Our menu may not be the largest but we assure you it is all fresh produce 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.
We try to provide a real "field to table" dining experience, by using local farmers and watermen.
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 Wednesday through Saturday.
Flash-fried Calamari with Lemon Wedge and a Garlic Aioli $12
Fried Green Tomatoes topped with Crab Salad and Chipotle Aioli $12
Tempura Battered local White Perch served with mixed Greens and Tartare Sauce $12
Maryland Crab Salad Crostini $14
Chilled classic Gazpacho with Croutons (V) Cup $6 Bowl $9
Chef James’ Maryland Cream of Crab Soup Cup $9 Bowl $12
Caesar Salad with Romaine, Parmesan and house-made Garlic Herb Croutons (V) $9
Summer Salad with mixed Greens, Tomatoes, fresh Basil, Mozzarella Cheese, Aged Balsamic & Olive Oil (V) $10
Strawberry Feta Cheese Salad with mixed Greens and Balsamic Vinaigrette (V) $12
To any Salad add Roast Chicken for an additional $9, Shrimp $8 and Salmon $12
Entrées and Sandwiches each served with our Blue Cheese Coleslaw and hand-cut twice-fried Fries
Tomato, Mozzarella, fresh Basil Flatbread “Pizza” with Olive Oil (V) $9
Chicken Salad Sandwich with Cranberry and Walnut on Croissant $12
BLT Club Sandwich with crispy Bacon, Lettuce and Tomato $12
Shrimp Salad with Old Bay Mayo, Lettuce and Tomato in a Brioche Bun $12
“Fish n’ Chips” with Beer-battered Cod, buttered Peas, Lemon and House Tartar $16
Premium 8 oz Angus Beef Burger in Brioche Bun with Bacon, sharp Cheddar, Tomato, Lettuce, Onion, Pickle and Fries $16
Your server will let you know what desserts are available today
V) suitable for vegetarian. We cook to order so most dishes can be adapted for general dietary preferences.
* Advise us of any medical allergies or specific medical requirements at the time of your reservation. It is very unlikely we can accommodate such requests as our kitchen and team are small and the risk of cross contamination too high, for specific food groups. In these circumstances you can bring your own dishes.
The consumption of raw or under-cooked eggs, meat, poultry, seafood or shellfish may increase your risk of food borne illness.
“If you enjoy your experience, please tell everyone and if you do not, please tell us. We are eager to please”