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Lunch Menus: Comfort - Pdf File; Steak - Pdf File
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
BURGERS AND SANDWICHES
SIGNATURE CHEESE BURGER - with cheddar, lettuce, shaved red onion 8.5
BACON CHEESE BURGER - with apple smoked bacon, shaved red onion, cheddar cheese 8.5
MUSHROOM SWISS BURGER -with gruyere cheese, crimini mushrooms 8.5
BLUE CHEESE BACON BURGER - with apple smoked bacon, shaved red onions, lettuce 8.5
WEST COAST CHEESE BURGER - with colby jack, avocado, apple smoked bacon, lettuce, chipotle mayo 8.5
WEST COAST RANCHER - with chicken, Colby jack, avocado, apple smoked bacon, lettuce, chipotle mayo 8
RANCHERS CLUB - with sliced Berkshire ham, prime rib, avocado, apple smoked bacon, lettuce and chipotle mayo 9
PRESSED CUBAN - with sliced Berkshire ham, chipotle mayo, pickles, bacon, guyere, cowboy toast 8
PRIME RIB SANDWICH - with caramelized onion, white cheddar, roasted garlic mayo, butter toasted roll 14
CRAB-CAKE SANDWICH - with fresh Maine crab, lemon aioli, lettuce, butter toasted roll 10,
COMBO MEALS
PONY EXPRESS - with 1/2 sandwich (chicken salad or ham n cheese), soup or salad, drink 7
COWBOY COMBO - with Petite House Salad, sandwich and dessert, drink 13
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
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
USDA Certified 100% Black Angus Beef from Creekstone Farms
12 oz New York Strip 34
16 oz New York Strip 38
21 Day Dry Aged 14 oz New York Strip 50
12 oz Rib-Eye 36
16 oz Rib-Eye 40
21 Day Dry Aged 16 oz Rib-Eye 55
8 oz Filet 38
12 oz Filet 42
3 (3oz) filets with crab Tournedos 40
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 FEATURE
Tues - pork chop ~ Wed - pulled duck sandwich
Thurs - boneless pork t-bone ~ Fri - surf and turf
Selections may vary and prices are subject to change.
Groups of 6 or more will be charged an 18% gratuity.
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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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