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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

Asparagus, Mushroom and Smoked Salmon Crepe with a white wine dill cream  – 9

“Featured Crepe” ask your server about today’s crepe  

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

Sausage, Spinach and Cheese Stuffed Mushrooms – 9

French Onion Soup Au Gratin – small 6  large  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 – 5
Mixed greens with cucumber, carrots, grape tomatoes and alfalfa sprouts

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

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

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

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

Caesar Salad – 7 (petite), 10 (classic)
Fresh Romaine tossed in our own caesar dressing topped with croutons and shredded parmesan  – add anchovies 1

Entrees

Jumbo Scallops – 32
with a buttermilk leek sauce

Chilean Salmon – 27
with a cucumber dill cream sauce

Chef’s Catch of the Day – Market Price 

Sea Bass –32
Finished with a tropical salsa

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

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

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

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

Boneless Duck Breast – 28
Pan seared and topped with an apricot riesling reduction

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

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

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

Grilled Filet Mignon – 36
Center cut tenderloin grilled to order, with a choice of traditional demi glace                or black n’bleu style

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
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

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

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

Veal Parmesan  – 23
Tender veal cutlets lightly breaded and sauteed served with a rich tomato sauce and melted provolone

Veal Picatta – 32
Tender veal cutlets sauteed with lemon, capers and finished with butter

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.

Menu items and prices are subject to change

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