Menu

FARM-TO-TABLE PRIX FIXE MENU

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— APPETIZERS —

Choice of

 

Garlic Prawn and Creamy Polenta   {GF}

Pancetta and mushroom sautéed with garlic, white wine,and one large prawn,
served atop a creamy gruyere polenta

Ranch House Pickled Platter   {V}

Local organic mushrooms, carrots, and cucumbers brined to perfection
served with home made Tapanade, hummus and baguette

Eggplant and Zucchini Artichoke Pinwheels  {V GF}

Grilled and rolled with our home made artichoke hummus
served with a roasted bell pepper coulis sauce

Honey Glazed Pork Belly  {GF}

Cast iron charred Brussels sprouts, strawberry mango salsa, balsamic reduction

Ranch House Charcuterie

Assortment of 3 meats and 3 cheeses, fig Jam, quince paste, whole grain mustard,
house made pickles and crostini

 

— SOUP —

Kale, Tomato, and White Bean Soup   {V}

Served with noodles and crispy organic kale

 

— SALADS —

Spotted Romaine and Arugula Pixie Salad   {GF VEG}

Shaved red onion, heirloom cherry tomato, Bermuda triangle goat cheese,
local organic pixie segments, pepitas, organic blood orange vinaigrette

Garden Beet, Avocado and Herb Salad   {GF VEG}

A variety of roasted beets, cucumber, avocado, and torn herbs,
dressed with lemon and olive oil, and topped with Greek yogurt

 

 

— ENTREES —

Choice of

 

Seared Yellowfin Tuna   {GF}

 Coconut and sweet chili sauce, golden pearl organic bamboo rice,
organic local vegetables

Lemon Basil and Mint Tagliatelle Pasta   {VEG}

Sun-dried tomato and artichoke pesto, house made noodles,
1/2 roasted artichoke, Myers lemon butter

Organic Apricot and Ginger Braised Short Ribs   {GF}

Four hour braised short ribs, roasted fingerling potatoes, local organic vegetable

Oven Roasted Rack of Lamb   {GF}

Marinated in a red Chimichurri sauce, served with herb pistou,
mashed potatoes, local organic vegetable

Red Curry Braised Chicken Thighs   {GF}

Green&Red bell peppers, potatoes, onion,

served over organic golden Pearl Bamboo Rice

Marion Berry and Port Seared Duck   {GF}

With garlic roasted fingerling potato and sautéed local organic seasonal vegetable

Filet Mignon    {GF}

Gorgonzola demi sauce, herb mashed potatoes, asparagus

Pork Roulade

  Spring onions wild fennel stuffed in a pork loin roll

served with a fennel au jus, and herb mashed potatoes, organic local vegetables

Jackfruit Stuffed Avocado   {V GF}

  Roasted avocado stuffed with a pulled jackfruit, served atop of spotted romaine,
fried tortilla strips topped with heirloom pico de gallo and tofu sour cream

Truffle Burger

Truffle infused ground short rib and ground chuck grilled, topped with brie cheese, arugula, roasted tomatoes, garlic aioli, Ranch House honey oat bun
and served with garlic roasted potatoes

 

– SPECIAL –

Ranch House Grilled Diver Scallops

 An original Ranch House recipe: Diver scallops grilled and served on a slightly curried corn sauce with dry Vermouth served with mashed potatoes and asparagus

 

— DESSERTS —

Desserts Trio of Chef’s Choice

Mixed array of a fruit, chocolate, and cream based deliciousness

 

Executive Chef Sean Kingsbury

 



Three Courses $45 | Five Courses $55
Kids Half-Price