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
"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.
Fried Green Tomatoes soaked in Buttermilk, Corn Meal dusted and topped with Bacon, Cheddar and Basil Aioli $8
Southwest Chicken Quesadilla with Lettuce, Tomato, Cheddar Cheese & Chipotle Sour Cream $9
Local Oysters Rockefeller with Spinach, Bacon, Butter, Garlic and Parmesan Cheese (five) $12
Steamed Prince Edward Island Mussels with Tomato, Basil, Garlic, White Wine and Butter with toasted Baguette $12
with Fries $14
Caesar Salad Supreme with creamy Anchovy Dressing, Croutons and Parmigiano Cheese
appetizer $7 entrée $10
Salad of pan-seared Chicken Livers with Bacon, Honey Balsamic and Sunny-side up Egg
appetizer $8 entrée $12
Poached Pear Salad with Goat Cheese, toasted Almonds and Champagne Vinaigrette (V)
appetizer $8 entrée $12
Entrée add roast Chicken for $5, Shrimp for $6 and Salmon for $7
Butternut Squash Soup with Bacon and Cinnamon Cream cup $5 bowl $8
Maryland style Crab Bisque cup $8 bowl $11
“Fish n’ Chips” Beer-battered Cod with buttered Peas, Lemon and House Tartar $14
Fettuccini with Winter Vegetables tossed in our house-made Tomato Sauce served with Garlic Bread (V) $14
Add Chicken for $5 Shrimp for $6 or Salmon for $7
Premium Angus Beef Burger in Brioche Bun with Tomato, Smoked Bacon, Lettuce and served with Fries $14
Classic Pot Pies
Each served with Puff Pastry and buttered Market Vegetables
Eric’s Chicken Curry with Basmati Rice, and Cucumber Yogurt Sauce $16
Seared Calves Liver & Onions served with Mashed Potatoes, Green Beans and Demi-glace $17
Honey-maple glazed seared Salmon with Scallion Mashed Potatoes and buttered Market Vegetables $20
“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
Beef Tenderloin with roasted Fingerling Potatoes, Asparagus, topped with Portabella Mushrooms and a Cabernet Glace $29
Side Orders all $3
All Entrées include some vegetables and we are happy to offer additional sides:
Coleslaw Fries Asparagus Roasted Fingerling Potatoes
Buttered market vegetables
Apple & Cranberry crisp served with Vanilla Ice Cream $6
Grand Marnier Crème Brûlée $6
Pie du Jour $6
Flourless Chocolate Tart with Vanilla Ice Cream $6
Smith Island Cake du Jour $8
Selection of Rebecca’s Ice Creams, per scoop $2.25
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”, Chef Eric and Manager Greg.