Skip to content 
Menus
Menus
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
- 12 PM to 9:00 PM
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
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
Chef's Soup of the Day - 12
Ask about today’s house-made selection
Soup and Grilled Cheese - 17
Sandwiches
BBQ Pork Belly Sliders - 16
2 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 chilis, onions, and tomatoes
on focaccia, finished with lemon-oregano vinaigrette
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
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
Buffalo Glazed NY Strip - 44
14 oz NY Strip glazed with our house-made buffalo sauce,
served over grilled asparagus and buttermilk bleu cheese and
mac
Cesareece di Mare - 32
Scallops, crab, and shrimp with spinach and wild mushrooms
in sundried tomato cream tossed with cesarecce
Swedish Meatballs and Perogies - 25
House-seasoned Swedish meatballs in rich, velvety gravy,
served alongside buttery perogies
Chicken and Sausage over Rappini
and Gnocchi - 28
Grilled chicken and sausage with roasted red peppers and
onions over rappini and gnocchi in lite Pomodoro sauce
House Made Desserts
Black Russian Cake - 10
Devil’s food cake glazed with coffee liquor topped with
whipped cream
Peanut Butter Cake - 10
Devil’s food cake with peanut butter mousse and
whipped cream
Eggnog Cream Cake - 10
Eggnog cake with mascarpone cream
Chocolate Peppermint Cheesecake - 10
Peppermint cheesecake in a chocolate cookie crust
Igloo Village Dining
Our Igloo Dining Menu is built for winter nights and shared moments. From warming starters and rich cheese melts to fire grilled platters, fondue, and chocolate to finish, each dish is designed to be enjoyed slowly in the comfort of your private igloo.
The menu pairs naturally with our wines and seasonal cocktails, offering a mix of shareable favorites and satisfying plates that feel right for the season.
Explore the full Igloo Dining Menu below, available during your igloo reservation.
Igloo Season
November Through March
Wednesday – Sunday
- 12 PM to 8:30 PM
Closed Monday & Tuesday
Reservation Notes
Igloos are available by reservation only and are offered in limited quantities each day. Availability may vary due to weather conditions or special events.
5 person & 12 person igloos available.
Igloo Dining Menu
Chalet Starters
Winter Salad - 15
Roasted butternut squash, brussels sprouts, red onion, dried
fruit, pumpkin seeds & bacon over mixed greens finished
with maple-Dijon vinaigrette
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
Crab and Corn Chowder - 12
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
Chef's Soup of the Day - 12
Ask about today’s house-made selection
Snow Lodge Melts
Brat & Red Dragon Ale Cheese Dip - 20
Grilled bratwurst served with fried pickles, soft pretzel sticks
and warm, melted Red Dragon and Red Spruce aged cheddar
cheeses.
Baked Camembert - 20
Served hot and melted. Topped with apple-pear chutney,
candied pecans with a side of artisan bread.
Crab Dip - 20
Chesapeake-style crab dip served warm with toasted breads.
From the Fire - Chef's Grills
Chef's Table Mixed Grill - 120
A 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 - 120
A feast fit for a Captain – 2 (4oz.) 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
2 person - 25, 4 Person - 45, 6 Person - 65
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
2 person - 25, 4 Person - 35, 6 Person - 45
Milk Chocolate Fondue
Graham crackers, marshmallows, strawberries, apples, macarons & pound cake.
(Graham Crackers & Pound Cake Gluten-free option +2)
