Dinner is served:

Monday – Wednesday: 5pm – 9:30pm
Thursday – Friday: 5pm – 10:30pm
Saturday: Noon – 10:30pm
Sunday: Noon – 9:30pm

 

SOUPS & SALADS

Caesar Salad
Hearts of Romaine tossed with fresh caesar dressing and garlic croutons

Frissee Salad
Frissee lettuce tossed with orange, goat cheese, almonds and sherry vinaigrette

Artichoke Salad
With soft lettuce, oven dried tomatoes, red onions, manchego cheese and a citrus vinaigrette

Asparagus Salad 
With frissee, chervil vinaigrette, and caper anchovy butter

Sopa Azteca
Tortilla soup with Monterey Jack cheese, cilantro, avocado, chicken and crispy tortilla strips

Sopa del Dia
Soup of the day

 

COLD TAPAS

Tomato Basil Flatbread
Black olive tapenade, tomato, basil and mozzarella

Bruschetta Rojo
Tomato basil bruschetta with gorgonzola

Ceviche
Shrimp, tilapia, scallops and calamari in fresh lime juice with tomato and cilantro

Salmon Avocado Sushi
Sliced salmon with Chinese mustard seasoned avocado on a bed of seaweed salad

Tuna Tartare
Fresh tuna mixed with a spicy soy sauce, sesame seeds and Japanese bread crumbs

Mixed Olives
Assorted marinated olives

Edamame
Steamed and lightly salted soybean pods

Quesos Artesenales
Chef’s assortment of fine cheeses and accompaniments

 

 

HOT TAPAS

Arepas
Corn cake with crab, shrimp and tomato ragout

Sautéed Scallops
With mushrooms, haricot verts, pearl onions and bacon in a fennel clam broth

Petit Filet
On wilted spinach, potato and portabello mushroom with red wine beef sauce

Salmon Medallion
Cashew encrusted salmon medallion with pineapple, zucchini and orange butter sauce

Camaron al Tequila
Jumbo shrimp with avocado and mango in a tequila sauce

Sautéed Asparagas
With garlic, shaved parmesan cheese, and caper anchovy butter

Pork Tenderloin
With polenta cake, corn, pineapple relish and mushroom sauce

Lamb Chops
Served with grilled purple potatoes, aioli and red wine sauce

Quesadillas Poblanas
Filled with a mix of chicken, poblano chilies and Monterey Jack cheese with guacamole and crema

Fritto Mixto
Mix of crispy fried shrimp and calamari served with tarter sauce and habanero salsa

Mejillones
In white wine and butter au jus

Pan del Dia
Fresh bread and garlic olive oil

Fried Oysters
With a corn and red pepper ragout and a red pepper remoulade sauce

Duck Breast
With butternut squash, celery, and hazel nuts in a plum sauce

Potatoes Gratin
Cubed potatoes in a creamy cheese sauce

Albondigas
Meatballs in a tomato and chipotle chili sauce

Espinacas Catalan
Sautéed spinach with pine nuts, raisins and apples

Patatas Bravas
Cubed, fried and spiced potatoes with garlic aioli

Almond Encrusted Fried Manchego
With champagne honey

Grilled Curry Chicken
With mint and cilantro dipping sauce

Sautéed Mushrooms
With manchego and prosciutto in cream sauce

 

ENTREES

Grilled Ribeye
Grilled ribeye served with grilled red onion, celery root puree, wilted spinach and a red wine beef sauce

Grilled Salmon
Farm raised salmon with fresh vegetables and an orange red onion mojo

Grilled Tuna
Tuna steak with fresh vegetables and an orange red onion mojo

Rack of Lamb
Ranazul’s signature dish. Grilled and served with almond cilantro rice and special habanero salsa

Tilapia Veracruz
Sautéed tilapia served with tomato, olive and caper white wine sauce with asparagus rice

 

DESSERTS

Carrot Cake
Molten Chocolate Cake
Whiskey and Honey Creme Brulée
Fruit Cobbler
Mixed Berries
Sopapillas