Rainbow Lodge

with Bacon, Green Onion and Creole Mustard Butter

with Cheddar, Bacon, Hard Boiled Egg, Avocado, Grape Tomatoes and a Lemon and Caper Dressing

with Bacon and Jewel Tomatoes and Buttermilk Herb Dressing

with Feta and Balsamic Vinaigrette

Parmesan dressing and ciabatta croutons.

Four Quail Bites on Cheddar Grits with Bourbon Gravy

on Cannelini Bean Ragout

including Venison, Elk and Fried Quail

Pulled Pork or Chicken, Smoked Cheddar, Fried Okra, Tomatoes, Avocado and Hard Boiled Egg

with Artichokes, Mushrooms, Capers and Lemon Butter

Fried Gulf Flounder, French Fries and Gulf Coast Tartar

Black Pepper Gravy, Buttery Mashed Potatoes and Green Beans

Black Pepper Gravy, Buttery Mashed Potatoes and Green Beans

Creamy Risotto with Lobster, Local Sweet Peas and Spring Herbs

atop Spiced Roasted Cauliflower with Toasted Puffed Rice and Tomato Curry Sauce

Wild Boar Sausage Crumbles, Sun Dried Tomato Pesto and Spinach

with Creamy Smoked Gouda and Black Pepper Orzo, Wild Mushroom Saute and Asparagus

with Smoked Whole Grain Mustard Glace, Jalapeno and Bacon Studded Organic Cheddar Grits, Brussels Sprouts

with Rustic Potato, Brussels Leaves and Onion Hash, Smoked Rio Grande Valley 10/15 Onion Soubise

with Green Chile, Potato and Cheese Enchiladas, NM Style Red Sauce and Queso Fresco

with Shrimp and Andouille Jambalaya, Crispy Okra and Creole Butter Sauce

Marinate Crunchy Garden Vegetables with Feta

Grilled Venison and Elk, Texas Quail and Wild Boar Chop with Buttery Mashed Potatoes, Asparagus, Mostarda and Game Sauce

with warm German Potato Salad, Braised Red Cabbage, Capers and Lemon Butter

Whiskey sauce

Toasted Meringue and Caramelized Bananas

with Chocolate Sponge Cake, Blackberry Compote, Kirschwasser

with Toasted Marshmallows and Peach Caramel

with Port Soaked Blueberries and Chantilly Cream

with Mashed Potatoes and Green Beans

with French Fries

with Creamy Orzo "Mac n Cheese"

Whiskey Sauce, Vanilla Ice Cream

Graham Cracker Crust, Blueberry Port Compote, Cardamom Honey

Andouille sausage and wild rice pilaf.

Saffron Scented Yukon Potato and Peppered Bacon Chowder

A Rainbow Lodge classic featuring a tasting of wild game.

Lemon basil caper butter.

Lobster, Calabrian Chiles and Oil, Italian Mascarpone

White cheddar organic grits, bourbon bacon gravy.

Crispy sweet potato curls, roasted garlic sauteed kale.

Chili Rubbed Venison and Elk,Texas Quail and Wild Boar Chop. Buttery Mashed Potatoes, Asparagus, Mostarda and Game Sauce.

Cold Water Lobster, Avocado and Jewel Tomatoes on Little Gem Lettuce, Buttermilk Herb Dressing

Balsamic Vinaigrette, Black Pepper Granola, Tart Cherries

A Rainbow Lodge classic featuring a tasting of wild game.

Polenta, Sunday Gravy, Parmesan

Sectioned, Split and Char Grilled with Roasted Garlic Butter

Parmesan Dressing and Ciabatta Croutons

Andouille sausage and wild rice pilaf.

Saffron Scented Yukon Potato and Peppered Bacon Chowder

Lemon basil caper butter.

White cheddar organic grits, bourbon bacon gravy.

Bacon, green onion & creole mustard butter.

Minted Hollandaise, Squash and Potato Hash, Lamb Jus Reduction

(Vegetarian) Eggplant and Jasmine Rice Pilaf

Lobster, Calabrian Chiles and Oil, Italian Mascarpone

Wild Onion Pesto, Crumbled Wild Boar Sausage, Swiss Chard

Atop Pumpkin Polenta and Enriched Braising Juices, Citrus Gremolata. (Gluten Free)

Grilled Buffalo Tenderloin Medallion and Chargrilled Alaskan King Crab Leg Drizzled with Roasted Garlic Butter. Crispy Cracked Potato, Kale and Onion Hash

Sweet Potato Puree, Greens, Figs and Pecans

Crispy sweet potato curls, roasted garlic sauteed kale.

Baked Spätzle with Apples, Bacon and Gruyère

Grilled asparagus, roasted fingerling potatoes tossed in a warm blue cheese vinaigrette. (Gluten Free)

Sauced with The Season's Mushrooms. Thyme Roasted Sunchokes, Broccoli and Shallots

Smoked whole grain mustard glacè, jalapeno and bacon studded organic cheddar grits, brussles sprouts. (Gluten Free)

Amarillo Sauce, Root Vegetable Enchiladas, Spiced Pepitas (Gluten Free)

Chili Rubbed Venison and Elk,Texas Quail and Wild Boar Chop. Buttery Mashed Potatoes, Asparagus, Mostarda and Game Sauce.

Pineapple, Coconut Crumble, Vanilla Ice Cream

Orange Saffron Madeline, Quince Compote

Whiskey Sauce, Vanilla Ice Cream

Graham Cracker Crust, Blueberry Port Compote, Cardamom Honey