We visited The Ranch Supper Club in 2022 and had a great time so decided to go again, but this time we didn’t have a reservation. Not a good plan for a Saturday night. The wait wasn’t as bad as they thought so it was only a half-hour – time for a martini and a look around the bar area. The bar is a hopping place and they turn out a decent cocktail but their wine list is not too exciting, so we stayed with cocktails for the evening. The bar itself has a beautiful inlay of stones and the wood room is decorated with fishing objects and sporting goods. It’s a good meal with nice service.
Set-Up
Food
With the evening’s special prime rib, comes the relish tray. It has a tasty cheese spread, some pickled fish, bread and butter pickles slices, carrot sticks, celery ribs and radish pieces. A separate dish has packaged crackers. A tray of butter is for the crackers and the dinner rolls. The cheese and pickles were good snacks and went well with the vegetables. I don’t care for the pickled fish but for those who do I bet it’s a good version. The crackers were okay but I’d have preferred all flat crackers rather than mixing in breadsticks. The rolls came a bit later and they were light. A good start overall.
We chose a salad to go with the beef but you could also pick soup or tomato juice. They offer a range of dressings but none seem to come mixed in and rather are presented in a cup on the side. Bleu cheese crumbles are extra. We took the Peppercorn Ranch and it was plenty for the mostly iceberg, cucumber slices tomato wedge and red onions.
With the beef, you chose a side of potato, rice or vegetable. We took the hash browns and the server suggested mixing in onions and cheese (or smothered and covered as it’s called). Good suggestion on her part as it worked well with the potatoes. Some of the onions were a large dice but I love onions, so that’s just fine. A carrot garnish went to the bread plate. The meat was a lovely rare with a peppery rub on the outside. The King Cut is 16 ounces and the Queen is 12. I find that getting the King allows you to have plenty even if you just eat the parts of the slice you like best. The jus had flavor as did the tender meat. It was good.
For dessert, the only house-made item is the creme brulee but our server highly recommended the Triple Layer Carrot Cake made with golden raisins, pineapple, walnuts and cream cheese frosting. She was spot on again – it was a dense flavorful cake with tasty icing. It was further decorated with some caramel sauce and whipped cream flowers. It was plenty for two and a good finish.
