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.
- Vegetarian (V)
- Gluten Free (GF)
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
GULF RED SNAPPER CEVICHE
avocado crema, shaved cucumber, teardrop tomatoes, jalapeño, lime
NORTH AMERICAN BISON CARPACCIO ⓖ
dressed arugula, shaved parmesan
Second Course
GRIDDLED COLOSSAL SHRIMP
aji verde arancini, saffron aioli, herb salad
CRISPY RABBIT LOIN
summer corn spätzle, slivered snow peas, pickled chanterelles
GRILLED 44 FARMS BEEF BISTRO FILET ⓖ (SUBSTITUTE GRILLED BISON +20)
rösti potatoes with idiazábal cheese, grilled zucchini, summer vegetable chow-chow, fermented garlic jus
FRESH PAPPARDELLE PASTA ⓥ
lodge garden basil and squash blossom pesto, crushed heirloom tomatoes, pecorino romano
Third Course
WARM CROISSANT BREAD PUDDING
brown sugar whiskey sauce, almond tuile cup, vanilla ice cream
GRILLED STONE FRUIT COBBLER
vanilla crumble, bourbon pecan caramel ice cream
FLOURLESS DARK CHOCOLATE MOUSSE CAKE ⓖ
milk chocolate ganache, macerated summer berries and coulis
Fourth Course
buttered lump crabmeat
+22
seared foie gras
+22
fried oysters
+14
Note
sommelier selected wine pairings are available for an additional $29, $39, $79 or $149
$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.
- Vegetarian (V)
- Gluten Free (GF)
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
GULF RED SNAPPER CEVICHE
avocado crema, shaved cucumber, teardrop tomatoes, jalapeño, lime
NORTH AMERICAN BISON CARPACCIO ⓖ
dressed arugula, shaved parmesean
Second Course
DUCK CHILAQUILES
fried farm egg, tomatillo salsa, pulled duck confit, tortilla chips, queso fresco, shaved radish, red onion
CHICKEN-FRIED CHICKEN WITH GREEN CHILE GRAVY
buttery mashed potatoes, french beans
GRIDDLED COLOSSAL SHRIMP
aji verde arancini, saffron aioli, herb salad
FRESH PAPPARDELLE PASTA ⓥ
lodge garden basil and squash blossom pesto, crushed heirloom tomatoes, pecorino romano
Third Course
buttered lump crabmeat
+22
seared foie gras
+22
fried oysters
+14
Note
OPTIONAL DESSERT AVAILABLE: TODAY'S PETIT SWEET +4
*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.
- Vegetarian (V)
- Gluten Free (GF)
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
GULF RED SNAPPER CEVICHE
avocado crema, shaved cucumber, teardrop tomatoes, jalapeño, lime
NORTH AMERICAN BISON CARPACCIO ⓖ
dressed arugula, shaved parmesean
Second Course
DUCK CHILAQUILES
fried farm egg, tomatillo salsa, pulled duck confit, tortilla chips, queso fresco, shaved radish, red onion
CHICKEN-FRIED CHICKEN WITH GREEN CHILE GRAVY
buttery mashed potatoes, french beans
GRIDDLED COLOSSAL SHRIMP
aji verde arancini, saffron aioli, herb salad
FRESH PAPPARDELLE PASTA ⓥ
lodge garden basil and squash blossom pesto, crushed heirloom tomatoes, pecorino romano
Third Course
buttered lump crabmeat
+22
seared foie gras
+22
fried oysters
+14
Note
OPTIONAL DESSERT AVAILABLE: TODAY'S PETIT SWEET +4
*Dates and times for HRW brunch service will vary by restaurant. Please check with the restaurant about HRW brunch service on weekends.
$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.
- Vegetarian (V)
- Gluten Free (GF)
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
GULF RED SNAPPER CEVICHE
avocado crema, shaved cucumber, teardrop tomatoes, jalapeño lime dressing
NORTH AMERICAN BISON CARPACCIO ⓖ
dressed arugula, shaved parmesan
Second Course
GRIDDLED COLOSSAL SHRIMP
aji verde arancini, saffron aioli, herb salad
CRISPY RABBIT LOIN
summer corn spätzle, slivered snow peas, pickled chanterelles
GRILLED 44 FARMS BEEF BISTRO FILET ⓖ (SUBSTITUTE GRILLED BISON SHOULDER TENDER +20)
rösti potatoes with idiazábal cheese, grilled zucchini, summer vegetable chow-chow, fermented garlic jus
FRESH PAPPARDELLE PASTA ⓥ
lodge garden basil and squash blossom pesto, crushed heirloom tomatoes, pecorino romano
Third Course
WARM CROISSANT BREAD PUDDING
brown sugar whiskey sauce, almond tuile cup, vanilla ice cream
GRILLED STONE FRUIT COBBLER
vanilla crumble, bourbon pecan caramel ice cream
FLOURLESS DARK CHOCOLATE MOUSSE CAKE ⓖ
milk chocolate ganache, macerated summer berries and coulis
Fourth Course
buttered lump crabmeat
+22
seared foie gras
+22
fried oysters
+14
$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.
- Vegetarian (V)
- Gluten Free (GF)
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
GULF RED SNAPPER CEVICHE
avocado crema, shaved cucumber, teardrop tomatoes, jalapeño lime dressing
NORTH AMERICAN BISON CARPACCIO ⓖ
dressed arugula, shaved parmesean
Second Course
DUCK CHILAQUILES
fried farm egg, tomatillo salsa, pulled duck confit, tortilla chips, queso fresco, shaved radish, red onion
CHICKEN-FRIED CHICKEN WITH GREEN CHILE GRAVY
buttery mashed potatoes, french beans
GRIDDLED COLOSSAL SHRIMP
aji verde arancini, saffron aioli, herb salad
FRESH PAPPARDELLE PASTA ⓥ
lodge garden basil and squash blossom pesto, crushed heirloom tomatoes, pecorino romano
Third Course
buttered lump crabmeat
+22
seared foie gras
+22
fried oysters
+14
Note
OPTIONAL DESSERT AVAILABLE: TODAY'S PETIT SWEET +4
$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.
- Vegetarian (V)
- Gluten Free (GF)
First Course
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
GULF RED SNAPPER CEVICHE
avocado crema, shaved cucumber, teardrop tomatoes, jalapeño lime dressing
NORTH AMERICAN BISON CARPACCIO ⓖ
dressed arugula, shaved parmesan
Second Course
DUCK CHILAQUILES
fried farm egg, tomatillo salsa, pulled duck confit, tortilla chips, queso fresco, shaved radish, red onion
CHICKEN-FRIED CHICKEN WITH GREEN CHILE GRAVY
buttery mashed potatoes, french beans
GRIDDLED COLOSSAL SHRIMP
aji verde arancini, saffron aioli, herb salad
FRESH PAPPARDELLE PASTA ⓥ
lodge garden basil and squash blossom pesto, crushed heirloom tomatoes, pecorino romano
Third Course
buttered lump crabmeat
+22
fried oysters
+14
two slices peppered bacon
+5
pheasant and cognac sausage
+7
Note
OPTIONAL DESSERT AVAILABLE FOR LUNCH AND BRUNCH TO-GO: TODAY'S PETIT SWEET +4
SHARE MENUS!
Reservations
When making your reservations please let the restaurant know that you'd like the HRW menu. We are closed on Mondays.
- Reserve Online
- 7138618666
- Email Us
Reservations Required
Cuisine
AmericanSteakSeafoodGluten FreeContinental
Neighborhood
The Heights
Restaurant Information
- 2011 Ella Boulevard, Houston, TX, USA
- Get Directions
- 7138618666
- Visit Website
Beverages, tax & gratuity are not included unless otherwise noted
SHARE MENUS!
Reservations
When making your reservations please let the restaurant know that you'd like the HRW menu. We are closed on Mondays.
- Reserve Online
- 7138618666
- Email Us
Reservations Required
Cuisine
AmericanSteakSeafoodGluten FreeContinental
Neighborhood
The Heights
Restaurant Information
- 2011 Ella Boulevard, Houston, TX, USA
- Get Directions
- 7138618666
- Visit Website