The Art, Strategy and Passion Stirred into Every Menu
By:
Michael McClellan, Director of Food and Beverage
Menus, menus, menus — if only more people could glimpse at what goes on behind the scenes with Chef Isaac and our culinary team. I’ve worked in restaurants and luxury hotels for decades, and I’m still amazed at the scale and complexity of the Food & Beverage operation here at Cordillera Ranch. It rivals — if not exceeds — some of the largest hospitality properties I’ve been part of.
What sets us apart is simple: we don’t just offer menus — we build them from scratch, every single day.
In most places, if you’re hosting an event, you’re choosing from a fixed catering package. There’s no flexibility, no personalization. But that’s not how we do things here. Chef Isaac has always held the belief that every dining experience — whether for a member’s birthday dinner or a Tuesday luncheon — should feel personal and custom. That means our Executive Chef and Private Events Manager often write 10 to 15 entirely new menus each week. These are handcrafted experiences for our members.
And that’s before we even get to the daily service menus in Axis, Twin Sisters, the Main Dining Room and the Pool.
If you look back at the launch of Axis, it’s a perfect example of the care that goes into each concept. From the initial idea, to countless drafts and tastings, to staff training and service execution — it’s easily a 3-to-6-month process before the outlet runs smoothly and consistently. And just as that happens, we begin preparing for the next launch — whether it’s the Signature Dinner menu, the seasonal Pool Menu or, now, the Ranch Menu.
We’re incredibly excited to debut this new season of the Ranch Menu — and it’s more than just an update. We’ve introduced 16 new dishes, thoughtfully crafted to replace existing items and breathe fresh life into the menu. These changes aren’t made lightly. Every dish that comes off and every dish that goes on is the result of testing, tasting, member feedback and culinary vision. From starters to entrées, the new lineup reflects Chef Isaac’s focus on ingredients, flavors and continued creativity. It’s our way of keeping the experience exciting for our members while staying true to the core philosophy: approachable, elevated ranch-style cuisine done with excellence.
What excites me most is not just the new menu itself — but the range of experiences we now offer across all our outlets.
Imagine this: You start your morning with a cappuccino and a fresh-baked croissant at Axis, paired with a perfectly made omelet. After a round of golf or a few errands, you drop into Twin Sisters for a light lunch with friends — maybe the Ahi Tuna Stack or Hummus Two Ways. In the evening, you’re hosting guests in the Main Dining Room and enjoying our Signature Menu with a great bottle of wine. That’s three unique menus, three different settings, all in one day — without repeating a single dish.
This isn’t accidental. It’s by design. Our goal is to create diverse experiences across all venues so that every visit to the Club feels new, fresh and tailored to you. Across all venues and meal periods, we currently serve more than 150 items. That means you could dine at the Club every day for six months and never repeat the same item.
But a wide selection is only part of the story. What really sets us apart is how we do things.
While many restaurants and clubs have embraced shortcuts — pre-cut steaks, frozen fish, jarred sauces — we hold fast to the fundamentals. Every fish is purchased whole and butchered in-house. Our steaks are aged, trimmed, and cut by our team. Stocks, soups, reductions and sauces are built from scratch the way they should be.
And that same philosophy is alive and well in one of the sweetest parts of our operation: the Pastry Department. Each day, they create everything in-house: bread, rolls, pastries, cookies, cakes and desserts. From morning Danishes to wedding cakes, nothing is pre-made or frozen. It’s all handcrafted, fresh and tailored to the season, the menu and even the member’s preferences. Whether it’s an elegant plated dessert or a custom cake order for a private event, the passion and love behind each creation is clear — and it elevates our entire program.
So, when we talk about menu variety at Cordillera Ranch, we’re not just talking about choices. We’re talking about carefully curated, skillfully executed, and intentionally crafted culinary experiences that reflect our passion for food and our commitment to excellence.
If you haven’t explored all of what we offer lately — Axis, Twin Sisters, the Main Dining Room, the Pool or one of our big events — I encourage you to do so. Come experience the passion that fuels this incredible team, and enjoy some great food.
See you at the table.
Michael McClellan is the Director of Food & Beverage at The Clubs of Cordillera Ranch. He can be reached at mmcclellan@cordilleraranch.com and 830.336.9164.
