DINNER 3-COURSE MENU

RANGE FRENCH ONION
Caramelized sweet onions in a white wine veal stock, topped with Lacey Swiss cheese blistered to perfection

SEA SCALLOPS DE BURGO
Pan-seared sea scallops in a creamy de burgo sauce

TENDERLOIN MEDALLIONS
2-oz Bison Filet prepared Augusta-style, a pecan and pimento chimichurri, and a 2-oz elk filet, prepared Torrey Pines-style, Sautéed mushrooms in hunter demi, served with potato croquettes and asparagus in a sweet corn cream sauce

BONE IN IOWA CHOP with white cheddar mash and grilled asparagus

LUNCH MENU OPTIONS

SLIDER TRIO (served with Range-style fries)
• Ground prime beef slider with a fried habanero cheese square, peppered bacon and house-made BBQ sauce
• Ground bison slider with cremini mushrooms, hunter-demi sauce and aged white cheddar
• Ground elk slider with Range sauce, swiss cheese and crispy fried onions

SHRIMP MARGHERITA FLATBREAD
Olive oil, garlic, tomatoes, mozzarella, shrimp, basil and fresh cracked pepper and sea salt finished with a balsamic reduction