winter 2009 menu at the lodge…

mangosteen1

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

 

 

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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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