steak and vegetables
Dinner Menus

Fine Dining at our Clarence New York Farm to Table 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 dill cream    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   small 6, large  8

Asparagus, Mushroom & Smoked Salmon Crepe  with a white wine dill cream sauce   9

Featured Crepe  ask server today’s crepe

Cheese Board (serves two) A sample of three cheeses, seedless red grapes, gourmet crackers, hummus & mustard    12

Soup du Jour   5

Seasonal Fresh Fruit   6


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

Poached Pear Salad  Mixed greens, poached pears, blue cheese, red onion and a sangria vinaigrette   8

 House Salad
Mixed greens with cucumber, carrots, grape tomatoes and alfalfa sprouts  5

Roasted Beet Salad

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

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

Orchard Salad
Field greens mixed with apple and pear slices, dried cranberries, sunflower seeds and caramelized walnuts served with a gorgonzola vinaigrette   10

                                                      Caesar Salad    petite 7 ,   classic 10                           Fresh Romane to ssed in our own caesar dressing topped with croutons and shredded parmesan


Jumbo Scallops   
with a buttermilk leek sauce   32

Chilean Salmon   
with a cucumber dill cream sauce  27

Chef’s Catch of the Day – Market Price 

Sea Bass   Finished with tropical salsa   32

Stuffed Sole   
Spinach and shrimp stuffed sole with beurre blanc  23

Chef’s Catch of the Day   Market Price

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

Balsamic Bruschetta Chicken
Boneless breast topped with fresh tomatoes , garlic, basil and a balsamic glaze    21

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

Boneless Duck Breast Pan seared, topped with an apricot Riesling reduction  28

Fettuccine Alfredo – 14
Served with a parmesan cream sauce    Add Chicken….6    Add Shrimp…..8

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

Mediterranean Pasta Sauteed shrimp, kalamata olives, tomatoes, fresh baby spinach, chicken broth with penne pasta and topped with feta cheese   22

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

Asa Chicken Pot Pie Generous pieces of roasted chicken with a savory sauce and vegetables under a flaky pastry  – Petite  17    Regular  21

Veal Picatta   Tender veal cutlets sauteed with lemon, capers and finished with butter   23

Filet Mignon
Grilled tenderloin with a traditional demi or served black’n blue style   36

Jeffersonian Beef   Sliced prime rib topped with sauteed mushrooms, provolone cheese and a sherry brown sauce   24

Traditional Roast Turkey
With house made stuffing, and topped with a pan gravy and cranberry sauce   21

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

Frenched Half Rack of Lamb
Pan seared and served with a roasted shallot and champagne reduction  35

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


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


Shrimp cocktail
with cocktail sauce  9

Spinach and Artichoke Dip
with toasted gluten free triangles  7

French Onion Soup
with gluten free crouton and melted provolone   8


                         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  poached salmon with olive oil and sea salt over specialty grain  27

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

Apple Cheddar Chicken
Boneless breast of chicken with caramelized onion, maple cider syrup, tart apples and cheddar cheese   21

Boneless Duck    Fan sliced boneless breast of duck with a seasonal topping  28

Filet Mignon
Grilled tenderloin with fresh vegetables and mashed potatoes   36

Pasta Primavera

Gluten free pasta cooked to order with fresh vegetables tossed in a light garlic creamy white wine sauce   22

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