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River Ranch Introduces New Menu
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Friday,
August 12, 2011
Although the River Ranch is one of Lake Tahoe’s traditional watering holes and restaurants, it keeps up with the times.
For those who have not been to the River Ranch in awhile, there awaits a plesant surprise. Chef Julia Walter has expanded and updated the dinner menu treflecting current culinary trends. The new small plate and appetizer section provides variety for those who like to share many dishes and the new entrees focus on fresh, seasonal, locally grown, organic food which Chef Julia Walter incorporates into all her menu items.
Chef Julia will be frequently updating the menu based on growing seasons so she is able to highlight fresh new dishes all year long. “I’m so excited about having the opportunity to play around with ingredients and create new dishes based on what’s available throughout the year. I think most people appreciate eating locally grown food and it creates excitement for those who dine frequently.”
With summer in full throttle, the Caprese Salad with Heirloom Tomatoes is a summertime favorite as well as the Petrale Sole stuffed with crab with a lemon beurre blanc and Dungeness crab salad. Small things and appetizers are now half of the expanded menu including Mussels du Jour, Risotto cakes, Fried Quail, Ahi Poke chips and more.
Wild game as always been a part of the River Ranch where they are featuring a Duncan Ranch Elk pan roasted with a dried fruit port demi and the Wild Game Meat Loaf with venison served over whipped potatoes and a portobello mushroom gravy, a great twist on a traditional dish.
With the location the perfect meeting place in the middle between Tahoe City and Truckee or Squaw Valley, the River Ranch provides restaurateurs with fare that matches its great setting.
For more information go to www.riverranchlodge.com.
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