Ranch House

Name: Ranch House
Address: 500 S. Lomita Ave., 93023, CA, 93023
Telephone: 805-646-2360

500 S. Lomita Ave., Ojai, CA 93023, US

• Tuesday: 5:30PM-8:30PM •Wednesday: 5:30PM-8:30PM •Thursday: 5:30PM-8:30PM •Friday: 5:30PM-8:30PM •Saturday: 5:30PM-8:30PM •Sunday: 11:00AM-8:30PM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Californian
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Place an Order

Starters

Chicken Liver Pate

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

Shrimp Remoulade

Large prawns served chilled with a sauce made of green onions, celery, cilantro, dijon mustard and olive oil.

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.

Wild Mushroom Strudel

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

Ojai Escargot

Fresh Ojai escargot sauteed and served au cremè with garlic, white wine and parsley.

Soups

A daily selection of fresh soups

Salads

Baby Limestone Lettuce

Baby limestone lettuce with a raspberry balsamic vinaigrette, touch of dijon mustard, garnished with cherry tomatoes and enoki mushrooms.

Mixed Baby Greens

Mixed baby greens tossed with gorgonzola & prosciutto in a fig balsamic vinaigrette - filo nest garnish.

Grilled Quail Salad

A semi-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.

Grilled Ahi Salad

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

Smoked Salmon Salad

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

Pasta

Smoked Salmon Fettuccine

Fettuccine tossed with smoked salmon cream served with mixed greens.

Brunch Entrees

Eggs Dijonnaise

Two eggs baked in a ring of fresh spinach, sauce made with white wine, dijon mustard and fresh tarragon.

Sour Cream Pancakes

Made with sour cream, white & whole wheat flour, old fashioned rolled oats and sunflower seeds - whipped maple butter.

Snow Crab Cakes Brunch

Snow crab meat, minced vegetables & mushrooms traditionally accented with chili & lemon, lightly breaded and baked - lime zest cream.

Grilled Sausage

Grilled french local Westridge sausage served with a whole grain mustard on the side.

Wild Mushroom Strudel Brunch

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

Dinner Menu

Appetizers

Chicken Liver Pate

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

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.

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.

Wild Mushroom Strudel

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

Ojai Escargot

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

Soups

A daily selection of fresh soups

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.

Mixed Baby Greens

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

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

Grilled Swordfish Salad

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

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.

Smoked Duck Breast Salad

Warm slices of smoked duck breast with assorted baby lettuce tossed in a rosemary, currant vinaigrette with a bearnaise dip.

Entrees

Grilled Flat Iron

Prime Flat Iron steak seasoned with Ranch House Herb Salt grilled and served with a roasted bell pepper, caper and tellicherry pepper cream sauce

DuBreton Pork Rack

Grilled french cut rach of DuBreton Pork - cream sauce with blue cheese & vermouth - fresh pasta with toasted chopped pecans.

Rack of Lamb

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

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.

Pollo Arandano

Boneless breast of chicken stuffed with a wild rice & cranberry dressing with wild boar sausage - baked and served with a cranberry tequila glaze.

Grilled Swordfish

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

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.

Broiled Seabass

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

Salmon Rouge et Noir

Salmon filet lightly brushed with a fresh ginger and black peppercorn butter - broiled and served with a pinot noir reduction.

Vegetarian Entrée

Charge on split dinners

Dessert Menu

Desserts From Our Bakery

Fudge Pie

Served a la mode with coffee, vanilla, peppermint stick or island coconut ice cream.

New Orleans Delight

Baked meringue, coffee ice cream, praline sauce and pecans.

Crème Brulee

Traditional crème brulee flavored with fresh ginger root and fresh lavender from our garden.

Fresh Lime Cheesecake

Made with cream & hoop cheese with fresh lime juice, baked in a graham cracker crust.

McConnell's Ice Cream

Brazilian coffee, French vanilla, peppermint stick or island coconut.

Out of a Flower Sorbet

Flown in from Dallas, these sorbets are made from fresh fruits and citrus using fresh herbs and edible flowers. 3 flavors served on a chocolate painter's palette.

Ranch House

Reviews 0

Deals & Coupons

Details

Chicken Liver Pate

Shrimp Remoulade

Snow Crab Cakes

Wild Mushroom Strudel

Ojai Escargot

A daily selection of fresh soups

Baby Limestone Lettuce

Mixed Baby Greens

Grilled Quail Salad

Grilled Ahi Salad

Smoked Salmon Salad

Smoked Salmon Fettuccine

Eggs Dijonnaise

Sour Cream Pancakes

Snow Crab Cakes Brunch

Grilled Sausage

Wild Mushroom Strudel Brunch

Chicken Liver Pate

Shrimp Remoulade

Snow Crab Cakes

Wild Mushroom Strudel

Ojai Escargot

A daily selection of fresh soups

The Nest Salad

Mixed Baby Greens

Grilled Quail Salad

Grilled Swordfish Salad

Smoked Salmon Salad

Smoked Duck Breast Salad

Grilled Flat Iron

DuBreton Pork Rack

Rack of Lamb

Poulet avec Brie

Pollo Arandano

Grilled Swordfish

Grilled Diver Scallops

Broiled Seabass

Salmon Rouge et Noir

Vegetarian Entrée

Charge on split dinners

Fudge Pie

New Orleans Delight

Crème Brulee

Fresh Lime Cheesecake

McConnell's Ice Cream

Out of a Flower Sorbet

Desserts du Jour