"Happenings around The Ranch"

                                                                                 

 

Happy Birthday

Clarence!

Clarence Minnetti was born February 8, 1918 on the beautiful California coast in a small town named Cayucos.

If you spot Clarence around the restaurant make sure to wish him a warm 90th birthday!  Without him none of us would be here.

*We love you Mr. C!*

 

 

"Let's Get Your Party Started"

While it's still too early for tanning lotion and warm evenings, it's not too early to start planning your perfect summer party or other special occasion.  We're available for everything from weddings to small custom BBQ's.  The Far western Tavern is ready to help!

We offer party and menu planning as well as special decor, custom floral arrangements and party themes, not to mention some of the tastiest cuisine on the Central Coast.

Group Facilities can accommodate up to 125 guest

On-site party services at the location of your choice

Contact your Banquet Manager

Jennifer Morgan

(805) 343-2211 ext. 204

jennifer@farwesterntavern.com

 

 

Far Western Lunchbox
High-end deli services delivered straight to you!

Hosting a meeting and craving Far Western for lunch, but you can’t leave to get it?
The Far Western Tavern will soon be starting a lunch box delivery service. Lunchboxes will include a custom lunch filled with gourmet sandwiches and delicious salads. 

  •  We’ll deliver to you!
  • “Box Service” will be available to you for groups of 15 up to 100+
  • Prices vary to cover any budget
  • Canned sodas available too!
  • All utensils included so no messy clean-up

Recipe of the Month

Grilled Eggplant Caprese Salad

ON THE GRILL

1 1-Pound eggplant, cut ½”-thick rounds

1 Large plum tomato

Start BBQ. Brush both sides of eggplant with oil and sprinkle with Susie Q Seasoning.  Grill only until slightly charred, about 5 minutes.  Grill plum tomato until skin is charred and split.  Set aside and let cool.

 

FOR THE DISH

⅓ Cup chopped fresh basil, plus extra for garnish

1 Tablespoon white wine vinegar

¼ Cup olive oil

 

2 7-to-8 ounce balls buffalo mozzarella cheese, drained, thinly sliced

2 Pounds (about 4) Heirloom tomatoes, assorted colors, thinly sliced

 

Core Plum tomato; place in blender.  Add chopped basil, vinegar, and ¼ cup oil.  Blend until smooth.  Season with salt and pepper.  Transfer to small bowl.  Overlap eggplant slices, cheese, and tomatoes.  Sprinkle with salt and pepper.  Drizzle salad with dressing and garnish with extra basil.