Appetizers

Chicken Liver Pate

Creamy style pate laced with cognac, served with Ranch House Rye bread, cucumber chips & Spanish olives. 9.50

Shrimp Remoulade

Large prawns served chilled with a sauce made of green onions, celery, cilantro, Dijon mustard and olive oil garnished with haas avocado wedges. 12.95

Snow Crab Cakes

Flaked snow crab meat, minced vegetables & mushrooms traditionally accented with a touch of chili & lemon, lightly breaded and baked - lime zest cream. 12.50

Wild Mushroom Strudel

Shiitake, portabello & morel mushrooms sautéed with fresh herbs & onion wrapped in filo dough and baked - mushroom & wine cream sauce. 9.95

Ojai Escargot

Fresh Ojai escargot sautéed and served au crème with garlic, white wine and parsley. 11.95

Soups

A daily selection of fresh soups 6.50

Salads

The Nest Salad

Griced carrot and zucchini nest on a bed of mixed baby greens with an Italian wine vinaigrette - cherry tomatoes nested with a dijon mustard sour cream garnish with fresh basil and parmesan. 8.50

Mixed Baby Greens

Mixed baby greens tossed with Gorgonzola & prosciuto in a fig balsamic vinaigrette - filo nest garnish. 8.95

Grilled Quail Salad

A boned quail marinated in red wine, Dijon mustard, fresh thyme and honey grilled and served with assorted baby lettuce & pine nuts tossed in toasted sesame oil & gingered rice vinaigrette 12.95

Grilled Swordfish Salad

Grilled swordfish over assorted baby lettuce tossed with walnut oil, lime juice, garlic & fresh dill garnished with red onion and avocado. 12.95

Smoked Salmon Salad

Slow cured smoked salmon served with assorted baby lettuce and sweet red onion tossed with walnut oil, lime juice, garlic & fresh dill garnished with caper berries and lime. 11.95

Entrees

Grilled New York

Choice new york steak with a tellicherry pepper cream sauce with fresh basil, blue cheese, oyster mushrooms and Ranch House Herb Salt.  31.95

Duck Breast

Herb rubbed Somona Moulard Duck Breast pan seared rare served sliced on a tart cherry red wine reduction with sage.  29.95

 Rack of Lamb

Rubbed with olie oil, garlic and rosemary - broiled and roasted served with an oyster mushroom cream sauce.  32.95

 Poulet avec Brie

Boneless breast of chicken lightly rolled in bread crumbs and fresh herbs, stuffed with brie - baked & served with brie and sherry sauce.  23.95

Chicken Ceylon

Boneless breast of chicken stuffed with a toasted walnut dressing baked and served with an orange, chutney glaze over fresh spinach leaves.   23.95

Grilled Swordfish

Swordfish steak brushed with lemon thyme butter, grilled and served with a mango salsa on the side .  26.95

Grilled Diver Scallops

U-10 diver scallops grilled and served on lightly curried sweet corn sauce with dry vermouth - basil infused oil and shredded bok choy.  28.95

Broiled Seabass

Fresh seabass marinated in olive oil, sherry and fresh herbs, broiled with a parmesan lime pesto.  26.95

Broiled Salmon

Salmon filet broiled and served on a bed of basil, pancetta cream with crumbled bacon.  27.95

Vegetarian Entrée

21.00

Charge on split dinners 6.00

Minimum charge per person 8.50

We reserve the right to refuse service to anyone.