Open Wed, Thurs & Friday 5 - 9 Open Saturday 11 - 9 Closed Sun, Mon & Tues
814-353-4005 • Walk In Seating Only
Open Wed, Thurs & Friday 5 - 9 Open Saturday 11 - 9 Closed Sun, Mon & Tues
814-353-4005 • Walk In Seating Only
Appetizers & share plates
Whole leaf romaine heart, rubbed with house made Caesar dressing (original recipe from Victorian Manor), stacked and topped with cracked black pepper, Bellefonte Bread Baker sourdough croutons & shaved Asiago/Parm
Spring Mix, Black Branch sorrel, pea shoots, sunflower sprouts, radish sprouts, cucumbers, local cherry tomato, sunflower and pumpkin seeds, craisins and fresh herb vinaigrette
• Side Salad….$8 • Dinner Salad….$14
Fresh, jumbo wings, flash-fried and tossed with your choice of flavors & celery.
Your choice of blue cheese or ranch
Large shrimp, rolled in coconut and flash-fried. Served with my Jamaican Jerk dipping sauce
Cured, smoked Norwegian salmon, crème fraiche, capers, cracked black pepper and a red wine vinegar & cucumber-red onion salad
Whole roasted chicken, hand-pulled and tossed in a honey-mustard BBQ sauce on brioche rolls. Red cabbage slaw garnish
A great share plate. Hummus, tzatziki, grape leaves, spinach spanakopita, Tabouleh salad, feta cheese, pepperoncini, Kalamata olives,
hot house cucumbers, local cherry tomato and warm pita bread
Thanks to our farm partners: Oliver’s Path, Bee Tree Berry Farm, Hidden Branch Farm, Black Branch Farm, Brush Mountain Bison, Meadow Valley Farm, OHF Orchards
OK, I heard ya…..it’s back! Corn flake & Panko crusted boneless chicken thigh, tossed in a Gochujang-Thai sweet chili sauce. Served with red potato-horseradish mash and
local farm vegetable
Pan-seared medallions from Bierly’s Meat Market in Spring Mills. Finished w/ a pinot noir-mushroom ragout, horseradish red potato mash & veg
Grilled 12-oz. center cut, bone-in pork chop w/ a creamy roasted garlic sauce, horseradish mash & sauteed green beans
Your server will give you the current “flavor of the night” lasagna dish. It will change, based on local resources. House made sauce, mozzarella, veggies and served with a house side salad
Nick’s idea for this fun crossover dish. Somewhere that Ramen meets a stir fry! Smoked and braised pork belly, rice noodles, local veg, sweet colorful peppers, green curry-coconut milk and finished with a sunny side egg
Lightly bread and crispy fried filet of Cod, seasoned with Cajun spices. Topped with a slightly creamy pickle-caper slaw on a soft hoagie roll. Served w/ skin-on fries
Our fresh ground beef blend from Bierly’s in Spring Mills. Topped with Irish sharp cheddar cheese, grilled red onion, chipotle ketchup, Romaine and Roma tomato. Served on our new Bellefonte Bread Baker sesame seeded sourdough roll & skin-on fries
Brush Mountain Bison Farm (Thanks Herb) ground bison with smoked gouda cheese, horseradish mayo and Black Branch sunflower, pea & radish sprouts. Served on a toasted Bellefonte Bread Bakers sourdough pretzel roll & skin-on fries
Add Sweet Potato fries.....$2
All desserts are made in house by Jennifer (I do the easy stuff). They include local dairy and local specialty producers products.
My recipe originated at cooking school in New Orleans and became a signature dish. Also, my Dad digs it! A cross between brownie & souffle. Served with fresh whipped cream7 fruit garnish.
Flash-fried vanilla ice cream with a corn flake coating. Sprinkled in cinnamon-sugar, Jenn’s hot fudge, whipped cream.
Cinnamon-sugar churros, filled with apple and flash-fried and served with a scoop of vanilla ice cream & dollop of whipped cream.
Locally sourced from Temptations by Terri. An individual portion with a ginger snap crust.
Her desserts will change on a regular basis.
Big Spring vodka, Kapali, Big Spring Talleyrand cream bourbon, brewed espresso.
*Consuming raw or undercooked meats, Poultry, seafood, shellfish, or egg may increase your risk for food-borne illness.
CreeksideAtTheGambleMill.com
160 Dunlop Street, Bellefonte, Pennsylvania 16823, United States
Taking Reservations for PSU Graduation
Friday, May 9 & Saturday, May 10
Mother's Day Brunch, Sunday, May 11
11 am - 2 pm
Reservations Gladly Accepted
Call 814-353-4005
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