Rainbow Lodge

06/21/2026

The Story: An RBL rotating menu classic for over 38 years. A chance to sample a bit of wild game plus a touch of our weekly garden harvest.
Today = Nilgai Antelope + Poblano and Squash Blossom Salsa, North American Elk + Sauce Robert with Garden Pearl Onions , Venison + Smoked Chinese Eggplant Baba Ganoush.
A perfect Father’s (Baba) Day fit.


about game

06/21/2026

A rare treat. From the full venison saddle, chef Brandon’s butcher cut today. Fresh Garbanzo Bean Hummus, Charred Mushrooms, Smoked Pistachios, Red Chimichurri

06/19/2026

There’s still time to put Rainbow Lodge in your Sunday plans! Dad’s Day Brunch until 2:30 then Dinner starts at 5 with our full dinner menu.

HONEY ROASTED GOLDEN BEET SALAD ⓖdill, local feta, slivered snow peas, english peas, red grapes, toasted macadamia nuts 18

06/17/2026

Copper River Salmon, Buerre Blanc Dressed Spatzle, Corn and Smoked Rainbow Trout Caviar. Fennel and Parsley Salad

06/17/2026

Sure hope to see you Friday

06/13/2026

Bison Tenderloin, Foraged Morels including a Mousseline Filling, Toasted Okra Seed Poivre Sauce, Asparagus Tips. A weekend treat!

Chef Brandon’s garden is full of okra and the seeds are little nutritional power balls! His Poivre is a complex sauce that includes shallots, bells, rye, coffee, rosemary,thyme and butter.

06/10/2026

Starts at 11:00! 🔆

06/08/2026

I sure appreciate the light you shined on us with your story, thank you! As we approach 50 years, I am reminded daily that it is all in the details and taking the time to do it right matters. Shortcuts are just trouble. Blessed to have such a great team that understands.

Skip the entree if you have to, but under no circumstances skip that Texas bread pudding.

06/07/2026

We are serious about our Chicken Fried Steak and we know Chef Brandon’s attention to detail is one of the reason’s you love it so much! Hand trimmed and cut eye of round is how we start. While it’s on the menu at lunch daily, tonight’s Sunday Supper is a heck of a dinner bargain. Always on the first Sunday of the month, starts at 4:30. Pop over tonight or call and place your to go order now. (early is better)