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.