Ranch House Restaurant Sample Menus

Our offerings are seasonal and change nightly to reflect the freshest choices.

A typical menu for Ranch House Restaurant may include...

Ranch House Restaurant now serves 100% Pure-Bred and Fullblood Colorado Wagyu Beef from Emma Farms Cattle Company.  Emma Farms maintains one of the largest Wagyu cattle herds in the U.S. naturally grazed on 140 acres of pristine Colorado wilderness. Wagyu Beef often contains up to three times more omega-3 fatty acids and up to twice as many mono- and poly-unsaturated fats and omega-6 fatty acids as any other beef variety. These types of fats help to lower cholesterol, boost the immune system, reduce inflammation, help control diabetes and reduce fat to muscle ratio.

Sauteed Abalone 18
Lemongrass, Bird Chile, Cilantro

Tuna Tartare 14
Harissa, Medijool Date, Cumin, Preserved Lemon

Filet of Halibut ‘Tiradito’ 12
Avocado, Ginger, Jalapeno, Hibiscus Pomegranate Vinaigrette

House-Cured Charcuterie for Two 19
Duck Prosciutto, Wild Boar Lonzino, Elk Bresola, Wagyu Liver Pate

Mediterranean Platter for Two 14
Hummus, Baba Ghanoush, Tabbouleh, Flat Bread

Butter Leaf Salad 12
Bosc Pear, Candied Walnuts, Goat Cheese, Tarragon

Heirloom Tomato Salad 14
Hand Crafted Mozzarella, Red Onion Caper Vinaigrette, 75 Year Old Balsamic

Curried Cauliflower Soup 13
Celery Root, Golden Delicious Apple, Brussels Sprout Leaves

Rice Flour Fettuccini 22
Butternut Squash, Wild Mushrooms, High Altitude Spinach

Red Quinoa Tagine 22
Seven Vegetables, Pistachios, Dried Fruits, Cardamom, Coriander

Pan Roasted Striped Bass 28
Soudgouk, Mussels, Artisan Potato, Oven Roasted Tomato

Rocky Mountain Trout 28
Horseradish Potato Cakes, Crème Fraiche, Spinach, Crispy Pork Belly

Coriander Crusted Halibut 34
Fall Vegetable & Blue Crab Hash, Chermoula Peppers

Duck Confit, Wild Boar & Venison Cassoulet 30
White Bean, Lemon Thyme, Garlic Panko

Braised Short Rib 32
Barley Risotto, Roast Root Vegetables, Horseradish Gremolata

Walnut Crusted Pork Loin 28
Parsnip Puree, Caramelized Apple, Calvados

Elk Filet Mignon 38
Sweet Potato Cake, Braised Greens, Pear-Mustard Chutney

Chestnut Crème Brule 12
Maple Tuile, Truffles

Red Wine Poached Pear Tart 12
Almond, Pine Chantilly

Spiced Apples “Confit” 12
Citrus Sticky Buns, Cara Cara Ice Cream

Chocolate Mousse 12
Chocolate Streusel, 72% Cocoa Mint Ganache

Composed Cheese Plate 12
Artisan Cheese, Fruit, Nuts

Selection of House-made Ice Cream & Sorbets 6

Executive Chef Evan Treadwell

20% gratuity is added to all parties of 6 or more. $8 supplemental will be charged for split Entrees.