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The
Lodge at Whitehawk Ranch Menu- Creative
Comfort Cuisine with a Kick |
Soups,
Salads, and Appetizers
Choice of dressing with
salads — raspberry or curry vinaigrette,
bleu cheese or ranch |
| Soup of The Day |
6 |
| Baby field salad served best with Raspberry
Vinaigrette |
6 |
| Crisp Iceberg wedge with Chunky Bleu Cheese,
Bacon and Red Onion |
7 |
Caesar salad with homemade Caesar dressing & fresh
Parmesan cheese -
Choice of chopped or standing |
8 |
Entrée salad with Chicken Skewer, Pine nuts,
Tomatoes and Avocado –
choice of dressing |
11 |
| Crispy Crab Wontons with mini Coriander Aioli,
Red Pepper Remoulade and pan fried plantain |
10 |
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Entrées
Served with small soup or salad, upgrade salad for $5 |
| Chicken Piccata with Garlic, Lemon, Mushrooms,
Tomatoes, Capers and Lemon Pepper linguini |
16 |
| Sautéed Chicken breast with a daily sauce,
seasonal veggie and rice |
16 |
| Penne Arrabbiata with sausage and Zesty Tomato
herb sauce |
16 |
| Chicken Pot Pie With Creamy Bechamel, Baby Peas & Carrots |
16 |
| Chicken Fettuccini Alfredo with Creamy Pesto
Alfredo “goodness” Substitute Shrimp ($18) or Filet medallions
($19) |
16 |
| Fresh Fish of the day |
AQ |
| Sicilian Marinated Flat Iron Steak served
with sautéed Tuscan veggies |
18 |
| BBQ Braised Pork Shank with balsamic glace,
haricot verts and Roasted Garlic Mashed Potatoes |
21 |
| Memphis style, Tri cooked Baby Back ribs
served with Napa cabbage and fries |
23 |
| Grilled Rack of Lamb with Kalamata Demi-glace,
Roasted Garlic Mashed Potatoes and seasonal Veggies |
29 |
| 9 oz. Herb Crusted Angus Filet atop a Portobello
Mushroom and a Roasted Garlic Demi-glace with fried Leek and
Black Truffle Essence |
32 |
| 20 oz. Bone in New York, dry aged Angus with
Colossal Twice Baked Potato and Asparagus |
38 |
| Add Sides: Sautéed
Tuscan Veggies $3, Roasted Garlic Mashed Potatoes $3, Fries
$2, Colossal Twice
Baked Potato $6 |
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| Bar
Menu |
| Hot & Sassy Chicken Strips |
8 |
| House Made Crab Cake w/Coriander Aioli,
Red Pepper Remoulade & Fried Plantain |
9 |
| Crisp Iceberg Lettuce Wedge, Chunky Blue Cheese, Bacon & Red
Onion |
7 |
| Crab Wontons & Baby Egg Rolls with Sweet
Chile Sauce |
8 |
Chopped Caesar Homemade Dressing & Fresh
Parm,
choice standing or chopped |
8 |
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| Burger
Bar |
| Kobe Burger |
13 |
| Sautéed Chicken Burger |
9 |
| Grilled Portobello Burger |
8 |
| All served with chibatta roll,
fries and choice of sauce; BBQ, Bleu Cheese Crumbles or Teriyaki
Glaze. Add grilled pineapple for $1 |
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| Wine
List |
| Red Wines |
Cabernet
Savingon |
Glass |
Bottle |
Carson
Peak, Eldorado 2002 |
5 |
19 |
Galante,
Carmel Valley 2005 |
9 |
32 |
Edge,
Napa 2004 |
- |
34 |
Ridge,
Santa Cruz Mtns. 2004 |
- |
48 |
Rombauer,
Diamond Mtn. 1999 |
- |
85 |
Merlot |
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Rock
Paper Scissors, Russian River 2004 |
7 |
26 |
Leveroni,
Sonoma Valley 2004 |
- |
34 |
Frogs
Leap, Napa 2004 |
- |
49 |
Pinot Noir |
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Tolosa,
Edna Valley 2004 |
9 |
34 |
Morgan,
Santa Lucia Highlands 2005 |
- |
48 |
TR
Elliot, Russian River 2004 |
- |
48 |
Zinfandel |
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Boeger,
Eldorado 2005 |
8 |
30 |
Rombauer,
Tri County 2005 |
- |
42 |
Ridge,
Geyserville 2004 |
- |
49 |
Syrah / Petite
Sirah |
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Preston,
Dry Creek 2004 |
- |
32 |
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| White Wines |
Chardonnay |
Glass |
Bottle |
Carson
Peak, Eldorado 2005 |
5 |
19 |
Mt.
Eden, Edna Valley 2003 |
7 |
28 |
Tolosa,
Edna Valley 2005 |
- |
32 |
Morgan,
Santa Lucia Highlands 2004 |
- |
36 |
Marimar,
Russian River 2003 |
- |
42 |
Dehlinger,
Russian River 2004 |
- |
45 |
Rombauer,
Carneros 2005 |
- |
50 |
Savignon Blanc |
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Morgan, Monterey 2004 |
6 |
22 |
Preston Dry Creek 2006 |
- |
27 |
frogs Leap, Napa 2006 |
- |
29 |
Cliff Lede, Napa 2004 |
- |
40 |
Pinot
Gris |
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Boeger,
Eldorado 2006 |
7 |
26 |
Gerwurtraminer |
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Hook & Ladder,
Russian River 2006 |
- |
24 |
White Blends |
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Pine
Ridge, Oakville 2004 |
- |
24 |
Michel-Schlumberger,
Dry Creek Valley 2004 |
- |
32 |
Tangent,
San Luis Obispo 2005 |
- |
35 |
Reisling |
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Trefethen,
Napa 2005 |
7 |
27 |
Champagne * Ask
server |
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Due to the seasonal
nature of our business we may be out of stock on some wines.
We apologize for any inconvenience.
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*
Menu may vary nightly.
Please join us for Happy Hour from 3:00 p.m.
to 5:00 p.m.
and for dinner from 5:00 p.m. to 9:00 p.m.
For dinner reservations, please call (530) 836-4985
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Phone: (530) 836-4985 - Toll Free (877) 945-6343
Email: info@lodgeatwhitehawk.com
985 Whitehawk Drive • P.O. Box 175 • Clio, CA 96106
All Contents © 2006-2008 Lodge At WhiteHawk
Ranch
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Designed by Big Fish
Creations
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