caesar, olive oil croutons 7

WEDGE - with crisp iceberg, bacon, shaved red onion, bleu cheese, buttermilk ranch 7

 HOMEMADE PASTA

 Shaved garlic, extra virgin olive oil, SPAGHETTI cherry tomatoes half 6 full 10

Fennel sausage, RIGATONI, spring greens half 8 full 12

Black pepper, LINGUINI FINI, grana padano, pecorino half 7  full 11

 ENTREE

Berkshire Pork Loin - with shallots, herbed spring legumes, aged balsamic vinegar 18

Catch of the Day - Seasonal preparation Market Price

Roasted Veal chop - with potato and sausage hash, greens  30

Crispy Duck Breast - with mushrooms, asparagus, radish, carrot, chard, duck jus 24

VEGETARIAN ENTREES

Spring legumes, herbs, olive oil, HOUSE-MADE COUSCOUS 8

Curried LENTILS with jasmine rice 8

PINCHITOS of farmers market vegetables, mozzarella, herb vinaigrette, barley 8

We proudly serve locally grown produce, meats, and cheeses.

PRIME BEEF

100% Black Angus Beef from Creekstone Farms  (Suppl.)

12 oz New York Strip 34    (10)

16 oz New York Strip 38    (14)

21 Day Dry Aged 14 oz New York Strip 50    (25)

12 oz Rib-Eye 36    (12)

16 oz Rib-Eye 40    (16)

21 Day Dry Aged 16 oz Rib-Eye 55    (30)

8 oz Filet 38    (14)

12 oz Filet 42    (18)

3 (3oz) filets with crab Tournedos 40    (16)

Whipped potatoes or potato gratin
Bearnaise or parsley butter

 CHOICE BEEF

12 oz Rib-Eye 26

14 oz T-Bone 25

10 oz Sirloin 16

8 oz Hanger Steak 12

6 oz Sirloin 10

6 oz Sirloin with 3 Shrimp 14

Whipped potatoes or potato gratin
Bearnaise or parsley butter

DAILY FEATURES

Tues - shrimp and sausage stew  ~  Wed -gnocchi alla romana
Thurs - duck two ways  ~  Fri - lobster ~  Sat - braciola

 PRIX FIXE

3 for 35 salad, entree, dessert,  (suppl for prime steak)

4 for 40 beginning, salad, entree, dessert  (suppl. for prime steak)
 

Chef de Cuisine Marc Dunham  Sous Chef Chris Becker

Each split plate will include starch and vegetable, $10 charge.
Parties of six or more will be charged an 18% gratuity.

Selections may vary and prices are subject to change

Ranchers Club Dining Hours Breakfast: Monday - Friday 7:00 - 9:30 a.m.   Saturday - Sunday 7:00 - 10:30 a.m. Lunch: Tuesday - Friday 11:00 - 2:00 p.m. Dinner: Tuesday - Saturday 5:00 - 9:00 p.m. Reservations Recommended: 405.744.BEEF