Spicy Romesco, avocado, cucumber, and red wine vinegar.

Yellow beet, cucumber, aleppo chili, and rice wine vinegar.

Chef's selection and buttermilk biscuits.

Traditional Eastern shore recipe and lump crab.

Sherry, beef broth, Swiss and provolone.

Lemon beurre blanc and fresh chives.

Top neck clams, roasted pepper butter, provolone, and applewood bacon.

Arugula, pecorino, arbequina EVOO, and lemon powder.

Garlic croutons and shredded Parmesan.

Baby lettuce, cucumber, carrot, red onion, tomatoes, and house vinaigrette.

Plum tomato, applewood bacon, point reyes blue cheese, and herbed buttermilk dressing.

Belgian endive, watercress, mushrooms, Granny Smith apple, hearts of palm, and house vinaigrette.

Romaine, large gulf shrimp, jumbo lump crab, avocado, tomato, Swiss, chopped egg, and old bay.

Grilled Romaine hearts, boiled farm egg, shaved radish, roasted red peppers, and herbed buttermilk dressing.

Goat lady dairy chevre, baby carrot, red-veined sorrel, and yuzu-miso vinaigrette.

Apple, celery, grapes, walnuts, and champagne vinaigrette.

Cucumber, radish, cherry tomato, avocado, and herbed buttermilk dressing.

Cornbread, country ham, jumbo lump crab, smoked tomato hollandaise, and home fries.

6 oz. filet mignon, poached farm egg, broccolini, stoneground grits, and tomato-black garlic ketchup.

Southern style and sausage gravy.

Huevos rancheros. 2 farm eggs, housemade chorizo, creamy stoneground grits, tomato, white cheddar, avocado, and home fries.

Jumbo lump crab, spinach, goat lady dairy chevre, and home fries.

Tomato, avocado, Swiss, onion, and home fries.

Canadian bacon, hollandaise, and home fries.

Cast iron baked, 2 farm eggs, smoky tomato-black garlic ketchup, and rye toast.

Plain, fresh blueberries or Hershey's chips. Pancake syrup, bacon or sausage.

Corn flour dusted, spinach salad, maitake, ham, smoked brown butter, and maple vinaigrette.

Anson mills stoneground grits, tasso ham gravy, and green onion.

Fried chesapeake oysters, hard fried egg, bacon, cheddar, and white toast.

Bibb lettuce, tomato, and brioche roll.

Avocado, bacon, bibb lettuce, tomato, smoked tomato mayo, multi-grain wheat bread.

Cabbage apple slaw, cider reduction, and brioche roll.

Chuck brisket blend, bibb lettuce, tomato, red onion, and brioche roll.

Bacon, cheddar, caramelized onions, fried egg, and avocado.

Bacon, cheddar, caramelized onion, and brioche roll.

Ground turkey breast, roasted red pepper, red onion, mayonnaise, and brioche roll.

4 pieces.

4 pieces.

3 pieces.

Spicy romesco, avocado, cucumber, and red wine vinegar.

Yellow beet, cucumber, aleppo chili, and rice wine vinegar.

Sea island while peas, smoky vinaigrette, and jalapeno.

House-made accompaniments.

House-made accompaniments.

Traditional Eastern shore recipe and lump crab.

Sherry, beef broth, Swiss, and provolone.

Lemon beurre blanc and fresh chives.

Top neck clams, roasted pepper butler, provolone, and applewood bacon.

Arugula, pecorino, arbequina EVOO, and lemon powder.

Chopped hazelnuts, sweet potato, and hickory syrup.

Garlic croutons and shredded Parmesan.

Baby lettuce, cucumber, carrot, red onion, tomatoes, and house vinaigrette.

Plum tomato, applewood bacon, point reyes blue cheese, and herbed buttermilk dressing.

Belgian endive, watercress, mushrooms, Granny Smith apple, hearts of palm, house vinaigrette.

Romaine, large gulf shrimp jumbo lump crab, avocado, tomato, swiss, chopped egg, and old bay.

Grilled Romaine hearts, boiled farm egg, shaved radish, roasted red peppers, and herbed buttermilk dressing.

Goat lady dairy chevre, baby carrot, red-veined sorrel, and yuzu-miso vinaigrette.

Apple, celery, grapes, walnuts, and champagne vinaigrette.

Cucumber, radish, cherry tomato, avocado, and herbed buttermilk dressing.

6 oz. filet mignon, spinach, red pepper, pickled onion, heirloom cherry tomato, and sherry sorghum vinaigrette.

Fried chesapeake oysters, bacon, iceberg lettuce, tomato, remoulade, and brioche roll.

House made corned beef, sauerkraut, Swiss, marble rye, and Thousand Island.

Caramelized onions, point reyes blue cheese, red wine horseradish mayo, arugula, and brioche roll.

With red onion and yellow mustard.

Radish, jalapeno, cilantro-lime crema, smoky slaw, and white corn tortilla.

Cabbage apple slaw, cider reduction, and brioche roll.

Bibb lettuce, tomato, and brioche roll.

Avocado, bacon, bibb lettuce, tomato, smoked tomato mayo, and multi-grain wheat bread.

Chuck brisket blend, bibb lettuce, tomato, red onion, and brioche roll.

Ancho BBQ sauce, pulled pork, crispy onions, and Galway Bay Gouda.

Applewood bacon, cheddar, caramelized onion, and brioche roll.

Ground turkey breast, roasted red pepper, red onion, and brioche roll.

Anson mills stoneground grits, tasso ham gravy, and green onion.

Spicy chorizo and prime beef with red sauce.

Red pepper romesco, sauteed Brussels sprouts, parsnip, and bacon.

Leek bread pudding, parsnip puree, apple slaw, and chicken jus.

6 oz. filet mignon, gulf shrimp, broccolini, smoked butter, and chimichurri.

Corn flour dusted, spinach salad, maitake, ham, smoked brown butter, and maple vinaigrette.

House made ricotta gnocchi, sweet potato, cauliflower, maitake, spinach, smoked butter, and maple vinegar.

Spicy romesco, avocado, cucumber, and red wine vinegar.

Yellow beet, cucumber, aleppo chili, and rice wine vinegar.

Arugula, pecorino, arbequina EVOO, and lemon powder.

Buttermilk soaked and served with a hot honey.

Corn pancakes, egg, red onion, and sour cream.

Traditional Eastern shore recipe and lump crab.

Sherry, beef broth, Swiss, and provolone.

Lemon beurre blanc and fresh chives.

Top neck clams, roasted pepper butter, provolone, and applewood bacon.

Sea island white peas, smoky vinaigrette, and jalapeno.

Corn pancake, apple slaw, and cider reduction.

Chopped hazelnuts, sweet potato, and hickory syrup.

Garlic croutons and shredded Parmesan.

Baby lettuce, cucumber, carrot, red onion, tomatoes, and house vinaigrette.

Plum tomato, applewood bacon, point reyes blue cheese, and herbed buttermilk dressing.

Belgian endive, watercress, mushrooms, Granny Smith apple, hearts of palm, and house vinaigrette.

Grilled Romaine hearts, boiled farm egg, shaved radish, roasted red peppers, and herbed buttermilk dressing.

Goat lady dairy chevre, baby carrot, red-veined sorrel, yuzu-miso vinaigrette.

Apple, celery, grapes, walnuts, and champagne vinaigrette.

Cucumber, radish, cherry tomato, avocado, and herbed buttermilk dressing.

Leek bread pudding, parsnip puree, apple slaw, and chicken jus.

Red pepper romesco, sauteed Brussels sprouts and parsnip, and bacon.

Carolina gold crab rice, spicy butternut bisque, and chiffonade spinach.

House made ricotta gnocchi, sweet potato, cauliflower, maitake, spinach, smoked butter, and maple vinegar.

14 oz. rosemary and garlic rubbed. Above steaks served with crispy onions.

Pounded veal chop, arugula, tomato, grilled lemon, and arbequina EVOO.

Grilled sweet potato, lacinato kale, pickled blackberries, and blackberry grastrique.

14 oz. dry aged rib chop, long cooked green beans, anson mills stoneground grits, tomato-black garlic BBQ, and cornbread crumble.

Fricasse of maitake mushroom, bacon, arugula, tagliatelle pasta, and parsnip.

Breaded chicken breast, pappardelle, and tomato sauce.

Tomato, fennel, pappardelle, micro arugula, pecorino Romano.

1 lb.

House-made accompaniments.

Anson mills stoneground grits, tasso ham gravy, and green onion.

Boneless breast, Romaine hearts, garlic croutons, Parmesan, and roasted garlic dressing.

6 oz. filet mignon, spinach, red pepper, pickled red onion, heirloom cherry tomato, and sherry sorghum vinaigrette.

House-made accompaniments.

Spicy chorizo and prime beef with red sauce.

Corn flour dusted, creamy slaw, and tartar sauce.

Chuck brisket blend, bibb lettuce, tomato, red onion, brioche roll, and old bay chips.