Check our our new pasty chef's innovative and yummy dessert menu
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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SPINACH SALAD
Organic Spinach tossed with lots of beets, aged Balsamic Vinegar, California Olive Oil, toasted pine nuts and Laura Chenel Goat Cheese |
9.95
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BIBB LETTUCE SALAD
Apples, pears and dried fruit tossed in a cider vinaigrette with candied walnuts and Maytag Bleu Cheese
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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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NEW ZEALAND ELK
Pan Roasted medium-rare with a dried fruit port demi glace |
31.95
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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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WILD SHRIMP RISOTTO
Creamy Risotto and grilled shrimp with winter squash, braised leeks and crispy sage
without Shrimp
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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
Pepper crusted and grilled New York with our green peppercorn sauce
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30.95
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FILET MIGNON
Grilled Filet with a roasted garlic demi glace
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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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PORK CHOP
All natural double chop brined, roasted and grilled, served with a bacon onion jus
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25.95
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SKIRT STEAK
Meyer Ranch Skirt Steak, marinated, grilled and sliced and served with a chimichurri herb sauce |
21.95
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Click for the Lunch menu
Click for the Café menu
Click for the Dessert menu
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