Ranch Steakhouse - Norman

Peanuts in a recipe.

Chopped iceberg and romaine lettuce, purple cabbage, carrots, hearts of palm, cucumbers, tomatoes, and bacon. Served with blue cheese dressing and topped with blue cheese crumbles.

Romaine lettuce tossed in Caesar dressing, croutons, and Parmesan cheese.

Wedge iceberg lettuce topped with blue cheese dressing and blue cheese crumbles, sliced red onions, and diced tomatoes.

Mixed greens, pickled red onions, roasted butternut squash, candied pecans, goat cheese with olive oil and balsamic vinegar as dressing.

Fresh spinach, bacon, onions, Swiss cheese, Yukon gold potatoes, and red bell peppers. Served with warm bacon vinaigrette.

Wedges of heirloom tomatoes and truffle burrata cheese drizzled with balsamic reduction, olive oil, salt, pepper, and basil.

12 oz.

14 oz.

14 oz.

22 oz.

24 oz.

20 oz.

10 oz wild caught pan-roasted salmon.

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.

10 oz 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, topped with vanilla bean ice cream. Finished with a berry sauce and fresh berries.

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

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

Fresh cooked donuts, tossed in cinnamon sugar. 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, made with chocolate ganache.

Fresh lime, graham cracker crust, and berry sauce.