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

WARM CRAB AND SHRIMP DIP WITH GREEN TOMATO

lodge garden herbed focaccia

TEXAS FIELD PEA FRITTERS

pickled okra gribiche, chef’s carrot sriracha

HOUSE-MADE WHIPPED RICOTTA TOAST ⓥ

pickled beet and cherry tomato salad, young arugula

Second Course

SALT and PEPPER-CRUSTED 44 FARMS SLICED BEEF TRI-TIP

buttered parisian-style gnocchi, wild mushrooms, sugar snap peas

CRISPY RABBIT LOIN

texas sweet corn risotto, spicy local peach pickle, hot sauce butter

THAI MARINATED HEAD-ON JUMBO GULF SHRIMP ⓖ

snow and snap peas, chili-lime toasted peanuts, green curry coconut rice

GRILLED and SLICED VENISON MEDALLIONS

sweet potato tarte tatin, sherry vinegar caramel, pistachio dukkah

ROASTED HEN-OF-THE-WOODS MUSHROOMS ⓥ

smoky eggplant purée, carrots and citrus couscous, herbed yogurt drizzle

Third Course

WARM CROISSANT BREAD PUDDING

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

LEMON ICE BOX PIE ⓖ

gluten-free graham cracker crust, port-soaked blueberries, cardamom honey, chantilly cream ⓖ

FLOURLESS CHOCOLATE CAKE

arabica anglaise, hazelnut tuile, coffee ice cream

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 $139

$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

TEXAS FIELD PEA FRITTERS

pickled okra gribiche, chef’s carrot sriracha

HOUSE-MADE WHIPPED RICOTTA TOAST ⓥ

pickled beet and cherry tomato salad, young arugula on grilled ciabatta with lodge-made ricotta

Second Course

CRISPY RABBIT LOIN

texas sweet corn risotto, spicy local peach pickle, hot sauce butter

THAI MARINATED HEAD-ON JUMBO GULF SHRIMP ⓖ

snow and snap peas, chili-lime toasted peanuts, green curry coconut rice

BRAISED SHORT RIB and CHEDDAR GRILLED CHEESE

with arugula and bistro french fries

ROASTED HEN-OF-THE-WOODS MUSHROOMS ⓥ

smoky eggplant purée, carrots and citrus couscous, herbed yogurt drizzle

Third Course

buttered lump crabmeat

+22

seared foie gras

+22

fried oysters

+14

*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

TEXAS FIELD PEA FRITTERS

pickled okra gribiche, chef’s carrot sriracha

HOUSE-MADE WHIPPED RICOTTA TOAST ⓥ

pickled beet and cherry tomato salad, young arugula on grilled ciabatta with lodge-made ricotta

Second Course

FIELD BREAKFAST

two fried eggs with ranchero sauce, venison and pistachio sausage patty, rösti potatoes with cheddar, texas toast, charred jalapeño

BRAISED BUFFALO SHORT RIB BENEDICT

poached eggs, arugula, brioche toast, jalapeño hollandaise

THAI MARINATED HEAD-ON JUMBO GULF SHRIMP SKEWERS ⓖ

snow and snap peas, chili-lime toasted peanuts, green curry coconut rice

ROASTED HEN-OF-THE-WOODS MUSHROOMS ⓥ

smoky eggplant purée, carrots and citrus couscous, herbed yogurt drizzle

Third Course

buttered lump crabmeat

+22

fried oysters

+14

two slices peppered bacon

+5

pheasant and cognac sausage

+7

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