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 4 pm Wednesday through 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 & Beverage Manager Amanda.

Winter Lunch

"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 11.30 am to 2.30 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

Chicken Quesadilla with Sharp Cheddar Cheese, Lettuce, Tomato and Red Pepper Aioli $10

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 seared Salmon for $12, roast Chicken for $7 and Shrimp for $9


Savory Fall Vegetable and Beef Soup   cup $6    bowl $9

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 Sandwiche
s each served with Fries

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

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

Grilled Chicken Sandwich with Bacon, Swiss, Balsamic Aioli, Lettuce, Tomato and Fries $12 *

Chicken grilled or crispy fried in a Caesar Wrap with Pickle and Fries $12

“Fish n’ Chips” Beer-battered Cod with buttered Peas, Lemon and House Tartar $14.50

Premium Angus Beef Burger in Brioche Roll with Bacon, Sharp Cheddar, Tomato, Lettuce, Onion and pickle, and Fries $14.50

Chicken Pot Pie served with Puff Pastry and mixed Vegetables $16

Fried Oyster Po Boy with Lettuce, Tomato, Red Pepper Aioli, Pickle and Fries $16

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


Apple crisp served with Vanilla Ice Cream $6

Grand Marnier Crème Brûlée $6

Flourless Chocolate Torte $6

Smith Island Cake du jour $8

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.

Chicken Breast with mashed Potatoes and Peas       
Fried Fish Bites with Peas and Fries 

Baby Burger with Fries                                          Fried Chicken Tenders with Fries

Mac ‘n’ Cheese with Peas and Fries                         Each is $8

(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.

 Rated No 1 Restaurant in the area