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 – 6

Lobster Pate served with assorted crackers – 10

French Onion Soup Au Gratin – 8

Soup du Jour – 5

Seasonal Fresh Fruit – 6


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


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 bland or raspberry sauce

Boneless Duck Breast – 28
Pan seeared 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


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