Harvested this morning off Hackett Point by the Mahoney family, 3rd generation watermen here in Eastport. These ultra-fresh, plump, mild oysters take you back to the Chesapeake.

Considered one of the tastiest oysters on the Atlantic coast. Full and meaty with mild to medium salinity.

From the dock to the table! 3-4-inch-deep cupped oyster, farm-raised in off-bottom cages in the pristine waters of Chincoteague Bay. the fresh salty-brine flavor gives the illusion of a nice, chilly dip in the ocean.

Fresh Chesapeake bluefish brushed with honey, rubbed with cracked pepper, sea salt & herbs & mesquite smoked. Served over mango/pineapple chutney with red onion, heirloom cherry tomatoes & capers. Garnished with wasabi cream, & served with Westminster all-natural saltines. Pepper and herb smoked bluefish.

Our whole wheat pizza dough brushed with ricotta cheese and topped with pulled Mexican spiced beef brisket, sauteed onion, spinach and peppers. Finished with shredded pepper-jack cheese and sriracha sauce. Beef and vegetable pie.

Thinly sliced roast pork loin layered on ciabatta bread with sundried tomato pesto mayo, baby spinach, local tomatoes and fresh mozzarella cheese. Pressed in our panini press and served with your choice of side. Pork loin Caprese panini.

Flavorful bone in pork rib chop expertly seasoned & grilled by highly trained professionals basted with mustard rum bbq sauce. Served with baked baby sweet potato, & pan tossed fresh broccoli florets.

Beautiful filet of fresh local rockfish (striped bass) seared on the grill & finished in the oven to perfection with an exquisite sauce of fresh vegetables, chopped tomatoes, sweet onion and sliced olives. Garnished with succulent grilled jumbo head-on shrimp. Served over brown rice pilaf and fresh asparagus.

Beautiful, fresh, snow-white halibut filet pan-seared lightly dusted with seasoned flour, sautéed and served with roasted fingerling sweet potatoes topped with our silky-smooth lemon sauce. Garnished with lump crab and grilled asparagus.

Yuge, plump ocean city sea scallops dusted with turbinado sugar & pan-seared & served on a bed of brown rice pilaf garnished with red seaweed salad, crispy fried wontons & balsamic reduction. Accompanied with grilled fresh asparagus.