Chef Eric Nunamaker

Chef Eric Nunamaker
An accomplished Eastern Shore Chef in the best tradition with some fine kitchens under his belt.

"The best from Maryland's natural larder simply prepared to preserve the best of quality ingredients"

Served between 4.30 pm to 9 pm Wednesday to Sunday (we are not open for dinner on Monday and Tuesday nights). Our menu may not be the largest but we assure you it is all fresh produce, local 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.



Our Tavern and Dining Rooms offer a historic homey atmosphere with ancient timbers and log burning fires. A firm favorite with locals and visitors alike. Real food at tasty prices using fresh ingredients and featuring traditional favorites, Eastern Shore specials and friendly service. Private spaces available from our fireside Alcove table for 8, to our Dining Rooms for up to 25 and Lounge for up to 50. Open for Breakfast seven days 7 am to 10 am, lunch 7 days 11.30 pm to 2.30 pm and Dinner 4.30 pm to 9 pm Wednesday through Sunday, 
closed for Dinner Monday and Tuesday.

Summer Dinner Menu

Appetizers

Corn Meal dusted Buttermilk soaked fried Green Tomatoes with Bacon, Cheddar & Basil Aioli $8

Curried Shrimp on seared Watermelon Salad with a Yogurt Dressing $10

Panko-crusted House-smoked Salmon Fishcake with Beurre Blanc $12

Steamed Prince Edward Island Mussels with Tomato, Basil, Garlic, White Wine and Butter with toasted Baguette $12 add Fries $14

Maryland Crab dip with Pita Chips $14

Tomato, Mozzarella, fresh Basil and Prosciutto Ham Salad with Balsamic and Olive Oil $12

Wedge Salad with Bacon, Blue Cheese, Tomatoes and Blue Cheese Dressing (V) $10
As entrée add seared Salmon for $12, roast Chicken for $7 and Shrimp for $9

Chilled Summer Gazpacho Soup cup $5    bowl $8
Add Crab for $3

Maryland style Crab Bisque   cup $8   bowl $11 

Entrées

“Fish n’ Chips” Beer-battered Cod with buttered Peas, Lemon and House Tartar $14.50

Premium 8oz Angus Beef Burger in Brioche Roll with Bacon, Sharp Cheddar, Tomato, Lettuce, Onion and Pickle served with Fries   $14.50

Chicken Pot Pie served with Puff Pastry and mixed Seasonal Vegetables $16

Shrimp Tacos with pickled Vegetable Slaw, Cheddar Cheese, Avocado Sour Cream and Basmati Rice $16

Angel Hair Pasta with Tomato, Basil, Butter, White Wine and Parmesan (V) $17
Entrée add roast Chicken for $5, Shrimp for $7

Breast of Chicken on Cauliflower Rice with Mushrooms, Bacon and Cream $18         

Seared Salmon with Basmati Rice, Asparagus, Wholegrain Mustard Sauce and crispy Leeks $24
Available as small entrée for $16

Lobster and Shrimp “Mac n Cheese” with Fettuccini, Tomatoes, Garlic and Cream $28
Available as a small entrée for $19.50

“Eastern Shore Bouillabaisse” with Crab, Cod, Mussels and Shrimp cooked in a broth of Onions, Tomatoes, Fennel, Herbs and Saffron, served with toasted Baguette and Rouille $28
Available as small entrée $19.50

Bay Crab Cake Platter with two seared 4oz Crab Cakes on sliced Tomatoes with Succotash and Tartar Sauce $30
Available as single crab cake entrée $22

Grilled 12oz Black Angus Ribeye Steak with Fingerling Potatoes, Asparagus with a Chimichurri Sauce $32

Side Orders all $3.50

All Entrées include some vegetables and we are happy to offer additional sides:

Coleslaw          Fries          Asparagus          Roasted Fingerling Potatoes

Desserts

Apple crisp served with Vanilla Ice Cream $6

Grand Marnier Crème Brûlée $6

Summer Strawberry Shortcake with Chantilly Cream $6

Traditional Smith Island Cake $9 

Hot Beverages all $2.50

Hot Chocolate        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.

10% discount on to-go orders.

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

Great cooking using fresh quality ingredients, our Inn to your home. Remember we do full outside catering from 6 to 200 guests. In your home or event space.

"We are all 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 4.30 pm to 9 pm Wednesday through Sunday inclusive. Closed for dinner Monday and Tuesday.

 (V) suitable for vegetarian. As we cook to order most dishes can be adapted to accommodate dietary requirements and preferences.