Small Plates and sharing…
Creek Salad: A blend of lettuces, red onion, and
tomato. Served with Balsamic, Raspberry, or French Gorgonzola vinaigrette 4.
Caesar Salad: crisp cuts of romaine
tossed in our creamy dressing 5.
Baked goat cheese: Fig
jam and whole seed mustard and chilled roasted beets with grilled bread 10.
Classic Wedge Salad: Crisp Iceberg wedge with Caesar dressing,
bacon crisps, Gorgonzola crumbles and onion 6.
Warm Olives: Olive oil and a variety of black and green
pit olives with balsamic vinegar and grilled bread for dipping 7.
Cheese sampler & grilled Brie: Served
with apricot, fig jam, whole seed Dijon, salami slices. Grilled bread, flatbread
wedges 12.
Spinach and Artichoke Dip: With grilled
bread for dipping 9.
Calamari: Lightly breaded and served fritto (fried)
with our creamy garlic cocktail sauce 8.
Roasted Capri: Stacked warm roasted tomato, red onion, fresh mozzarella,
grilled sourdough and drizzled with balsamic vinegar 7.
Fondue: Our creamy cheese blend served with apple
and bread for dipping 9.
Surf &turf taster: Shrimp
Rangoon with beef steak wontons with a duet of apricot Dijon and soy sesame
dipping sauce 12.
 
 
Big Plates
Duncan Creek Alfresco:  Hollowspaghetti tossed with olive oil, tomato, onion, artichoke, spinach, mushrooms,olives, garlic, basil, mozzarella with choice of chicken, shrimp or spicysausage 23.
 
Bucatini Carbonara: Hollow spaghetti with egg yolk , crispypancetta bacon ,black pepper ,cream and asiago cheese 19.
 
New Orleans Pasta: chicken, shrimp or spicy sausage,fettuccine, artichokes, spinach, tomato, onion in a chipotle cream sauce 23.
 
Grilled Duck Pasta: Fettuccine, black beans, wild rice,carrots, onion, jalapeño, mushroom, spinach and tomato cream sauce 23.
 
Southern Style Scampi Risotto: Shrimp,tomato, garlic ,bell pepper, chipotle, sausage all tossed with risotto stylerice 24.
 

GrilledLamb Chops “Jack & Garlic Style”: bourbon and garlic sauce on chef’spotatoes, two chops or three chops   23-27.
 
Blackenedbone-in Pork Chop:   Dijon sauce topped served with red cabbage andmashed sweet potato 24.
 
Angry NY Steak: hot chili pepper butter topped with alocal blue cheese and caramelized onion, then set on chef’s potatoes 27.
 
NYStrip Steak : Volcanic smoked sea salt and pepper rubbedthen topped with a brandy sauce served with chef’s potatoes 26.
 
Blue Napoleon Filet: grilled and stuffedwith Gorgonzola, topped with aged brandy Portobello sauce with chef’s potatoes 29.

BRAZILIAN CHURRASCO SKEWER: tenderloin steak,chicken and sausage on rice & black beans with a cha cha hot sauce 34.

 
Pan Fried Canadian Walleye:  panko crumbs and wild rice encrust this flaky fish served with chef’s potatoes 24.
 
Salt and pepper Fish: Tempura Walleye Pike cuts,fried and served over green onion risotto and a soy dipping sauce 24.
 
Fruit of the sea:  7 oz. broiled Cold water Lobstertail, pan seared large diver scallops and three shrimp with a lemon risotto 44.
 
Grilled Canadian Salmon: topped with fig preserve, caramelized onion and Dijon sauce drizzle set on mashed sweetpotato 26.
 
Acapulco Shrimp:  large shrimp and onion wrapped in bacon then topped with a lobster cream sauce set on jalapeno risotto 29.
 
Diver Scallops “Strudel”: Largescallops pan seared in a sherry cream sauce over Portobello risotto set in puff pastry 26.
 
Coco Duck: grilled to a medium-duck breast with araspberry cocoa chipotle sauce on mashed sweet potato with sautéed spinach 24.
 
Chicken Vin: Chicken breast sautéed mushroom, whitewine, garlic, bacon, onion and set on roasted tomato and mashed potato 21.
 
Grilled Vegetable Risotto: grilled plum tomato, artichokes, Portobello, scallions, spinach and carrot in a veggie broth risotto 19.