I've been wanting to go there everytime we go to Houston.

Menu

Small Plates
Taste of the Wild…

A Rainbow Lodge Classic featuring a Tasting of Wild Game and Fowl 14
Smoked Duck Gumbo with Andouille Sausage and Wild Rice Pilaf 7
Buffalo Tartare, Quail Egg and Crunchy Capers with Potato Crisps 14
Seared Sea Scallops, Melted Leeks, Lobster Ricotta, Crispy Sunchokes 15
Lump Crab Cakes with Bacon, Green Onion & Creole Mustard Butter 13
Southern Fried Quail on White Cheddar Organic Grits with Bourbon Bacon Gravy 14

Salads

*Pressed Watermelon Salad, Marinated Banana Peppers,Ricotta Salata, White Balsamic Emulsion 8
Heirloom Tomato Salad, Burrata Mozzarella, Pine Nuts,Basil and Preserved Lemon Infused Olive Oil, Sea Salt Tuile 13
*Half Shell Lobster Salad with Navel Orange Segments,Shaved Cucumber, Sesame, Honey & Mustard Dressing 25
*Butter Lettuce, Arugula, Roasted Beets, Almonds and Local Feta, Fig Vinaigrette 11
Caesar Salad 9

Chef’s Tasting Menu

5 Courses $69
7 Courses $89

Entire Table Participation Encouraged

A Sampling of Lodge Made Ham and Sausages
with Chef’s Seasonal Accompaniments 12

Seafood

*Pan Seared Red Snapper Filet Preserved Lemon Pesto Risotto, Brown Buttered Crawfish 30
Almond Crusted Rainbow Trout Green Beans Tossed with our Cured Ham and Caramelized Onions 29
Crisped Sea Bass with Crab Stuffed Ravioli
Baby Arugula, Heirloom Tomato and Chorizo 34
Decadent Lobster Thermidor Whole Maine Lobster, Oyster Mushrooms, Cognac, Asparagus Finished Tableside with Dijon Mousseline. 50

Meat & Fowl

*Rack of Lamb Rubbed with Garlic and Mint Pesto Rosemary New Potatoes and Crunchy Garden Radish Salad 39
“The Chairman”- Chili Grilled Ribeye,Crisped Potato Skins, Blistered Cherry Tomato Salsa, Cilantro, Avocado Crema 38
Grilled Beef Tenderloin Filet Baked Forest Mushroom and Potato Fricasse, English Peas, Fava Beans,Peppered Bacon, Parmigianno Reggiano 39
*Slow Roasted Duck with Spanish Olives, Capers, Dried Plums and Preserved Lemon. Warm Oregano and Sherry Vinaigrette on Saffron Jasmine Rice 28

Wild Game

South Texas Duo
Venison Medallions and Grilled Wild Boar Chop Savory White Cheddar and Jalapeno Bread Pudding, Baby Artichokes 35
Grilled North American Elk Chop, Bleu Cheese Blue Corn Grits, Grilled Spring Onions, Blueberry Balsamic Reduction 48
Pheasant with Crisped Skin Grilled Peaches, Melted White Corn, Spanish Sausage, Sorrel 32
Chili Rubbed Texas Nilgai Antelope Back Strap Poblano Spoonbread, Mojo de Ajo Sauce, Grilled Asparagus Salad 36
*Mixed Grill of Venison Medallion, Texas Lamb T Bone, Lockhart Quail and Wild Boar Chop.
Pan Roasted Potatoes and Forest Mushrooms with French Beans 37

Chef Added Extras - Sides

Buttered Lump Crabmeat 10
½ Lobster 25
Seared Foie Gras 19
Fried Oysters 8
All Risottos 6
Broccolini 5
Jalapeno Bread Pudding 5
Asparagus 5
Rosemary Potatoes 5

This post was edited on 6/20/13 at 2:58 pm