The Ranch House

Frommer's Review

This restaurant has been placing an emphasis on the freshest vegetables, fruits, and herbs since opening its doors in 1965, long before this practice became a national craze. Freshly snipped sprigs from the restaurant's lush herb garden will aromatically transform your simple meat, fish, or game dish into a work of art. From an appetizer of cognac-laced liver pâté served with its own chewy rye bread to desserts such as fresh raspberries with sweet Chambord cream, the ingredients always shine through. And you'll love the setting, for the Ranch House offers alfresco dining year-round on the wooden porch facing the scenic valley, as well as in the romantic garden amid twinkling lights and stone fountains.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.