Rainbow Lodge

American · Houston

By phone

orders & questions

Unclaimed listing

Own Rainbow Lodge?

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Take orders on this pagePickup and delivery, card payments, straight to your kitchen. We take a flat 3% at any volume. Card processing is billed separately by the payment provider, as it is in the dining room — and on a pickup order paid at the counter there isn't any.
Your menu, prices, photos and hoursChange a price at 6pm and it's live at 6pm. Nothing reaches diners until you've confirmed it's right.
An assistant that answers dinersIt knows your menu and your hours, replies day and night, and hands the conversation to you the moment it isn't sure.
Promotions, offers and reservationsRun an offer, take bookings, set a delivery radius — all switched on or off by you.
See who's orderingWhat sells, what gets reordered, and which dishes people ask about but you don't list.

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What to order

from the menu

LOCH DUART SALMON

corn milk buerre blanc dressed spatzle, lady edison country ham, charred summer corn. fennel and parsley salad

lodge-inspired entrées$41

GRIDDLED GULF RED SNAPPER WITH CREOLE REMOULADE

dressed shaved brussels sprouts, asparagus and lump crab salad topped with a fried oyster

lodge-inspired entrées$38

CAST IRON SEARED BONELESS CHICKEN THIGHS

corn, arugula and heirloom tomato salad topper with south texas vinaigrette and shaved parmesan

lodge-inspired entrées$35

BIG BOARD

meats, sausage, cheese, nuts, and olives, pickled vegetables and spreads for sharing

smalls and shares$25

THE LODGE’S SMOKED DUCK GUMBO

with andouille sausage and wild rice pilaf

smalls and shares$10

CRISPY TEXAS QUAIL BITES

white cheddar grits and bourbon bacon gravy

smalls and shares$22

American — food to try

Burgerask if they make it
The dish every American kitchen gets judged on. Ask how they cook it.
Fried chicken sandwichask if they make it
Brined, fried, pickles — the last decade's signature sandwich.
Mac and cheeseask if they make it
Baked with a crust or stovetop and creamy; both are right.
Wingsask if they make it
Crisp skin is the whole point; sauce is a matter of taste.

FOUR WARM LODGE ROLLS SERVED IN CAST IRONpull-apart with three spreads$9.00
TASTE OF THE WILDfeaturing a smaller tasting of wild game$24.00
BIG BOARDmeats, sausage, cheese, nuts, and olives, pickled vegetables and spreads for sharing$25.00
THE LODGE’S SMOKED DUCK GUMBOwith andouille sausage and wild rice pilaf$10.00
CRISPY TEXAS QUAIL BITESwhite cheddar grits and bourbon bacon gravy$22.00
JUMBO LUMP CRAB CAKEbacon, green onion and creole mustard butter$25.00
SEARED SEA SCALLOP WITH RAINBOW TROUT CAVIARcrispy potato nest, champagne butter, chive oil$28.00
NOLA STYLE BBQ SHRIMPwith toasted petite baguette for dipping$25.00
GOLDEN BEETS AND SUMMER STONEFRUITtexas peaches and feta, cherries, pistachios, basil, dill, bourbon balsamic syrup, extra virgin olive oil$19.00
LITTLE GEM CAESARparmesan dressing, toasted croutons$12.00
LEAFY GREENS ⓖgluten-freefeta, candied texas pecans, balsamic dressing$12.00

lodge-inspired entrées

RAINBOW TROUT WITH LUMP BLUE CRAB and PECAN BROWN BUTTERsauteed spinach with garlic$42.00
LOCH DUART SALMONcorn milk buerre blanc dressed spatzle, lady edison country ham, charred summer corn. fennel and parsley salad$41.00
GRIDDLED GULF RED SNAPPER WITH CREOLE REMOULADEdressed shaved brussels sprouts, asparagus and lump crab salad topped with a fried oyster$38.00
CAST IRON SEARED BONELESS CHICKEN THIGHScorn, arugula and heirloom tomato salad topper with south texas vinaigrette and shaved parmesan$35.00
AGNOLOTTI WITH ENGLISH PEAS (veg)vegetarianvelvety squash blossom and parmesan sauce, fresh horseradish$29.00
ARTICHOKE CHICKEN ⓖgluten-freeall natural green circle heritage chicken breast, capers, mushrooms, lemon butter, mashed potatoes and green beans$29.00
RACK OF LAMBconfit fingerling potatoes, english pea, lemon and mint puree, pickled pearl onions, lamb poivre$70.00
GRILLED and SLICED FILET BEEF TENDERLOINpotato pave, herb mustard, king trumpet mushrooms, smoked tomato butter sauce, lemon creme fraiche, pickled grape tomatoes$58.00
HAND-CUT 16 OUNCE 1855 BEEF RIBEYE STEAKpiquillo pepper chimichurri, asparagus, raclette swiss cheese potato gratin$82.00
GRILLED NORTH AMERICAN ELK CHOPsalsa macha roasted sweet potatoes, southwest style sauce of puréed chiles, dates, pepitas and shallots$79.00
SOUTH TEXAS NILGAI ANTELOPE LOIN ⓖgluten-freesmoked whole grain mustard glacé, jalapeño and bacon-studded cheddar grits, roasted brussels sprouts with garlic and calabrian chilies$65.00
WILD GAME MIXED GRILLgrilled chile-rubbed venison, north american elk loin and texas quail. Crispy cheddar grit cakes, broccolini and game sauce$57.00