Food is Love. Come Taste It!
Our Philosophy
At Creekside, we’re committed to offering a fresh, evolving culinary experience—for both our overnight guests and the local community. Our menu is rooted in seasonality, crafted with locally sourced ingredients, and prepared with genuine care and love.
Our chef is a seasoned traveler and culinary researcher, always exploring new ways to bring bold, inspiring flavors to traditional recipes. One of our proudest offerings is our pizza, made using the centuries-old, UNESCO-recognized Neapolitan tradition—authentic, simple, and unforgettable. At the centre of our cooking is the simplicity of our wood-fired brick oven. Because everything starts with fire.
At the core of everything we do is a belief that food is more than fuel. It’s what brings people together. Around the table, stories are shared, connections are made, and time slows down. Eating together is, for us, a fundamental part of what it means to be human.
Department of Health Warning: after eating our food you may experience side effects, such as smiling for no reason.
Restaurant Opening Times:
We are closed for the season. See you in the Spring!
Our Food
We serve hand-crafted, seasonal menus that changes weekly based on what our trusted farmer partners have available in the days leading up to your visit. Our approach centers around locally sourced meats and vegetables, with no compromises on quality.
Dietary Needs: We’re happy to accommodate specific dietary restrictions—please let us know at the time of booking.
Important Note
To honor our environmental values, ensure consistent quality, and support our commitment to thoughtful sourcing, we kindly ask that all food be enjoyed here with us. We do not offer takeout, as our dishes are meant to be shared fresh, on-site.
Thank you for your understanding and support!
For reservations, please call us at 518-827-3215.
We look forward to welcoming you!
APPETIZERS
Sopa de Ajo Castellana (v) $19
garlic soup traditionally served on the Camino de Santiago, Spain. Soaked bread, poached egg, EVOO
Escargot au Beurre (gf) $24
wood fired escargot in shell, aromatic homemade garlic butter, crispy focaccia
Camarão na Moranga (gf) $23
typical of North East coast of Brazil
coconut milk, shrimp, Dendê Oil, Malagueta chili pepper, cilantro
Lamb Meatballs $25
yogurt cream, parmigiana, mozzarella, mint, San Marzano D.O.P.
ENTRÉES
Cast-Iron Ribeye (gf) $55
chimichurri, toasted yuca flour
Flame-Grilled Brazilian Red Snapper (gf) $41
served whole with bok choy, cauliflower and brown butter purée
Pumpkin & Shiitake Paccheri (v) $35
nutmeg, roasted black pepper, pecorino, parmigiana
Bucatini al Vongole (gf) $37
littleneck clams, garlic butter, EVOO, Calabrian red chilies
SIDES
Fresh from the Field Salad (vegan/gf) $12
Maple-Glazed Rainbow Carrots (vegan/gf) $12
Creamy Cast-Iron Potatoes (v/gf) $14
PIZZA
Margherita (v) $19
homemade mozzarella, San Marzano D.O.P., pecorino, basil
Forest Ham & Shiitake $24
smoked mozzarella, porcini balsamic reduction, truffle oil
Diavola Calabrese $23
Spianata (hot Calabrian salami), Calabrian red chilies, mozzarella, basil
FOR THE TABLE
Mediterranean Bread & Dips Board (v) $25
tzatziki, hummus, caponata, garlic bread, red & green cerignola olives
Fondue aux quatre fromages (v) $37
fontina, aged parmigiana, pecorino, smoked mozzarella, pinot grigio, vodka, nutmeg. Served with garlic and butter dauphinoise potatoes and crunchy bread
DESSERTS
Dark Chocolate Mousse (v/gf) $13
Tahitian vanilla cream, Maldon salt, chili flakes
Basque Burnt Cheesecake (v/gf) $12
vanilla cream
*Vegan options of dishes are available upon request
**Please note that a 3% surcharge will be applied to all credit card transactions to help offset processing fees. This surcharge does not apply to payments made by debit card, cash, or gift card.