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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 

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