Dining at Rough Creek Lodge
Executive Chef Gerard Thompson uses only the best available seasonal ingredients. Therefore each and every gourmet dining experience at Rough Creek is unique. Past menu selections have included…
Appetizers
- Grilled Texas Quail with Parmesan Cheese Grits, Smithfield Ham and Sherry-Maple glaze
- Roasted Hudson Valley Foie Gras with Handmade Pheasant Ravioli and Dried Fruit Chutney
- Heirloom Tomato, Bacon and Stilton Blue Cheese Quesadilla with Baby Arugula and Passionfruit Vinaigrette
Main Courses
- Grilled Rib-eye of Beef with Potato Grill Portobello Mushroom Hash and Tomato Chutney
- Tea-smoked Moulard Duck Breast with Sweet Potato Puree, Gingered Broccoli Raab and Red Wine Hoisin Sauce
- Pan-roasted Tasmanian Salmon with Fingerling Potatoes, Roasted Cipollini Onions and Porcini Mushroom Broth
Desserts
- Brown Butter Plum Tart with Vanilla Bean Ice Cream and Berry Sauce
- Varlhona Chocolate Angel food Cake with macadamia Nut Ice Cream and Ginger Caramel Sauce
- Tahitian Vanilla Bean Créme Bruleé in Phyllo with Fuyu Persimmons
Breakfast
- Orange and Honey-dipped French Toast with Brown Sugar and Cinnamon Glazed Bananas,
- Pure Vermont Maple Syrup and House-made Pork Sausage
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