Rainbow Lodge
2011 Ella Boulevard, Houston, TX 77008
smalls and shares
FOUR WARM LODGE ROLLS SERVED IN CAST IRON
pull-apart with three spreads
pull-apart with three spreads
TASTE OF THE WILD
featuring a smaller tasting of wild game
a lodge classic
BIG BOARD
meats, sausage, cheese, nuts, and olives, pickled vegetables and spreads for sharing
THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf
CRISPY TEXAS QUAIL BITES
white cheddar grits and bourbon bacon gravy
JUMBO LUMP CRAB CAKE
bacon, green onion and creole mustard butter
SEARED SEA SCALLOP WITH RAINBOW TROUT CAVIAR
crispy potato nest, champagne butter, chive oil
NOLA STYLE BBQ SHRIMP
with toasted petite baguette for dipping
GOLDEN BEETS AND SUMMER STONEFRUIT
texas peaches and feta, cherries, pistachios, basil, dill, bourbon balsamic syrup, extra virgin olive oil
LITTLE GEM CAESAR
parmesan dressing, toasted croutons
LEAFY GREENS ⓖ
feta, candied texas pecans, balsamic dressing
RAINBOW TROUT
WITH LUMP BLUE CRAB and PECAN BROWN BUTTER sauteed spinach with garlic
LOCH DUART SALMON
corn milk buerre blanc dressed spatzle, lady edison country ham, charred summer corn. fennel and parsley salad
GRIDDLED GULF RED SNAPPER WITH CREOLE REMOULADE
dressed shaved brussels sprouts, asparagus and lump crab salad topped with a fried oyster
CAST IRON SEARED BONELESS CHICKEN THIGHS
corn, arugula and heirloom tomato salad topper with south texas vinaigrette and shaved parmesan
AGNOLOTTI WITH ENGLISH PEAS (veg)
velvety squash blossom and parmesan sauce, fresh horseradish
ARTICHOKE CHICKEN ⓖ
all natural green circle heritage chicken breast, capers, mushrooms, lemon butter, mashed potatoes and green beans
RACK OF LAMB
confit fingerling potatoes, english pea, lemon and mint puree, pickled pearl onions, lamb poivre
HAND-CUT 16 OUNCE 1855 BEEF RIBEYE STEAK
piquillo pepper chimichurri, asparagus, raclette swiss cheese potato gratin
GRILLED NORTH AMERICAN
ELK CHOP salsa macha roasted sweet potatoes, southwest style sauce of puréed chiles, dates, pepitas and shallots
SOUTH TEXAS
NILGAI ANTELOPE LOIN ⓖ smoked whole grain mustard glacé, jalapeño and bacon-studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies
WILD GAME MIXED GRILL
grilled chile-rubbed venison, north american elk loin and texas quail. Crispy cheddar grit cakes, broccolini and game sauce