Dîner Amical

The Ranchmen’s Club

June 19, 2026

Ashley, Vice Chargée de Presse

The last time we were at The Ranchmen’s Club it was September of 2022, and it is a delight to dine here again.

During the reception we enjoyed Bison and Black Truffle Gouda Croustade, Wagyu Croquette with Horseradish, and Deviled Eggs with Beef Brisket. To accompany the reception we enjoyed a 2019 Bonomi Cru Perdu Franciacorta.

Ryan Woods, Vice Chancelier, led the evening, and welcomed one and all to dinner. This evening Erik Hansen was one of our guests of honouring as we were celebrating his recent win at the International Jeunes Chef Competition in Istanbul, Turkey. Our congratulations to Erik.

Dinner

1^st Course

BLUEFIN AND BEEF TARTARE
Caviar, Beef Fat Potato Chips
La Chablisienne Chablis ler Montmains

2^nd Course

TONGUE SHABU SHABU
Pine Mushroom Broth
Brundlmayer Gruner Veltliner

3^rd Course

WAGYU SHORTRIB
Lettuce, Fresh Herbs, Pickles
Borgogno No Name Langhe Nebbiolo

4^th Course

DRY-AGED STRIPLOIN, FILET MIGNON, CHARCOAL-GRILLED MEATBALL
Porcini, Potato, Asparagus
Elizabeth Rose Organic Napa Cabernet Sauvignon

Intermezzo

RC STRAWBERRY POPSICLE

5^th Course

TÊTE DE MOINE CHEESE
Dripping Toast
Alvear Fino Sherry

Dessert

CHOCOLATE MOUSSE
Tallow Tart, 52% Cream
Domaine Madeloc Banyuls ‘Robert Pages’

MIGNARDISES IN THE EAST WING
Chateau Montifaud XO Petite Champagne Cognac

Ryan Woods gave the accolade for the evening. The attention to detail was highlighted, along with the attention to detail and the overall care that the team at the club had taken to look after this evening. Some highlights were the tongue shabu shabu, the short ribs, described as a ‘thing of beauty’. Each dish was artistically presented down to the carrots being sliced into tiny flowers.