Menus
Created by Executive Chef Matthew Johnson, our menus feature a vibrant mix of ingredients, including fresh fish and produce from local farms and foraged from our on-site organic chef’s garden. Among the highlights: Meyer lemons from the historic citrus groves, which accent seasonal dishes and star in our famous SYR Meyer Lemon Tart, and sweet local honey drizzled over garden vegetables, the product of honeybees that buzz freely among the wildflowers and lush gardens nearby.
Our fine California fare is enhanced by twinkle lights overhead, crackling fireplaces, and spectacular views out to the Pacific Ocean and Channel Islands, as well as five-star service to create the most memorable occasions.
Corkage Fee: $75 per 750ml bottle, with a limit of two bottles per table or one magnum.
Dinner
To Start
Japanese Yellowtail Crudo* Ojai Pixie Tangerines, Purple Sango Radish, Petite Seagrass, Piment d'Espelette and Shiro Dashi Vinaigrette 36
Santa Barbara Abalone - Pan SearedChef’s Featured Dish, House-Made Squid Ink Capellini, Haricot Verts, Pea Shoots, Shaved Bottarga, Parmesan, Meyer Lemon Emulsion 38
Hawaiian Big Eye Tuna Tartare Carpinteria Avocado, Sesame Ginger Dressing, Curry Oil, Furikake, Nori Chips 42
Spanish Octopus GrilledSaffron Braised Potatoes, Chorizo, Preserved Fennel, Rouille, Smoked Tomato Broth38
Local Strawberry GazpachoPetite Basil, Piment d’Espelette, Alaskan Snow Crab, Cucumber, Ciabatta Croutons, Meyer Lemon Oil 38
Grilled Summer Peach SaladSicilian Burrata, Petite Purple Watercress, Heirloom Tomatoes, Garden Basil, Sungold Tomato Vinaigrette36
Baby Iceberg Wedge – OrganicApplewood Smoked Bacon, Cucumber, Heirloom Tomatoes, Point Reyes Blue Cheese Dressing28
Little Gem Lettuces - Babe FarmsPink Lady Apples, Toasted Walnuts, Pickled Onion, High Plains Cheddar Crostini, Cara Cara Oranges, Sherry Vinaigrette 36
Brentwood Corn AgnolottiShaved Australian Winter Truffle, Fava Beans, Sungold Tomato, Parmesan46
Crispy Chickpea & Artichoke CakeOrganic Red Quinoa, Hearts of Palm, Heirloom Cherry Tomatoes, Romesco, Sweet Corn, Avocado Salsa Verde, Petite Greens 32
ENTRÉES
Steak Diane - Flambéed Tableside Center-Cut Filet Mignon, Signature Mashed Potatoes, Broccolini, Brandied Cremini Mushroom Sauce 110
Duck à l’Orange - Flambéed Tableside Maple Leaf Farms Duck Breast, Barley Pilaf, Tokyo Turnips, Herbes de Provence, Cara Cara Orange, Grand Marnier 74
Grilled Prime Bone-In Ribeye Gruyère Cheese & Potato Pavé, Creamed Spinach, Confit Tomato, Morel Mushroom Jus 150
Jidori Chicken Breast - Truffle Honey Glazed Foraged Mushrooms, Cipollini Onion Risotto, Bloomsdale Spinach, Mascarpone, Spring Pea Purée 58
Black Cod - Miso-Glazed 36-Hour Marinade, Asparagus, Snap Peas, Baby Carrots, Maitake Mushroom, Pearl Onion 72
Ora King Salmon - Maple GlazedBlack Wild Rice, Asparagus, Butternut Squash, Marcona Almonds, Baby Kale, Lemon Beurre Blanc64
Crispy Skin Mediterranean Loup de MerSweet Potato & Almond Purée, Slow Roasted Tomatoes, Creamed Sauerkraut, Veal Jus 64
Fettuccine - House MadeRoasted Baby Carrots, Speck Ham, English Peas, Baby Asparagus, Fresh Ricotta, Carrot Nage. Add Organic Grilled Chicken Breast, Crispy Tofu, or Shrimp +18 49
Maitake Mushroom Pad “Ty” "Vegan"Rice Noodles, Napa Cabbage, Bell Pepper, Young Coconut, Almond Thai Chile Purée, Tamari Ginger Sauce
Add Organic Grilled Chicken Breast, Crispy Tofu, or Shrimp +18 48
TO SHARE
Royal Ossetra Caviar Buckwheat Blinis, Egg Whites, Yolks, Chives, Crème Fraîche 305
SYR Seafood Tower Santa Barbara Lobster Tail, Poached White Prawns, Alaskan Snow Crab Claws, Oysters, Santa Barbara Uni, Cocktail Sauce, Mignonette 250
Half Dozen Oysters on the Half Shell Yuzu & Strawberry Mignonette
Make It A Dozen! +36 38
Dover Sole for Two - Filleted Tableside Line-Caught Dover Sole served with Herb-Roasted Peewee Potatoes, Asparagus, Caper & Olive Beurre Blanc 195
SIGNATURE SIDES
SYR Signature Joel-Robuchon® Mashed Potatoes The Best Mashed Potatoes You Will Ever Eat! 18
Truffle French Fries Garden Herbs & Parmesan 18
Crispy French Fries The Crispiest Fries You Will Ever Eat! 18
Charred Broccolini Grilled Lemon, Chili Flakes, Shaved Manchego, Romesco Sauce 19
Japanese Okinawan Purple Sweet Potatoes - Roasted Sweet Potatoes Orange Blossom Honey, Sea Salt 19
SYR Classics
SYR Macaroni & Cheese - Famous! Prosciutto di Parma in a Four Cheese Sauce 32
Korean Beef Tacos Ty Warner’s favorite appetizer from Seoul
Scallions, Toasted Sesame, Kewpie Aioli, House-made Flour Tortillas, served with Kimchi 38
SYR Famous Tortilla SoupOrganic Grilled Chicken, Farmers Market Avocado, Cheddar Cheese, Tortilla Crisps 29
Crispy Calamari Arugula, Garden Herbs, Radicchio, Grilled Meyer Lemon, Chipotle Aioli 32
Alaskan Halibut & Chips - Beer BatteredTartar Sauce, Sarson’s Malt Vinegar, Seasoned Fries, Apple Fennel Coleslaw 48
SYR Angus Burger - GrilledServed with Lettuce, Tomato, Pickles, Caramelized Onions, French Fries, & a choice of Aged Cheddar or Buttery Gorgonzola
Add Avocado or Bacon +6
Substitute Truffle Fries +6
Substitute Impossible Patty +234
Award-Winning Baby Back Ribs SYR’s BBQ Sauce, Seasoned Fries, and Apple Fennel Coleslaw 52
Dinner
Lunch
To Start
Royal Ossetra Caviar* Buckwheat Blinis, Egg Whites, Egg Yolks, Chives, Crème Fraîche Add 305
Local Strawberry Gazpacho Petite Basil, Piment d’Espelete, Alaskan Snow Crab, Meyer Lemon Oil38
Japanese Yellowtail Crudo* Ojai Pixie Tangerines, Petite Seagrass, Radish, Piment d’Espelette, Shiro Dashi Vinaigrette 34
Dungeness Crab Cake Sweet Corn, Baby Zucchini, Circus Frisée, Pea Shoots, Roasted Tomatillo & Avocado Salsa Verde 32
Crispy Chickpea & Artichoke Cake (vegan) Organic Red Quinoa, Hearts of Palm, Heirloom Cherry Tomatoes, Romesco, Sweet Corn, Carrot Top Salsa Verde, Petite Greens 32
To Share
Half Dozen Beausoleil Oysters on the Half Shell* Yuzu & Strawberry Mignonette38
Maine Lobster Dumplings* Toasted Sesame, Daikon, Purple Radish, Cilantro, Soy Ginger Beurre Blanc34
Young Coconut Ceviche Aji Amarillo, Papaya, Cucumber, Jicama, Radish, Avocado, Tajin, Plantain Chips Substitute Halibut +632
Korean Beef Tacos Ty Warner’s favorite appetizer from Seoul! Scallions, Toasted Sesame, Kewpie Aioli, Flour Tortillas, served with Kimchi 38
Ty’s Kobe Beef Sliders* Aged White Cheddar, Caramelized Onions, Bread & Butter Pickles, Secret Sauce, Toasted House-Made Bun, with a Choice of Apple Fennel Coleslaw or French Fries36
- * Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness
Salads & Entrées
Grilled Organic Chicken Breast or Blackened Salmon Salad*Bosc Pears, Candied Pecans, Avocado, Heirloom Cherry Tomatoes, Cucumber, Laura Chenel Goat Cheese, Meyer Lemon Vinaigrette42
Mediterranean Branzino* Herb-Roasted Pee Wee Potatoes, Asparagus, Artichoke Hearts, Heirloom Cauliflower, Caper & Chardonnay Beurre Blanc48
Classic Veal SchnitzelWarm Potato Salad, Cucumber Dill Dressing, Cranberry Sauce, Caperberry55
SYR Grilled Natural Angus Burger* Served with Lettuce, Tomato, and Pickles, Caramelized Onions, French Fries, & a choice of Aged Cheddar or Buttery Gorgonzola34
- add Avocado or House-Smoked Bacon +6
- substitute Truffle Fries +6
- Substitute Impossible Patty +2
SYR Poke Bowl Hawaiian Big Eye Tuna, Brown Sticky Rice, Edamame, Sango Radish, Sunomono, Carpinteria Avocado, Daikon Sprouts, Wakame, Toasted Almonds Substitute Crispy Tofu for Tuna – no charge42
The Ranch B.L.T.A Thick-Cut Neuskies Bacon, Gem Lettuce, Tutti-Frutti Farms Tomato, Carpinteria Avocado, Meyer Lemon Garlic Aioli34
Maitake Mushroom Pad ‘Ty’(vegan)Rice Noodles, Napa Cabbage, Bell Pepper, Young Coconut, Almond Thai Chile Purée, Tamari Ginger Sauce48
- Add Organic Grilled Chicken Breast, Crispy Tofu, or Shrimp +18
Executive Chef – Matthew Johnson
Our beef is grass fed; free range & USDA Prime.
Most of our herbs & vegetables are grown in our organic gardens.
We are happy to accommodate all dietary needs.
20% service charge will be added to parties of 6 or more guests.
* Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.*
Lunch
Champagne Brunch
TO START
Strawberry Stuffed AvocadoPersian Cucumber, Local Market Strawberry Gazpacho, Sungold Tomatoes, Espelette, Sea Salt
Dungeness Crab Cake Sweet Corn, Baby Zucchini, Circus Frisèe, Pea Shoots, Roasted Tomatillo, and Local Avocado Salsa Verde
Sicilian Burrata and Prosciutto RulianoHeirloom Tomatoes, Riviera Ligure Extra Virgin Olive Oil, Bronte Pistachios, Purple Watercress, Ciabatta Crisp, Arugula Pesto
Royal Ossetra Caviar* Add 305Buckwheat Blinis, Egg Whites, Egg Yolks, Chives, Crème Fraîche
ENTRÉES
Roasted Vegetable Shakshuka Za’atar Spiced Tomato Sauce, Feta Cheese, Crispy Brussels, Organic Egg, Grilled Fresh Herb Ciabatta
Lemon Ricotta Pancakes Thick Cut Applewood Smoked Bacon, Strawberry Jam, Vermont Maple Syrup
Buttermilk Fried Chicken and Waffles Country Gravy and Vermont Maple Syrup
Smoked Salmon Benedict Yukon Gold Potato Rosti, Avocado, Wild Arugula, Meyer Lemon Hollandaise
Pan Seared Halibut* Hope Ranch Mussels, Napa Cabbage, Pickled Sweet Peppers, Cilantro Lemongrass Coconut Curry Broth
Grilled Prime Flat Iron Steak* Confit Potatoes, House-Smoked Bacon, King Oyster Mushroom, Gorgonzola, Garden Herb Salsa Verde
DESSERTS
Tahitian Vanilla Crème Brûlée Seasonal Berry Medley
SYR Profiteroles Vanilla Bean Ice Cream, Chantilly, Manjari Chocolate
Assortment of Three Cheeses Murray’s Cave Aged Reserve Barnstorm Blue, Roomano Extra Aged Gouda, Époisses
Trio of House-Made Sorbets Selection of Seasonal Flavors
Free-flowing Beverages
G.H. Mumm Brut, Champagne, France | Sorgente ‘Extra Dry’ Prosecco, Italy
Ty Bellinis and Mimosas | Selection of Juices
Additional $420 per person – Free-Flowing Dom Pérignon 2015
$125 per person
(not including tax or gratuity)
Executive Chef – Matthew Johnson
Our beef is grass fed; free range & USDA Prime.
Most of our herbs & vegetables are grown in our organic gardens.
We are happy to accommodate all dietary needs.
20% service charge will be added to parties of 6 or more guests.
* Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.*
Champagne Brunch
Breakfast
Basket of House-Baked Pastries Croissant, Danish, and Muffins 26
House-Made GranolaSeasonal Berries and Yogurt 24
John McCann’s Irish OatmealSeasonal Berries and Brown Sugar 24
Cambridge House Smoked Salmon*Heirloom Tomatoes, Shaved Red Onion, Capers, Meyer Lemon, served with Toasted Plain or Everything Bagel 28
Two Organic Eggs*Applewood Smoked Bacon or Sausage and Ranch Potatoes, served with Choice of Toast 26
Santa Barbara Breakfast Burrito Scrambled Eggs, Ranch Potatoes, Organic Bell Peppers and Cheddar Cheese
Choice of Bacon or Chicken Sausage
Served with Roasted Tomatillo Salsa and Fresh Fruit28
Selection of Local Seasonal Fruits and Farm Berries26
SYR Huevos Rancheros Crispy Corn Tortillas, Black Beans, Chorizo, Avocado, Sour Cream, Ranchero Sauce 28
Roasted Vegetable ShakshukaZa’atar Spiced Tomato Sauce, Feta Cheese, Crispy Brussels, Organic Egg, Grilled Fresh Herb Ciabatta 34
Eggs Benedict* English Muffin with Prosciutto Ham and Basil Hollandaise, served with Ranch Potatoes 30
Eggs Florentine*English Muffin with Spinach, Tomatoes and Basil Hollandaise, served with Ranch Potatoes28
House-Made Lemon Ricotta PancakesApplewood-Smoked Bacon, Strawberry Jam, Vermont Maple Syrup26
Build Your Own Omelet*Whole Eggs or Egg White - Served With Sliced Tomatoes | Choice of Three Fillings - Chorizo, Chicken Apple Sausage, Bacon, Scallions, Mushrooms, Tomatoes, Spinach, Bell Peppers, Onion, Cheddar, Swiss, Goat Cheese, Smoked Mozzarella26
Executive Chef – Matthew Johnson
Our beef is grass fed; free range & USDA Prime.
Most of our herbs & vegetables are grown in our organic gardens.
We are happy to accommodate all dietary needs.
20% service charge will be added to parties of 6 or more guests.
* Consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.*
Breakfast
Dessert
Flambéed Tableside
Baked Alaska Chocolate Sponge with Garden Mint Chip Ice Cream, Flaming Licor 43 28
Traditional Bananas Foster Caramelized Banana Flambèed with Dark Rum, served over Tahitian Vanilla Bean Ice Cream 28
Classic Cherries Jubilee Organic Bing Cherries flambéed with Kirsch Liqueur, served over Tahitian Vanilla Bean Ice Cream 28
Crêpes SuzetteCaramelized Crêpes flambéed with Grand Marnier, Orange Butter, Caramelized Sugar, Chantilly Cream28
SYR Classics
SYR ProfiterolesTahitian Vanilla Bean Ice Cream, Chantilly, Manjari Chocolate 26
SYR Classic TiramisuMascarpone Cream, Savoiardi Ladyfinger, Espresso, Cacao 26
Valrhona Manjari Chocolate Soufflé Warm Chocolate Sauce, Sea Salt Caramel Ice Cream 28
Grand Marnier SouffléTahitian Vanilla Crème Anglaise, Tahitian Vanilla Bean Ice Cream 26
Triple Crunch Chocolate Cake Milk Chocolate Feuilletine Crunch 26
Orchard Meyer Lemon TartWildflower Honey and Lavender Chantilly, Organic Blueberry Compote 26
After-Dinner Cocktails
SYR Espresso MartiniTito’s Vodka, Espresso, Banane du Bresil, Irish Cream, Kahlua 28
Buena Vista Irish CoffeeBushmills Irish Whiskey, Coffee, Fresh Whipped Cream 26
SYR CarajilloLicor 43, Espresso, Sherry-Cask Aged Brandy, Amaro,Orange Twist, Dusted with Cinnamon26
Amaretto SourLazzaroni Amaretto, Egg White Froth, Lemon & Lime 26
Selection of Cheeses
Sourced from Murray’s Cheese, New York City
Four Cheese Selection 46
Cabra Romero
Spain – Pasteurized Goat’s Milk
Semi-Soft, Rosemary-Crusted, Bright and Tangy with Herbal Notes
Shropshire Blue
England – Pasteurized Cow’s Milk
Semi-Hard with a Rich, Creamy Texture and Bold, Tangy Flavor
Montealva
Spain – Pasteurized Goat’s Milk
Semi-Firm with Bright Citrus, Herbaceous Notes,
and a Delicate, Creamy Finish
Brillat Savarin
France – Pasteurized Cow’s Milk
Triple Cream, Soft-Ripened; Ultra Velvety with a Decadently Rich,
Buttery Texture and Delicate Bloomy Rind
DESSERT WINES
MADEIRA
- 1990 D’Oliveira, Sercial 50
- 1977 D’Oliveira, Terrantez 110
- 1978 Cossart Gordon, Bual 45
- 1999 Miles, Tinta Negra | pair with Banana’s Foster 40
MADEIRA FLIGHT (1oz each)
- 1990 D’Oliveria, Sercial 100
- 1977 D’Oliveria, Terrantez 100
- 1978 Cossart Gordon, Bual 100 1
PORT
- Dow’s 10 Year Tawny 15
- Dow’s 30-yr Tawny | pair with Crêpes Suzette 40
- Dow’s 40-yr Tawny 55
- Taylor Fladgate 1896 Single Harvest 450/900
- Graham’s “Ne Oublie,” 1882 Single Harvest 650|1300
PORT FLIGHT (1oz each)
- Dow’s 10 Year Tawny 50
- Dow’s 30 Year Tawny 50
- Dow’s 40 Year Tawny 50
RECIOTO DELLA VALPOLICELLA
- 2017 Musella 18
- 2011 Giuseppe Quintarelli – Classico | pair with Tiramisu 65
SAUTERNES
- 2022 Château Les Justices| pair with Lemon Tart 20
- 1995 Château d’Yquem 110
- 2011 Château d’Yquem 145
- 2013 Château d’Yquem 135
- 2019 Château d’Yquem 125
TOKAJI
- 2017 Royal Tokaji Co., Nyulászó, 6 Puttonyos Aszú 55
DIGESTIFS & CORDIALS
BRANDY
- Cardenal Mendoza, Solera Gran Reserva, Jerez 22
- Lepanto OV Solera, Jerez 26
- Lepanto Pedro Ximenez, Jerez 31
COGNAC
- Hardy Very Superior Old Pale (Certified Organic) 25
- Hine Homage 44
- Martell Blue Swift 33
AMARO
- Cardamaro, Italy 20
- Fernet Branca, Italy 22
- Lucano, Italy 20
- Meletti, Italy 20
- Montenegro, Italy 22
- Nonino, Italy 24
- Rossa Amara, Italy 24
- Sfumato, Italy 20
Dessert
Organic Garden
Stonehouse menus feature award-winning cuisine and cocktails prepared using fresh vegetables, fruits, and herbs harvested from our chef’s organic garden—located right here at San Ysidro Ranch.
