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.
Summer Breakfast (7:30am-10am)
Orange, Cranberry, Grapefruit and Tomato $3
Assorted Cold Cereals $4.50
Cinnamon Brown Sugar Oatmeal $5.00
Plain Yogurt with Blueberries and Strawberries $5.00
Seasonal Fruit Plate and Blueberry Muffin $8.50
Blueberry Pancakes with Bacon or Sausage $9.00
2 Eggs Scrambled, Poached or Fried served with home-fries, Bacon or Sausage and choice of toasted breads $11.00
1 English Muffin $3 Blueberry Muffin $3 Home Fries $3
Hickory Smoked Bacon (3 pieces) $3
Hot Beverages all $2.50
Selection of Hot Teas
Fresh Brewed regular or decaffeinated Coffee
For Inn Resident Guests Breakfast is included in your room rate but gratuity is not.
Prices do not include tax at 6% or gratuity.
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.
“If you enjoy your experience please tell everyone and if you do not, please tell us. We are eager to please”, Chef Eric and Food & Beverage Manager Amanda.