steak and vegetables
Dinner Menus

Fine Dining at our Clarence New York Restaurant

Enjoy a wide variety of dining options when you spend the evening at Asa Ransom. From our fresh farm-to-table ingredients, to our extensive wine menu, let us treat you to a truly special meal. Find out more about our current offerings in the menus below. Please call 1-800-841-2340 if you have any questions, or would like to make a reservation. The Dining Room closes January each year, reopens Feb.8

Seasonal Dinner Menu

Asa Ransom House dinner menu served Sunday and Tuesday-Friday.

Small Plates

Salmon Cakes with a Lemon Caper Yogurt Sauce – 9

Shrimp Cocktail – 10

Spinach and Artichoke Cheese Dip – 7
Served with grilled pita bread

Sausage, Spinach and Cheese Stuffed Mushrooms – 9

French Onion Soup Au Gratin – 8

Soup du Jour – 5

Seasonal Fresh Fruit – 6

Salads

Applewood Smoked Bacon Salad – 9
Smoked bacon with mesclun, vine ripened tomato wedges, hard boiled egg and shredded parmesan cheese tossed with a balsamic vinaigrette

House Salad – 4
Mixed greens with cucumber, carrots, grape tomatoes and alfalfa sprouts

Roasted Beet Salad

Arugula and mesclun topped with roasted beets, granny smith apples and goat cheese with champagne vinaigrette  – 9

Spinach Salad – 7
Red onions, mushrooms, Kreher’s hard boiled egg and a warm bacon vinaigrette

Orchard Salad – 9
Field greens mixed with apple and pear slices, dried cranberries, sunflower seeds and caramelized walnuts served with a gorgonzola vinaigrette

Caesar Salad – 7 (petite), 9 (classic)
Fresh Romaine tossed in our own caesar dressing topped with croutons and shredded parmesan

Entrees

Jumbo Scallops – 32
with a buttermilk leek sauce

Parmesan Crusted Salmon – 27
with a lemon herb sauce

Chef’s Catch of the Day – Market Price 

Roasted Salmon – 27
With an apple cider glaze

Pecan Crusted Sea Bass –32
Finished with goat cheese and a dijon cream

Stuffed Sole –23
Spinach and shrimp stuffed sole with beurre blanc

Apple Cheddar Chicken  – 21
Baked chicken breast stuffed with tart apples, NYS sharp cheddar and topped with caramelized onions and maple cider glaze

Frenched Breast of Chicken  – 24
A boneless chicken breast with drumette with a herbed blend or raspberry sauce

Boneless Duck Breast – 28
Pan seared and topped with a rich cherry port sauce

Vegetable Lasagna – 17
Fresh pasta filled with oven roasted seasonal vegetables and four Italian cheeses, topped with house made marinara

Fettuccine Alfredo – 14
Served with a parmesan cream sauce    Add Chicken….5    Add Shrimp…..8

Lobster Ravioli – 19
Tender chunks of lobster with tarragon, ricotta and a tomato cream sauce

Pasta Primavera   – 17
Fresh fettuccine accompanied with sauteed produce with your choice of a garlic butter, Alfredo or Marinara sauce

Grilled Filet Mignon – 36
Center cut tenderloin grilled to order, with a choice of traditional demi glace or Bearnaise

Asa Chicken Pot Pie – Petite – 17    Regular  21

Generous pieces of roasted chicken with a savory sauce and vegetables under a flaky pastry

Burgundy Filet – 36
Seared filet with a luxurious burgundy mushroom pan sauce

Cowboy Ribeye – 39
18 oz. bone-in ribeye

Jeffersonian Beef – 24
Chopped prime rib sauteed with mushrooms and finished with a sherry brown gravy and provolone

Traditional Roast Turkey – 21
Fresh sliced light and dark meat served with homemade stuffing, a pan gravy and cranberry sauce

Slow Roasted Prime Rib (Available Friday, Saturday and Sunday Only)
(8oz) 27     (10oz)  31      (14oz)  36

Rosemary Lamb Chops  – 35
Our four point lamb chops dressed with a rosemary and herb rub served with mint bordelaise

Grilled Delmonico  – 32
10 oz. grilled boneless ribeye steak with sauteed mushrooms and onions

Classic German Sauerbraten Roast   – 24
Over sauteed spaetzles, topped with sour cream

Desserts

Our 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.

Saturday Sample Menu

Saturday evenings we present a five-course dinner with a choice of entrees ranging from $40-55 per person. The cost includes hors d’Oeuvres, appetizer, mixed green salad, entrée, dessert, and beverage.

Some of the appetizer choices may include a few of the following: shrimp cocktail, stuffed mushrooms, chicken tarragon crepe, bronzed scallops, salmon cake, spinach and artichoke dip, and homemade soups.

Our entrees may include:

Pasta or vegetarian item
Chef-designed Chicken
Fresh fish – Grouper, Salmon, Sea Bass and Snapper are a few of the selections that may accompany our Saturday menu
Boneless breast of Duck prepared for the season
Grilled Filet Mignon and Rack of Lamb are always offered

A dessert and beverage presentation will round out your Saturday dining experience at Asa Ransom.

Gluten-Free Menu

Appetizers

Shrimp cocktail – 9
with cocktail sauce

Spinach and Artichoke Dip – 7
with toasted gluten free triangles

French Onion Soup – 8
with gluten free crouton and melted provolone

Salads

                         All of our salads on our regular menu are gluten free and can be served without cheese upon request. Our balsamic vinaigrette is a vegan and gluten-free dressing.

Entrees a la carte

Poached Salmon – 26

Poached salmon with olive oil and sea salt over specialty grain

 Bronzed Sea Bass  – 32
Bronzed sea bass with a shallots, lemon, garlic and butter

Apple Cheddar Chicken  – 20
Boneless breast of chicken with caramelized onion, maple cider syrup, tart apples and cheddar cheese

Boneless Duck – 26
Fan sliced boneless breast of duck with a seasonal topping

Grilled Filet Mignon – 36
Grilled tenderloin with fresh vegetables and mashed potatoes

Pasta Primavera – 21

Gluten free pasta cooked to order with fresh vegetables tossed in a light garlic creamy white wine sauce

Vegan and Gluten Free Dishes

Specialty grain and vegetable medley with seasonal steamed vegetables 14

Green goddess pasta – asparagus, broccoli, peas, scallions and herbs tossed with olive oil over rice vegetable fusilli 17

Lentil walnut loaf with a balsamic apple glaze served with vegetable du jour 15

 Annabelle’s pasta – quartered artichoke hearts, spinach and mushrooms tossed with olive oil, sea salt and garlic over corn pasta twists 16

Menu items and prices are subject to change

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