APPETIZERS

Crab and Tuna Cakes, lightly pan fried and served with baby greens and lemon basil Vinaigrette topped with a mango coulis.

Spring rolls, fresh vegetables and sliced shrimp rolled with pickled ginger finished with a coconut milk and chive emulsion.

SALADS

Caesar, crisp romaine rolled in a classic Caesar dressing with homemade croutons, roma tomatoes and Parmesan crisp.

Spinach Salad, sautéed mushrooms, bacon and tomatoes with a warm toasted almond dressing finished with goat cheese.

RANCH FAVORITES

Your dinner includes soup or green salad, appetizer, main entree served with your choice of vegetables and nightly accompaniment, fresh homemade bread and coffee or tea.

Roasted Elk loin with onion flowers, sautéed green beans, and roasted fingerling potatoes topped with Cabernet demi-glace and carrot chips.

Pan seared Halibut with purple potato puree, sautéed julienne carrots and baby bok choy topped with strawberry kiwi salsa.

Sun-dried Tomato Polenta cakes on a bed of grilled eggplant and braised greens drizzled with a balsamic reduction.

DESSERT

Banana caramel and chocolate mousse parfait with cinnamon almond biscotti

Myer's Lemon Tart with Chantilly cream and fresh raspberries