Thursday, June 02, 2011

It’s officially summer and along with the hot weather has come a number of changes around the Ranch.  The pool is open, we’ve pruned the grapevines and Chef Brantley is proud to unveil our summer menu.  Our new menu contains many of the favorite dishes you have come to love like the brisket panino and southwest salad with some delicious new offerings.  Next time you stop in, try the free range chicken salad croissant, now with a citrusy twist, or the veggie sandwich, made with  toasted whole grain bread, mascarpone cheese, English cucumber, tomato, avocado, sprouts, romaine lettuce, organic carrots & daikon radish.

For dinner a ribeye steak has been added in place of the filet mignon. Served with thyme scented mushroom & shallot butter over smoked gouda mashed potatoes the ribeye is sure to please all the steak fans out there.  Another new dinner regular is the Wild Antelope, honey mustard glazed with Yukon gold mashed potatoes & vegetable.  We’re thrilled to serve more wild game as a permanent fixture on our summer menu.

As always Chef Brantley prepares fresh weekend specials based on what he finds at market as well as desserts made from scratch. Overall the new menu takes advantage of the plentiful summer produce and local and Texas raised protein.

Please visit our Food & Wine page for a full list of our menu offerings.

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