Granny smith apples, strawberries, red oak lettuce, arugula, pistachios, dried cherries, blue cheese, and a honey sherry vinaigrette

Hearts of romaine tossed with fresh caesar dressing, anchovies, shaved parmesan cheese, and garlic croutons.

Crispy duck and arugula mixed with a honey soy dressing.

Spicy tomato soup with diced grilled chicken, Monterrey jack cheese, avocado, and crispy tortilla strips garnished with sour cream, and cilantro.

Soup of the day.

Petit filet on a bed of frisee lettuce topped with blue cheese crumbles and almonds, tossed in a sherry vinaigrette.

Sauteed shrimp on a bed of soft lettuce with shaved manchego cheese, and a citrus vinaigrette

Grilled breast of chicken, sliced, on a bed of romaine lettuce, red onions, with caesar dressing.

Crispy fried calamari, on a bed of red oak lettuce and arugula, topped with shaved manchego cheese, and finished with a champagne vinaigrette.

Grilled breast of chicken with blue cheese lettuce, tomato, and mayonnaise on ciabatta roll.

Shaved Turkey, smoked apple wood bacon, lettuce, tomato, mayonnaise, and mozzarella cheese on ciabatta roll.

Juicy angus ground beef cooked to order with cheddar cheese, lettuce, tomato, and mayonnaise on toasted potato roll.

Oven dried tomato, chevre spread, portobello mushroom, lettuce, and grilled onion on ciabatta roll.

Crispy fried tilapia, romaine lettuce, and tartar sauce on ciabatta roll.

Sauteed shrimp in creamy tomato sauce with spaghetti and shaved parmesan cheese.

Sauteed chicken breast with penne pasta in alfredo sauce and shaved parmesan cheese.

Grilled Italian sausage and zucchini with penne pasta in creamy tomato sauce and shaved parmesan cheese.

Vegetable marinara with capers and olives over spaghetti and shaved parmesan cheese.

Shrimp and calamari in fresh lime juice with tomato, avocado, and cilantro served with tortilla chips.

Marinated Kalamata and manzanilla olives.

Sliced salmon with chinese mustard seasoned avocado on a bed of seaweed salad.

Fresh ahi tuna mixed with scallions in a chili, soy, and sesame spiced dressing.

Chef’s selection of 4, 5, or 6 cheeses and accompaniments.

Cashew encrusted salmon medallion with pineapple, zucchini, arugula salad, and orange butter sauce.

Sauteed tilapia served with tomato, olive, and caper white wine sauce with broccolini and rice.

Filled with a mix of Monterrey jack cheese, tasso ham, and crab meat, served with sour cream, and salsa.

Mix of crispy fried shrimp and calamari served with tartar sauce, and salsa de habanero.

Steamed mussels in white wine with garlic, onions, and butter au jus with fresh focaccia.

Cubed potatoes in a creamy truffle sauce topped with parmesan cheese.

Sauteed spinach with almonds, raisins, and apples.

Cubed, fried potatoes with garlic aioli, and salsa de habanero.

Over horseradish creamed spinach, with a red pepper remoulade sauce.

Black olive tapenade, tomato, and basil topped with fresh melted mozzarella cheese.

Tomato basil bruschetta topped and toasted with gorgonzola cheese.

Whole soy bean pods, steamed, and lightly salted.

Fresh bread, and garlic olive oil.

Served with grilled potatoes, asparagus, habanero aioli, and red wine reduction.

On wilted spinach, potato, and portobello mushroom with red wine reduction.

With zucchini, spinach, olives, and tomato relish.

Per person.

Granny smith apples, strawberries, red oak lettuce, arugula, pistachios, dried cherries, blue cheese, and a honey sherry vinaigrette.

Hearts of romaine tossed with fresh caesar dressing, anchovies, garlic croutons, and shaved parmesan cheese.

Hydro and red oak lettuce, grapefruit and orange sections, citrus vinaigrette, shaved manchego cheese.

Crispy duck and arugula mixed with a honey soy dressing.

Spicy tomato soup with diced grilled chicken, Monterrey jack cheese, avocado, and crispy tortilla strips garnished with sour cream and cilantro.

Soup of the day.

Shrimp and calamari in fresh lime juice with tomato, avocado, and cilantro served with tortilla chips.

Sliced salmon with Chinese mustard seasoned avocado on a bed of seaweed salad.

Fresh ahi tuna mixed with scallions in a chili, soy sauce, and sesame spiced dressing.

Marinated Kalamata and manzanilla olives.

Chef’s selection of 4, 5, or 6 fine cheeses and accompaniments.

On wilted spinach, potato, and portobello mushroom with red wine and beef reduction.

6 oz. Grilled and served with wilted spinach, grilled onions, grilled potato and red wine reduction.

With fried maseca cake, mushrooms, tomatoes, and mushroom sauce.

Served with grilled potatoes, asparagus, habanero aioli, and red wine reduction.

Grilled chicken, mushrooms, cilantro rice, dijon sauce.

Fried chicken breast with coleslaw, patatas bravas, and chipotle aioli.

Filled with a mix of Monterrey jack cheese, tasso ham, and crab meat, served with sour cream, and salsa.

Sauteed spinach with almonds, raisins, and apples.

Whole soy bean pods, steamed, and lightly salted.

Cubed potatoes in a creamy truffle sauce topped with parmesan cheese.

Cubed, fried potatoes with garlic aioli, and salsa de habanero.

Tomato basil bruschetta topped and toasted with gorgonzola cheese.

Black olive tapenade, tomato, and basil topped with fresh melted mozzarella cheese.

Almond encrusted with champagne honey drizzle.

Fresh focaccia with garlic olive oil.

With crab meat, cashews, and brown butter sauce.

With a corn and red pepper ragout, red pepper remoulade.

Mix of crispy fried shrimp and calamari served with tartar sauce, and habanero salsa.

In potato nest, with spring vegetables, lump crab, and lemon butter sauce.

Cashew encrusted salmon medallion with pineapple, zucchini, arugula salad, and orange butter sauce.

Spaghetti with shrimp in tomato alfredo sauce and shaved parmesan cheese.

In white wine with garlic, onions, and butter au jus with fresh focaccia.

Ranazul’s signature dish grilled, and served with almond cilantro rice, and salsa de habanero.

Grilled ribeye served with grilled red onion, grilled potato, wilted spinach, and red wine beef reduction.

Farm raised salmon with fresh vegetables, and tomato, olive, basil, and caper relish.

Tuna steak with fresh vegetables and, and tomato, olive, basil, and caper relish.

Sauteed tilapia served with tomato, olive and caper white wine sauce with broccolini and rice.

Seasonal fruit cobbler ala mode with vanilla ice cream.

Rich flame torched custard, ask server for seasonal flavors.

Rich chocolate cake, filled with a decadent ganache and baked until molten served with vanilla ice cream.

Fried dough pastries covered with honey, cinnamon, and powdered sugar. Served with vanilla ice cream.

Hand rolled carrot cake, made with candied pecans and served with butter pecan.