starters and salads

THE LODGE’S SMOKED DUCK GUMBO
with andouille sausage and wild rice pilaf 10

JUMBO LUMP CRAB CAKE
bacon, green onion, and creole mustard butter 26

FRIED TEXAS QUAIL BITES
white cheddar grits, bourbon bacon gravy 19

LEAFY GREEN SALAD ⓖ
with balsamic dressing, candied texas pecans and feta 12

CORIANDER CRUSTED DUCK SALAD  ⓖ
whipped farmstead goat cheese, snaps and peas, caramelized honey vinaigrette and pickled blackberries 24

MARINATED GULF SHRIMP SALAD ⓖ
shaved fennel, toasted sourdough croutons, lemon balsamic dressing 19

LITTLE GEM LETTUCE CAESAR
parmesan dressing, toasted croutons 12

south texas brunch

1855 BLACK ANGUS BISTRO STEAK and EGGS ⓖ
grilled with chimichurri sauce, lodge cheddar rösti potatoes, avocado pico de gallo and two eggs 30
-substitute beef tenderloin filet +25

WILD GAME MIXED GRILL and EGGS ⓖ
game sausage, texas quail and chili-rubbed venison, two eggs, blistered jalapeño, lodge cheddar rösti potatoes 38

RUSTIC SMOKED BRISKET HASH
redneck cheddar, two farm eggs, jalapeno hollandaise, texas toast 28

SHRIMP and GRITS ⓖ
louisiana style red gravy, tasso spiked organic white cheddar grits, cracklin’ dust 29

PAN SEARED RED SNAPPER lump crab, asparagus tip and shaved brussels slaw. fried oyster and creole remoulade 36

CHICKEN SCHNITZEL HOLSTEIN
pan fried chicken scallopini, caper lemon butter, sunny side egg, boquerones and arugula side salad 30

CHICKEN-FRIED VENISON
black pepper gravy, mashed potatoes, and green beans 32
-make it chef style, add a fried egg +3

father’s day hand cut wild game & steak features

SOUTH TEXAS NILGAI ANTELOPE LOIN ⓖ
smoked whole-grain mustard glacé, jalapeño and bacon-studded cheddar grits, brussels sprouts 59

GRILLED NORTH AMERICAN BISON TENDERLOIN ⓖ
roasted forest mushrooms, potato gnocchi, velvety bacon butter sauce, spinach 68

GRILLED 16 OZ. 1855 BEEF RIBEYE ⓖ
foie gras hollandaise and grilled asparagus 69

sides

warm pecan sticky buns, pull-apart style, served in cast iron, brown sugar and cinnamon butter basted  9
buttered lump crab meat  25
fried oysters with remoulade  16
jalapeño and bacon-studded cheddar grits  9