Sample Menu
Sample Menus from Redfish Lodge chef Chris Le:
Redfish Lodge Chef Chris Le and Ruddy Lodge Chef MaryHelen Wendland
Dinner Night 1
Appetizers
- Pork and rock shrimp steamed dumpling served with balsamic and soya sauce vinaigrette.
- Hand cut 14 oz, bone in pork tenderloin chop roasted and topped with sweet peppercorn mustard sauce
- 7 oz duck breast pan seared with our house coffee seasoning. Then glazed with infused ginger raspberry rum sauce.
- Served with roasted garlic mashed potatoes and crispy sautéed green beans.
- Chef’s choice for dessert
Dinner Night 2
Appetizers
- Traditional afternoon Shrimp Boil with sausage, potatoes and corn on the cob.
Dinner
- Fried coconut redfish with a butter rum sauce
- Cedar flank trout with sweet molasses.
- Speckled trout fillet stuffed with Texas blue crab
- Infused rice and shrimp
- Margarita coleslaw
- Chef’s choice for dessert
