Y.O. Ranch Steakhouse

Local ancho chili caciotta, sharp cheddar, and Chihuahua cheeses blended with roasted red peppers and spicy mayo - Panko breaded and fried golden brown - House Tabasco jam

Chicken fried boneless quail breasts with a wild mushroom brandy demi-glace

Bacon wrapped venison, jalapeno, and mozzarella - Brushed with molasses Dijon

Chicken fried oysters tossed in sweet and spicy chili oil on bread and butter pickle chips and topped with bleu cheese crumbles

Sweet & smoky rubbed pork belly roasted crispy served with hellacious collard greens

Grilled Shrimp and Alligator sausage, bacon, portobello mushrooms, tomatoes, and scallions in a creamy sauce over a griddled cheesy Tabasco grit cake

Venison Roll-ups --- Quail medallions --- Wild boar sausage

A creamy peppercorn cognac sauce.

Roasted beef bone marrow melted in to herb butter

Wild mushroom blend in a brandy cream

Sauce of fresh herbs, garlic, and olive oil

Field greens, caramelized pecans, green apples, local goat cheese, and tomatoes with a garlic cilantro vinaigrette

Chilled wedge of Iceberg lettuce, lardons, beefsteak tomatoes,red onions, with bleu cheese dressing

Burrata Tomato Salad - Fresh Burrata di Bufala, beefsteak tomatoes, and fresh basil - drizzled with extra virgin olive oil and balsamic reduction

Our version of the classic with Focaccia croutons

Velvety cream corn soup made with fresh sweet smoked corn topped with bacon, cotija cheese, and cilantro oil

A 50-year-old recipe from the ranch

Wild mushroom brandy cream sauce

Sauteed Portobellos and onions

Three large shrimp with lemon butter

Half lobster tail with lemon butter cream

Blackberry port reduction

Wild mushroom brandy cream sauce

As featured on the Food Network

A trio of wild game meats

Grilled Culotte topped with fresh chimichurri - Served with hand-cut fries

34 oz. Long bone ribeye cooked medium rare - Carved tableside

Petite filet mignon and half chicken fried lobster

Grilled sirloin, bleu cheese, hardboiled eggs, lardons, roasted corn, tomatoes, and chopped Iceberg tossed in an avocado ranch dressing

Pan-roasted chicken breast with lemon caper butter - Served over orzo

Sun-dried tomato, roasted garlic, and cilantro butter - Served with wild rice

Shrimp, bacon, Portobello mushrooms, tomatoes, and scallions in a creamy sauce over a griddled cheesy Tabasco grit cake