Sunday, March 14, 2021: We are OPEN for indoor dining! Please call 714.817.4200 for more information.
Join us for dinner on Thanksgiving!
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Menu is available from 12:00pm - 7:00pm daily. Call 714.817.4200 for curbside pick-up
Green Olive & Pine Nut Chimichurri / Preserved Meyer Lemon Remoulade
19
Weiser Farms Potato Salad / Applewood Smoked Bacon Sweet Corn / Apricot BBQ Sauce
26
White Alba Clamshell Mushrooms / Wild Arugula Black Truffle / Pecorino Romano
25
Toulouse Sausage / Roasted Peppers Baby Artichoke / White Bean Cassoulet Green Harissa
45
Shrimp & Heirloom Tomatoes / Crab & Coconut Curry / Lobster & Mango
48
Farm Grown Tuscan Kale / Radicchio / Kalamata Olives / Pepperoncini Pine Nuts / Asiago Vinaigrette
18
Watercress / Lolla Rossa / Navel Oranges / Red Flame Grapes Marcona Almonds / Spanish Manchego / Orange Vinaigrette
Little Gem Lettuce / Creamy Garlic Dressing* Sonoma Dry Jack / Olive Oil Croutons
Petite Iceberg / Nueske’s Bacon* / Pear Tomatoes / Blue Cheese-Ranch
Aged Gruyere / San Francisco Sourdough / Guinness
15
Lobster Chowder / Butternut Squash / Balsamic Red Onions Bacon / Cilantro Oil
46
Freekeh / Kale / Beets / Red Kuri Squash Sauce / Trout Roe
74
Portobello Mushrooms / Cipollini Onions Swiss Chard / Carrot & Parsnip Purée
54
Apple Cider Glaze / Balsamic Red Onions / Roasted Brussel Sprouts Apples / Pork Jus
Pistachio Tahini / Red Quinoa Tabbouleh / Mint / Lamb Jus
55
Sun Dried Tomato & Thyme Focaccia Panzanella / Red Pearl Onions Mozzarella / Chicken Jus
44
Sweet Potato & Chestnut Purée / Cranberry Chimichurri Baby Yams / Roasted Poblano Peppers
70
Butternut Squash Diamonds / Cranberry Beans / Salsify Anaheim Peppers / Swiss Chard Baby Heirloom Tomatoes / Brown Butter Butternut Squash Purée
94
Forest Mushrooms / Baby Dutch Potatoes / Nueske’s Smoked Bacon Shropshire Blue Cheese / Cipollini Onions / Arugula / Cabernet Sauce
76
58 oz. / Grafton Farms White Cheddar Scalloped Potatoes Sauce Bordelaise
160
Simply Sautéed with Sherry
16
All American Classic
12
House-Made Mushroom Gravy
13
Garden Thyme
A Traditional Favorite
House-Smoked Bacon*
Vermont White Cheddar / House-Made Pasta
24
República del Cacao Chocolate / Malted Nougat Salted Caramel Ice Cream
17
Seasonal Madeleines
14
Concord Grape / Caramelized Banana Ice Cream
Fresh Raspberries / Raspberry Sauce / Whipped Cream
Sassafras Caramel / Honey Jack Daniel’s Ice Cream
Vanilla Bean Ice Cream
República del Cacao Chocolate Crémeux Madagascar Vanilla Bean / White Chocolate Ice Cream
Daily Selection
Single Scoop
10
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness , especially if you have certain medical conditions.
Buffalo Trace infused with Valencia Orange, Carpano Antica Vermouth, Orange Bitters
Nolet’s Gin, St. Germaine, Cucumber, Mint, Citrus
Petite Iceberg with Nueske’s Bacon, Pear Tomatoes & Blue Cheese-Ranch Add Chicken +4
Little Gem Lettuce with Creamy Garlic Dressing, Sonoma Dry Jack & Olive Oil Croutons Add Chicken +4
Chef's Selection
Sandwiches, Burger & Tenders served with French Fries
THE RANCH Prime Rib with Swiss Cheese, Creamy Horseradish, Hoagie Roll & Worcestershire Au Jus
Slow Smoked Pork Shoulder with Crunchy Slaw, Crispy Onions & House-Made BBQ Sauce on a Portuguese Bun
Crispy Organic Chicken Breast tossed in House-Made Buffalo Sauce with Pepper Jack & Point Reyes Blue Cheese Slaw on a Potato Bun
½ Pound House-Blend Burger with Roma Tomato, Boston Lettuce, Secret Sauce, Tillamook Cheddar & Red Onions on a Potato Bun
Maine Lobster tossed with Tarragon Mayo & Celery on a Butter-Toasted Brioche Roll served with Old Bay Potato Chips
Three Grilled Yellowtail Tacos with Mango-Habanero Salsa, Creamy Avocado, Smoked Chile Crema & Flour Tortillas
Chipotle Ranch & Honey Mustard
House-Made Vanilla Bean Ice Cream
Cranberry Conserve & Chocolate Chip Ice Cream
One Pint
20
Los Javis mezcal paired with pumpkin and angostura bitters
La Adelita Blanco Tequila and house-made clarified lime juice
Smooth Bulleit Rye Manhattan with fig-infused Averna Amaro finished with chocolate and cherry bitters
A crisp and refreshing Hendrick’s Gin and St-Germain Liqueur martini with cucumber and mint
Masala Chai latte and Tito’s vodka, served chilled
A rich cordial, featuring WhistlePig Piggyback Bourbon, layered with hard spices and hibiscus
Cranberry infused Botanist gin, Calvados, Licor 43, and Rosemary honey
Casa del Sol Reposado tequila paired with notes of cinnamon and pomegranate take our classic to new Autumn levels
A classic Manhattan with a California Twist, Old Forester bourbon-infused with California grown Valencia oranges, Carpano Antica sweet vermouth, and citrus bitters
Our flagship cocktail. Bacon-infused Michter’s Straight Rye with candied bacon brûléed to order
Elit Vodka paired with hand-stuffed bleu cheese olives
View our Fine Wine List
Organic European-Style Butter & House-Made Preserves
STEAMED & GRILLED / Green Olive & Pine Nut Chimichurri / Preserved Meyer Lemon Remoulade
Weiser Farms Potato Salad / Applewood Smoked Bacon / Sweet Corn / Apricot BBQ Sauce
Wild Burgundy Escargot / Hazelnut Spätzle / Hen of the Woods Mushrooms / Parsley & Green Garlic Foam
White Alba Clamshell Mushrooms / Wild Arugula / Black Truffle / Pecorino Romano
Baby Cucumbers / Teardrop Tomatoes / Sparrow Lane Balsamic Vinaigrette
Petite Iceberg / Nueske’s Bacon / Pear Tomatoes / Point Reyes Blue Cheese
Farm Grown Tuscan Kale / Radicchio / Kalamata Olives / Pepperoncini / Pine Nuts / Asiago Vinaigrette
Little Gem Lettuce / Creamy Garlic Dressing / Sonoma Dry Jack
Aged Feta / Applewood Smoked Bacon / Hass Avocado / Honey Mustard Dressing
Watercress / Lolla Rossa / Navel Oranges / Red Flame Grapes / Marcona Almonds / Spanish Manchego
Aged Gruyere / Yesterday’s Bread / Guinness
Soba Noodles / Sugar Snap Peas / Baby Carrots / Shiitake Mushroom Dashi
Baby Dutch Potatoes / St. Agur Blue Cheese / King Trumpet Mushrooms / Wild Arugula / House-Made Pancetta
Israeli Couscous / Winter Roots / Meyer Lemon Nage
Colcannon Potatoes / Hedgehog Mushrooms / Applewood Smoked Bacon / Dijon Mustard
Sweet Corn Risotto / English Peas / Green Garlic Pistou
Cannellini Beans / Black Olive Hummus / Caulilini / Mama Lil’s Peppers
Half-Chicken / Tillamook Cheddar & Jalapeño Focaccia Panzanella Brussels Sprouts / Country Ham / Garden Sage
Sweet Potato Polenta / Honeycrisp Apples / Cipollini Onions / Cider Jus
Bone-In Rib Chop / Grafton Farms White Cheddar Scalloped Potatoes / Sauce Bordelaise
Average 36 oz. Meat / 8 oz. Fat / 14 oz. Bone = Total of 58 oz.
Maximum Split Two Guests
Our Grandma’s Recipe
Just Like Mama Used to Make
Vermont White Cheddar / Home Made Pasta
House-Smoked Bacon & All The Fixins
French Fries or Fruit
Mashers
Choice of Sauce: Creamy Parmesan or House-Made Tomato
Children's menu includes child beverage and ice cream sundae
República del Cacao Chocolate / Malted Nougat / Salted Caramel Ice Cream
White Chocolate / Jasmine Sorbet
Sassafras Caramel / Valrhona Orelys Namelaka / Honey Jack Daniel’s Ice Cream
Aperol, White Haven Sauvignon Blanc, fresh grapefruit, thyme syrup, soda
Ketel One Vodka, PIMM's No. 1, fresh lemonade, strawberries, ginger, cucumber
Beefeater Gin, Lillet Blanc, fresh lemon and grapefruit, ginger syrup, Angostura Bitters
Casamigos Blanco Tequila, chamomile and hibiscus syrup, fresh lemon, orange blossom water
Michter’s US*1 Bourbon, fresh tangerine juice, egg white, agave, absinthe rinse, Angostura Bitters
High West Double Rye, Pierre Ferrand Dry Curaçao, pineapple, orange, lemon, demerara syrup
Four Roses Small Batch Bourbon, Cointreau, black cherry syrup, fresh lemon
Buffalo Trace Bourbon infused with Valencia oranges, simple syrup and fresh mint.
Hendrick's Gin, elderflower liqueur, muddled cucumber, fresh lime juice, mint and simple syrup.
Beluga Vodka with blue cheese stuffed olives.
Reposado Tequila and Valencia orange slices muddled with chipotle, agave nectar, house-made sweet & sour and orange peel.
Bulleit Rye Whiskey infused with house-cured BBQ bacon, sherry, farm citrus bitters with Demerara sugar and house-candied bacon.
Buffalo Trace Bourbon infused with Valencia oranges, Antica Carpano Sweet Vermouth, farm citrus bitters.
Check with your server or bartender for current cocktail.
Orange, CA
Please inquire with your server on today's selection.
Portland, Me
Spiced with coriander and Curaçao orange peel. 5.2%ABV
Los Angeles, CA
Torrance, CA
A classic american Pale Ale with intensified hops and malt flavors. 6.1%ABV
Fine Old Tawny, Australia
Cognac, France
Veneto, Italy
Piemonte, Italy
Tuscany, Italy
Graves, Bordeaux
Mosel-Saar-Ruwer, Germany
Niagara Peninsula, Canada
Columbia Valley, Washington
Mistral Vineyard Port, Central Coast
Petaluma, CA
Well rounded and highly drinkable. A bit of caramel malt barley provides the richness that mellows out the twang of the hops. 6.0%ABV
Full-Bodied, light to golden brown in color with a crisp firm finish. 6.0%ABV
Fort Bragg, CA
An Imperial style stout, black in color, slightly hoppy, rich, intense brew with big complex flavors and a warm finish. 9.0%ABV
Eureka, CA
Full-Bodied, smooth & nutty. Lightly hopped with a hint of roasted crystal malt. Dark in color without the heaviness of a porter or stout. 5.0%ABV
Boston, MA
A crisp refreshing cider, fresh apple aroma with a slightly sweet ripe apple finish. 5.0%ABV
Coronado, CA
Light in body and bolstered by orange zest, coriander and orange blossom honey. Light and refreshing with a hint of earthy spice. 5.2%ABV
Reims, France
Carneros
Anderson Valley
Italy
Russian River Valley
Sonoma Coast
Rheingau
Paso Robles
Sancerre, France
Rutherford
Marlborough, New Zealand
Rueda, Spain
Napa Valley
Alexander Valley
Oak Knoll, Napa Valley
France
Valle De Uco
Sonoma County
Willamette Valley
Edna Valley
High Valley
Toscana IGT
Termes, Spain
California
0.5 oz.
1.0 oz.
1.5 oz.
Vegetables, fruits, and herbs from our own heirloom vegetable farm on Edwards Ranch Estates
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
No Balloons in Restaurant or Saloon. Regular Prices and items subject to change without notice.
Corkage Fee: $25 per bottle for the first two bottles, then $40 per bottle thereafter. Standard size 750ml.
Cover charge for THE RANCH Saloon can be waived with a purchase of an entree and beverage in THE RANCH Restaurant, excluding concert nights or special events.
We cannot guarantee access or that there will not be any delays for THE RANCH Saloon. Purchase does not guarantee seating and is dependent upon Saloon admittance.
View Reservation Cancellation Policy
THE RANCH Saloon gives country music and dancing a place to call home in Orange County! To ensure that our venue continues to be enjoyed by all our guests, we ask that certain standards of dress and etiquette be maintained.
View a word on Dance Floor Etiquette from Owner Andrew Edwards
Nightclub or country attire is considered appropriate for all. The following outlines the dress restrictions for both male and female guests while in the Saloon:
We are a Country Music Dance Venue, therefore we feature country western style dancing such as Two Stepping, West Coast Swing, and Line Dancing. The Ranch Saloon has a managed dance floor. Provocative and out of control dancing is not condoned and you may be asked to leave the dance floor. Freestyle dancing is only allowed when called by the DJ or band.
We are a non-smoking, non e-cigarette and non chewing tobacco environment
Ask about our designated smoking area
THE RANCH management has been asked to provide any further guidance as deemed necessary and to bring to the attention of guests any departure from these standards.
Our restaurant requires a credit card guarantee at the time of reservation for all guests dining in THE RANCH Restaurant. Providing a credit card guarantees our guests a reservation and assists us in seating all guests in a timely manner, in addition to preventing dual reservations and no shows on weekends. In order to timely cancel, you must do so no later than 10:00pm on the day prior to your reservation. If you do not timely cancel, or if you do not show up for your reservation, you will be charged $25 per person.
How do I cancel my reservation?
Please call 714.817.4200, or via email at guestservices@theranch.com.
What if an emergency happens and I have to cancel last minute?
Cancellations are handled on a case by case basis and at a manager's discretion. We will always be hospitable and take each instance into consideration.
Reservation Reminders
THE RANCH attempts to give all our guests a courtesy reminder call one day prior to your reservation. In addition, if your reservation is made via Open Table, you should receive an email reminder.