Choice of

Cognac Liver Pate’

A Ranch House original recipe served with cornechons,
shaved red onion, caper berries, and fresh baked rye crostini

Teriyaki Lettuce Cups

Butter leaf lettuce filled with an Asian ginger slaw, tofu
OR beef tenderloin sautéd in Teriyaki sauce, topped with Boursin cheese and sesame seeds

Sage and Rosemary Brown Butter Gnocchi

House-Made Gnocchi served with sautéed butternut squash and crispy pork belly

Diver Sea Scallop

Pan seared and served atop a saffron and mushroom risotto

— SOUP —

Butternut Squash and Turmeric Bisque

Topped with fried sage leaves and roasted pumpkin seeds




Autumn Arugula Salad

With spice roasted acorn squash, cucumber, pomegranate seeds, and avocado
tossed with a pomegranate ginger vinaigrette



Choice of


Blackened Meagre Sea Bass

Pan seared with crispy skin, topped with a lime and cilantro compound butter
Forbidden rice, and seasonal vegetables

Red Wine Braised Short-rib Ragout

Tossed with pappardelle pasta, topped with a roasted spicy Romanesco and Grana Padano shavings

Pistachio Crusted Rack of Lamb

With herbs de province drizzled with pomegranate molasses
served with smashed yams and seasonal vegetables

Cranberry Brie and Spinach Stuffed Chicken

Béchamel sauce, apple walnut stuffing, and seasonal vegetables

Truffle Duck

Oven roasted to medium rare served with Forbidden rice and seasonal vegetables

Grilled Maple Brined Pork Chops

With fig gravy, apple walnut stuffing, and Chinese long beans

Balsamic-Dijon Filet Mignon

 With sautéed onions and thyme, blue cheese crumbles,
herbed mashed potatoes and seasonal vegetables

Vegetable Pave

Grilled portobello mushrooms, yellow squash, zucchini, and red bell pepper,
layered with an garden fresh tomato sauce and
vegan Dayia cheese served atop of a grilled herbed polenta cake


Lobster Pastry Pie

Brandied onions, butter poached lobster in a white wine cream sauce covered with a pastry top



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