Chefs 500
Pan seared scallops over roasted bell pepper coulis with sautéed quinoa and asparagus and mixed green salad
Filet mignon mole
Beef tenderloin topped with a chocolate and chili sauce on whipped Yukon gold potatoes
Ahi tuna
Sesame seed Encrusted seared tuna fillet on wasabi risotto, drizzled with sweet soy and Mirin reduction
Stemperata di pollo
Roasted Cornish game hen in chicken stock with carrot, celery, onion, eggplant, capers and fresh herbs and rice pilaf
Saturday, April 9, 2011
Friday, October 22, 2010
Ranch House Salad
Mixed Field Greens with Tomato, Artichoke, Red Onion, Dried Cranberries, Candied Walnuts and Shaved Parmesan-Reggiano Cheese
White Anchovy Caesar Salad 6
Romaine Hearts Tossed with Tangy Caesar Dressing, Garlic Croutons and Parmesan-Reggiano Cheese
Calamari Salad
Cornmeal Breaded Calamari over Mixed Greens with Orange Segments and Walnut Vinaigrette
Roasted Corn and Ham Chowder
Chef Richard’s Classics
Shrimp Scampi
Mexican White Shrimp Sautéed with Garlic, White Wine and Butter over Egg Noodles
Blue Grass Flat Iron
Charbroiled 6oz Flat Iron Topped with Scallion, Bacon, Bleu Cheese and Sour Cream Sauce Accompanied by Yukon Gold Mashed Potatoes
Chicken Duxelle
8oz Chicken Breast Stuffed with Mushroom and Fig Drizzled with Demi-Glace Accompanied by Yukon Gold Mashed Potatoes
Ahi Tuna Sliders
Ahi Tuna Seared Rare on Toasted Slider Rolls with Wasabi Mayonnaise, Roma Tomato and Radish Sprouts Accompanied by Chef’s Soup of the Day
Chipotle Lime Salmon
Charbroiled Salmon Fillet Topped with Chipotle, Lime and Honey Glaze Accompanied by
Rice Pilaf
Scallops
Three Jumbo Pan Seared Scallops Topped with Sweet Cream Cheese Sauce Served over Carrot Puree
Recommended Wine: Drylands Sauvignon Blanc, New Zealand, 2009 Glass 12.00 Bottle 33.00
Pork Tenderloin Medallions
4oz Slow Roasted Rosemary Encrusted Pork Tenderloin on a Bed of Basil Pesto Risotto
Recommended Wine: Kestrel Winemaker’s Cabernet, Yakima, WA, 2007 Glass 21.00 Bottle 60.00
Teriyaki Ahi Tuna
4oz Teriyaki Marinated Ahi Tuna Seared Rare Accompanied by Wasabi Mashed Potatoes
Recommended Wine: Duckhorn Sauvignon Blanc, Napa Valley, 2008 Glass 17.00 Bottle 48.00
Nuevo Lamb Enchiladas
Two Charbroiled Lamb Chops Topped with Cotija Cheese, Chile Colorado, and Tortilla Strips Accompanied by Rice Pilaf
Recommended Wine: Panther Creek Pinot Noir, Willamette Vly, 2006 Glass 21.00 Bottle 60.00
Chef’s 500 Calorie Special
Almond Encrusted 4oz Chicken Breast Topped with Pineapple and Bell Pepper Chutney Accompanied by Grilled Asparagus and Green Salad with Balsamic Dressing
Recommended Wine: Clos du Bois Calcaire Chardonnay, Russian River, 2007 Glass 16.00 Bottle 45.00
Dessert
Talking Rock Bread Pudding
In a Pool of Vanilla Crème Anglaise and Drizzled with Bourbon Caramel Sauce
Warm Apple Strudel with Vanilla Bean Ice Cream
Vanilla Bean Crème Brule
Executive Chef: Richard Saldivar
Mixed Field Greens with Tomato, Artichoke, Red Onion, Dried Cranberries, Candied Walnuts and Shaved Parmesan-Reggiano Cheese
White Anchovy Caesar Salad 6
Romaine Hearts Tossed with Tangy Caesar Dressing, Garlic Croutons and Parmesan-Reggiano Cheese
Calamari Salad
Cornmeal Breaded Calamari over Mixed Greens with Orange Segments and Walnut Vinaigrette
Roasted Corn and Ham Chowder
Chef Richard’s Classics
Shrimp Scampi
Mexican White Shrimp Sautéed with Garlic, White Wine and Butter over Egg Noodles
Blue Grass Flat Iron
Charbroiled 6oz Flat Iron Topped with Scallion, Bacon, Bleu Cheese and Sour Cream Sauce Accompanied by Yukon Gold Mashed Potatoes
Chicken Duxelle
8oz Chicken Breast Stuffed with Mushroom and Fig Drizzled with Demi-Glace Accompanied by Yukon Gold Mashed Potatoes
Ahi Tuna Sliders
Ahi Tuna Seared Rare on Toasted Slider Rolls with Wasabi Mayonnaise, Roma Tomato and Radish Sprouts Accompanied by Chef’s Soup of the Day
Chipotle Lime Salmon
Charbroiled Salmon Fillet Topped with Chipotle, Lime and Honey Glaze Accompanied by
Rice Pilaf
Scallops
Three Jumbo Pan Seared Scallops Topped with Sweet Cream Cheese Sauce Served over Carrot Puree
Recommended Wine: Drylands Sauvignon Blanc, New Zealand, 2009 Glass 12.00 Bottle 33.00
Pork Tenderloin Medallions
4oz Slow Roasted Rosemary Encrusted Pork Tenderloin on a Bed of Basil Pesto Risotto
Recommended Wine: Kestrel Winemaker’s Cabernet, Yakima, WA, 2007 Glass 21.00 Bottle 60.00
Teriyaki Ahi Tuna
4oz Teriyaki Marinated Ahi Tuna Seared Rare Accompanied by Wasabi Mashed Potatoes
Recommended Wine: Duckhorn Sauvignon Blanc, Napa Valley, 2008 Glass 17.00 Bottle 48.00
Nuevo Lamb Enchiladas
Two Charbroiled Lamb Chops Topped with Cotija Cheese, Chile Colorado, and Tortilla Strips Accompanied by Rice Pilaf
Recommended Wine: Panther Creek Pinot Noir, Willamette Vly, 2006 Glass 21.00 Bottle 60.00
Chef’s 500 Calorie Special
Almond Encrusted 4oz Chicken Breast Topped with Pineapple and Bell Pepper Chutney Accompanied by Grilled Asparagus and Green Salad with Balsamic Dressing
Recommended Wine: Clos du Bois Calcaire Chardonnay, Russian River, 2007 Glass 16.00 Bottle 45.00
Dessert
Talking Rock Bread Pudding
In a Pool of Vanilla Crème Anglaise and Drizzled with Bourbon Caramel Sauce
Warm Apple Strudel with Vanilla Bean Ice Cream
Vanilla Bean Crème Brule
Executive Chef: Richard Saldivar
Tuesday, May 25, 2010
Thursday, May 20, 2010
Thursday, May 13, 2010
Monday, May 3, 2010
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