| Chicken Liver Pate |
$9.50 |
Creamy style pate laced with cognac, served with ranch house rye bread, cucumber chips & spanish olives. |
| Snow Crab Cakes |
$12.50 |
Flaked snow crabmeat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream. |
| Wild Mushroom Strudel |
$10.00 |
Shiitake, portobello & morel mushrooms sauteed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce. |
| Shrimp Remoulade |
$13.00 |
Large prawns served chilled with a sauce made of green onions, celery, cilantro, dijon mustard and olive oil. |
| Mixed Baby Greens |
$9.00 |
Mixed baby greens tossed with gorgonzola & prosciutto in a fig balsamic vinaigrette. |
| Grilled Quail Salad |
$13.00 |
A semi-boned quail marinated in red wine, dijon mustard, fresh thyme and honey, grilled and served with assorted baby lettuce & pine nuts tossed in toasted sesame oil & gingered rice vinaigrette. |
| Grilled Swordfish Salad |
$13.00 |
Grilled swordfish over assorted baby lettuce tossed with walnut oil, lime juice, garlic& fresh dill garnished with red onion and avocado. |
| Smoked Salmon Salad |
$12.00 |
Slow cured smoked salmon served with assorted baby lettuce and sweet red onion tossed with walnut oil, limejuice, garlic & fresh dill garnished with caper berries and lime. |
| The Nest Salad |
$9.00 |
Griced carrot and zucchini nest on a bed of mixed baby greens with an italian wine vinaigrette - cherry tomatoes nested with a dijon mustard sour cream garnish with fresh basil and parmesan. |
| Fresh Soups |
$7.00 |
|
| Grilled New York |
$33.00 |
Choice new york steak marinated in balsamic, soy sauce, rosemary, garlic, cilantro and brandy served with a jalapeno vegetable salsa - grilled. |
| Grilled Flat Iron |
$31.00 |
Prime flat iron steak seasoned with ranch house herb salt grilled and served with a roasted bell pepper, caper and tellicherry pepper cream sauce |
| Tournedos of Beef |
$34.00 |
Beef tenderloin grilled and served on a ragout of crimini mushrooms, onions, merlot and wild mushroom broth bearnaise sauce on the side. |
| Grilled Pork Rack |
$31.00 |
French cut rack of niman ranch pork - grilled - cream sauce with blue cheese & vermouth - fresh pasta with toasted chopped pecans. |
| Rack of Lamb |
$36.00 |
Rubbed with olive oil, garlic and rosemary - broiled and roasted served with pineapple guava chutney on the side. |
| Poulet avec Brie |
$26.00 |
Jidori free range breast of chicken lightly rolled in bread crumbs and fresh herbs, stuffed with brie - baked & served with a brie and sherry sauce. |
| Chipotle Chicken Chevrie |
$26.00 |
Jidori free range breast of chicken stuffed with wilted spinach, wild mushrooms,,chevrie, toasted walnuts & thyme, rubbed with a sun dried tomato pesto - baked - served with a cranberry tequila glaze |
| Grilled Swordfish |
$29.00 |
Swordfish steak brushed with lemon thyme butter, grilled and served with a creole sauce. |
| Grilled Diver Scallops |
$32.00 |
U-10 diver scallops grilled and served on lightly curried corn sauce with dry vermouth grilled whole kernel corn and shredded bok choy. |
| Broiled Seabass Aioli |
$31.00 |
Fresh seabass marinated in olive oil, sherry and fresh herbs, broiled with a parmesan lime pesto. |
| Vegetarian Entree |
$24.00 |
|
| Fudge Pie |
$8.00 |
Served a la mode with coffee, vanilla, peppermint stick or island coconut ice cream. |
| New Orleans Delight |
$8.00 |
Baked meringue, coffee ice cream, praline sauce and pecans. |
| Creme Brulee |
$8.00 |
Traditional creme brulee flavored with brazillian coffee and myerss dark jamaican rum. |
| Fresh Lime Cheesecake |
$8.00 |
Made with cream & hoop cheese with fresh lime juice, baked in a graham cracker crust. |
| Tiramisu |
$8.00 |
Ladyfingers soaked in espresso and rum heavy cream custard with chocolate & cocoa powder. |
| McConnells Ice Cream |
$6.00 |
Brazillian coffee, french vanilla, peppermint stick or island coconut |
| Desserts du Jour |
$8.50 |
|
