Baked in our heart oven with 3 ingredients.
Duck trap river smoked salmon, whipped cream cheese, red onion, caper berries.
Eggs, sausage, oven roasted tomato and basil pesto.
Caramelized gala apple, almond crumble.
Egg whites, ham, white cheddar, roasted tomato and spinach on whole grain.
Fresh egg, smoked Turkey, spinach and Swiss cheese.
Fresh egg, applewood smoked bacon, tomato, American cheese.
Fresh egg, Turkey, sausage, Vermont white cheddar.
Cinnamon rolls dipped in orange cream served with warm syrup cinnabon icing.
Eggplant caponata, white bean and roasted garlic hummus, local pickled vegetables, cerignola olives in hot pepper, grilled artichoke hearts and olive oil, prosciutto and parmesan stuffed cherry peppers.
Traditional Eastern shore recipe.
Salami, ham, mozzarella, provolone, red onion, garbanzo beans, tomato, basil red wine vinaigrette.
Flat iron steak, bleu cheese, baby iceberg, applewood bacon, roasted tomatoes, fig vinaigrette.
Heirloom tomatoes, local bay greens, fior fe latte mozzarella, extra virgin olive oil, balsamic glaze, parmesan crostini.
Housemade Caesar dressing.
Driscoll strawberries, crumbled Gorgonzola, walnuts, blue cheese vinaigrette.
1-2 pound certified Angus beef burger topped with crab fondue.
With old bay remoulade.
1-2 pound certified Angus beef burger.
Infused with rosemary and garlic.
Hand breaded ch with arugula and provolone.
Reggiano, provolone, Asiago and fontina with sliced tomato.
Provolone cheese, capicola ham, prosciutto, artichoke, fire roasted red peppers, roasted garlic.
Shaved corned beef, Swiss cheese, sauerkraut and Thousand island dressing.
Braised beef topped with garlic spinach and provolone.
Garlic marinated chicken breast with wilted spinach, sauteed mushrooms and shaved parmesan.
Prosciutto, vine ripe tomato, fresh mozzarella and bas.
Local wild mushrooms, caramelized onions, roasted garlic, garlic herb ricotta cream, white truffle oil.
San Marzano tomatoes, fresh mozzarella basil.
Shrimp, rose sauce, grilled fennel and a pinch of hot pepper.
Peppers, mushrooms, onions, arugula, roasted garlic, San Marzano tomatoes, parsley, basil, ricotta, mozzarella, parmesan, pancetta, pepperoni, grilled chicken, salami, ham, jalapeno, peppers, shaved fennel.
Roasted red peppers, wild mushroom, arugula, caramelized onion and hearth roasted chili.
White bean puree, whipped basil ricotta, tomato sauce.
Pomodoro and roasted garlic-caper aioli.
Eggplant caponata, white bean and roasted garlic hummus, local pickled vegetables, cerignola olives in hot pepper, grilled artichoke hearts and olive oil, prosciutto and parmesan stuffed cherry peppers.
Chef's daily creation on grilled sourdough.
Served with marcona almonds, truffle honey apricot pasteand crostini. Salumi: prosciutto-dry cured ham, soppressata-Italian dried salami, Spanish chorizo-smokey red sausage, bresaola-air dried lean and tender beef.
Baked oysters, wilted arugula, bacon, onions, pernod cream and lump crab meat.
Salami, ham, mozzarella, provolone, red onion, garbanzo beans, tomato, basil -red wine vinaigrette.
Arugula, shaved fennel, reggiano, orange supreme, toasted pistachios, blood orange vinaigrette.
Flat iron steak, moody bleu cheese, baby iceberg, apple wood bacon, roasted tomatoes, fig vinaigrette.
Heirloom tomatoes, local bay greens, fior de late mozzarella, EVOO, balsamic glaze, parmesan crostini.
House made Caesar dressing.
Driscoll strawberries, crumbled Gorgonzola, walnuts, bleu cheese vinaigrette.
Traditional Eastern shore recipe.
Ribbon pasta, smoked chicken, asparagus, grana padono cream, toasted chorizo bread crumbs.
Lump crab, scallop, shrimp vodka infused rose sauce with shaved reggiano. Available only in full portion.
Eastern shore little necks, herbed pinot grigio reduction, fried capers and sage.
San Marzano tomatoes, fresh mozzarella, basil.
Roasted red peppers, wild mushroom, arugula, caramelized onion and hearth roasted chili.
Shrimp, rose sauce, grilled fennel and a pinch of hot pepper.
Local wild mushroom, caramelized onions, roasted garlic, garlic-herb-ricotta cream, white truffle oil.
Bone in, double cut pork chop stuffed with prosciutto and fontina with marsala sauce.
Parmesan encrusted, lemon butter, EVOO, baby arugula, shaved reggiano.
Oven roasted corn and tomato salad.
Crispy parmesan risotto cake and sweet potato ribbons.
Ounce Manhattan cut C. A. B., vegetable, truffle -herb frites.