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 through 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 5 days 11.30 pm to 2.30 pm Wednesday through Sunday and Dinner 4.30 pm to 9 pm Wednesday through Sunday, 
closed for Dinner Monday and Tuesday.

Winter Dinner Menu


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

Cremini Mushroom and Arborio Risotto with Parmesan $10

Local Oysters Rockefeller baked with Bacon, Spinach, Parmesan Cheese and Pernod
(3 or 4 based on size) $12

½ Dozen local Oysters on the Half Shell with Cocktail Sauce and Lemon $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


Maryland style Crab Bisque   Cup $8   bowl $11

New England Clam Chowder   Cup $6   Bowl $9


Classic Caesar Salad with Romaine Lettuce, Parmesan Cheese and Croutons $9

Pickled Beet Salad with Feta Cheese, candied Pecans and Citrus Vinaigrette $12

Add to your Salad Roast Chicken for an additional $7, Shrimp for $9 and Salmon for $10


“Fish n’ Chips” with Beer-battered Cod, 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

Eric’s Classic Chicken Pot Pie served with Puff Pastry and mixed Seasonal Vegetables $16

Sautéed Calves Liver with mashed Potatoes, Green Beans and Red Wine Sauce $16

Angel Hair Pasta with Tomato, Basil, Butter, White Wine and Parmesan (V) $17
Entrée add roast Chicken for $7, Shrimp for $9

Grilled Pork Tenderloin with Fingerling Potatoes, Green Beans, Apple-cranberry Chutney and Mustard Sauce $18

Eric’s Eastern Shore Gumbo with Andouille Sausage, Shrimp and Crab, Basmati rice and served with Garlic Bread   $18

Chicken Curry over Basmati Rice with Yogurt Mint Sauce $18
Available as small entrée for $12

Maple Honey-glazed seared Salmon over Cous-Cous with Asparagus $24
Available as small entrée for $16

“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 $22

12oz Black Angus New York Strip Steak with roasted Red Potatoes, Green Beans and Chef’s House made Steak Sauce $28

Side Orders all $3.50
All Entrées include some vegetables and we are happy to offer additional sides:

Coleslaw          Fries          Asparagus          Roasted Fingerling Potatoes    Mixed Vegetables


Apple crisp served with Vanilla Ice Cream $6

Vanilla Crème Brûlée $7

Sticky Toffee Pudding with Carmel Sauce and Vanilla Ice cream $8

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 Manager Lisa.

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.