Ranch steakhouse

Penne pasta tossed with bolognese sauce and topped with parmesan cheese.

Peanuts in the recipe.

Whiskey apple chutney and candied sliced sweet potato.

Citrus risotto, baby kale, tomato relish, and balsamic glaze.

Sauteed vegetables, roasted garlic, and soy butter sauce tuna seared rare.

Campanelle pasta with lobster claw meat, shaved truffles, English peas, and roasted tomatoes. Tossed in a light cream sauce.

Lump crab meat tossed with orzo, garlic, corn, asparagus, cherry tomatoes, and chili butter. Finished with a habanero vinaigrette.

The baked lobster tail from the cold waters of Canada. Served with lemon and clarified butter.

Roasted potatoes, green beans, garlic, carrots, and corn. Topped with tomato jam.

Served with garlic mashed potatoes, green beans almondine, and finished with a red wine demi-glace.

Penne pasta tossed with bolognese sauce and topped with parmesan cheese.

Served with sherry poached raisins.

Steamed topped with bearnaise sauce.

Served warm and topped with vanilla bean ice cream. Finished with a berry sauce and fresh berries.

Graham cracker crust, layered with caramel ice cream, and chocolate ganache then topped with toasted marshmallows.

Fresh bananas, liqueurs, pecan praline ice cream, and served over rich butter cake.

Freshly cooked donuts tossed in cinnamon sugar and served with dark hot chocolate dipping sauce.

Vanilla bean custard finished with caramelized sugar and fresh berries.

Accompanied by fresh lemon curd and blueberry sauce.

A silky, rich rendition of the classic, and made with chocolate ganache.

Fresh lime, graham cracker crust, and berry sauce.