Dining

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 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.

Reviews
In the past eight years, 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”
2003 – 2013 DiRona Award

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

Selected as one of “America’s Top Restaurants”
for eleventh 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

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.

CRITIC’S PRAISE
“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.”

ON THE ROAD
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.

Dining Menus
Below is a sample of a recent menu, menu changes daily.

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

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

Premium Gold 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

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 Chefs: Raul Mujica & Michael Garrett
All Of Our Hand Crafted Bread Is Available For Purchase
21% Service Charge Added To All Food & Beverage

Recipes

Select from the list below.

Grilled Marinated Texas Quail & Parmesan Cheese Grits & Sherry Maple Glaze
Serves 6

Ingredients
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.

Chilled Florida Stone Crab, Tuna & Avocado Salad
Serves 8

Ingredients
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.

Rough Creek Lodge Tortilla Soup
Ingredients
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
Garnish
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.

Ancho-Honey Barbecued Duck Tostadas with Tomatillo Sauce

Ingredients
Tostada
1 cup masa
¼ cup all-purpose flour
1 teaspoon baking powder
1 tablespoon whole cumin, freshly toasted
1 tablespoon garlic, chopped
1 tablespoon fresh thyme, chopped
1 tablespoon kosher salt
1 cup hot water

Mix all dry ingredients, add hot water and mix. Shape into six equal size patties, about 2-½ to 3 ounces each, about 3 inches in diameter. Heat 1 ounce of vegetable oil in a non-stick skillet on medium heat. Griddle tostadas on each side for 3 minutes or until golden brown and cooked through. If they do not seem done all the way through, bake them in the oven at 350° for 4 to 6 minutes. Drain on paper towels.

Tomatillo Sauce
6 tomatillos, husk removed, rinsed
¼ onion, sliced
1 clove garlic
½ fresh jalapeño
Kosher salt to taste
½ cup cilantro

Place everything in a sauce pot except the cilantro. Cover with water and bring to a boil. Simmer 3 minutes and remove from heat. Blend in blender and add cilantro. Adjust seasoning to your liking.

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.
Makes 2 cups

Ancho Honey Barbecue Sauce
6 Ancho chiles, dried, no seeds or stems
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
Zest and juice of one orange
¼ cup hoisin sauce
½ cup honey
Kosher salt to taste

Place everything in a sauce pot except the cilantro. Cover with water and bring to a boil. Simmer 3 minutes and remove from heat. Blend in blender and add cilantro. Adjust seasoning to your liking.

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.

Tomatillo Sauce
6 tomatillos, husk removed, rinsed
¼ onion, sliced
1 clove garlic
½ fresh jalapeño
Kosher salt to taste
½ cup cilantro

Soak chiles in hot water. When softened, remove from water and place in blender. Reserve water from chiles. Add the remaining ingredients to blender with 1 cup of the reserved water. Blend until smooth. If the sauce is too thick, add more water a little at a time and blend until smooth. Warm sauce in a stainless-steel pan and serve with any meat, game or poultry.

Duck
2 duck legs or thigh confit (available at Central Market)
Ancho Honey Barbecue Sauce
Shredded goat’s milk white Cheddar, for garnish
Cilantro micro-greens, for garnish
Remove duck from the bone and cut into small bite size pieces. Place duck and enough barbecue sauce to cover in a stainless-steel saucepan. Heat on medium for 4 to 5 minutes until duck is heated all the way through. Place barbecued duck on tostada and surround with tomatillo sauce. Top with cilantro or shredded lettuce.

Duck and Black Bean Chili
Ingredients
¼ cup vegetable oil
2 pounds duck thigh or breast, skin removed, diced
1 tablespoon garlic, chopped
1 onion, diced
1 to 2 cups cooked black beans
½ cup red pepper, diced
½ cup poblano pepper, diced
½ cup yellow pepper, diced
1 cup ancho chile puree
1 tablespoon whole cumin, freshly toasted
3 cups duck or chicken stock
Kosher salt to taste
Masa, for thickening
Ancho Chile Puree

Place 3-4 seeded ancho chiles in hot water. Let sit for 10 minutes. Place in blender with one cup of fresh hot water and puree until smooth.

Heat oil in large pot. Add duck and sear very well. Add garlic, onion and peppers, Add ancho chile puree and cumin. Add chicken broth and cooked black beans. Bring to a boil. Season with salt and cook for 15 minutes. If chili looks too thin or you prefer it thicker, thicken with masa.

Pan-roasted Hudson Valley Foie Gras & White Truffle-Honey Roasted Pears
Serves 8
Ingredients
8 2- to 3-ounce pieces fresh foie gras
Kosher salt and black pepper
4 pears, peeled, cored and cut in half
Zest and juice from one orange
½ cup honey
2 tablespoons white truffle oil
2 cups balsamic vinegar reduced to a syrup
8 sprigs thyme

Heat the oven to 400°. Place the pears in an ovenproof dish and cover with the orange juice, getting some of the juice all over the pears. Place the honey, orange zest and white truffle oil in a pan or microwave and warm slightly until it is all incorporated. Pour the white truffle–honey mixture over the pears and roast in the oven for 20-30 minutes, turning every 5 minutes.

Place balsamic vinegar in a stainless-steel pan and reduce to syrup. Remove from heat and reserve.

Heat a skillet very hot for cooking the foie gras. Season the foie gras liberally with kosher salt and cracked black pepper. Sear on both sides for 2-3 minutes, depending on thickness. When the foie gras is done, immediately remove from hot pan and place on roasted pears.

Drizzle the dish with the pear roasting liquid and the reduced balsamic vinegar. Garnish with fresh thyme.

Warm Apple Walnut Tart
Crust
½ pound butter
½ pound sugar
2 eggs
1 pound and 2 ounces all-purpose flour
1 teaspoon kosher salt
Mix all ingredients. Roll out dough and put into a tart pan. Blind-bake the crust at 350° until golden brown.

Filling
4 Granny Smith apples, peeled and sliced
1 egg
10 ounces sour cream
2 ounces granulated sugar
2 ounces light brown sugar
Pinch of salt
1 teaspoon vanilla
1 ounce all-purpose flour
Mix all ingredients then add apples. Fill tart shells with mixture and bake at 350° for 35 to 40 minutes.

Topping
½ pound brown sugar
½ pound sugar
½ pound all-purpose flour
½ pound butter
1 teaspoon cinnamon
½ pound walnuts

Divide topping evenly over tarts. Bake for 20 to 30 minutes.

Summer Fruit Galette
Tart Dough
1-½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1 stick butter, cold, diced
1/3 to ½ cup cold water
Egg, to brush pastry before cooking

In a food processor, combine all dry ingredients. Add butter in small chunks. Pulse blend until the butter is in small, pea size pieces. Slowly add cold water until the dough just comes together with your hands. Shape in a ball and flatten into a disk. Wrap the dough in plastic and chill until firm (about 1 hour).

When ready to use, divide dough into 4 equal portions. Shape each portion into a ball and flatten into a disk. Keep the dough that you’re not using refrigerated between uses.

Filling
1 cup fresh peach slices
1 cup fresh nectarine or apricot slices
1 cup fresh cherries
¼ cup sugar
¼ cup butter, cold, in small dice
1/8 cup all-purpose flour
Toss all ingredients together. Lay all 4 round disks on a lightly-oiled cookie sheet. Top with fruit mixture. Carefully fold sides of dough up and toward the center, overlapping as you go. When you are finished, you should have a small hole in the center. Brush pastry with egg and sprinkle with sugar if you like. Bake at 375° for 20 to 25 minutes or until golden brown.

Reservations
Restaurant Hours

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
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 request form below.

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Rough Creek has received awards from the following critics. A testament to our continued success.