The Creek Restaurant

fried jumbo blue lump crab meat cakes, served with sliced avocado and remoulade sauce

Fried calamari and jalapeños, tossed with pickled red peppers and dusted with parmesan cheese. Served with house-made marinara sauce

Atlantic maine lobster claw meat, marinated in lemon dill vinaigrette. Served with cocktail sauce and seasoned saltines

seared escargot in garlic and parslied whipped butter

fried avocado drizzled with house-made wasabi vinaigrette

Cured sopressata, jamón serrano, assorted cheeses, cornichons, marinated olives, and bacon bourbon jam. Served with mini corn biscuits

baked meatballs in house-made bbq sauce, topped with melted mozzarella cheese and served over a mix of napa cabbage, spring onions, and daikon radish

Chopped roasted chicken and celery tossed in creamy mayonnaise dressing. Served over a bed of lettuce with mixed fruit and a slice of carrot bread

Iceberg wedge grilled and topped with peppered bacon, tomato, fresh parsley and scallions. Served with buttermilk tarragon blue cheese dressing

cucumber, tomatoes, kalamata olives, garbanzo beans, red onion, chopped romaine hearts, feta cheese, roasted red peppers and oregano leaves

baby spinach leaves tossed with button mushrooms, peppered bacon, red onion, toasted walnuts, almonds and aged smoked gouda

blackened chicken served over tossed romaine, baby spinach, candied walnuts, dried cranberries, sesame seeds, tomatoes, blue cheese crumbles and a half avocado

herb-marinated jumbo lump blue crab meat, served in a half avocado, over a bed lettuce, tomato, red onion, hearts of palm, kalamata olive, cucumber and pepperoncini

hearts of romaine, tomato, kalamata olives, shaved parmesan cheese and seasoned croutons, tossed in our house-made caesar dressing

Grass fed, pasture-raised beef, broiled and served on a sweet brioche roll, with melted cheddar and swiss cheeses. Topped with peppered bacon, lettuce, tomato, red onion, cornichons, mayonnaise and dijon mustard

atlantic maine lobster meat, celery, lemon and roasted garlic, topped with avocado and lime cilantro coleslaw

grilled, thin sliced ribeye steak with bell peppers, roasted garlic, olive oil, mushrooms, onions and melted smoked provolone cheese

seasoned, deep fried blue point oysters tossed in a spicy bbq sauce, with shredded iceberg lettuce and beefsteak tomatoes, drizzled with tarragon blue cheese dressing

lightly sautéed kale and garlic, mixed with sauerkraut, greek yogurt and tahini sauce, topped with swiss and parmesan cheeses, on grilled marble rye bread

classic chicken or white albacore tuna salad, arugula and beefsteak tomatoes on a toasted flaky croissant

8 oz. broiled prime ribeye steak, topped with house-made chimichurri sauce. Served with rosemary parmesan french fries

jumbo gulf shrimp, lightly breaded and pan-fried, drizzled with a lemon-garlic beurre blanc sauce and topped with serrano chili and fresh cilantro

seared chicken breast and tomatoes, in a garlic and shallot balsamic glaze, topped with melted burrata cheese and fresh basil

beer-battered maine lobster tails, served with rosemary parmesan french fries, malt vinegar, jalapeño tartar sauce, and house-made spicy ketchup

8 oz. rainbow trout filet, sautéed in a white wine and lemon-butter sauce and topped with toasted almonds

Soft corn tortillas stuffed with broiled mahi mahi filets, topped with diced tomato, onion, cilantro, shredded red cabbage and avocado. Served with jalapeño tartar sauce and borracho beans

locally sourced authentic gelato. choice of: milk chocolate, salted caramel vanilla bean, or seasonal fruit

creamy, three-layered delicacy, with a touch of chocolate liquor

tangy lime filling topped with house-made whipped cream and lime zest

traditional vanilla custard with flamed sugar crust

coconut cake with shredded carrots and golden raisins, topped with orange cream cheese frosting and candied walnuts

vegan flan with coconut cream and caramel glacé

warm peach cobbler with cinnamon crumbles, topped with vanilla bean ice cream

belvedere vodka, coffee-infused maple syrup and cream, served over crushed ice

liquor 43 and espresso, shaken and served over ice

Stoli vodka, kahlúa, espresso and house simple syrup, shaken and double strained into martini glass. Garnished with espresso beans