tradition

BLACK EYED PEAS
simmered with ham hock and garden greens for good luck!  7 ⓖ

gumbo and salads

THE LODGE’S SMOKED DUCK GUMBO with andouille sausage and wild rice pilaf 10

DUCK SEASON CHOPPED SALAD ⓖ coriander crusted duck breast, arugula, red endive, radicchio, pickled celery, rogue creamery blue cheese, sunflower seeds and crispy chickpeas. warm balsamic dressing 19

LEAFY GREEN SALAD ⓖ with balsamic dressing, candied texas pecans and feta 10

CLASSIC CAESAR SALAD parmesan dressing and ciabatta croutons 10

smalls and shares

WARM PECAN STICKY BUNS pull apart-style, served in cast iron, basted with brown sugar and cinnamon butter 10

TASTE OF THE WILD a lodge classic a petite tasting trio of wild game 19

JUMBO LUMP CRAB CAKE bacon, green onion and creole mustard butter 25

FRIED TEXAS QUAIL BITES white cheddar grits, bourbon bacon gravy 19

NOLA STYLE BBQ SHRIMP jumbo prawns with toasted baguette for dipping 19

LODGEMADE TATER TOTS with SMOKED RAINBOW TROUT CAVIAR super cold bourbon barrel smoked roe, fresh horseradish, crème fraiche, shaved bottarga 19

new year’s day brunch entrees

TEXAS LUMP BLUE CRAB OMELETTE spinach, mushrooms, and fontina with applewood smoked bacon, mixed greens side salad* 32

SMOKED SALMON SCRAMBLE soft scrambled farm eggs with chives, lodge smoked salmon, wilted spinach with garlic, sourdough toast, crème fraiche* 27

DUCK CONFIT CHILAQUILES fried farm egg, tomatillo salsa, pulled duck confit, tortilla chips, queso fresco, shaved radish, red onion* 27

BRAISED BISON SHORT RIB BENEDICT poached eggs, baby arugula, texas toast, jalapeño hollandaise* 32

CHICKEN SCHNITZEL HOLSTEIN pan fried chicken scallopini, caper lemon butter, sunny side egg, boquerones and arugula side salad 29

SHRIMP and GRITS ⓖ louisiana flavors, tasso ham, organic white cheddar grits 28

BRIOCHE FRENCH TOAST maple and apple compote, applewood smoked bacon 24

SEARED ALASKAN HALIBUT ⓖ organic red rice pilaf with smoked jalapeno butter, radish salpicon and broccolini 39

GRILLED 7 oz. FILET OF BEEF TENDERLOIN ⓖ wilted spinach, fingerling potato coins with buttered leeks, béarnaise sauce 55

GRILLED 16 oz. 44 FARMS BEEF RIBEYE STEAK ⓖ piquillo pepper chimichurri, potato and raclette swiss cheese gratin, asparagus 68

MOLASSES BRAISED AKAUSHI BEEF SHORT RIB ⓖ salt baked celery root purée, rainbow lodge honey glazed heirloom carrots, carrot top gremolata, braising jus 36

HARVEST SEASON WILD GAME MIXED GRILL venison medallion, texas quail and elk loin crispy cheddar grit cakes, broccolini, game sauce 54

CHEF ADDED EXTRAS & SIDES & DESSERTS

ⓖ GLUTEN FRIENDLY • ⓥ VEGETARIAN