Rainbow Lodge

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

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

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

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