SMALL PLATES
WATERMELON GAZPACHO 6
SHRIMP BISQUE 7
BIG SALAD 8
mozzarella, tomatoes, basil, almonds, strawberries
LITTLE SALAD 5
cherry tomato, pickled red onions, radish, grana, sherry vinaigrette
CAESAR 8
croutons, parmesan
BEETS 10
gorgonzola, orange, pecans, pea greens, honey
HEIRLOOM TOMATO CILIEGINI 10
sliced Virginia Tomatoes, basil, balsamic reduction, pickled veggies
SHRIMP REMOULADE 14
poached, chilled and dressed shrimp, field greens
ADD ON:
grilled or fried chicken 8, chicken salad 6, fried shrimp 12,
fried oysters 12, Nueske’s bacon 4, egg salad 6
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
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, rye, or gluten-free bread
THE VEGGIE BURGER 12
vegan black bean and quinoa patty, American cheese, brioche bun
PLATES
CRAB CAKE 18
avocado toast on Carter Bread Co Brioche, Louis sauce
BISTRO STEAK FRITES 18
marinated grilled hanger steak, side salad, fries, chimichurri
LIVER AND ONIONS 14
potato cake, Nueske’s bacon
CHICKEN TENDER BASKET 15
french fries, coleslaw, club sauce
SIDES 4
French Fries
Fruit Cup
Coleslaw
Spoonbread
Chips
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.