Menu
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
FRIED TEXAS QUAIL BITES
white cheddar grits, bourbon bacon gravy
ROASTED GOLDEN BEET AND SUMMER STONEFRUIT
texas feta, peaches, cherries, garden dill and basil, bourbon balsamic
LEAFY GREENS SALAD
with balsamic dressing, candied texas pecans and feta
Second Course
DUO OF GRILLED TEXAS QUAIL AND VENISON
crispy cheddar grit cake, broccolini, game sauce
GRILLED BISON HANGER STEAK
mashed potatoes, king trumpet mushrooms, charred onion, bordelaise sauce, chive oil
PAN SEARED REDFISH
asparagus tips, bacon lardons and herbacious roasted garlic bechamel
MAFALDE PASTA RIBBONS
summer basil pesto, the season's slow roasted tomatoes and parmesan
Third Course
PETITE WARM CROISSANT BREAD PUDDING
brown sugar whiskey sauce, almond tuile cup, vanilla ice cream
CHOCOLATE MOUSSE CAKE
decadent trio of fluffy mousse layered on rich cake base topped with chocolate ganache
PEACH PANNA COTTA
peach puree, grilled peaches, cobbler topping
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
WHIPPED FARMSTEAD GOAT CHEESE WITH PEAS AND SNAPS
caramelized honey from our hives and pickled blackberries
LEAFY GREEN SALAD
with balsamic dressing, candied texas pecans and feta
Second Course
MAFALDA PASTA RIBBONS ⓥ
summer basil pesto, roasted tomatoes, parmesan
PAN SEARED REDFISH
asparagus tips, bacon lardons and herbaceous roasted garlic bechamel
CAST IRON SEARED CHICKEN THIGH
on fresh black-eyed peas simmered in country ham broth, summer white corn and lemon scallion salsa verde
LODGE MADE RABBIT BOUDIN BLANC
roasted garlic mashed potatoes, crispy shallots, pan sauce
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
WHIPPED FARMSTEAD GOAT CHEESE WITH PEAS AND SNAPS
caramelized honey from our hives and pickled blackberries
LEAFY GREENS SALAD
with balsamic dressing, candied texas pecans and feta
Second Course
SHRIMP AND GRITS
louisiana red gravy, tasso ham spiked organic cheddar grits, cracklin' dust
PAN SEARED REDFISH
asparagus tips, bacon lardons and herbaceous roasted garlic bechamel
RUSTIC SMOKED 44 FARMS BRISKET HASH
redneck cheddar, two farm eggs, jalapeno hollandaise, texas toast
CAST IRON SEARED CHICKEN THIGH
on fresh black-eyed peas simmered in country ham broth, summer white corn and lemon scallion salsa verde
MAFALDE PASTA RIBBONS
summer basil pesto, the season's slow roasted tomatoes, parmesan
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Plan Your Visit
Houston Restaurant Weeks runs August 1 - September 1, 2025.
Please contact the restaurant directly for availability and reservations.
Reservations
Reservations requested. When making your reservations, please let us know you'd like to enjoy the Houston Restaurant Weeks menu
