SMALL PLATES
ONION SOUP 8
broiled provolone, croutons
BIG SALAD 8
mozzarella, tomatoes, basil, almonds, strawberries
LITTLE SALAD 5
cucumber, pickled red onions, radish, grana, sherry vinaigrette
CAESAR 8
croutons, parmesan
BEETS 10
bleu cheese, orange, pecans, pea greens, honey
ADD ON:
grilled or fried chicken 8, chicken salad 6, fried oysters 10, Nueske’s bacon 4,
SANDWICHES
served with your choice of one side and a pickle spear
*LOCAL BEEF BURGER 13
Timbercreek beef, brioche bun, aioli, dressed, American cheese
*burger is cooked pink or no pink
TUNA MELT 13
lettuce, tomato, swiss, dark rye
FANCY GRILLED CHEESE 12
brie, pear chutney, onion jam, Schuyler greens
BLT 14
Nueske’s bacon, local greens, tomato, mayo
GRILLED CHICKEN SALAD 12
toasted white, wheat, or rye
CRAB CAKE SANDWICH 18
Louis sauce, brioche bun, lettuce, tomato
PLATES
LIVER AND ONIONS 16
Nueske’s bacon, broccoli
FRIED OYSTER BASKET 18
Virginia oysters, fries, tartar, coleslaw
CRAB CAKE 18
Louis sauce, side green salad
CHICKEN TENDER BASKET 15
fries, coleslaw, club sauce
SIDES 4
French Fries
Fruit Cup
Coleslaw
Spoonbread
PREMIUM SIDES 6
Fried Brussel Sprouts
Mac & Cheese
Bleu Broccoli
Executive Chef Gregg Dionne
Gratuity is entirely discretionary, 20% will be added unless otherwise noted. Tax will be added at 9.3%.*Items marked with an asterisk (*) may be prepared to members preference. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.