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Rough Creek Lodge

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County Road 2013 Glen Rose, TX 76043

800-864-4705 

http://www.roughcreek.com  

1 User review Write A Review
County Road 2013 Glen Rose TX 76043

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  • American
    $$ $$
  • All Major Credit Cards
    Breakfast, Dinner, Lunch
  • Required
    Lot Available, Valet
Description

Since its opening in 1998 and saddled with chef Gerard Thompson's contemporary slant on rustic American cuisine, Rough Creek Lodge has become the premier DFW destination par excellence. It's seasoned with an encompassing view of the Chalk Mountain mesas, fishing and upland bird and deer hunting diversions, and spa and resort amenities that add vigor to grilled Texas quail, handmade pheasant ravioli, pan-roasted Tasmanian salmon, and juicy, grilled rib eye. Lock. Load. Drool.








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Back to TopDallas Observer Critic News & Reviews | Write a Review
  • Smooth Rough Ride

    Smooth Rough Ride

    By Mark Stuertz | Thu, June 26, 2003

    Our range guide was a veteran of the first Gulf War, so it wasn't hard to steer the conversation to the lingering mysteries of the sequel. Saddam? "Dead," he said tersely. WMD's? "Buried deep in the desert," came his reply. The paltry resistance... More »

Back to Top Dallas Observer Awards | Visit the Best Of Website

  • 2003 | Best Dallas Restaurant That Ended Up in Podunk

    OK. Glen Rose isn't Podunk. It's a swell little quaint town with lots of rejuvenating hospitality and giant fiberglass dinosaurs. But the restaurant in Rough Creek Lodge, an executive retreat with activities ranging from bird-watching to hunting wild boars, has a profoundly delicious menu--so delicious, it would do any haughty metropolis proud. Sherry-maple-glazed Texas quail is the best version of this bird (Nosh it or shoot it? You get to pick!) you're likely to find. Likewise, the porcini... More »

Back to TopMenu
Main Menu
Appetizers
 
Grilled Texas Quail
with parmesan cheese grits, smithfield ham and sherry-maple glaze
 
Roasted Hudson Valley Foie Gras
with handmade pheasant ravioli and dried fruit chutney
 
Heirloom Tomato, Bacon And Stilton Blue Cheese Quesadilla
with baby arugula and passionfruit vinaigrette
Main Courses
 
Grilled Rib-eye Of Beef
with potato grill portobello mushroom hash and tomato chutney
 
Tea-smoked Moulard Duck Breast
with sweet potato puree, gingered broccoli raab and red wine hoisin sauce
 
Pan-roasted Tasmanian Salmon
with fingerling potatoes, roasted cipollini onions and porcini mushroom broth
Desserts
 
Brown Butter Plum Tart
with vanilla bean ice cream and berry sauce
 
Varlhona Chocolate Angel Food Cake
with macadamia nut ice cream and ginger caramel sauce
 
Tahitian Vanilla Bean Creme Brulee In Phyllo
with fuyu persimmons

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