$60 per person, three courses
does not include beverages, tax or gratuity

this is a menu draft, there may be some slight changes

appetizer choices

THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf

TASTE OF THE WILD
coffee rubbed elk with mole amarillo, sweet and spicy wild boar rib, and texas fallow deer with squash blossom salsa

BIBB LETTUCE AND AVOCADO WEDGE
applewood smoked bacon, jewel tomatoes, buttermilk green goddess dressing
- add a butter-poached lobster tail  +20

MARINATED HEIRLOOM TOMATOES and BURRATA
herb focaccia bread, basil oil, balsamic glaze

FRIED TEXAS QUAIL BITES
on white cheddar grits with bourbon bacon gravy 

LODGE CHEDDAR RÖSTI POTATO WEDGES  ⓖ
two wedges, with shredded braised bison short rib, and avocado pico de gallo 

easter brunch entrée choices

LOBSTER AND CORN RISOTTO
carnaroli rice, succulent butter poached lobster meat and the season’s fresh corn

JUMBO LUMP BLUE CRAB CAKE WITH HOLLANDAISE AND TROUT CAVIAR
on oven-roasted escarole and frisée salad, with iberico pork lardons

1855 BLACK ANGUS BEEF BISTRO STEAK and EGGS  ⓖ
grilled with chimichurri sauce, lodge cheddar rösti potatoes, avocado pico de gallo and two eggs*
- substitute beef tenderloin filet  +15

BRAISED BISON SHORT RIB BENEDICT
poached eggs, baby arugula, texas toast, jalapeño hollandaise 

WILD GAME MIXED GRILL and EGGS  ⓖ
pheasant and cognac sausage, texas quail, and chili-rubbed venison, two eggs, blistered jalapeño, lodge cheddar rösti potatoes 

SEARED RAINBOW TROUT WITH LUMP BLUE CRAB AND PECAN BROWN BUTTER
crispy sweet potato curls, sautéed young spinach 

PAN-SEARED RED SNAPPER FILET  ⓖ
mustard dressed lump crab, asparagus tip and shaved brussels slaw, creole remoulade, fried oyster

MAFALDE PASTA RIBBONS  ⓥ
basil pesto, slow roasted tomatoes, grana padano cheese
- add a butter-poached lobster tail  +20

wild game features

SOUTH TEXAS NILGAI ANTELOPE LOIN  ⓖ
smoked whole grain mustard glacé, jalapeño and bacon-studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies  +20

GRILLED NORTH AMERICAN BISON TENDERLOIN  ⓖ
creamy southern-style butter bean mash finished with herb oil, vinaigrette marinated garden tomato slice +20

dessert is included

a tasting of three seasonal sweets including:

WARM CROISSANT BREAD PUDDING
CARROT CAKE
CHOCOLATE MACARON

add-ons

pull-apart cinnamon and pecan sticky buns, served in cast iron  +6
add a fried egg*  +2
buttered lump crab meat  +22
fried oysters, spicy creole remoulade  +14
jalapeño and bacon cheddar grits  ⓖ  +9
butter-poached lobster tail  +20

ⓖ GLUTEN FRIENDLY • ⓥ VEGETARIAN