Menu
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
CAST IRON TEXAS QUAIL
smoked carrot purée, sassafras morita glaze, heirloom red popcorn, purslane
ROASTED GOLDEN BEET AND SUMMER STONEFRUIT
texas feta, peaches, cherries, pistachios, garden dill and basil, bourbon balsamic syrup
Second Course
DUO OF GRILLED TEXAS QUAIL AND CHILE RUBBED VENISON
lone star maitake mushrooms, crispy potato nest, game bordelaise
GRILLED BISON SHOULDER TENDER
lemon goat cheese hummus, chimichurri rojo, charred blue oyster mushrooms, pistachio dukka
LOCH DUART SALMON
corn milk buerre blanc dressed spatzle, charred summer corn, rainbow trout caviar. Fennel and parsley salad
AGNOLOTTI WITH ENGLISH PEAS
house-made pasta, velvety squash blossom and parmesan sauce, fresh horseradish
Third Course
PETITE WARM CROISSANT BREAD PUDDING
whiskey sauce, almond tuile cup, vanilla ice cream
BLUEBERRY LEMONADE ICEBOX PIE
brown sugar chantilly cream, blueberry glaze
SUMMERTIME CHILL PEACH SEMI FREDDO
sugar cookie and pecan crumble, cardamom infused honey from our hives, thai spiced peach
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
ROASTED GOLDEN BEET AND SUMMER STONEFRUIT
Texas feta, peaches, cherries, pistachios, garden dill and basil, bourbon balsamic syrup
CAST IRON TEXAS QUAIL
smoked carrot puree, sassafras marita chile glaze, heirloom red popcorn, purslane
Heirloom Tomato, Persian Cucumber and Melon
layered tomato tartare, sliced cucumber and compressed melon
Second Course
FRESH TAGLIATELLE PASTA
squash blossom pesto, smoked tomato concasse, shaved manchego
LOCH DARTE SALMON
corn milk buerre blanc dressed spatzle, charred summer corn, Rainbow trout caviar. Fennel and parsley salad
TOASTED WAGYU REUBEN
lodge-made pastrami and sauerkraut, swiss cheese, russian dressing on marbled rye
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
ROASTED GOLDEN BEET AND SUMMER STONEFRUIT
Texas feta, peaches, cherries, pistachio, garden dill and basil, bourbon balsamic syrup
GRIDDLED CORN FRITTER
housemade canadian bacon, maple gastrique, celery leaf salad
Second Course
SMOKED CHICKEN CHILAQUILES
fried farm eggs, salsa roma picante, tortilla chips, queso fresco, shaved radish, red onion
LOCH DUART SALMON
corn milk buerre blanc dressed spatzle, charred summer corn, Rainbow trout caviar. Fennel and parsley salad
WAGYU PASTRAMI HASH AND EGGS
brisket pastrami and rustic potato hash, two farm eggs, lodge sauerkraut, hollandaise
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Benefiting
This Houston Restaurant Weeks 2025 menu benefits
Reservations
Reservations requested. When making your reservations, please let us know you'd like to enjoy the Houston Restaurant Weeks menu
