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:
Dinner:
Friday 6pm-close
Saturday 5pm-close
Brunch:
Sunday 9am to 3pm
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
Agnolini al Brodo $21
beef agnolini served in a hot broth
Escargot au Beurre (gf) $24
wood fired escargot in shell, aromatic homemade garlic butter
Duck Bao Buns $23
cucumber, plum sauce, pickled ginger, fresh cilantro, mango relish
Lentils & Wood-Fire Roasted Pumpkin (v) $19
yogurt, pecorino, egg, EVOO
ENTRÉES
Farm-Raised Hudson Valley Duck Breast (gf) $47
pumpkin mousse, caramelized parsnips & carrots, oven-roasted plums, orange zest & Sage
Cast Iron Ribeye (gf) $55
16 oz ribeye steak cooked on cast iron skilled in the wood-fired oven. Toasted yucca flour & chimichurri
La Porchetta (wood-fire roasted pork belly) $39
ash-cooked pumpkin, fresh cilantro, shoyu reduction
Roasted Pumpkin & Shiitake Quiche (v) $35
red onions, smoked mozzarella, shoyu reduction
SIDES
Truffled Potato Mash (v/gf) $13
Steamed Broccoli Rabe (vegan) $11
Sauteèd Spinach (gvegan/gf) $9
PIZZA
Margherita (v) $19
mozzarella, San Marzano D.O.P., pecorino, basil
Serrano & Fig $23
mozzarella, pecorino, bechamel, Spanish serrano ham, home-made fig compote
Sausage & Broccoli Rabe $23
mozzarella, ricotta cream
Shiitake & Shoyu (v) $22
scallions, walnuts, smoked mozzarella, bechamel, caramelized fennel
FOR THE TABLE
Fondue aux quatre fromages (v) $37
Fontina, aged parmigiano, pecorino, smoked mozzarella, pinot grigio, nutmeg. Served with garlic and butter dolphinoise potatoes and crunchy focaccia cubes.
Cheese & Charcuterie Board (gf) $36
Jamón Serrano (Spanish cured ham), Calabrian pecorino, cranberry Wensleydale,
hot & sweet soppressata, plums
The Fall Salad (v/gf) $27
kale, roasted pumpkin, caramelized parsnips, beets, roasted sesame dressing, goat cheese, local maple syrup, crumbled walnuts
DESSERTS
Matcha & Pumpkin Basque Cheesecake (v/gf) $15
pumpkin & Nutmeg mousse
Dark Chocolate Mousse (v/gf) $13
Tahitian vanilla cream, maldon salt, chili flakes
*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.