Best. Highest-scoring. Perfect. Number One.

It’s dinner as usual at Rough Creek. We’re known for blending unmatched service with Chef Gerard Thompson’s modern interpretation of rustic American cuisine. No detail is spared, down to the last (and best) bite.

Grilled Texas Quail, Handmade Pheasant Ravioli, Bacon and Stilton Blue Cheese Quesadilla with Baby Arugula and Passion fruit Vinaigrette… and that’s just the appetizer. Chef Gerard Thompson’s culinary creations will astonish you. Skillfully prepared and rich in flavor and splendor, the cuisine at Rough Creek Lodge and Resort is unsurpassed. Dallas fine dining has never been better and we live up to every word.  Called “by far the best dining in Texas,” by the North American Restaurant Association and scoring a perfect 40 points, Rough Creek Lodge and Resort has proved to be the best in Texas fine dining, Dallas Fine Dining and Fort Worth Fine Dining.
Pan-roasted Tasmanian Salmon with Fingerling Potatoes, Roasted Cipollini Onions and Porcini Mushroom Broth… you will not be disappointed. Chef Thompson’s imaginative menus create meals that are unforgettable and without comparison. Truly the definition of fine dining, we will make sure you meal is enjoyable and memorable.

Since opening in 1998, Rough Creek Lodge has enjoyed the praise from national reviews and guests alike for its fine dining.

“Most Outstanding Lodge in North America 2005”
Condé Nast Johansens

Award of Excellence with perfect score of 40 points
North American Restaurant Association

One of the “Distinguished Restaurants in North America”
Every year since 2003 DiRona Award

One of the top five“Best Locations in the World to Get Married”
Peter Greenberg, CBS Morning Show

Selected as one of “America’s Top Restaurants”
for seventeenth straight year, Zagat Survey

Only Texas resort named to 2003 “Top 100 Resorts in the World”
Condé Nast Traveler

Number 26 in North America, Number 88 in the World Condé Nast Traveler’s Best Hotels, Resorts & Cruise Lines
Readers Choice 2003

“By far the best dining in Texas and surely one of North America’s greatest restaurants.”
North America Restaurant Association

“There’s no roughing it here… feast on Gerard Thompson’s inventive Texas cuisine. Relax in the deep-soaking tub of your marble bathroom and toast your rekindled romance with a bottle of champagne.”
D Magazine 2003 Pure Romance: 52 Great Dates in Dallas

“The Restaurant alone is worth a stay. You wouldn’t expect in the middle of nowhere the food would be so fabulous…”
Bon Appétit Magazine

“One of the best dinners I’ve ever eaten…”
Southern Living Magazine

“The country version of the Mansion on Turtle Creek”
American Way Magazine

“Best meal in Dallas that’s not actually in Dallas…”
Dallas Observer


Serves 6

Grilled Quail
6 Texas Quail
Zest of one lemon
1 teaspoon thyme, chopped
1 teaspoon fresh garlic, chopped
½ cup vegetable oil
1 tablespoon balsamic vinegar
Kosher salt to taste

Mix all ingredients and pour over quail and marinate for four hours. Grill quail until slightly pink in the center. Cut quail in half and place on top of grits.

Parmesan Cheese Grits
4 cups light chicken broth
1 cup whole heart grits
¼ cup roasted garlic
½ cup Parmesan cheese
Kosher sale & pepper to taste
Friseé, for garnish
Smithfield Ham, for garnish

Boil broth and add grits, garlic, and Parmesan cheese. Cook 12-15 minutes until thickened. Serve immediately or lay on cookie sheet and cool. When cool, cut into desired shape and sauté until brown on both sides.

Sherry-Maple Glaze
½ cup sherry vinegar
½ cup maple syrup

Reduce to a syrup and spoon over grilled quail.

Serves 8

1 pound fresh Florida stone crab, shelled
24 grape tomatoes, quartered
2 tablespoons olive oil
2 tablespoons chervil, chopped
2 avocados, diced with lemon juice
½ cup cilantro, chopped
2 shallots, finely chopped
Kosher salt & pepper to taste
1 pound No. 1 Sushi Grade Ahi Tuna, seared rare
½ cup sour cream
Zest of one lemon
8 cake ring molds or PVC pipe

In a bowl toss crab with tomatoes, olive oil, shallot, chervil, salt and pepper. Press crab mixture into mold and fill the mold 40-50%. Toss avocado with cilantro, season with salt & pepper. Press equal amounts of diced avocado and cilantro mixture in each mold. Dice seared rare tuna, press into molds. Mix lemon zest and sour cream, season with salt. Top the mold off with the sour cream mixture. Cover and refrigerate for one hour.

Serve on chilled plates with handmade flour tortillas.

3 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, roughly chopped
12-15 crispy corn tortilla chips
4 to 6 vine ripe tomatoes, quartered
1 tablespoon tomato paste
1 tablespoon whole cumin, freshly toasted
2 ancho chiles, seeded
2 quarts chicken broth
Kosher salt to taste
1 Haas avocado, diced, for garnish
6 ounce grilled chicken breast, diced, for garnish
Crispy corn tortilla chips, for garnish
1 cup cheddar or jack cheese, shredded
½ cup fresh cilantro, chopped, for garnish
1 lime, cut into wedges, for garnish

Heat a large stainless-steel stock pot with the oil. Add the onion and garlic. Season with a little kosher salt. Stir. Add the crispy tortilla chips, tomatoes and tomato paste. Stir so nothing burns on the bottom of pan. Cook slowly for 3-5 minutes. Add cumin, chiles and chicken broth. Season to taste with kosher salt. Simmer 15 to 20 minutes. Remove from heat and blend. Taste and adjust seasoning. Strain through a medium strainer and keep warm until ready to serve.

To serve, place soup in soup bowl, add chicken and avocado. Top with cheese and cilantro. Squeeze lime into soup just before serving.

Dining Menus

Sample of a recent menu, menu changes daily.

• Duck Sampler, Duck Prosciutto & Ham, Seared Foie Gras & Smoked Duck Biscuit
• Our House Made Charcuterie Platter, Duck Prosciutto, Assorted Salumi, Tasso Ham, Cured Foie Gras, Pork Belly & Pineapple Chutney
• Grilled Texas Quail, Anson Mills Farro, Roasted Poblano & Pear Salad
• Chicken Fried Pheasant, Bibb Lettuce, Golden Tomatoes, Cucumber, Shaved Red Onion & Peppercorn Ranch Dressing
• Jumbo Lump Crab Cocktail, Fire Roasted Red Pepper Salsa & Citrus Fruits
• Seafood Chowder, Salmon, Crab, Swordfish, Sweet Corn, Potatoes & Scallions
• Tortilla Soup; Grilled Chicken, Avocado, Cilantro & Veldhuizen Cheddar Cheese
• Grilled Wedge of Romaine, Tomato Caper Relish & Black Pepper Dressing
• Mixed Greens Salad, Red Pears, Pomegranates, Beets, Candied Almonds & Local Veldhuizen Blue Cheese

• California White Bass, Santa Barbara Mussels, Yukon Gold Potatoes, Grape Tomatoes Chef’s Salami, Garlic Toast & Shaved Burgundy Black Truffle Salad
• Red Chile Glazed Swordfish, Shrimp Quesadilla, Wilted Beet Greens, Toasted Pepitas & Butternut Squash Sauce
• Skillet Roasted Chicken Breast, Creamy Wild Rice, Pancetta, Brussels Sprouts, Butternut Squash & Pan Mushroom Gravy
• Locally Raised Red Wattle Pig Sampler For Two, Grilled Chop, Seared Loin, Smoked Shoulder, Rutabaga Puree, Pomegranate Sauce & Garlic Sautéed Dandelions
• Certified Angus Beef From The Wood Burning Grill
• Hanger Steak-8oz, Marbled & Full Flavor
• Rib Eye-12oz, Marbled & Full Flavor
• Filet -7oz, Lean & Lite Flavor
• Green Bean-Potato-Cheddar Casserole & Green Tomato Chutney

• Gluten Free Chocolate Molten Lava Cake, Peanut Butter Ice Cream
• Warm Texas Pecan Pie, Vanilla Bean Ice Cream & Molasses Bourbon Sauce
• Vanilla Bean Banana Pudding, Crisp Phyllo & Ginger Caramel Sauce
• Warm Apple Blackberry Tart, Persimmons Sorbet & Pumpkin Ice Cream
• Lemon Buttermilk Pie, Berries Macerated In Grand Marnier & White Chocolate

No Substitutions Please, Executive Chef, Gerard Thompson
Sous Chef: Raul Mujica
All Of Our Hand Crafted Bread Is Available For Purchase
21% Service Charge Added To All Food & Beverage


Restaurant Hours

Monday-Friday: 8:00 am – 10:00 am
Saturday-Sunday: 8:00 am – 11:00 am

Monday-Friday: 11:30 am – 2:00 pm
Saturday-Sunday: 12:00 pm – 2:00 pm

Sunday-Thursday: 6:00 pm – 9:00 pm
Friday-Saturday: 6:00 pm – 9:00 pm

For Reservations call 254-918-2550 or fill out the Reservation Request Form.

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    Meet Chef Gerard Thompson

    Chef Thompson’s talents and culinary interpretations of rustic American and wild game cuisine have garnered national attention, and his philosophy is simple… “Make the meal memorable.”

    Imaginative menus featuring the absolute best ingredients are created daily. Tomatoes grown specifically for Rough Creek, locally grown organic micro-greens and specialty products like fresh grits from a small Alabama mill all reflect Gerard’s detail-driven style. He’s received superlative reviews nationally by the Zagat Survey, Bon Appétit, Gourmet, and Food & Wine, and recently was awarded a perfect score from the North American Restaurant Association. From his open kitchen, he challenges his guests (who he refers to as “adventurous and open-minded”) with innovative rustic American cuisine and the result is one of the best restaurants in the country.

    “Our much-anticipated dinner was the unquestioned highlight of our stay”
    “Thompson turns out some of the most consistently excellent cuisine I’ve tasted”
    “The restaurant alone is worth a stay.”

    Chef Thompson is requested for guest appearances all over the country. Upcoming appearances include Côtes du Coeur, the Granbury Wine Walk and the Texas Food and Wine Festival.