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”, Chef Eric and Food & Beverage Manager Amanda.



SUNDAY SUPPER

4 pm through to 8 pm

Appetizers

Fried Green Tomatoes soaked in Buttermilk, Corn Meal dusted and topped with Bacon, Cheddar & 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

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

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 and Sandwiches

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

Premium Angus Beef Burger in Brioche Roll with Bacon, Sharp Cheddar, Tomato, Lettuce, Onion and pickle, and Fries  $14

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

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

Maryland Crab Cake Sandwich with Coleslaw, Tartar Sauce and Fries $18

Desserts

Apple crisp served with Vanilla Ice Cream    $6

Grand Marnier Crème Brûlée    $6

Flourless Chocolate Torte    $6

Hot Beverages all $2.50

Hot Chocolate      Selection of Hot Teas      Fresh Brewed regular or decaffeinated Coffee

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.

"The same great 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 pm to 8 pm Sunday. “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.

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.