Dinner Menu for the Restaurant at Mission Ranch

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	APPETIZERS LOCALLY GROWN ARTICHOKE grilled and chilled, chipotle aioli 8 ALMOND COATED GOAT CHEESE served warm with sun dried tomatoes, watercress and flat-bread crackers 9 JUMBO PRAWNS cocktail sauce 15 SMOKED SALMON lemon dill crème fraiche, marinated red onions, capers and flat-bread crackers 12 1/2 DOZEN OYSTERS ON THE HALF SHELL cocktail sauce 12 CRAB CAKES on a bed of petite greens, chipotle aioli 15 SOUPS & SALADS SOUP OF THE DAY 7 MISSION RANCH CLAM CHOWDER 8 MIXED GREEN HOUSE SALAD ranch, bleu cheese, or balsamic vinaigrette 8 CAESAR SALAD baby hearts of romaine, croutons and asiago cheese 9 with chicken 13, with shrimp 15 THE “WEDGE” a wedge of crisp iceberg lettuce, diced tomatoes, green onions, bleu cheese dressing 8 RANCH COBB SALAD chicken breast, crumbled bleu cheese, bacon, avocado, tomatoes, choice of dressing 15 TOMATO MOZZARELLA white balsamic and pesto vinaigrette, garnished with marinated red onions 11 SANDWICHES PRIME RIB SANDWICH open face, topped with onion rings, and served with fries 23 CHICKEN BREAST SANDWICH Jack, cheddar, Swiss or blue cheese, fries 14 CHARBROILED HAMBURGER Jack, Cheddar, Swiss or bleu cheese, fries 13 DINNERS Entrées served with garlic bread SLOW ROASTED PRIME RIB seasonal vegetables and twice baked potato Ranch Cut (bone-in) 35 Regular Cut 30 FILET AND LOBSTER 6 ounce lobster tail and a 5 ounce charbroiled filet mignon red wine and roasted shallot glaze, seasonal vegetables and potato gratin 40 peppercorn sauce available upon request FILET MIGNON red wine and roasted shallot glaze, seasonal vegetables and potato gratin 34 peppercorn sauce available upon request NEW YORK STEAK 13 ounce U.S.D.A. Prime served with seasonal vegetables your choice of onion rings or twice baked potato 37 SHORT RIB (OSSOBUCO STYLE) braised with red wine, seasonal vegetables and mashed potatoes 26 CHAR-BROILED SALMON sun-dried tomato caper sauce, wild rice and sautéed spinach 25 SEA SCALLOPS lemon butter caper sauce, cheese polenta and sautéed spinach 28 MERO SEA BASS Dijon mustard sauce, wild rice and seasonal vegetables 34 PRAWNS WITH FETTUCINI PASTA artichokes, fresh tomatoes, garlic, shallots, white wine broth 24 Vegetarian Pasta, 20 BABY BACK RIBS house smoked, glazed with homemade Asian style barbeque sauce, fries 26 PORK TENDERLOIN Madeira reduction with capers, seasonal vegetables and potato gratin 24 CALIFORNIA NATURAL CHICKEN BREAST sun-dried tomato caper sauce, seasonal vegetables and mashed potatoes 21 ROASTED HALF MAPLE LEAF DUCK dried cranberry and port wine reduction, seasonal vegetables and mashed potatoes 25 Executive Chef—Owen Appelt We accept Visa, MasterCard, American Express and Diner's Club. No separate checks. Split entrees for $8.00. Corkage $20.00. 20% gratuity will be added to groups of 8 or more. NO CELLULAR PHONES IN RESTAURANT, PLEASE.









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