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.
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.
Sample of a recent menu, menu changes daily.
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.