Dining

A Farm Kitchen Grounded in Season and Craft

The Farm Kitchen at Windmill Creek offers a seasonal menu built around thoughtful preparation and familiar flavors done well. Dishes are designed to stand on their own, whether you are stopping in for a relaxed lunch or settling in for an evening meal.

Dining is available inside the historic Mariner House as well as outdoors on the patio during warmer months. Each space reflects the character of the property and offers a comfortable setting to enjoy time at the table.

Mariner House Dining

The menu at Windmill Creek is intentionally versatile, offering composed plates, lighter fare, and heartier entrées to suit different visits and appetites. Ingredients and flavors are chosen to feel balanced and approachable while offering something truly memorable for our guests.

Fall & Winter

November Through April

Wednesday – Sunday

Closed Monday & Tuesday

In-house dining Menu

Salads & Soup

Winter Salad - 15

Roasted butternut squash, brussels sprouts, red onion, dried
fruit, pumpkin seeds & bacon over mixed greens finished
with maple-Dijon vinaigrette

Baked Brie Salad - 15

Warm, creamy baked Brie served alongside a fresh bed of
greens, tossed with crunchy cashews and seasonal berries.
Drizzled with a delicate rosé vinaigrette for a perfect
balance of richness, sweetness, and crunch

Crab and Corn Chowder - 12

Chef's Soup of the Day - 12

Ask about today’s house-made selection

Soup and Grilled Cheese - 17

Sandwiches

Dr. Pepper BBQ Glazed Pork Belly Sliders - 16

3 BBQ pork belly sliders served on biscuits with sweet and
spicy pickles, and shaved red onions

Turkey & Brie Sandwich - 16

Savory roasted turkey layered with creamy Brie, fresh arugula
and a delightful blend of apple butter and curry honey
mustard, all served on soft, lightly sweet cranberry bread

Grilled Rockfish Sandwich - 25

Grilled rockfish with roasted corn, tomato relish, and chow chow sauce on focaccia

Crabcake Sandwich - 22

A golden-browned, house-made crabcake, packed with lump
crab meat and signature seasonings, served on a toasted
bun with crisp lettuce, ripe tomato, and our Mariner’s secret
sauce

Fried Green Tomato Grilled Cheese - 16

Fried green tomato, bacon jam, provolone, and fontina on
sourdough

Lite Fare

Wild Game Sausage Plate - 16

Elk, apple, and pear sausage over apple and pear chutney; Rabbit, white wine and herb sausage over fennel aioli; Wild Board, red wine and cranberry drizzle with raspberry-balsamic reduction

Crab Dip - 20

Chesapeake-style crab dip served warm with toasted breads

Brats and Red Dragon Ale Cheese Dip - 20

Grilled bratwurst with red dragon cheese and ale dip served
with fried pickles, soft pretzel sticks and warm melted Red
Dragon and Red Spruce aged cheddar

Cheese & Charcuterie - 25 (for 2) 50 (for 6)

A curated selection of cow, goat, and sheep’s milk cheeses,
ranging from mild and creamy to bold and pungent. Paired
with salami, prosciutto, and an array of seasonal
accompaniments and toasted artisan bread

Strip Steak Au Poivre & Wildfire Bleu - 22

A bold and flavorful pepper-crusted 4oz New York strip,
served with Wildfire blue cheese, finished with a rich onion
jam and delicate drizzle of orange-infused oil

Baked Camembert - 20

Served hot and melted. Topped with apple-pear chutney,
candied pecans with a side of artisan breadhorseradish aioli

Duck Empanadas - 16

Duck, corn, and bacon empanadas with poblano cream and
mango salsa

Flatbreads

Mediterranean Flatbread - 20

Artichokes, roasted red peppers, and arugula on a roasted
flatbread with pesto and heirloom tomatoes

Triple Berry Flatbread - 20

Blackberries, blueberries, strawberries on toasted flatbread
finished with goat cheese, basil and apricot hot honey

Duck, Prosciutto & Fig Flatbread - 22

A perfect harmony of sweet and savory, this artisanal flatbread
features tender duck and fig jam, layered with creamy
Brie, topped with crispy prosciutto and arugula.

Seafood Flatbread - 24

Shrimp, crab, Brie, and provolone cheese, finished with
crispy bacon and a touch of Old Bay

Entrees

Southern Fried Lobster Tail - 36

Southern fried lobster tail with old bay beurre blanc over grits and roasted vegetables

Crab Ravioli - 32

Crab Ravioli with jowl bacon, roasted tomatoes, corn, asparagus in lemon pepper velouté

Venison with Sun Dried Tomato Bordelaise - 38

Venison with sundried tomato bordelaise over roasted vegetable and roasted fingerling potatoes

White Wine Braised Chicken - 26

White wine braised chicken sauteed in brown butter with wild mushrooms, caramelized onions, spinach, and buttermilk blue over gnocchi finished with sage

House Made Desserts

Carrot Cake - 10

Pair with our Bruised Reed Reserve

Chocolate Hazelnut Beignets - 10

Pair with our Winter Red

Chocolate Fudge Cake - 10

Pair with our Merlot

Apple Crumb Cake - 10

Pair with our Chardonnay