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Dinner Menus: Comfort -Pdf file Steak -Pdf file
BEGINNINGS
Crab Salad - with, preserved lemon, fennel, cumin vinaigrette 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 MARKET PRICE
Bacon Shrimp - With 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 5 or 6
CAESAR - with romaine, grana padano, creamy Caesar, olive oil croutons 5 or 7
WEDGE - with crisp Iceberg, bacon, shaved red onion, Roquefort, buttermilk ranch 5.5 or 7
Add chicken 4, shrimp 6, 4 oz hanger steak 8
HOMEMADE PASTA- COMING SOON
Shaved garlic, extra virgin olive oil, SPAGHETTI cherry tomatoes
Fennel sausage, RIGATONI, winter greens
Black pepper, LINGUINI FINI, grana padano, pecorino
ENTREE
Berkshire Pork Chop - Funnel and black cumin, braised pork ribs, creamy polenta, balsamic onions 20
Catch of the Day - Seasonal preparation Market Price
Locally grown hunter’s CHICKEN - with tomatoes, mushrooms, herbs 18
Crispy Duck Breast - with mushrooms, poached egg, winter greens 26
VEGETARIAN ENTREES
Cassoulet of WHITE BEANS with cornbread 8
Curried LENTILS with jasmine rice 8
Crispy POLENTA with balsamic onions 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
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Ranchers Club Dining Hours: DECEMBER HOURS
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Breakfast:
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Monday - Friday
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7:00 - 9:30 a.m.
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Saturday - Sunday
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7:00 - 10:30 a.m.
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Lunch:
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Tuesday - Friday
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11:00 - 2:00 p.m.
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Lunch is closed after December 18. Re-opens January 5
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Dinner:
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Tuesday - Saturday
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5:00 - 9:00 p.m.
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Dining room closed after December 19. Re-opens January 5
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Reservations Recommended: 405.744.BEEF
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