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Dining & Entertainment - Restaurant - Dinner

Vendors | Restaurant | Bar | Chef | Reviews

Tucson Restaurants & Dining

Starters

Lodge Daily Composed Soup

Chef's Whim
7

Garlic Caesar

Romaine Leaves, Roasted Garlic, Shaved Parmesan, Chile-Dusted Croutons
8.5

Lodge Wedge Salad

Grape Tomatoes, Crumbled Bacon, Maytag Blue Cheese Dressing
7

Mains

Pan-Seared Prime Beef Filet

Wrapped In House-Cured Bacon, Golden Butter Mash, Fresh Vegetables, Demi Glace
32

Day Boat Alaskan Halibut

Prosciutto-Wrapped, Local Arizona Creamed Corn and Watercress, Gold Pearls
28

Free Range Chicken Breast

Lemon-Thyme Brine, Roasted Red Potatoes, Fresh Vegetables, Pan Jus
18

Seared 'Hudson Valley' Duck Breast

Tri-Color Moroccan Couscous, Hydro-Watercress, Post-Razz Cherry Glace
26

Executive Chef: Ryan Clark

Prices and items are subject to change.