3 months ago

Magazine 020917


SHRIMP COCKTAIL 18.00 CAPRESE 16.00 Cooked shrimp are chilled in a spicy tomatojuice cocktail with red onion, and cilantro. The lovely Italian salad of sliced tomato, mozzarella cheese, and fresh basil leaves gets a drizzle of sweet, tangy balsamic vinegar. GUACAMOLE 14.00 APPETIZER TRAY 35.00 The BEST guacamole! So easy to make with ripe avocados, salt, serrano chilies, cilantro and lime. Serve with tortilla chips. An assortment of our best appetizers. 22


June 2008 Progressive Rancher - The Progressive Rancher Magazine
Ellington A. (Andy) Peek - The Progressive Rancher Magazine
11.11. ETR - Group Dining Inofrmation
ZCR featured in Hospitality News Magazine - Zero Carbon Resorts
fallon Bull Sale - The Progressive Rancher Magazine
April 2009 Progressive Rancher - The Progressive Rancher Magazine
Distinctive Hospitality Designs - Resort + Recreation Magazine
Magical Carson Valley - Nevada Commission on Tourism
AUGUST/SEPTEMBER 1 9 6 6 double issue - Desert Magazine of ...
THE M A G A Z I N E - Desert Magazine of the Southwest