Rainbow Lodge

Duck Chilaquiles take the lead today…. Brunch til 3

Flavor Alert: Pan Seared Cobia, aka, ling or lemon fish…..such a pleasant clean mild buttery taste, with crispy salsify, bacon butter sauce, horseradish cream

Yippee!!! It’s THAT Sunday, the first of the month! Chicken Fried Steak = . $18. 4:30-9:00PM Sunday. Grab your spot now….we’d love to see you.

Happy Halloween Tim, Your favorite day is here! May your treats be many and your tricks be few!

A delicately delightful pairing. Chef Brandon’s Iberico Pork Coppa, Withersbrook Blue from Vermont, Pears, Hazelnuts, Spiced Honey from our Hives + Peter Clifton’s Akvavit Sour, so smooth it’s impossibly divine.

Wild Boar Schnitzle, Lunch. Pop over all week and enjoy.

The “All American” This Friday. Bacon Cheeseburgers, seems fitting with Nov. elections around the corner. Pop over for this award winning wild game burger at lunch starting at 11:00.

Brunch is ON! Fried Green Tomatoes with Green Goddess Lobster and Avocado Salad.

Pascual & Donnette today. Cooking and gardening at The Lodge since 1991.

It’s READY! Chef Brandon cured a perfect Iberico Pork Coppa….so good. Labor of love

Dig into our Molasses Braised Akaushi Beef Short Rib. Salt Baked Celery Root Purée and Carrots Glazed with Honey from our Hives. 🍁🍂

Rainbow Lodge Our 100+ year-old log cabin is a comfortable-yet-refined setting for succulent wild game including elk, bison, venison, antelope, duck and quail. But we don’t stop at game. Seafood and steaks are a big part of our menu - including beef ribeye, filet of beef, braised short ribs, jumbo lump crab, ...

Sunday Supper starts at 4:30 and this week’s comfort feature is Old School Style Meatloaf. $18 Buttery Mash and Green Beans. Pop over

Thank you Houston Chronicle, , always an honor to be included in your top 100. It takes a village and we are blessed to have a good one over here…..

Spooky Fun! A discovery of witches here at The Lodge for happy hour. 🎃

Proud of the team, thank you

Sea Bass on Greens & Dragon Beans & Shoots from our Garden.

Loving this dessert…..Warm Spiced Apple Sticky Toffee Pudding with Rum Raisin Ice Cream. ‘tis the season

Duck Leg Confit -Houston Chronicle Culinary Event

Brunch is the most important meal of the weekend….we are ready for you!

Sliced Bison Tenderloin with Bob Sauce

Yes! you can have a big platter of grilled lamb chops.

GAME CHANGER for GAME DAY! South Texas Nilgai Antelope, Jalapeño, Cheddar and Bacon Grits

Our “Taste of the Wild” starter- Elk, Rabbit and Venison tonight

Loving our Snapper atop a shaved brussels, crab and asparagus salad. Can’t go wrong with that fried oyster topper!