Tucked deep into the heart of Lakeway and perched above the Rough Hollow Yacht club, The Grille at Rough Hollow offers fantastic eats paired with extraordinary views of Lake Travis, breathtaking Hill Country sunsets and plenty of live music.
Don't mistake our fine food for stuffy pretense. Come as you are to our dining room or spacious patio, choose from our wide selection of dishes, and relax as our experienced staff takes care of the rest. With an extensive wine list priced to please, dishes built to delight and divine desserts that will bring you nothing short of bliss, you truly can't go wrong.
Select a section of the menu.
House Cured Salmon // $13
Dill cucumber salad, pickled red onions, crispy capers, chopped egg, crème fraiche and herb grilled baguette
Edgewater Calamari // $12
Semolina crusted calamari served with pomodoro sauce and garlic aioli
PEI Mussels // $12
Steamed with fresh herbs and garlic in a white wine broth and served with grilled baguette
Tuna Poke // $14
Sashimi grade yellow fin tuna tossed with fresh ginger, scallions, and sweet chili soy sauce served with crispy wontons and wasabi cream
New Orleans Style BBQ Oyster // MKT Price
Five freshly shucked oysters broiled with garlic butter, lemon parmesan bread crumbs and jack cheese
Oysters on the Half Shell // MKT Price
Freshly shucked oysters served with mignonette, cocktail sauce, saltine crackers and fresh lemon
Dozen // Half Dozen
❖ Devils on Horseback // $11
Bacon-wrapped dates stuffed with Texas goat cheese served with mixed greens and a balsamic-orange glaze
❖ Shrimp Cocktail // $13
Cold-poached Texas Gulf shrimp, cocktail sauce and fresh lemon
Peach BBQ Glazed Quail // $14
Served over grilled honey butter cornbread and arugula, topped with sweet and spicy peach BBQ sauce and crispy onion strings
Fried Green Tomatoes Oscar // $12
Cornmeal fried green tomatoes topped with lump crab meat and béarnaise sauce
Skillet Mushrooms // $12
Wild mushrooms sautéed in a shallot-thyme madeira wine sauce, served with grilled herb goat cheese toast and white truffle oil
❖ - Indicates Gluten Free
House Salad // $6
Mixed greens, grape tomatoes, marinated red onion, cucumber and garlic herb croutons with white balsamic vinaigrette
Caesar Salad // $7
Crisp romaine lettuce, garlic-herb croutons, and shaved parmesan tossed in house-made caesar dressing
❖ Caprese Salad // $9
House-made mozzarella, tomatoes and basil pine nut pesto with arugula
❖ Boston Wedge Salad // $9
Boston Bibb lettuce, diced tomato, scallion, bacon and blue cheese
❖ Watermelon & Feta Cheese Salad // $9
Watermelon, feta cheese, arugula, sunflower seeds and red onions dressed in white balsamic vinaigrette
Chicken Cobb Salad // $12
Grilled chicken breast, crisp romaine, radicchio, bacon, pepper jack cheese, red onion, grape tomatoes, cucumber, boiled egg, fried jalapeño and onion strings with jalapeño ranch dressing
Grilled Chicken Caesar // $14
Grilled chicken breast, crisp romaine, garlic-herb croutons and shaved parmesan tossed in housemade caesar dressing
Poached Shrimp Salad // $13
Cold-poached Texas Gulf shrimp, mixed greens, radicchio, crispy bacon, garlic herb croutons, marinated fennel, red onion and a spicy red pepper vinaigrette
❖ Tenderloin Steak Salad // $16
Grilled beef tenderloin, mixed greens, radicchio, herb roasted roma tomatoes, crispy shoestring potatoes and blue cheese dressing
Crispy Oyster and Beet Panzanella Salad // $14
Cornmeal crusted Gulf oysters, roasted beets, jumbo garlic-herb croutons, roasted fennel, cucumber, avocado and arugula in a creamy red wine vinaigrette
❖ - Indicates Gluten Free
Fried Gulf Shrimp // $18
Texas Gulf shrimp served with mashed potatoes, sautéed seasonal vegetables and creole remoulade
Ginger Grouper // $26
Pan seared grouper filet topped with oyster mushrooms and blue crab, sautéed seasonal vegetables, mashed potatoes and finished with a ginger beurre blanc sauce
Seared Sea Scallops // $29
Pan seared scallops with crispy polenta, frisee and arugula salad with apple matchsticks, red onion and bacon vinaigrette
❖ Chilean Sea Bass // $32
Potato wrapped Chilean sea bass topped with tomato butter sauce, served with sautéed spinach and grape tomatoes
Sesame Tuna // $28
Seared yellow fin tuna crusted with black and white sesame seeds, served over a bed of chilled green tea soba noodles with grape tomatoes, ponzu sauce and wasabi cream
❖ Shrimp & Grits // $22
Blackened Texas Gulf shrimp over creamy polenta with a chorizo tomato sauce and trinity vegetables
Seafood Pasta // $24
Texas Gulf shrimp and PEI mussels tossed with angel hair pasta in a tomato-seafood broth with fresh herbs and garlic
Mediterranean Sole // $25
Sautéed Atlantic sole, topped with a olive-caper tomato sauce, served with potato gnocchi and garlic chile broccolini
❖ - Indicates Gluten Free
Chicken and Dumplings // $21
Sautéed chicken breast, pan-seared potato gnocchi and roasted vegetables in light chicken gravy served with cornmeal fried okra
Margherita Chicken // $19
Sautéed crispy chicken breast topped with melted mozzarella and served over angel hair pasta tossed with a basil pomodoro sauce
❖ Grilled Pork Chop Marsala // $27
Covered with mushroom-marsala sauce and served with scalloped potatoes and garlic-chile broccolini
❖ Blackened Pork Tenderloin // $24
Topped with a horseradish infused blackberry sauce served with mashed potatoes and a warm brussel sprouts-red pepper slaw
❖ Grilled Rib Eye // $34
Grilled 14 oz. Black Angus rib eye served with cognac peppercorn demi-sauce, butter poached Yukon potatoes and garlic green beans
Grilled New York Strip // $32
Grilled 12 oz. Black Angus NY Strip served with a red wine demi sauce, mushroom-leek risotto and crispy onion rings
❖ Filet Mignon // $36
Grilled 8 oz. Black Angus filet mignon served with béarnaise sauce, mashed potatoes and grilled seasonal vegetables
Add lump crab meat // $6
❖ - Indicates Gluten Free
Served with your choice of Potato Chips, Tortilla Chips, French Fries or Sweet Potato Fries
Rough Hollow Cheeseburger // $12
Cheddar cheese, lettuce, tomato, red onion, mayo and pickles
Gorgonzola Stuffed Burger // $14
Sweet onion bacon marmalade, spinach, mayo tomatoes and avocado
Texas Bacon Burger // $13
Pepper jack cheese, bacon, onion strings, jalapeño BBQ sauce, lettuce, tomato and pickles
Turkey Club // $12
Smoked turkey, cheddar cheese, bacon, lettuce, tomato, avocado and mayo
Mini Baja Shrimp Tacos // $12
(Does not come with French Fries)
Four corn tortillas filled with blackened Texas Gulf shrimp, Napa slaw, guacamole and salsa fresca
Shrimp and Bacon Club // $13
Blackened shrimp, bacon, avocado, red onion, lettuce, tomato and red chile mayo on grilled Texas toast
Mozzarella Sandwich // $12
Fresh mozzarella, roasted sweet peppers, tomato and basil pesto on grilled ciabatta
Grilled Chicken Sandwich // $12
Grilled chicken breast, pepper jack cheese, jalapeño ranch, avocado, red onion, lettuce and tomato on grilled ciabatta
Blackened Grouper Sandwich // $12
Blackened grouper, creole remoulade, Napa cabbage slaw, tomato and pickles on a toasted hoagie roll
White Chocolate Cheesecake // $8
Served with a Blackberry and Godiva Crème Anglaise
** Susana Balboa / Late Harvest Malbec / Mendoza / Argentina 9 **
Classic Crème Brulèe // $7
Served with Fresh seasonal Berries
** Dolce Sogno / Moscato d'Asti / Italy 10 **
Warm Chocolate Pecan Pie // $8
Served with Amy’s Mexican Vanilla Ice Cream and a Raspberry Sauce
** Banfi " Rosa Regale " / Sparkling Red Dolce / Piedmont / Italy 9 **
Warm Spiced Texas Peach Pie // $8
Served with a Caramel sauce and Vanilla Whipped Cream
Add Amy's Mexan Vanilla Ice Cream // $2
** Flat Creek " Muscato d’Arancia " / Marble Falls / Texas 10 **
** Wine pairing recommended **
Almond Joy Martini // $10
Godiva Chocolate liqueur, Malibu rum and Amaretto
White Chocolatini // $10
Godiva Chocolate vodka, Godiva White Chocolate liqueur, Frangelico, Butterscotch schnapps and Bailey’s Irish Cream
Irish Coffee // $8
Bushmill’s Irish whiskey and fresh coffee topped with whipped cream
Toasted Almond Coffee // $8
Kahlua, DiSaranno amaretto and fresh coffee
Nutty Irishman // $8
Bailey’s Irish cream, Frangelico, Butterscotch schnapps and fresh coffee
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Chef Timothy Fowler is all about great food and great time. Chef Fowler began his career working in the foodservice industry at age 13 at a small family run joint, Bobino’s Italian Restaurant. Doing everything from being a pizza dough master to being a fry cook at a busy waterfront seafood house, it was clear that he had an appetite for the business. It wasn’t until after moving to the front of the house, working as a waiter and bartender for several years, that he realized that this industry was indeed for him. Timothy’s next stop would make it official. He enrolled in the culinary program at Johnson and Wales University’s North Miami Campus. Timothy fell in love while at school. While a student at culinary school he worked with Chef Scott Howard at Martha’s Tropical Grille, a fine dining establishment set up by Chef Norman Van Aken, one of the leaders of the “Mango Gang” of New World Cuisine. It was there that he became more than smitten with fusion cooking and developed and unending respect for fresh products.
With his formal culinary training complete, Chef Tim was off to put it into practice. He endured a brief stint apprenticing a very talented Swiss chef (who will remain nameless), where he learned much about Continental Cuisine. His search for a more fulfilling experience eventually led him to the Aruba Beach Café. Tim was enthralled with the wonder of Caribbean Cuisine. The fusion of world flavors and techniques was precisely what he was looking for. This led to his first Executive Chef job at Churchill’s restaurant, a fine dining/steakhouse themed restaurant, where he earned two consecutive Five Star Diamond awards.
Next came Lufthansa, where Chef Fowler learned about volume cuisine preparing meals for first and business class meals flying out of Miami Airport. While this was certainly a unique and valuable experience, he missed the excitement and intimacy of being with people. He decided to work for a national upscale casual concept to be closer to his audience. With his need for closer interaction with diners satiated, Chef Fowler decided to take things to the next level by dipping his toe into the night club industry. Instead, he made a big splash.
Chef Fowler opened Swig Bartini, a new style of restaurant that actually evolved as the night went on to become a discothèque. Over time Tim became involved in the development and opening of various concepts, including burger joints, adult-themed sports bars, and even comedy clubs. Tim’s passion for great food and a great time knew no boundaries.
Several years ago, Chef Tim decided that it was time to give back to the industry that has given so much to him by becoming a chef instructor at the world famous Le Cordon Bleu College of Culinary Arts in Miami. He taught Principles of American Regional Cuisine and also Principles of European and Asian Cuisine. An unforeseen transfer of his wife’s job relocated him to Austin, where he taught at the Texas Culinary Academy, another Le Cordon Bleu school, teaching Basic Skills classes and running the on-campus restaurant which is open to the public.
Chef Tim recently found himself at Rome’s in North Austin, having the time of his life at the neighborhood spot and creating more delicious food. Now he has joined us at the Grille at Rough Hollow, where you can taste his passion for a great dining experience in every bite, and feel his laid back warmth. Wherever there is great food and a great time to be had, you can be sure that Chef Tim Fowler is somehow near.
Biography Coming Soon!
Or call us at 512-261-3444.
Half Price Wine
Ask your server for details
↓ Download the Complete Wine List
Sunday Brunch, with $5 mimosas and Bloody Marys.
// 11 a.m.–2 p.m.
↓ Download the Sunday Brunch Menu
TUESDAY–FRIDAY, 3 P.M.–6 P.M.
+ $4 House Wines & Well Spirits
+ $3 Draft Beers
+ Appetizer Specials
11 a.m.–9 p.m.
11 a.m.–9 p.m.
FRIDAY & SATURDAY
11 a.m.–10 p.m.