This image shows a charcuterie board with sliced meats, pickles, and toast, along with a glass of red wine on a wooden table.

UNDENIABLY DELICIOUS

Eat & Drink

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.

Make a Reservations or 254-918-2550 

The image shows three plates of gourmet food, featuring steak, mashed potatoes, vegetables, and a baked casserole. Each dish is beautifully plated.

Unapologetically Original

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.

Make a Reservation

Dining Menus

Sample of a recent menu, menu changes daily.

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  • Appetizers

    • 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
    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

  • Main Courses

    • 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
    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

  • Desserts

    • 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

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

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

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

DINNER
Monday-Sunday: 6:00 pm – 9:00 pm

The image shows a chef dressed in a uniform and apron, standing in a rustic kitchen or restaurant setting, smiling at the camera.

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.

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