Rainbow Lodge Menu

parmesan dressing, toasted croutons

white cheddar grits and bourbon bacon gravy

pull apart with three spreads: pepper jack pimento cheese, bourbon bone marrow butter, European style butter with flaked sea salt

coriander crusted duck breast, arugula, red endive, radicchio, pickled celery, rogue creamery blue cheese, bacon, sunflower seeds and crispy chickpeas. warm balsamic dressing

balsamic dressing, candied texas pecans and feta

bacon, green onion and creole mustard

with andouille sausage and wild rice pilaf

cold water lobster, avocado, bacon and jewel tomatoes on fried green tomatoes. buttermilk green goddess

meats, sausage, cheese, nuts and olives, pickled vegetables and spreads for sharing

classic bone marrow and saffron carnaroli risotto, chive, parmesan and blakc pepper frica

organic red rice pilaf, smoked jalapeno butter, radish salpicon

garden basil pesto, the season's slow roasted tomatoes, grana padano

crispy sweet potato curls, garlic spinach

salt baked celery root puree, rainbow lodge honey glazed carrots, carrot top gremolata, braising jus

pinon coffee-rubbed and grilled, with goat cheese and roasted green chili whipped potatoes, calabacitas, cotija cheese.

grilled chile-rubbed venison, north american elk loin and grilled quail. crispy cheddar grit cake, broccolini and game sauce

melted spinach, fingerling potato coins with buttered leaks, bernaise sauce

smoked whole grain mustard glace, jalapeno and bacon studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies

with today's featured sides

capers, mushrooms, lemon butter, mashed potatoes and green beans

raspberry compote, chocolate sauce, sweet cream, chocolate shavings

extra moist cake with marinated berries, whipped cream

shortbread crust, refreshing lemon curd filling

rum raisin ice cream

with mashed potatoes and green beans

with Mashed Potatoes and Green Beans

with French Fries

Spicy Roasted Brussels Sprouts with Garlic and Calabrian Chilies