The Creekside Mill Menu

French fries covered in brown gravy with cheese curds, topped with our Nashville hot chicken strips.

Cheesy, gooey spinach dip served with warm pita triangles.

Six traditional wings, breaded and fried to crunchy perfection, sauces available BBQ, Buffalo, Lemon Pepper, Sweet Thai Chili, Mango Habanero, Nashville hot. 12 wings and more if you know the secret menu.

4 fried green tomatoes on a bed of grits, topped with pimento cheese, bacon jam, and a drizzle of balsamic.

A heaping portion of creamy mac n cheese rolled into a ball, deep-fried, topped with a drizzle of buffalo sauce and house-made ranch.

Two sliders, 2 Mozzy square pieces, crispy wings, and delicious fries.

Fried Green Tomatoes in that classic BLT style.

A giant fried chicken breast gets a full dress with Chef Bobby's secret sauce on a freshly toasted bun. Get it tossed in Nashville hot with slaw if you know the secret menu.

A healthy helping of corned beef and sauerkraut on a toasted rye bread with Swiss cheese and Thousand Island dressing.

Southern style chicken salad piled high onto our buttery croissant.

A scoop of our house-made chicken salad and pimento cheese, served over lettuce with a side of fruit.

A giant haddock filet is breaded and fried, topped with a spicy tartar sauce and a slice of cheddar cheese, served on a toasted bun.

A juicy fried chicken breast is pounded, breaded and fried, covered in marinara, mozzarella, and served on garlic bread.

A scoop of our house-made chicken salad and pimento cheese, served over lettuce with a side of fruit.

Butter lettuce served with our creamy Caesar dressing, croutons, and shaved Parmesan cheese.

Our take on a Chicago classic, pot roast beef on a hoagie roll with pepperoncini.

Our fresh burger patty seasoned to perfection with lettuce, tomato, onion, and pickles with your choice of cheese.

A burger patty is seasoned and deep fried, topped with bacon and a fried egg and served with gravy for dipping.

Do you like it hot? Our smashburger topped with Scorch sauce, jalapenos, and pepperjack cheese.

Feeling adventurous? Try one of our smash burgers served on two glazed donuts!

Our smash burger is chopped to smithereens and loaded up with cheese and topped with Chef Bobby's southern sauce.

Our Smashburger topped with crispy onion straws, caramelized onions, BBQ sauce, and pepperjack cheese.

Chef Bobby's famous fried chicken breast seasoned to perfection and fried to a crispy golden brown, served with mashed potatoes and collard greens.

Seriously the best fish and chips in town. Our giant haddock filet are fried to a crispy golden brown, served with french fries and coleslaw.

Spicy Cajun sausage, succulent shrimp, and sautéed bell peppers tossed in a rich and creamy Cajun Alfredo sauce, served with a side of garlic bread.

Our tender steak is hand-breaded and golden-fried to crispy perfection, smothered in creamy peppered gravy. Served with mashed potatoes and collard greens.

Melt-in-your mouth chuck roast, braised low and slow with savory herbs, rich beef jus, tangy pepperoncini. Served with its natural gravy, carrots, potatoes over a bed of rice.

Jumbo shrimp beer-battered and fried golden, with a side of French fries and coleslaw.

Grilled chicken breast covered in belle sauce with bell peppers served over mashed potatoes. served with green beans.

o 1.5 oz well vodka o Fill glass with ice and mix o Tsp horseradish o 2-3 dash tobasco o ~ tsp Worcestershire o Old bay rim o Tall fancy glass garnished with pickle, bacon, celery

o 1 oz well vodka o .5 triple sec o .5 lime juice o .5 cran o Shaken over ice o chilled martini glass Garnished with lime

1 oz ketel one 1 oz kahlua 1 oz espresso .5 simple syrup .5 egg white dry shake wet shake double strain into coupe glass garnish with 3 coffee beans FOAMY!

o 1.5 house tequila jose silver o 1 oz triple sec o Half a lime squeezed in or .5 lime juie o .5 simple o Lime and salt garnish o Served in a tall fancy or collins

1.5 oz well vodka smirnoff .25 dry vermouth shaken over well ice double strain into martini glass garnish with lemon twist

4 lime wedges 8 mint leaves slap the mint 1.5 oz house rum .5 simple .5 lime juice muddle add ice and top with soda garnish with a lime round and mint sprigs

o 1.5 well vodka o Pour over ice in copper mug o Squeeze in 2 limes o Top with ginger beer o Garnish lime and mint

o 3-5 dashes angostura bitters o Muddled onto orange peel o .5 simple o 1.5 well bourbon o Garnished with orange peel cherry dropped in o Rocks glass with large ice 0 express orange and rub glass

Pilsner

Creekside Cocoa (Mason jar with handle on appetizer plate with folded napkin) -Hot chocolate packet, fill hot water from coffee machine to bottom of rim -1oz Vanilla Vodka -1oz Bailey’s Chocolate -small layer of whip to hold the chocolate sauce -Chocolate sauce drizzled over entire jar (should spill down the sides) -Generous layer of whip on top -Sprinkle of Reese’s Pieces -Garnish with pirouette

Frosted Cranberry Mojito (Tall fancy glass) -Muddle 3 limes with 6 mint (slap the mint, seriously) -1.5oz White Rum -2oz Cran -1oz simple -Well ice -Fill with club soda -Garnish with cranberries and mint

Sugar and Spice (Fancy Rocks Glass, Cinnamon Sugar Rim, Marshmallow garnish, Well ice) -2oz RumChata -1oz Fireball -1oz Baileys -splash of simple *Set 2 marshmallows on top and dust with cinnamon over entire drink

Winter 75 (Chilled Coupe Glass) -2oz Prosecco in glass Fill shaker with ice and mix the following: -1.5oz house gin -.5oz honey -.5 lemon juice -3 dashes of foam -honey and cinnamon sugar rim -garnish with cinnamon stick

1. In a shaker no ice add: 2. 1 oz empress gin 3. 1 oz violet liqeuer 4. .5 oz Amaretto 5. Half lemon squeezed or .5 lemon juice 6. .5 egg white 7. Dry shake then add ice 8. Shake and double strain into coupe glass

1. In a shaker with ice add 2. .75 oz Tito’s Vodka 3. .75 oz Aperol 4. .75 oz pineapple juice 5. .75 oz lime juice 6. Double strain into fancy rocks glass with ice

1. In a shaker with well ice add 2. 1 oz Espolon Tequila 3. .5 oz Aperol 4. Half lemon lemon squeezed in 5. .75 oz simple syrup 6. .75 oz crème de coconut 7. Side salted low round glass 8. Double Strain into well ice 9. Garnish with dried blood orange clothespin to side

1. In a shaker with ice add 2. .5 oz Crown Royal 3. .5 oz Grand Marnier 4. .5 oz Disaronno 5. .5 lemon juice 6. .5 simple syrup 7. Shake and double strain into fancy rocks with ice 8. Garnish with cherry on a crown pick

1. In a mixing jar with ice 2. 1.5 oz Bulleit Rye (or a NC Rye when we get it) 3. .5 oz Chambord 4. 2 dash orange bitters 5. Mix to chill 6. Double Strain into martini glass 7. Garnish with cherry on a fancy pick

1.5 oz bulleit bourbon .5 creme de cacao 2 dashes orange bitter 1 dash chocolate bitters stir over well ice 20-30 stirs

1. In a shaker no ice add 2. 2 oz 2nd Amendment bourbon 3. Half lemon squeezed in 4. .75 oz honey syrup 5. 1 egg white or .5 oz egg white 6. 1 dash rhubarb bitters 7. Shake without ice 8. Shake with ice 9. Double strain into fancy rocks glass with square ice cube 10. Garnish with skull pick with lemon wrapped cherry

1. In an ice filled shaker add 2. 1 oz Bombay gin 3. 1 oz dry vermouth or Lillet Blanc 4. 1 oz Cointreau 5. Half lemon squeezed in 6. Orange slice squeezed in 7. Shake over ice and double strain into 8. Chilled coupe glass sprayed with absinthe 9. Garnish with arrow pick with 2 cherries sprayed with absinthe

Southern style chicken salad piled high onto our buttery croissant.

Our fresh burger patty seasoned to perfection with lettuce, tomato, onion, and pickles with your choice of cheese.

2 eggs any style, sausage or bacon, home fries or grits, toast or a biscuit

classic eggs benedict with a fried green tomato twist

Chef Bobby's southern classic shrimp n' grits