In June, 2005, we proudly opened our newest addition - the exclusive Ranch22 Restaurant and Bar - an upscale, gourmet steakhouse. Ranch22 will aspire to bring you an experience unmatched by most. You can read what two local newspapers, The Sierra Vista Herald and the Tombstone Tumbleweed, had to say about Ranch22.
Tombstone nights are the perfect backdrop for this one-of-a-kind establishment. Spectacular views of the Dragoon mountains and magical sunsets performed by the Arizona sky set the ambiance for a unique dining experience. Our chef will create dishes for you that reflect his international techniques while you relax in our newly built dining room that features an open framed vaulted ceiling with chandeliers, rustic Douglas Fir wood, wall tiles, and American art work; or dine outside around fire-pits in our native desert garden. Listen to soft, romantic music with your guests and enjoy a dining experience for all your senses.
Along with tea, water, and various soft drinks, we proudly feature a number of imported and local beers along with the finest wines available in Tombstone. On the right side of this page you can see our beer and wine menu and photos of our dining room grace the page below. We are certain that you will enjoy complementing your meal with a fine beverage from our stock.
Our dining room features a full menu of exquisite creations. While reservations are not required, they are strongly suggested. We can also accommodate parties and groups, both lunch and dinner. Please call 457-9122 or email at reservations@bestwesterntombstone.com for more information.
Following is the Ranch22 dinner menu.
First flavors
 22 garlic shrimp
Giant sweet shrimp sauteed with fresh lemon, loads of fresh garlic and butter
Sashimi Bites
Sashimi yellow fin tuna highly seasoned and kissed by the grill and served atop incarnadine salad
Stuffed Shrums
Spicy Italian sausage and Asiago cheese stuffed into baby portabellas and topped with a drunken marinara and cayenne bread.
Lump Crab Cocktail
Chilled lump Blue crab served with cocktail sauce and drawn butter
Salads
 Classic Caesar salad
Fresh Romaine tossed with our house Caesar, topped with homemade croutons and topped with grilled free range chicken and Asiago cheese.
Blackened Salmon Salad
Blackened Atlantic Salmon served on a bed of baby greens, sweet peppers, vine tomatoes, cucumber and topped with our Roquefort dressing.
Entrees
New York Black and Blue
Aged Angus New York strip encrusted in cracked black pepper and topped with Roquefort and tangled onions, horseradish gold mashers and chef’s vegetables.
 Delmonico
Center cut Rib-eye grilled to order, served with butter asparagus and topped with blue crab, bacon twice baked potato and smoked jalapeno béarnaise.
Gaucho
Seven pepper free-range pork loin served with fifty-fifty mashers and burgundy mushrooms.
Lemon Pesto Chicken
Grilled half chicken in lemon pesto, garlic, pine-nuts, olive oil and topped with Risotto Milano and Chef’s Vegetables.
 Kobe Steak Burger
Juicy ½ pound Kobe sirloin burger made with secret spices, Amish cheddar cheese, extra thick pepper bacon, whole grain mustard, tangled onions, sweet vine tomatoes, green leaf lettuce on a chibatta bread, and Ranch 22 fries.
Baby Backs
A full rack of juicy pull of the bone Baby backs served with our Tombstone bourbon, our hand cut fries and Memphis slaw.
Seafood
 Mahi Maria
Garlic seared fresh Mahi- Mahi served over Pablano corn mush and topped with our shrimp chili.
Honey Jalapeno Atlantic Salmon
Atlantic Salmon glazed in fiery peppers and tamed with mesquite honey and served with horseradish gold mashers and chef’s vegetables.
Desserts
New York cheesecake
Made in a traditional New York fashion, topped with a warm banana and Caribbean rum caramel compote with walnuts
 Fifty-Fifty
Mongo sorbet and whole bean vanilla ice cream and topped with fresh berries.
Blueberry Cobbler
Old fashion blueberry cobbler served with vanilla bean ice cream and topped with special red wine and cinnamon reduction sauce and whipped cream.
Butterscotch Pots de Crème
Pot of cream custard made with butterscotch, almond lace tuiles cookie and dark chocolate rum sauce.
|
