By Priya Hutner ·
Executive Chef Jim Bettancourt recently unveiled River Ranch’s new menu, which highlights sustainable organic products whenever possible. I, along with good friend, Nicole Dreon, a local photographer and writer, had an opportunity to catch up and experience the restaurant nestled along the Truckee River. General manager Rob Curtis offered us a few recommendations of new menu items that he and Chef Bettancourt were excited about. We started with signature cocktails.
Nicole ordered a Lemon Ginger Mojito, which she said was “clean, crisp and cooling.” I opted for bartender Seth’s Terrible Moscow Mule (ask Seth to tell you the story about his libation creation). And don’t let the name fool you; it was one excellent Moscow Mule.
For appetizers, we began with a Fresh Spring Pea & Mint Hummus served with red bell peppers, celery, carrots, cucumbers and flatbread. The combination of mint and spring peas made this dish light and delightful; a perfect starter for summer.
The Bacon-Bacon Whiskey Pork Belly served with candied bacon ·
We also tried the Bacon-Bacon Whiskey Pork Belly appetizer served with candied bacon and a maple bourbon sauce, with a side of celeriac root puree. This was amazing. We both enjoyed this dish immensely. The pork was tender and crispy and the hint of sweetness the candied bacon and maple bourbon sauce offered complemented the dish.
The River Ranch Wedge Salad ·
Salads were next. The River Ranch Wedge Salad, served with chilled iceberg lettuce, crumbled blue cheese, cherry tomatoes, crispy bacon and English cucumber was topped with a housemade green goddess dressing. The flavors popped and Nicole and I both loved this rendition of a Wedge Salad.
The Red & Gold Beet Salad with citrus segments and a white balsamic vinaigrette
We also shared the Red & Gold Beet Salad on a bed of arugula, topped with goat cheese, citrus segments and dressed in white balsamic vinaigrette. I am a fan of beets, arugula and goat cheese, so needless to say I enjoyed the flavors of this salad. The sweet, savory and citrusy combination created an excellent summer salad.
Shrimp & Grits prepared with butterflied prawns and topped with a tomato jam ·
For entrees, we shared the Shrimp & Grits, which was prepared with butterflied prawns, cheesy grits, cooked with red peppers, chives, shallots and topped with a dollop of tomato jam. It was both light and rich at the same time, with a touch of comfort food that was totally flavorful.
The Cervena Elk Loin served in a port-currant demi ·
We also had the Cervena Elk Loin served in a port-currant demi with goat cheese-chive mashed potatoes and grilled garlic green beans. It was delicious.
The dessert trio of Chocolate Cake In Raspberry Sauce, Salted Caramel Ice Cream and Vanilla Crème Brûlée ·
We finished off dinner with a dessert trio of Chocolate Cake In Raspberry Sauce, Salted Caramel Ice Cream and Vanilla Crème Brulee.
This summer, River Ranch will be hosting its Fish Fry Friday with live music on the deck, and Dog and Date Night the last Sunday of the month. Happy Hour is Sunday to Thursday from 4:30 to 6:30 p.m. River Ranch is at 2285 River Road at the base of Alpine Meadows Road. For more information, call (530) 583-4264 or visit riverranchlodge.com.
Priya Hutner is a writer, health and wellness consultant, and natural foods chef. Her business, The Seasoned Sage, focuses on wellness, conscious eating and healthy living. She offers healthy organic meals for her clients. She may be reached at pria78@gmail.com or visit theseasonedsage.com. Visit TheTahoeWeekly.com to read more Tastes columns.
