Chef Eric Nunamaker
An accomplished Eastern Shore Chef in the best tradition with some fine kitchens under his belt.
"The best from Maryland's natural larder simply prepared to preserve the best of quality ingredients"
Served between 4.30 pm to 9 pm Wednesday through Sunday (we are not open for dinner on Monday and Tuesday nights). 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.
Our Tavern and Dining Rooms offer a historic homey atmosphere with ancient timbers and log burning fires. A firm favorite with locals and visitors alike. Real food at tasty prices using fresh ingredients and featuring traditional favorites, Eastern Shore specials and friendly service. Private spaces available from our fireside Alcove table for 8, to our Dining Rooms for up to 25 and Lounge for up to 50. Open for Breakfast seven days 7 am to 10 am, lunch 7 days 11.30 pm to 2.30 pm and Dinner 4.30 pm to 9 pm Wednesday through Sunday, closed for Dinner Monday and Tuesday.
Cornmeal dusted Buttermilk-soaked fried Green Tomatoes with Bacon, Cheddar and Basil Aioli $8.50
Savory Blue Cheese Cheesecake with Pancetta Crisp, Salad Greens and Balsamic reduction $12
Shrimp and Grits with Cheddar Grit Cake and Cajun Garlic Cream Sauce $11.50
Steamed Prince Edward Island Mussels with Tomato, Basil, Garlic, White Wine and Butter with toasted Baguette $12 and add Fries for additional $2
Maryland Crab Dip served with Pita Chips $14
Chilled classic Gazpacho with Croutons Cup $5 Bowl $8
Chef Eric’s Maryland Crab Bisque Cup $8 Bowl $11
Classic Caesar Salad with Romaine Lettuce, Parmesan Cheese and Croutons $9
Caprese Salad with Tomatoes, fresh Basil, Mozzarella Cheese and Olive Oil $9
Strawberry Feta Cheese Salad with mixed Greens and Balsamic Vinaigrette $12
Local Wood-Duck Landing Farm Watermelon Salad with Greens, Citrus Vinaigrette, Blue Cheese and candied Pecans $12
to any Salad add grilled Chicken for additional $7, Shrimp for $9 or Salmon $10
Angel Hair Pasta with Tomatoes, Basil, White Wine and Garlic served with Garlic Bread $14
Add chicken for additional $7, Shrimp for $9 or Salmon for $10
“Fish n’ Chips” with Beer-battered Cod with buttered Peas, Lemon and House Tartar $14.50
Premium 8oz Angus Beef Burger in Brioche Bun with Bacon, sharp Cheddar, Tomato, Lettuce, Onion and Pickle served with Fries $14.50
Classic Chicken Pot Pie served with Puff Pastry and mixed Summer Vegetables $16
Taco’s (choose from Shrimp or Cod) with Napa Slaw, Cheddar Cheese, Tomatoes, Avocado, Sour Cream served with Basmati Rice $16
Maple Honey-glazed Scottish Salmon with Cous-Cous and Asparagus $24
available as a small entree $19
“Eastern Shore Bouillabaisse” with Maryland Crab, Cod, Mussels and Shrimp cooked in a broth of Onions, Tomatoes, Fennel, Herbs and Saffron served with toasted Baguette and Rouille $28
Available as small entrée $22
12oz Black Angus New York Strip Steak with roasted Red Potatoes, Green Beans and Chef’s House-made Steak Sauce $28
One 6oz. Jumbo Lump Maryland Crab Cake broiled with Succotash and roasted Red Potatoes and served with an Old Bay and Red Pepper Coulis $32
Side Orders all $3.50
All Entrées include vegetables and we are happy to offer additional sides:
Coleslaw Fries Asparagus Roasted Red Potatoes Spring Vegetables
Apple crisp served with Vanilla Ice Cream $6
Vanilla Crème Brûlée $7
Sticky Toffee Pudding with Caramel Sauce and Vanilla Ice Cream $8
Original traditional Smith Island Cake $9
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.
10% discount on to-go orders.
“If you enjoy your experience please tell everyone and if you do not, please tell us. We are eager to please”, Head Chef Eric and General Manager Blake Benn.
Great cooking using fresh quality ingredients, our Inn to your home. Remember we do outside catering from 6 to 200 guests. In your home or event space. Taking Christmas Festive Party bookings now.
Built as an Inn in 1744, this is the second oldest Inn in Maryland.