Igloo Village
Igloo Village
A New Season at Windmill Creek
Spring has arrived at Windmill Creek, bringing a shift from our winter igloo experience to relaxed vineyard dining, seasonal menus, and outdoor gatherings.
While our igloos are now closed for the season, the experience continues with fresh food, wine tastings, and events designed for warmer evenings.
We invite you to enjoy everything the property has to offer this time of year.
Igloo Dining at Windmill Creek
Windmill Creek’s Igloo Dining experience is one of our most popular seasonal offerings, available during the colder months each year.
Set among the vineyard grounds, our private enclosed igloos offer a cozy and memorable way to enjoy dinner with friends, family, or a date night out. Guests can expect a unique atmosphere, seasonal menus, and the charm that has made this experience a favorite.
Igloo Dining is currently unavailable for the spring and summer season but will return in Fall 2026.
Until then, we invite you to visit us for regular dining, wine tastings, and upcoming events at the winery.
Seasonal Status
Igloo Dining is closed for the season
Returning Fall 2026
Our igloos are a limited seasonal experience and are not currently available for reservations.
In the meantime, please join us for regular dining, wine tastings, and special events at Windmill Creek.
Igloo Dining Menu
Chalet Starters
Winter Salad
15Roasted butternut squash, brussels sprouts, red onion, dried fruit, pumpkin seeds & bacon over mixed greens finished with maple-Dijon vinaigrette.
Crab And Corn Chowder
12A warm, creamy chowder with crab, sweet corn, and savory seasonal ingredients.
Cheese & Charcuterie
25 for 2 / 50 for 6A 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.
Chef’s Soup Of The Day
12Ask about today’s house-made selection.
Snow Lodge Melts
Brat & Red Dragon Ale Cheese Dip
20Grilled bratwurst served with fried pickles, soft pretzel sticks and warm, melted Red Dragon and Red Spruce aged cheddar cheeses.
Crab Dip
20Chesapeake-style crab dip served warm with toasted breads.
Baked Camembert
20Served hot and melted. Topped with apple-pear chutney, candied pecans with a side of artisan bread.
From The Fire - Chef’s Grills
Chef’s Table Mixed Grill
120A hearty platter including: 2 (4 oz.) skewers each of filet tips, chicken, meatballs, and sausage. (Serves 5)
All skewered for dipping in our signature house made assorted sauces.
Includes roasted root vegetables, fingerling potatoes and assorted breads.
Winter Harvest Seafood Grill
120A feast fit for a Captain - 2 (4 oz.) skewers each of swordfish, scallops, and shrimp. (Serves 5)
All skewered for dipping in our signature house made assorted sauces.
Includes roasted root vegetables, fingerling potatoes and assorted breads.
Alpine Winter Fondue
Classic Cheese Fondue
Served with our classic fondue cheese blend of Gruyère, aged Gouda, Mezzaluna Fontina, Red Spruce Cheddar, Grand Cru Reserve and house Chardonnay.
Includes:
- Roasted Vegetable Blend
- Fingerling Potatoes
- Assorted Artisan Breads
Add-On (4 Oz.) À La Carte Skewers
- Filet Tips - 14
- Scallops - 12
- Swordfish - 10
- Shrimp - 10
- Meatballs - 8
- Sausage - 9
- Chicken - 9
The Grand Finale
Melted Magic Chocolate Fondue
Milk Chocolate Fondue
Graham crackers, marshmallows, strawberries, apples, macarons & pound cake.
(Graham Crackers & Pound Cake Gluten-free option +2)