Spring Menu
Served Sunday, Tuesday, Wednesday, Thursday & FridaySmall Plates - Salads - Entrees - Sweets
Small Plates
Chicken Tarragon Crepe
Housemade crepe filled with grilled chicken, mushrooms and broccoli in a tarragon cream sauce 8Shrimp Cocktail 9
Spinach and Artichoke Cheese Dip
Served with grilled pita bread 7Suasage, Spinach and Cheese Stuffed Mushrooms 6
Cheese Board - A block of NYS cheddar, a cheese of the week, seedless grapes, two mustards and crackers 8
French Onion Soup Au Gratin 6
Salads
Applewood Smoked Bacon Salad
Smoked bacon with mesclun, vine ripened tomato wedges, hard boiled egg and shredded parmesan cheese tossed with a balsamic vinaigrette 7Pear Salad
Field greens, sliced pears, gorgonzola, sunflower seeda and an apple balsamic vinaigrette 8Spinach Salad
Red onions, mushrooms, Kreher's hard boiled egg and a warm bacon vinaigrette 6Orchard Salad
Field greens mixed with apple slices, dried cranberries and caramelized walnuts served with a gorgonzola vinaigrette 7Caesar Salad 6
House Salad 4Entrees
ala carte / 3 course; soup, salad & entree
Salmon
Atlantic salmon served over sweet pea risotto
23 / 29Classic German Sauerbraten Roast
Served over sauteed spaetzles and topped with sour cream
19 / 25Sea Bass
Bronzed sea bass on a lime cilantro corn cake topped with a sweet lime glaze
31 / 37Fettuccine Alfredo or
Florentine Pesto FarfalleGrilled Filet Mignon
Grilled tenderloin served in a pool of port wine demi adorned with forest mushrooms, caramelized red oinion and a brie brulee 33 / 39Asa Chicken Pot Pie
Generous pieces of roasted chicken with a savory sauce and vegetables under a flaky pastry 17/23Jeffersonian Beef
Topped with mushrooms, provolone cheese
and finished with a sherry brown sauce
18 / 24Traditional Roast Turkey
Fresh sliced light and dark meat served with a pan gravy and cranberry sauce
18 / 24Boneless Duck Breast
Fan sliced boneless breast of duck on a potato bacon pancake with an apricot mango chutney
23 / 29Vegetable Lasagna
Fresh Pasta filled with oven roasted seasonal vegetables and four Italian cheeses, topped with a house made marinara
16/22Slow Roasted Prime Rib
Served with horseradish sauce or a homemade beef gravy and served with a double baked potato
Keysa(10oz) 26/32
Asa(14oz) 30/36New Zealand Lamb
Seared lamb glazed with a honey whole grain dijon and encrusted with fresh herbs over goat cheese mashed
Full Rack 42/48 Half Rack 29/35Chicken and Biscuits
Tender boneless chicken thighs in a hearty chicken gravy over homemade biscuits 16/22Lobster Ravioli's with Chef Sharon's signature tomato vodka sauce 16 / 22
Almond Raspberry Chicken
Almond encrusted chicken breast with a raspberry glaze
18/24Stuffed Sole
Spinach and shrimp Stuffed sole with a lemon beurre blanc
19/25Local Produce Pasta
Chef's selection of pasta accompanied with produce from our local farmersMeatloaf
Ground beef & braised prime rib with melted cheese and a porcini mushroom gravy
17/23Our homemade desserts include: Apple Strawberry Rhubarb Pie with a
wholegrain crust and streusel topping, Butterscotch Pecan Bread Pudding, Cheesecake, Classic Creme Brule, Berry Baked Cobbler, Chocolate Peanut Butter Delight and housemade ice cream selection of the month.
Menu items and prices are subject to change
10529 Main St. Clarence, New York (NY) 14031 | Phone: 716-759-2315 | Toll Free: 1-800-841-2340
Email us: innfo@asaransom.com |
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