late spring 2009…


tuna wrapped watermelon, cilantro, jalepeno, watermelon gazpacho


almaco jack, fennel pollen, charred orange, persimmon vinegar

house charcuterie, traditional & non-traditional accompaniments

venison tartare, smoked mustard, parmesan crusted brioche, pickled vegetables

marinated tomatoes, compressed black plums, spanish olive oil

fresh local figs, shaved garden radishes & ham, elderflower jam

chilled potato soup “vichyssoise”, arugula coulis, powdered walnut oil

tuna wrapped watermelon, cilantro, jalapeño, watermelon gazpacho  

local peaches, goats milk feta, peas & shoots, lavender vinaigrette 

shaved spring vegetables, garden lettuces, candied pecans, white balsamic vinaigrette


sea scallops, toast, chorizo, fennel

slow smoked duck gumbo, andouille sausage, wild rice pilaf

taste of the wild…a rainbow lodge classic featuring a tasting of wild game & fowl

toasted rye gnocchi, burgundy snails, savoy cabbage, caramelized garlic


gratin of caramelized vegetables, aji marillo, aged chevre

le potager…a fricassee of vegetables that have been cooked in their own juices

fleurs de courgettes stuffed with roasted vegetable tapenade & creamy miso

vegetable “charcuterie”, house-cured kimchee, eggplant-smoked honey puree

corn agnolotti, barely cooked tomatoes, chive, corn bouillon

fish, shellfish & crustaceans

wild salmon, espelette,  layered byaldi, pipérade broth

tuna “nicoise”, olive, potato, haricot vert, quail egg, garden peppers

local snapper “a la plancha”, succotash, charred tomato  

lobster risotto, lemon, parsley, whipped lobster bisque

fowl & poultry 

bryan farm’s hen, “aunt wendy’s” dumplings, collards, meyer lemon

duck breast wrapped in potato, peas & carrots, “root beer”  

meat & game

thrice cooked bison ribeye, smoky potato puree, “cavolo nero”

lightly smoked mignon of beef, potato crusted potatoes, bordelaise

north american elk loin, 7 kinds of  garden squash, fermented black bean puree

wild boar chop & sausage, potato-spring onion terrine, purple mustard

rack of lamb, quinoa granola, almond-sweet potato puree, charred lamb jus

rainbow lodge’s signature mixed grill of wild game & fowl


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
This entry was posted in chefs & restaurants, menus, rainbow lodge. Bookmark the permalink.

2 Responses to late spring 2009…

  1. CT says:

    very nice chef!!…that rack of lamb has to be excellent…the same as the tuna watermelon…the same as…jajaj EVERYONE!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s