Houston, TX
Tempura fried flounder and french fries
Pull apart style with three spreads: pepper jack pimento cheese, bourbon bone marrow butter, european style butter with flaked sea salt
With french fries and arugula salad
Award winning blend of bison, elk and beef ribeye with pimento cheese, smoked creole mustard, lodge pickle
Zephyr gin, green chartreuse, simple, lime, pomme verte, club soda
Grey Goose, Herencia, espresso liqueur
Elijah Craig, turbinado sugar, angostura bitters
Tito's vodka or Citadel gin
Sparkling, New Mexico
Spain
Texas
capers, mushrooms, lemon butter, mashed potatoes and green beans
samphire, yellow curry sauce, nduja chile oil, mandarin orange
roasted garlic and herb farro, mushroom demi, heirloom carrots
horseradish mashed potatoes, soft herb and roasted garlic bechamel, asparagus tips, bacon lardons, buerre blanc
potato gnocchi and forest mushrooms, velvety bacon butter sauce, spinach
sliced coriander crusted smoked duck breast, winter lettuces, apples, rogue creamery bleu cheese, pickled celery, chickpeas, sunflower seeds
dill, local feta, slivered snow peas and english peas, red grapes, toasted macadamia nuts
feta, candied texas pecans, balsamic dressing
parmesan dressing, toasted croutons
meats, sausage, cheese, nuts, and olives, pickled vegetables and spreads for sharing
white cheddar grits and bourbon bacon gravy
pull-apart with three spreads
bacon, green onion and creole mustard butter
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
salsa macha roasted sweet potatoes, southwest style sauce of puréed chiles, dates, pepitas and shallots
piquillo pepper chimichurri, asparagus, raclette swiss cheese potato gratin
salt baked celery root purée, rainbow lodge honey glazed heirloom carrots, carrot top gremolata, braising jus
pecan brown butter, sauteed spinach with garlic
smoked whole grain mustard glacé, jalapeño and bacon-studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies
grilled chile-rubbed venison, north american elk loin and texas quail. Crispy cheddar grit cakes, broccolini and game sauce
with toasted petite baguette for dipping
crispy potato nest, champagne butter, chive oil
featuring a smaller tasting of wild game
with andouille sausage and wild rice pilaf