Roaring Fork Menu
Welcome to Roaring Fork, an exquisite dining destination that epitomizes the New American culinary experience. Nestled at 10850 Stonelake Blvd in Austin, TX, this restaurant invites you to indulge in a diverse menu that balances classic comfort and bold flavors. Known for its mouthwatering lunch salads, transfer your taste buds with dishes like the Iceberg BLT Salad or the Medjool Date Salad, featuring fresh, locally-sourced ingredients.
As night falls, delight in sumptuous dinner options like the Fried Avocado and Crab or Roast Duck, which have garnered rave reviews for their exquisite preparation and flavors. The outdoor seating offers a picturesque view of the nearby lake, complemented by friendly service and a vibrant atmosphere making it perfect for families and groups alike.
Embrace a memorable dining experience with daily happy hour specials, all in a setting designed for comfort and accessibility. Roaring Fork is truly a feast for the senses.
Lunch Appetizers
Tortilla Soup
Rice tortilla broth with rotisserie chicken, avocado and tortilla strips.
Fresh Guacamole
Served with crisp corn tortilla chips.
Queso con Puerco
Served with crisp corn tortilla chips.
Kettle of Green Chili Pork
Served with hot buttered flour tortillas.
Mussels and Chorizo
A bowl of mussels cooked with local chorizo and grilled bread.
Iceberg BLT Salad
Baby iceberg, blue cheese, bacon lardons and green chili ranch dressing.
Caesar Salad
Parmesan cheese, chili pecan croutons and traditional dressing.
Mixed Market Greens Salad
Served with candied walnuts, feta cheese and cranberry vinaigrette dressing.
Medjool Date Salad
Pitted Medjool dates with goat cheese, baby arugula, candied walnuts and fig smear.
Spinach Chicken Waldorf Salad
Spit-roasted chicken, chopped spinach and mixed greens, apples, avocado, grapes, eggs, white cheddar cheese, dates and candied walnuts, dressed with white onion vinaigrette.
Beef Tenderloin Salad
Lightly marinated beef tenderloin, mixed greens, tomatoes, apples, candied walnuts and blue cheese with white balsamic vinaigrette.
Lunch Salads
Lunch Sandwiches and Burgers
The Roaring Fork Burger
Poblano pepper, cheddar, smoked pepper bacon, lettuce, tomatoes, onions, pickles and french fries.
Shaved Pastrami Dip
Served with horseradish chive havarti, caramelized onions au jus and house-made Yukon gold potato chips.
Spit-Roasted Chicken Breast Sandwich
Served with sliced tomatoes, guacamole, spicy slaw and french fries.
Beef Tenderloin Sliders
Served with horseradish cream, onion jus and french fries.
Grilled Fish Tacos
Served on corn tortillas with guacamole, corn pico, remoulade and salsa verde.
Green Chili Pork Enchiladas
Served with chopped salad.
Spit-Roasted Half Chicken
Served with green beans, cornbread stuffing and roasted garlic jus.
Blackened Redfish
Served with whole grain pilaf, smoked tomatoes and chipotle Tabasco lemon butter.
Cedar-Planked Salmon
Wood oven roasted with teriyaki BBQ and chilled green bean salad.
Slow-Roasted Pork Should Carnitas
Served with black beans and fresh hot buttered flour tortillas.
Lunch Specialties of the House
Lunch Texas 2 Step
Texas 2 Step
Soup or salad and entree selection.
Mexican Street Corn
Green Chili Mac and Cheese
Sauteed Asparagus
Crispy French Fries
Sauteed Spinach and Onions
Crushed Yukon Mashed Potatoes
Lunch Roaring Sides
Dinner Appetizers
Fried Avocado and Crab
Lump crab, chipolte remoulade, arbol chile vinagrette and Cotija.
Rotisserie Chicken Flatbread
Basil pesto, roasted poblanos, pepper Jack and tomatoes.
Lamb Chop Fondue
Pepper Jack and white wine fondue, chili pecan croutons and roasted squash.
8 oz. Center Cut Filet Mignon
16 oz. Center Cut New York Strip
22 oz. Bone-In Ribeye
Dinner All-Natural Black Angus Steaks
Dinner Specialties of the House
Rainbow Trout
Toasted almonds, brown butter, fried capers and sauteed green beans.
Cedar Plank Salmon
Apricot teriyaki glaze and chilled green bean salad.
Slow Roasted Pork Shoulder Carnitas
Salsa verde, guacamole, corn pico, black beans and flour tortillas.
Bacon Wrapped Pork Tenderloin
Logan Turnpike pepper Jack grits, Mexican street corn and chipotle balsamic reduction.
16 oz. Bone-in Pork Chop
Smoked acorn squash puree, poblano chutney and maple mustard glaze.
