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:
Wednesday is Prime Rib night
Thursday is Lobster Night
"We are all 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 4 pm to 9 pm Wednesday through Sunday inclusive. Closed Monday and Tuesday.
Fried Green Tomatoes soaked in Buttermilk, Corn Meal dusted and topped with Bacon, Cheddar and Basil Aioli $8
Roasted Garlic and Lemon Hummus with toasted Pita Chips (V) $8
Chicken Quesadilla with Sharp Cheddar Cheese, Lettuce, Tomato and Red Pepper Aioli $10
Oysters Rockefeller with Spinach, Bacon and Parmesan Cheese in a Creamy Pernod Sauce $12
Steamed Prince Edward Island Mussels with Tomato, Basil, Garlic, White Wine and Butter with toasted Baguette $12
with Fries $14
Caesar Salad with creamy Anchovy Dressing, Croutons and Parmigiano Cheese (V) $8
Pickled local Beets and Goat Cheese with Salad Greens, candied Walnuts and a Champagne Vinaigrette (V) $10
Entrée add roast Chicken for $7 or Shrimp for $9
Savory Fall Vegetable and Beef Soup cup $6 bowl $9
Maryland style Crab Bisque cup $8 bowl $11
“Fish n’ Chips” Beer-battered Cod with buttered Peas, Lemon and House Tartar $14.50
Premium 8oz Angus Beef Burger in Brioche Roll with Bacon, Sharp Cheddar, Tomato, Lettuce, Onion and Pickle served with Fries $14.50
Chicken Pot Pie $16
Oyster Pot Pie $20
Served with Puff Pastry and mixed Seasonal Vegetables
Eric’s Chicken Curry with Basmati Rice and Cucumber Yogurt Sauce $17
Angel Hair Pasta with Tomato, Basil, Butter, White Wine and Parmesan (V) $17
Entrée add roast Chicken for $5, Shrimp for $7
Panko Herb-crusted Cod with Basmati Rice, Asparagus and Lemon Thyme Sauce $23
Seared Salmon with Fingerling Potatoes, Asparagus, Brandy Red Grape Vinaigrette topped with crispy Fried Onions $26
“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 $28
Crab Cake and Oyster Platter with seared 4oz Crab Cake and local Fried Oysters with Fingerling Potatoes, Vegetable Medley, House-made Tartar Sauce and roasted Red Pepper Aioli $30
Grilled 12oz Black Angus Ribeye Steak with Fingerling Potatoes, Asparagus with a Cabernet Garlic Butter $32
Side Orders all $3.50
All Entrées include some vegetables and we are happy to offer additional sides:
Coleslaw Fries Asparagus Roasted Fingerling Potatoes
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
Chef’s Ice Cream selection, see server for today’s varieties $2 per scoop
Hot Beverages all $2.50
Hot Chocolate Selection of Hot Teas Fresh Brewed regular or decaffeinated Coffee
LITTLE PERSON’S MENU
We value our “little” guests as much as our “big guests. Chef Eric has no problem creating junior versions of our dishes within reason, to suit your child’s tastes. Half size and half price.
(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.
"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.
“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.
Rated No 1 Restaurant in the area