Rainbow Lodge

$55 Per Person

Restaurant will donate $7 from each dinner sold. Food Bank will provide 21 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

THE LODGE’S SMOKED DUCK GUMBO

with andouille sausage and wild rice pilaf

SUMMERTIME SALAD

grilled texas peaches, golden cherries, tomatoes, sugar snaps, creamy burrata, basil from our gardens, white and dark balsamic

LEAFY GREEN SALAD ⓖ

with balsamic dressing, candied texas pecans and feta

Second Course

SUMMER SQUASH SALAD ⓥ

raw and roasted summer squash, roasted halloumi, caper and raisin vinaigrette

PAN-SEARED RED SNAPPER

on mustard-dressed lump crab, asparagus tip, and shaved brussels slaw; with creole remoulade and a fried oyster

GRILLED FILET OF BEEF TENDERLOIN

sweet corn and bacon spaetzle, marinated heirloom tomato

WILD GAME MIXED GRILL

north american elk medallion, crispy texas quail breast, and asparagus

Third Course

WARM CROISSANT BREAD PUDDING

brown sugar whiskey sauce, almond tuile cup, vanilla ice cream

CARROT CAKE

cream cheese icing, brown sugar crumble, candied orange zest

CHOCOLATE TRUFFLE CAKE

raspberry compote, chocolate sauce, sweet cream, chocolate shavings

Note

sommelier selected wine pairings available

$25 PER PERSON

Restaurant will donate $3 from each lunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

THE LODGE’S SMOKED DUCK GUMBO

with andouille sausage and wild rice pilaf

SUMMERTIME SALAD

grilled texas peaches, golden cherries, tomatoes, sugar snaps, creamy burrata, basil from our gardens, white and dark balsamic

LEAFY GREEN SALAD ⓖ

with balsamic dressing, candied texas pecans and feta

Second Course

SUMMER SQUASH SALAD ⓥ

raw and roasted summer squash, roasted halloumi, caper and raisin vinaigrette

PAN-SEARED RED SNAPPER

on mustard-dressed lump crab, asparagus tip, and shaved brussels slaw; with creole remoulade and a fried oyster

RUSTIC SMOKED 44 FARMS BRISKET HASH

redneck cheddar, two farm eggs, jalapeno hollandaise, texas toast

CHICKEN-FRIED CHICKEN WITH GREEN CHILE GRAVY

buttery mashed potatoes, french beans

IBERICO PORK BRATWURST

sweet corn and bacon spaetzle

*HRW lunch menu may only be available Monday through Friday. Please check with the restaurant about HRW lunch service on weekends.

$25 PER PERSON

Restaurant will donate $3 from each brunch sold. Food Bank will provide 9 meals from this donation. Please call restaurant directly for take-out or curbside options.

• Gluten Free (GF)
• Patio Dining

First Course

THE LODGE’S SMOKED DUCK GUMBO

with andouille sausage and wild rice pilaf

SUMMERTIME SALAD

grilled texas peaches, golden cherries, tomatoes, sugar snaps, creamy burrata, basil from our gardens, white and dark balsamic

LEAFY GREEN SALAD ⓖ

with balsamic dressing, candied texas pecans and feta

Second Course

SUMMER SQUASH SALAD ⓥ

raw and roasted summer squash, roasted halloumi, caper and raisin vinaigrette

PAN-SEARED RED SNAPPER

on mustard-dressed lump crab, asparagus tip, and shaved brussels slaw; with creole remoulade and a fried oyster

RUSTIC SMOKED 44 FARMS BRISKET HASH

redneck cheddar, two farm eggs, jalapeno hollandaise, texas toast

CHICKEN-FRIED CHICKEN WITH GREEN CHILE GRAVY

buttery mashed potatoes, french beans

IBERICO PORK BRATWURST

sweet corn and bacon spaetzle

*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.