Dude Ranch Dining with a Flair

The food our chefs create focuses on great flavor and a farmhouse/comfort-food aesthetic, with influences from the American West.   Chef Cholly has developed a direction for the menu that highlights the superior ingredients he seeks out: organic vegetables, hormone and antibiotic-free beef, pork, and chicken, as well as sustainably caught fish from both coasts.  They treat these ingredients with great care and respect, using simple, fresh accompaniments that highlight the product and allow it to speak for itself.  Below are some sample menus so you may get an idea of the special care that goes into each meal. Please note there is typically a “lighter” entree option available as well as a vegetarian dish or two.  And, keep in mind that some meals are more casual-style BBQ meals or cookouts.

Breakfast Time

Continental

Fresh Fruit, and Berries, House Made Pastries and Breads, Cereal, Homemade Granola, Bagels, English Muffins, Fresh Squeezed Orange Juice, Various Other Fruit and Vegetable Juice.

Off the Griddle

Buttermilk Pancakes with Vermont Maple Syrup

Omelet of the Day

2 Eggs Any Style

Hot Oatmeal with Choice of Mixed Dry Fruit, Cream, and Brown Sugar

Today’s Specials

Corned Beef Hash with Shiitake Mushrooms, Sweet Colorado Corn,
Pickled Ramps, Russet Potatoes, and Two Fried Eggs

Carrot Cake Waffles with Walnut Syrup and Whipped Cream Cheese

All Meals Are Served with Ranch Potatoes and your choice of “Tender Belly” Bacon or Sausage

A Winter Lunch

On The Buffet

Salad Bar with Assorted Dressings

Soup of the Day: Lentil

Specialty Salad of the Day: Kale Salad with Pears and Walnuts

Hot Entrees

Cuban Sandwich: Smoked Pork, Grilled Ham, Swiss Cheese, Yellow Mustard Aioli, Pickle Relish on Ciabatta Bun with home-made chips

Garganelli Pasta: Home-made pasta with Dried Tomato Cream Sauce, Ricotta and Fresh Spinach

Dessert

Chocolate Cupcakes with Peanut Butter Frosting

“Formal” Dinner

Appetizers

Cabbage Salad with Bacon, Dates, and Honey Mustard

Butternut Soup with Mushrooms, and Sage Brown Butter

Entrees

Potato Gnocchi with Short Rib Ragu, Ricotta Salata

Wine Pairing: Project Paso, Cabernet Sauvignon, Paso Robles, CA, 2012

Chicken Breast with Squash Puree, Brussels Sprouts, and Truffle Jus

Wine Pairing: Grayson Cellars, Pinot Noir, Central Coast, CA, 2013

Hand cut Squid Ink Fettuccine and Royal Red Shrimp with Roasted Fennel, Tomato, Sea Urchin Butter, and Basil, drizzled with Chili Oil

Paired with: Jean Marc Brocard, “Kimmeridgien”, Chardonnay, Burgundy, France, 2013

Dessert

Flourless Chocolate Cake with Gran Marnier Anglaise