Tomato and Arugula Salad with Fresh Blackberries and a Meyer Lemon Vinaigrette
Puree of Mushroom Soup with a Tempura Fried Honshimeji Mushroom
Mesquite Grilled Wild Shrimp with Tasso Ham, Celery Root Puree and Shrimp Oil
Sauteed Hawaiian Tombo Tuna with Yellow Lentils, Crisp Fellel and Garlic-Parsley Sauce
North American Elk Tartare with Shaved Beets, Quail Egg, Truffle and Crisp Capers
Charred Bison Shell Steak with Whipped Potatoes, Oven Roasted Tomato and Truffle Vinaigrette
Pan Roasted Rack of Lamb with Eggplant Caviar & Root Vegetables and a Rosemary-Syrah Demiglace
Frozen Blood Orange Mousse with Chocolate Cream and Chocolate Feuilletine
$85/person
Wine pairings available
Dinner will be served from 5:30 to 9:00 p.m.
Reservations are recommended.
We’d like to invite you to join us for Easter Dinner on Sunday, March 23. Chef Donohoe will be preparing the following eight-course menu.
The Rainbow Ranch Lodge’s restaurant will be closing for the winter season on Sunday, April 6 and will re-open for the summer season on Friday, May 23. The lodge, however, will remain open throughout the off-season. Please