$125 per person, three courses
does not include beverages, tax or gratuity,

This is a draft and there may be slight changes. We are not offering our regular dinner menu on the 14th.

first course choices

 TASTE OF THE WILD  ⓖ

a lodge classic a petite tasting trio of wild game

 CRISPY LODGE MADE TATER TOTS with RAINBOW TROUT CAVIAR

bourbon barrel smoked roe, fresh horseradish, crème fraiche, shaved bottarga  

 THE LODGE’S SMOKED DUCK GUMBO

with andouille sausage, and wild rice pilaf  

 LOG CABIN CHOPPED SALAD  ⓖ

winter lettuces, apples, bleu cheese, pickled celery, sunflower seeds

SEARED SEA SCALLOP

champagne citrus butter, rainbow trout caviar, chive oil

entrée choices 

 GRILLED AND SLICED FILET OF BEEF TENDERLOIN

roasted forest mushrooms, potato gnocchi, velvety bacon butter sauce, spinach

CHILEAN SEA BASS  ⓖ

horseradish mashed potatoes, soft herb and roasted garlic bechamel, asparagus tips, bacon lardons, buerre blanc

BUTTER POACHED LOBSTER TAIL

sea beans, yellow coconut curry sauce, nduja chile oil, charred mandarin orange

ARTICHOKE CHICKEN

all natural green circle heritage chicken breast with capers, mushrooms, lemon butter, mashed potatoes, french green beans

CHARRED LION’S MANE MUSHROOM STEAK- VEGETARIAN

roasted garlic and herb farro, mushroom demi sauce and heirloom carrots

 HARVEST SEASON WILD GAME MIXED GRILL

venison medallion, texas quail and north american elk loin, crispy cheddar grit cake, sauteed broccolini, game sauce

lodge grill features

 GRILLED 16 oz. BEEF RIBEYE STEAK  ⓖ

piquillo pepper chimichurri, potato raclette gratin, asparagus  +$15 supplement

NORTH AMERICAN ELK CHOP ⓖ

salsa macha roasted sweet potatoes, southwest style sauce of pureed chiles, dates, pepitas and shallots +$15

SOUTH TEXAS NILGAI ANTELOPE ⓖ

smoked whole grain mustard glace, jalapeno and bacon studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies +$15

dessert is included, a selection from our dessert menu