Pomegranate Salad with romaine lettuce, orange slices, pomegranate seeds, kalamata olives, pecans and a sherry vinaigrette.

Pan Seared Rockfish with spinach, butternut squash, grape relish and a fish cream sauce.

Pan Seared Duck with portobello mushrooms, fava beans and a proscuttio and red wine sauce.

Sorbet Trio with mimosa, cabernet sauvignon and riesling sorbets.

Try them all on our new prix fixe menu special!

Restaurant Weeks at RANAZUL continue through August 9th. Come try some old favorites and new plates. For dessert try our new Toasted Coconut Flan. Our flan is made fresh with caramel syrup and sprinkled with toasted coconut shavings. Rich, creamy, crunchy and toasty. A refreshing flavor and texture experience.

Chef Jaime Ayala starts with 12 oz. of New Zeland rack of lamb carefully trimming away excess fat then marinates it with dijon mustard and other spices. When it is ready he grills it to perfection and serves it over almond cilantro rice topped with his savory red wine reduction with spicy habanero salsa on the side.

Edamame is a preparation of baby soybeans in the pod commonly found in Japan, China and Korea. The pods are boiled in water together with condiments such as salt, and served whole.

Outside East Asia, the dish is most often found in Japanese restaurants and some Chinese restaurants, but has also found popularity elsewhere as a healthy food item.

Four ounce cut tenderloin grilled to perfection on wilted spinach, potato and portabello mushroom with a savory red wine beef sauce