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

Our menu may not be the largest but we assure you it is all fresh produce, Maryland 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.

This menu is available between 11.30 am and 2.30 pm Monday through Saturday. We have a separate Sunday Brunch/Lunch Menu.

“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.

Winter Lunch Menu


"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 11.30 am to 2.30 pm.


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

Oysters Rockefeller with Spinach, Bacon, 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

Cup of Soup and ½ Sandwich Specials
Choose any soup by the cup and add any ½ sandwich marked * for $12

Full Entrées and Sandwiches each served with Fries

Tomato, Cheddar, Swiss and Basil Aioli Panini on Rye (V)  $10  *

Eric’s pulled Pork Sandwich served with Coleslaw  $12 *

Blackened Salmon Sandwich with Tomato, mashed Avocado and Tartar Sauce  $12 *

Broccoli, Mushroom and Cheddar deep Quiche with dressed Market Greens (V)  $12

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

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

Classic Pot Pies

Each served with Puff Pastry and buttered Market Vegetables
Chicken  $15
Oyster  $18


Apple and Cranberry crisp served with Vanilla Ice Cream    $6

Grand Marnier Crème Brûlée    $6

Pie du Jour    $6

Flourless Chocolate Torte    $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.