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For casual
fine dining in Monterey, The Grill @ Ryan Ranch serves Pacific
Rim cuisine in a warm and comfortable setting. For lunch, try
our award winning Chinese chicken salad, our ahi tuna tower or
the very popular Ryan Ranch salad with your choice of our
famous grilled Black Angus skirt steak or seven pepper crusted
salmon. Our lunch menu offers something for everyone.
Dinner at The Grill offers a relaxed and casual dining
experience. Our menu offers such favorites as butternut squash
ravioli, Dungeness crab stuffed prawns, Szechwan duck or rack
of
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Hours: |
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Lunch: Mon-Fri |
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11:30 am - 3:30 pm |
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Dinner: Mon - Sat |
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4:00 - 9:00 pm |
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Closed Sundays |
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Full Service Bar & Wine List |
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Happy Hour: |
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Mon - Fri: 3:30 - 6:00 pm |
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Early Bird Specials: |
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4:00 - 6:00pm Mon - Fri, guests seated by 6:00 pm,
Sunset Dinner Menu, 3 Course Prix Fix |
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Patio Dining: |
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Enjoy the beautiful Monterey
weather and mountain views on our heated patio. |
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Banquets/Private Dining: |
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For all your special occasions,
our Cork Room seats up to 25 guests and the Vineyard Room seats up
to 60 guests. Email us for more info,
or call us. |
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Catering: |
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Email us for more information,
or call us. |
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Take Out Available |
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Children's Menu |
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Payment: |
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VISA, MasterCard, AmEx |
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lamb. To
complement your lunch or dinner selection, choose a bottle,
1/2 bottle or glass of wine from our wine list featuring
Monterey County and California wines. |
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"The Grill impressed us as a
potential first-date restaurant, a celebration place or simply
a best-loved neighborhood haunt. I can't imagine a better
post-work place to grab some drinks and appetizers. The
scene-stealing mountain views from the 32-seat heated patio
must make for a most spectacular sunset. Service was
efficient, yet relaxed. The wine list was inspired and
affordable. We devoured two lightly-fried 2 oz. crab cakes
that were presented swimming in a pool of citrus beurre blanc,
swirled with basil aioli and hot chili oil. The best entree we
tried turned out to be the Angus New York steak served in a
rich cabernet reduction sauce. The 12 oz. cut of beef was
tender, perfectly grilled, full of flavor--accompanied by
buttery, bleu cheese infused whipped potatoes and a crisp
vegetable medley. Laura waxed poetic on the brilliant mingling
of bleu cheese and potatoes, murmuring, "yum yum yum" more
than a few times. But by the time her oration of adoration
ended, I was echoing the sentiment as pineapple sambal
marmalade from the sticky coconut prawns dripped from my lips.
Chef Moises Robles' food is so sublime and the service so
soothing that it's well worth venturing down the highway for
this top-notch experience--whatever the occasion may be." |
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Monterey County Weekly, by
Charyn Pfeuffer, Feburary 10-16, 2005 |
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