Chef Tony Lemens Presents Winemaker DinnerCheers with Julie Johnson (Kim Carroll)Rush Creek Lodge Roasted Beet Salad with Goat Cheese Mousse & PistachiosRush Creek Lodge Evening Glow (Esther L.)Restaurant Week in California is an awesome time to treat yourself to a variety of culinary adventures at a fraction of peak season prices, January 19-25, 2020.

We’re thrilled that our very own Chef Tony Lemens has added Rush Creek Lodge to the lineup for  Restaurant Week 2020, and he has an exceptional surprise in store for us as an exclamation mark to the week’s activities.  Look for an exciting announcement from us in the New Year!

For now, you can look forward to Chef’s Restaurant Week 3-course Menu:

1st Course

goat cheese mousse, figs, red onion, pistachios, mixed greens, fig vinaigrette

2nd Course

wild mushrooms, kale, pecorino romano

3rd Course

vanilla bean ice cream, caramel sauce

$25 per person, plus tax & gratuity

Dinner reservations are highly recommended during our busier times, so if you plan to have dinner with us please be sure to click here and scroll down the page for the link to reserve your table online.

In the Winter at Rush Creek dinner is available in the main dining room and the tavern. Crowd pleasers such as burgers, steaks, and seafood share the stage with some of the Chef’s innovative seasonal items. We also offer vegetarian selections, gluten-free and vegan alternatives, and we happily accommodate special food needs to the best of our ability. Our wine list focuses on affordable yet superb wines from California as well as select choices from other areas of the world. Many wines are available by the glass and our reserve list is strong enough to satisfy more demanding palates.


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