Chef Eric Nunamaker

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 native producers and brings a modern twist to traditional favorites, letting natural flavors shine through.


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

Served between 5 pm to 9 pm Monday to Saturday. 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.


Enjoy our "Specials" nights:

Monday is half price wine bottle night 
Tuesday is free dessert with each appetizer and entree ordered per person
Wednesday is Prime Rib night
Thursday is Pasta Night





Spring into Summer Dinner


"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 4pm to 9pm Monday through Saturday and a lighter version 4pm to 8pm Sunday

Appetizers 

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

Salads 

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

Soups

Chicken Corn Chowder    cup $5    bowl $8

Maryland style Crab Bisque    cup $8   bowl $11

Entrées

“Fish n’ Chips” Beer-battered Cod with buttered Peas, Lemon and House Tartar  $14

Premium Angus Beef Burger in Brioche Bun with Tomato, Smoked Bacon, Lettuce and served with Fries   $14 

Chicken Pot Pie served with Puff Pastry and buttered Market Vegetables  $15

Eric’s Chicken Curry with Basmati Rice, Poppadum and Cucumber Yogurt Sauce  $16

Fettuccini with Shrimp tossed in a Lemon Caper Garlic Cream Sauce with Garlic Bread $18
Vegetarian version with no shrimp  $12 (V)

Seared Salmon with a Basmati Rice Cake, Asparagus, crispy fried Leeks and Pomegranate Buerre Blanc  $22

Braised Beef Short Rib served with mashed Potatoes, Carrots, Onions and Red Wine Sauce  $24

“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  $26

Maryland Crab Cakes
Two 4oz Crab Cakes served with Fingerling Potatoes, Asparagus and Sweet Corn Sauce $29     
Single Crab Cake entrée $22 

Side Orders all $3

All Entrées include some vegetables and we are happy to offer additional sides:
Coleslaw        Fries        Asparagus        Roasted Fingerling Potatoes        Wilted spinach

Desserts

Apple crisp served with Vanilla Ice Cream  $6

Grand Marnier Crème Brûlée  $6

Flourless Chocolate Tart with Vanilla Ice Cream  $6

Smith Island Cake du Jour  $8

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.

Available 5pm to 9pm Monday through Saturday.

“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.