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Visit out What's Happening Page for holiday menus and other dining specials.
Enjoy a creatively prepared meal, fresh seafood, fabulous steaks, and many unique specialty items, the essence of California continental cuisine. 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.
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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:
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Continental Breakfast - available for River Ranch Lodge guests only
Lunch - daily on the patio in summer, weekends only in spring, fall and winter
Dinner - nightly, year round, with patio seating available in the summer
Bar (inside) - daily, year round, opening for lunch on weekends and holidays and in the late afternoon on weekdays
Bar (outside) - daily on the patio in summer
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EXECUTIVE CHEF AT THE RIVER RANCH LODGE |
Julia Walter is the Executive Chef of the River Ranch, formerly the Chef de Cuisine at Moody's Bistro and Lounge. Walter's culinary background began at Johnson and Wale's in South Carolina, one of the nation's top culinary schools, where she graduated with high honors. Walter moved to the Truckee area in 2002, and was hired as the Sous Chef at Moody's Bistro and Lounge. As the new Chef, Walter will be changing the menu seasonally to keep up with culinary trends. Stop by the River Ranch to enjoy some new menu items! |
Subject to Change without Notice
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APPETIZERS
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SEARED SESAME COATED AHI TUNA
With a marinated seaweed salad and wasabi vinaigrette
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12.95
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HERB POLENTA
With sauteed spinach and heirloom tomato concasse
in a garlic-white wine broth with bleu cheese crumble
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8.95
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PAN FRIED CRAB CAKES
Dungeness crab with smoky aioli and micro greens
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12.95
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SOUP OF THE EVENING
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6.95
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SALADS
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CAESAR SALAD
Whole leaf romaine with traditional dressing
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7.95
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BLOOMSDALE SPINACH
Organic spinach tossed in a raspberry bacon vinaigrette with fresh berries, shaved egg, Laura Chenel goat cheese and candied walnuts
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10.95
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WEDGE SALAD
Chilled wedge of Iceberg Lettuce with Baby Tomatoes, avocado, Maytag Bleu Cheese, toasted pinenuts and a Balsamic bleu cheese vinaigrette
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9.95
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GREEN SALAD
Mixed greens tossed in roasted shallot vinaigrette with baby tomatoes and spiced pecans
Add Maytag Bleu, goat or Asiago cheese
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6.95 2.00
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ENTREES
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SONOMA CHICKEN
Half Fulton Valley Farms organic chicken, pan roasted with caramelized onions and sherry
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19.95
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IDAHO RED TROUT
Pan roasted with a crispy skin and lemon caper brown butter sauce |
20.95
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SHRIMP RISOTTO
Creamy risotto and sauteed shrimp with spring vegatables, Parmesan Cheese, toasted pinenuts and crispy basil
without Shrimp |
24.95 17.95 |
PORTOBELLA MUSHROOM NAPOLEAN
Grilled marinated portabellas with mashed potatoes, sweet potatoes, sauteed spinach and broiled tomatoes
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18.95
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PEPPER STEAK
Broiled New York with cracked pepper and our traditional green peppercorn sauce
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30.95
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FILET MIGNON
With California Cabernet and roasted Gilroy Garlic sauce
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30.95
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RACK OF LAMB
Full New Zealand rack with a Dijon rub and apple, Bourbon, rosemary demi-glace
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31.95
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CROWN PORK CHOP
Brined, grilled and served with braised greens and bacon onion jus
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25.95
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DUCK TWO WAYS
Half Maple Leaf Farms duck with pan roasted breast and confit leg. Served with a blackberry fumet
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26.95
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Click for the Lunch menu
Click for the Café menu
Click for the Dessert menu
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