Spring is here and that means patio dining! Well known and loved for gulf fish, wild game, steaks and chops, RBL features Lunch, Dinner & Sunday Brunch. Chef Mark Schmidt & Owner Donnette Hansen's attention to detail is reflected in everything from the comfortable Log Cabin setting & landscaped grounds to the seasonally changing menus. Insider's Tip: Go for the business lunch ($14.95-3 courses) and call ahead for a chef's table at dinner. Sophisticated but not stuffy, menu hits include Pan Seared Snapper on Risotto, Grilled Buffalo Tenderloin, Classic Lobster Thermidor, Lodge Smoked Duck & Butter Lettuce Salad. Veteran Chefs prepare Wild Boar, Duck, Quail, Elk and Beef at Dinner. With 3000 square feet of kitchen gardens, The Lodge grows many heirloom vegetables and herbs to complete special dishes. Brunch enthusiasts enjoy casual patio dining with 99 cent mimosas.Sunday Suppers feature half price wines by the glass. Live Music Fridays in the bar.

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