The Ranch Supper Club serves the prime rib dinner on Saturday and fish fry on Friday. The prime rib dinners are on this site from 2023 and 2022 – and you can see those by clicking on the dates for more history and photos. This trip we wanted to try their “signature steaks’ and they come with the same supper club set up of relish tray, salad, bread and choice of potato. The bar is a gorgeous one topped with colored inlaid stones. There are two dining rooms and the one behind the bar is my preference with vintage cooking, sporting and farming equipment hanging on the walls and a fireplace topped with an old sewing machine. The menu has plenty to chose from and lists the numbers of drinks served in one year. I’m including photos of it as the prices have increased since last year. The service is friendly and efficient and the food isn’t novel but it will definitely satisfy and they have ice cream drinks for dessert. I know I’ll be back and hope to see you there.
Set-up
Food
The relish tray had cheese spread, housemade pickles, carrot and celery sticks, radish and pickled herring. On the side were crackers and butter. I loved the pickles slices with a bread and butter flavoring as well as the cheese dip.
The house rolls are very forgettable.
A side salad comes with the dinner or you can have soup or tomato juice. There is a selection of dressings and they all come on the side for you to mix in. The salad is fresh with a chunk of cucumber and tomato along with carrots shreds and som onion. It is a pretty basic salad but the dressing was tasty and there was plenty of it.
The Filet is a 10 oz choice tenderloin and comes with Ranch seasoning and choice of potato and my husband chose hash browns smothered and covered or topped with onions and cheese (an extra $.50). He had the steak topped with walnut bleu cheese butter, which the server highly recommended. The server was spot on – this was delicious. The meat was cooked the requested rare with okay flavor and good tenderness. The hashbrowns were fine but with the added cheese and onions they were a bit greasy.
The Ribeye comes in 2 sizes and I chose the bigger 16 oz and also topped it with walnut bleu cheese butter. I ordered it rare with a warm center, which in a classic steak house is medium rare. Forget about worrying here and just order rare it was cooked a bit more, which works out good for the fatty ribeye cut. It was delicious especially with the cheese nut topping. Yummy. For potato I got the lyonnaise which are sautéed potatoes and onions. They were quite tasty too.
For dessert we split a Brandy Alexander classic ice cream drink. This is not a very boozy drink but mounded with softened ice cream and toppped with a hazelnut. It’s terrific and plenty to split.
