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Seasonal Dinner Menu

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

Small Plates

Asparagus and Smoked Salmon Crepe – 9
Housemade crepe filled with steamed asparagus, smoked salmon & wild mushrooms topped with a white wine dill cream sauce

         Chicken Tarragon Crepe – 8
Crepe filled with grilled chicken, mushrooms and broccoli in a tarragon cream sauce

Garden Vegetable Quiche – 8

Salmon Cakes with Dill Remoulade – 9

Shrimp Cocktail – 10

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

Sausage, Spinach and Cheese Stuffed Mushrooms – 6

Prosciutto, Fig & Mascarpone Crostini  – 10

Cheese Board – serves two  – 12
A sample of three cheeses, seedless red grapes, mustard, hummus and crackers

French Onion Soup Au Gratin – 8

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 – 8
Field greens mixed with apple slices, dried cranberries 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

Pear Salad – 8
Mixed greens, sliced pears, gorgonzola, sunflower seeds and a balsamic vinaigrette

Entrees

Salmon – 26
Panko crusted salmon with a horseradish Dijon cream sauce over wild brown rice

Chef’s Catch of the Day – Market Price 

Classic German Sauerbraten Roast – 23

Served over sauteed spaetzles and topped with sour cream

Swordfish – 25
Pan seared with a lemon dill cream sauce

Pasta’s include:  Fettuccine Alfredo (available with chicken or shrimp), Vegetable Lasagna, Lobster Ravioli, Roasted Vegetable Ravioli’s and  Pasta Primavera

Grilled Filet Mignon – 34
Center cut tenderloin grilled to order, with a choice of  traditional demi or a gorgonzola butter

Asa Chicken Pot Pie – Petite – 17    Regular  21

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

Jeffersonian Beef – 24
Shaved prime rib topped with mushrooms, provolone cheese and finished with a sherry brown sauce

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

Boneless Duck Breast – 24
Fan sliced boneless breast of duck with an orange cranberry cream

Slow Roasted Prime Rib  – Served with horseradish sauce or beef au jus and a double baked potato

Keysa (10oz) – 29
Asa (14oz) – 36

Domestic Lamb – 35
A four point rack of lamb rubbed with home grown herbs

Beef Short Ribs – 25
Braised beef short ribs over a creamy polenta with brown sugar glazed carrots  – 25

Apple Cheddar Chicken  – 20
Roasted boneless breast of chicken glazed in a maple cider syrup with tart apples, sharp NYS cheddar and caramelized onions

Almond Raspberry Chicken – 19
Almond encrusted chicken breast with a raspberry glaze

Stuffed Sole – 23

Spinach and shrimp stuffed sole with a lemon beurre blanc

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.

Menu items and prices are subject to change

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