winter 2009 menu at the lodge…


fresh mangosteen from a tenacity dinner 2008.  photo courtesy of “p”


Soups and Salads


Signature Slow Smoked Duck Gumbo, Andouille Sausage, Wild Rice Pilaf 7


Gulf Oyster Bisque, Poached Egg, Salsify Noodles, Smoked Toast 9


Salad of Grilled Anjou Pears, Endive, Bosque Bleu Cheese, Almond Granola 8


Garden Lettuces, Herbs and Vegetables, Citrus and Olive Oil 7


Local Beets, Arugula, Texas Chevre, Smoked Pine Nut Tapenade, Apple Cider Reduction 8


Cold Appetizers

Tasmanian Sea Trout Tartare, Shaved Garden Radish, Avocado, Creamy Miso 13


House Made Charcuterie, Seasonal Marmalade, Grilled Sourdough 12


Citrus “Kissed” Gulf Amberjack, Green Apple, Crystallized Ginger, Cilantro Pistou 11



Hot Appetizers
Taste of The Wild….Chef’s Nightly Sampling of Game and Fowl 14


Brioche Crusted Blue Crab Croquettes, Creamy Horseradish, Avocado 12


Roasted Rabbit Sausage, Smoked Bacon, Green Apple, Napa Cabbage, Creamy Whole Grain Mustard 11



Risotto, Fish and Shellfish Entrees


Creamy Carnaroli Risotto, Foraged Mushrooms, Mascarpone, Parmesan 17


Potato Chip Crusted Idaho Trout, Black Heirloom Rice, Haricot Vert, Sauce Gribiche 19


Pan Roasted Local Grouper, Pearl Pasta, Baby Zucchini, Artichoke Confit, Caramelized Onion Jus 27


Velvety Atlantic Lobster Risotto, Claws, Knuckles and Tail, Roasted Fennel, Hazelnut Anglaise 42


Daily Market Fish….Market Price



Meat, Fowl and Wild Game Entrees


Grilled Tenderloin of Beef, Potato Puree, Aspiration, Charred Onions, House Made Steak Sauce 32


Grilled Rack of Lamb, Baby Vegetable Ratatouille, Eggplant Puree, Black Olive, Garden Mint 30
Duck Breast Lacquered with Smoked Honey, Sweet Potato Puree, Braised Endive, Candied Orange 26


Roasted Bryan Farms Chicken, Cornbread “Gnocchi”, Brussels Sprouts, Pancetta 19


Bison Tenderloin and Braised Shortrib, Leeks, Mushroom Marmalade, Black Truffle Bordelaise 39


North American Elk Loin Charred with Grains of Paradise, Potato Beignets, Caramelized Red Cabbage 39


Winter Mixed Grill of Venison Medallion, Rabbit Sausage, Texas Quail and Wild Boar Chop, Potato Puree, Smoked Red Wine 37


Grilled Venison Chop, Cinnamon Roasted Apples, Swiss Chard, Blackberry Mustard 36




About greensandbeans

this blog focuses on the trials & tribulations of the culinary evolution and explorations in the kitchen. it is also an open forum to discuss food ideas, techniques & most of all to expose the "happenings" and discoveries that are occurring in our very own backyard. "feedin my dreams by eatin greens & beans"... cheers, randy rucker
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