summer 2009 – lunch

early summer 2009 – lunch

 

soups, salads & small plates…

daily inspired soup 7

slow smoked duck gumbo, andouille sausage, wild rice pilaf 7

salad of garden lettuces, shaved vegetables, candied pecans, white balsamic vinaigrette 8

mixed green salad 7

caeser salad with toasted parmesan brioche 7

marinated heirloom tomatoes, compressed black plums, spanish olive oil 10

house charcuterie with traditional & non- traditional garnishes 14

ceviche potpourri with shaved pearl onions & spicy popcorn 9

gratin of roasted vegetables, aji amarillo & aged chevre 10

taste of the wild 14

 

sandwiches…

lobster roll on toasted french bread with celery & buttermilk mayo, watercress &  hushpuppies 16

bison rueben on toasted rye with sauerkraut, swiss cheese & russian dressing with crispy potatoes 15

blue crab monte cristos with mostarda & crispy sweet potatoes 14

panini of hard roasted vegetables & local chevre on house ciabatta 12

 

entrees…

local snapper with succotash & blistered tomato bouillon 25

potato chip crusted trout with black heirloom rice, haricot vert salad & sauce gribiche 19

3rd coast fish & proper chips with or without malt vinegar 16

texas redfish on the halfshell with preserved meyer lemon, sauce romesco & baby arugula 26

bryan farm’s chicken wrapped in our pancetta with a fricassee of baby vegetables, tender greens & roasted chicken jus 22

daily inspired fresh pasta… marinated chicken, garden herbs, goat’s milk feta & barely cooked tomato sauce 16

steak frites…charred ny strip steak with espelette laced pommes frites & roasted garlic aioli 26

crispy duck confit salad with frisee, poached egg, bacon & mustard seed marmalade 14

roasted texas quail with grilled peaches, avocado, basil & buttermilk dressing 15

lightly smoked mignon of beef with potato crusted potatoes & bordelaise 25

grilled paillard of venison with spicy greens, chic peas, caperberries & warm pancetta vinaigrette 21

brined, smoked & grilled berkshire pork chop with heirloom potato salad, cucumber & espresso bbq 22

rainbow lodge’s signature of mixed grill of quail, venison, sausage & wild boar chop 37

 

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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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