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.
Our menu may not be the largest but we assure you it is all fresh produce, Maryland wherever possible and cooked to order. Please allow a little time for the preparation of your meal, the flavors will be worth it. If you do not agree, let us know right away and we’ll remedy the situation.
Please advise of any dietary requirements or medical restrictions in advance of ordering.
This menu is available between 11.30 am and 2.30 pm Monday through Saturday. We have a separate Sunday Brunch/Lunch Menu.
“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.
"We are not fine dining, but are about real food wherever you want it . . doing what we do best, which is to create flavorsome, clean and simple casual dining dishes" Eric Nunamaker, Head Chef.
Available 11.30 am to 2.30 pm.
Fried Green Tomatoes soaked in Buttermilk, Corn Meal dusted and topped with Bacon, Cheddar and Basil Aioli $8
Sweet Corn Fritters with Red Peppers, Chives and Red Pepper Aioli (V) $8
Roasted Garlic and Lemon Humus with fresh Pita Chips (V) $8
Steamed Prince Edward Island Mussels with Tomato, Basil, Garlic, White Wine and Butter with toasted Baguette $12 with Fries $14
Caesar Salad Supreme with creamy Anchovy Dressing, Croutons and Parmigiano Cheese
appetizer $7 entrée $10
Warm Vegetable Salad with Spinach, Sweet Corn, Tomatoes, Asparagus and Squash tossed in a lemon vinaigrette with sliced avocado
appetizer $8 entrée $12
Poached Pear Salad with Goat Cheese, toasted Almonds and Champagne Pear Vinaigrette (V)
appetizer $8 entrée $12
Entrée add roast Chicken for $5, Shrimp for $8
Chicken Corn Chowder* cup $5 bowl $8
Maryland style Crab Bisque* cup $8 bowl $11
Cup of Soup and ½ Sandwich Specials
Full Entrées and Sandwiches each served with Fries
Tomato, Cheddar, Swiss and Basil Aioli Panini on Rye (V) $10 *
Eric’s pulled Pork Sandwich served with Coleslaw $12 *
Grilled Chicken Sandwich with Bacon, Swiss, Balsamic Aioli, Lettuce and Tomato $12 *
Vegetarian Quiche De Jour with dressed Market Greens $12
“Fish n’ Chips” Beer-battered Cod with buttered Peas, Lemon and House Tartar $14
Premium Angus Beef Burger in Brioche Roll with Bacon, Sharp Cheddar, Tomato, Lettuce, Onion and pickle, and Fries $14
Chicken Pot Pie with Puff Pastry and buttered Market Vegetables $15
Maryland Crab Cake Sandwich with Coleslaw, Tartar Sauce and Fries $18
Apple crisp served with Vanilla Ice Cream $6
Grand Marnier Crème Brûlée $6
Flourless Chocolate Torte $6
Smith Island Cake du jour $8
Hot Beverages all $2.50
Selection of Hot Teas
Fresh Brewed regular or decaffeinated Coffee
(V) suitable for vegetarian. As we cook to order most dishes can be adapted to accommodate dietary requirements and preferences.
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.
"The same great food wherever you want it . . doing what we do best, which is to create flavorsome, clean and simple casual dining dishes" Eric Nunamaker, Head Chef.
Available 11.30 am to 2:30 pm Monday through Saturday, Sunday Brunch 8am to 2pm.
“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 and Beverage Manager Amanda.