Let’ s Hear What Chef Chuck is Cooking Up At The Ranch House Grille
Q: Chef Chuck, how do you decide what’ s on the menu?
A: Actually, a lot of thinking goes into it. What do the guests expect? What are the newest trends? And it varies by time of year. In winter, people want ribs, stews and gravies. In the Spring and Summer, it’ s fresh berries, citrus, fresh vegetables and fish.
Q: Did you bring back any favorites from last year’ s menu?
A:
Our fish tacos with grilled Caribbean mahi were really popular last year so we’ re bringing them back. We’ ve also added a second fish taco this year that’ s crunchy and spicy.
Q: Tell us about what’ s new on this year’ s menu.
A:
We’ ve got three new burgers, including the Grille Burger with grilled onions, avocado, tomato and a house-made steak sauce. There’ s also our Chef Big Blue Burger with bacon, bleu cheese, and served with a hot, sweet pickle.
On Mother’ s Day, we’ ll also be introducing lots of new pizza options in three sizes: personal, medium and extra-large family size. There are lots of delicious new toppings to choose from. And some pizzas even have melted butter and flavorings on the crust.
Q: Will there still be a weekly Friday night fish buffet?
A:
Yes, with our popular fried cod and lots of salad fixings. And each week, we’ ll have new entrees to sample and enjoy.
Q: Will there still be a weekly Sunday morning buffet?
A:
Yes, with new items and desserts every Sunday. On holidays, we’ ll offer a full Sunday brunch with five or six different stations to serve our members. For instance, on Mother’ s Day, we’ re preparing a full brunch including six stations, just as you might find at Garland.
Q: Anything else?
Q:
We have vegetarian entrees, low-carb options, gluten-free pasta and buns. You can even call ahead to hear about our daily specials. I hope everyone will come and experience the new Ranch House Grille menu.
Q: Thanks, Chef.
A: You’ re welcome.
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