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vision
The culinary team at Eagle Ranch strives to provide honest food prepared simply, while providing a learning
experience to culinary professionals and students. Sustainable, locally sourced ethical ingredients are constantly
inspiring those who create with them.
Engagement, Integrity and Commitment are what the Culinary leadership team believes inspires Culinary
professionals to put forth quality every plate, every time. While passing experience and knowledge to our team we
provide a memorable experience to our guests while treating our ingredients with the respect they deserve.
We strive to provide culinary experiences which inspire us. Dishes we’ve discovered from times spent with friends and
family, from travelling and developing life long lasting memories. We don’t try to provide a theme to our menus,
rather a collection of memories and times throughout our lives.
While inspiration of these dishes seem natural to us we understand complexity and sensitivity with food knowledge
may be intimidating to some, so we would like to provide you with a syllabus of some of our dishes allowing greater
understanding and view to our vision.
Thank you and we hope your experiences are as memorable as ours were, creating these dishes.
syllabus
Ssam - sometimes also transliterated as ssäm, literally meaning "wrapped", refers to a dish in Korean cuisine in which,
usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling
Kimchi - also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety
of seasonings. It is often described as spicy and sour.
Ssamjang - is a thick, spicy paste used with food wrapped in a leaf in Korean cuisine. The sauce is made of fermented
soybean paste, fermented chili paste sesame oil, onion, garlic, and green onions
Banchan - “ BON- CHAHN” refers to small dishes of food served along with cooked rice in Korean cuisine.
This word is used both in the singular and plural. The word Banchan translated into English means side dish.
Achiote paste -“AH-KEY-OH-TEE” or recado rojo is a popular blend of spices, originally used by the Maya peoples.
It is now strongly associated with the Mexican and Belizean cuisine, especially of Yucatán and Oaxaca. The spice
mixture usually includes annatto, Mexican oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt.
The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.
Chicharrón - “chee-cha-rone” crispy pork skin most commonly known as a pork rind.
Gaucho - ”GOW-CHO” is a resident of the South American pampas, Gran Chaco, or Patagonian grasslands, found
mainly in Argentina, Uruguay, Paraguay, Southeastern Bolivia, Southern Brazil and Southern Chile. In Brazil, gaúcho is
also the main demonym of the people from the state of Rio Grande do Sul. In the Argentine pampas gauchos are the
main workers on an estancia. Their duty is to herd cattle all year round. They are excellent horsemen.
Chimichurri - is a green sauce used for grilled meat, originally from Argentina. Its ingredients contain finely-chopped
parsley, minced garlic, sunflower oil, oregano, and white vinegar. In Latin American countries outside of
Argentina, Paraguay and Uruguay, variations often focus on coriander leaf(cilantro) for flavour.
Char siu - “CHA-SOO” literally "fork-roast"; is a popular way to flavor and prepare barbecued pork in Cantonese
cuisine
Dashi - “DAH-SHE” is a class of soup and cooking stock used in Japanese cuisines. Dashi forms the base for
miso soup, clear broth, noodle broth, and many kinds of simmering liquid. The most common form of dashi is a
simple broth or fish stock made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings
of katsuobushi - preserved, fermented skipjack tuna) The element of umami, considered one of the five basic tastes
in Japan, is introduced into dashi from the use of katsuobushi.
Massaman - is a rich, relatively mild Thai curry that is an interpretation of a Persian dish Massaman or matsaman is
not a native Thai word. It is generally thought to refer to the Muslims with earlier writers from the mid-19th century
calling the dish "Mussulman curry"; Mussulman being an archaic form of the word Muslim
Spaghetti alle vongole - is a dish that is very popular throughout Italy, especially its central regions, including Rome
and further south in Campania where it is part of traditional Neapolitan cuisine.
In the Liguria region of Italy, east of Genoa, "Spaghetti alle vongole (veraci)" means spaghetti with tiny baby clams in
the shell, no more than the size of a thumbnail, with a white wine/garlic sauce. Linguine also may be used for the
pasta in preference to spaghetti. Italian-American recipes sometimes use cream in this dish, but, although cream
has the virtue of amalgamating butter and cheese in some over-the-top sauces for fettucine, it is quite alien to the
spirit of Italian cooking.
snacks
market soup – daily creation
6|8
caesar – romaine heart | smoked bacon | grana padano | crouton | roasted garlic emulsion
add – chicken 6 | prawn 6 | 6oz hangersteak 15
8 | 12
wedge salad – bacon | bleu cheese | buttermilk chive emulsion | tomato | hard egg
8 | 12
pickle chip – chilli dill aioli
13
gyoza – pork dumpling | sesame soy red wine
13
ssam – kalbi beef | kimchi | butterleaf | ssamjang | banchan
14
poutine – duck fat | kennebec potato | chicken jus | cheese curd
add – bacon 3| chicken 6 | 6oz hangersteak 15
poutine – ‘buffalo style’ or ‘east L.A. style’
15
chicken wings – bleu cheese emulsion
hot | medium | mild | chilli lime | house bbq | sriracha honey | maple ssam
16
15
nacho – blue & yellow tortilla | stewed black bean | shredded pork | blended cheese
pickled jalapeno
14 | 20
eagle summit platter – chicken wings | nacho | fried gyoza | pickle chip
55
sandwich served with fries | soup | small wedge salad| caesar salad add 2
korean taco – bulgogi beef | kimchi | cilantro | corn tortilla | pickled vegetable | sriracha mayo
16
ranch burger – house beef | aged cheddar | tomato | lettuce | red onion | bacon | kaiser
double 22| triple 26| substitute chicken 2| sunny egg 1
kimchi burger – bacon | cheddar | kimchi | sriracha mayo
17
reuban – house brined smoked brisket | house sauerkraut | maple mustard | emmenthal
vienna black bread
18
pork sandwich – achiote pork shoulder | chicharone | cheddar | jalapeno
petit baguette | slaw
18
gaucho hanger – grilled | toast | emmenthal | crispy onion | chimmichurri
22
17
substantial
fish and chip – arrowhead black jack batter | sustainable cod | kennebec fries | caper mayo
22
massaman curry – beef shortrib | tamarind | kaffir | coconut | fragrant rice | ajad
22
ramen noodle – char siu bbq pork | bacon dashi | egg noodle | fresh vegetable | hard egg | crackling
23
spaghetti alle vongole – garlic | giardini de carnalotto | grana padano | chilli flake | fresh clam
25
fried chicken – panko | tabasco buttermilk marinade | maple | kimchi potato | seasonal vegetable
30
new york steak – bleu cheese butter | frites | seasonal vegetable
executive chef dan pietrzak
8oz 28 | 10oz 32