Chef Eric Nunamaker

An accomplished Eastern Shore Chef in the best tradition with some fine kitchens under his belt including Tilghman Island Inn, Harbour Inn and Inn at Perry Cabin.
He is a friend to local producers and brings a modern twist to traditional favorites, letting natural flavors shine through.


“If you enjoy your experience please tell everyone and if you do not, please tell me. We are eager to please”, Head Chef Eric and Food & Beverage Manager Amanda.

7.30am through to 9.30am Monday through Saturday and 8am through 10.30am Sunday 

Fruit Juices: Orange, Cranberry, Grapefruit and Tomato    $4

Assorted Cold Cereals    $4.50

Seasonal Fruit Plate and Blueberry Muffin    $8.50

Vegetable Frittata with Chef's choice of vegetables served with home-fries and choice of toasted breads    $8.50

3 Egg Omelette with Ham and Cheese served with home-fries and choice of toasted breads    $11

2 Eggs anyway served with home-fries, Bacon, Sausage or Ham and choice of toasted breads    $10

Blueberry Pancakes with Bacon, Sausage or Ham    $9

Additional Sides
1 English Muffin $2        Scrapple $2        Blueberry Muffin $2        Home Fries $2
Hickory Smoked Bacon (3 pieces)  $2

Hot Beverages all $2.50

Hot Chocolate

Selection of Hot Teas

Fresh Brewed regular or decaffeinated Coffee

For House Resident Guests Breakfast is included in your room rate.

Please advise us of any allergies or specific dietary requirements or issues prior to ordering. The consumption of raw or under-cooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.