River Ranch Lodge - 530.583.4264
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Dinner Menu | Café Menu | | Lunch Menu | Dessert Menu | Wine List

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River Ranch Lodge - Restaurant & Bar, Alpine Meadows - Tahoe City, CA

Enjoy elevated unique and imaginative "New Tahoe Lodge Cuisine" with an emphasis in locality, sustainability, and organic ingredients in the style of Progressive American. Whether you choose a table by the river rock fireplace or along the curved wall cantilevered over the rushing Truckee River, the friendly, professional staff will see that your visit is a memorable one. Begin or end your evening with a visit to the River Ranch Bar. The warm, friendly atmosphere will have you feeling like a "regular" in no time, discussing places to ski, hike or tour the next day with local "experts" and fellow visitors. Or choose a table by the cozy lounge fireplace - perfect for a romantic after dinner drink.
River Ranch Restaurant and Bar River Ranch Restaurant and Bar River Ranch Restaurant and Bar River Ranch Restaurant and Bar

Operating Hours

Operating hours change seasonally. Please call us for specific opening times. As a general rule, the restaurant and bar are open for business as follows:

Lunch - Saturdays and Sundays, 11:30am. View the Lunch menu
Inside Bar - Open nightly at 4:30 p.m. View the Café menu
Dinner - Nightly at 5:30, year round, with patio seating available in the summer. View the Dinner menu
Wine List - View the Wine List
Dessert - View the Dessert menu
Continental Breakfast - Available for River Ranch Lodge guests only.

River Ranch patio


River Ranch Bar River Ranch Bar River Ranch Bar


EXECUTIVE CHEF AT THE RIVER RANCH LODGE

Rocky Woods is the Executive Chef of the River Ranch. Chef Woods, a Reno native, attended school at UNR and most recently worked as the Chef de Cuisine at The Camp Lodge, the fine dining establishment at the private luxury resort Martis Camp followed by the re-opening of Zia Lina Ristorante in Tahoe City. Prior to those two stints, he was Sous Chef at upscale cutting edge restaurants in Reno including La Strada, and Charlie Palmer Reno where he opened and developed Briscola, a premier modern Italian concept. He also worked at La Ferme preparing country French cuisine from Chef tended gardens establishing his drive for local and organic food. Chef Woods is bringing extensive experience in many types of cuisine with an emphasis on locality, sustainability and organic ingredients. Rocky Woods will be inventively writing menus seasonally to keep up with culinary trends but also providing elevated dishes with specials that change nightly.


DINNER MENU

Subject to Change without Notice
We use organic, sustainable, local ingredients whenever possible

SHARED PLATES

DELTA ASPARAGUS / PT. REYES BLEU VINAIGRETTE / STRAWBERRY/ WATERMELON RADISH / FRISEE9
SMOKED LASSEN TROUT / CUCUMBER / CRÈME FRAICHE / WATERCRESS / LEMON CONFIT / BLACK PEPPER LAVASH11
ARTISANAL CHEESES / CANDIED NUTS / CHARRED BAGUETTE / DIJON / RHUBARB CHUTNEY12
AHI TARTARE / GINGER / SHISO / CITRUS / TARO CHIPS / AVOCADO MOUSSE 14

SOUP/SALAD

DAILY PREPARATION SOUP / SEASONAL AND LOCAL INGREDIENTS 8
ARTISANAL GREENS / SHAVED FENNEL / PICKLED RED ONION / TOYBOX TOMATO / RICE WINE VINAIGRETTE / CHIVE 8
LITTLE GEM / TREVISO RADICCHIO / CLASSIC CAESAR DRESSING / PARMIGIANO / FOCACCIA CROUTONS
SPANISH WHITE ANCHOVIES AVAILABLE PER REQUEST    2
9
NUESKE’S BACON / BOSC PEAR / NAPPA CABBAGE / LITTLE GEM / SHALLOT CONFIT 11

ENTREES

SARDINIAN COUSCOUS / MADRAS CURRY / RED BEET / PEA LEAVES / CIPOLLINI ONION/SQUASH BLOSSOMS / PISTACHIO / SNAP PEAS20
DURHAM RANCH CHICKEN / POLE BEANS / PIMENT D’ESPELETTE/ PEE WEE “HASH”/ CHIVE23
CREEKSTONE NEW YORK / CHIMICHURRI / CIPOLLINI ONION / ASPARAGUS / PEE WEE POTATOES34
DIVER SCALLOPS / RED CABBAGE / PORK BELLY / GOLDEN CAULIFLOWER PUREE/ SNAP PEAS / CITRUS MARMALADE32
CERVENA ELK / SPICE RUB / SHITAKE AND OYSTER MUSHROOMS / PEE WEE POTATOES / POLE BEANS / STONE FRUIT MOSTARDA33
SKUNA BAY SALMON / CRISP SKIN / TARO ROOT FRIES / BRUSSELS SPROUTS / BOILED PEANUTS / CHILE26
BISON TOP SIRLOIN / RAMPS / MOREL AND HEDGEHOG MUSHROOMS / MADEIRA/ FRESH CORN GRITS 28
MAKO SHARK / FARRO AND HERB SALAD / CITRUS / GRAPESEED OIL / GINGER NAGE24

SIDES & ADDITIONS

POLE BEANS / GARLIC / LEMON4TARO ROOT FRIES / TOGARASHI AIOLI5
ASPARAGUS / CIPOLLINI ONION5PEE WEE POTATOES4
BRAISED RED CABBAGE / PANCETTA / APPLE4PETALUMA FARMS CHICKEN BREAST6
BRUSSELS SPROUTS / BOILED PEANUTS / CHILE5MARINATED PRAWNS7
BABY POTATO “HASH”5SKUNA BAY SALMON8
FARRO AND HERB SALAD 5
EXECUTIVE CHEF
ROCKY WOODS
SOUS CHEF
JUSTIN TALMADGE

We use organic, sustainable, local ingredients whenever possible Substitutions are not encouraged, sides and additions are available

$5.00 SPLIT ENTRÉE CHARGE
A SUGGESTED 18% GRATUITY WILL BE ADDED TO GROUPS OF 8 OR MORE
WE ACCEPT VISA, MASTERCARD, DISCOVER AND AMERICAN EXPRESS. SORRY, NO PERSONAL CHECKS



Highway 89 and Alpine Meadows Road | Tahoe City, CA 96145 | Toll Free: 866.991.9912 / Local: 530.583.4264