A regional classic—rich, tangy, and filled with summer vegetables and lump crab.

Creamy burrata with grilled peppered peaches, heirloom tomatoes, and arugula in honey balsamic vinaigrette, finished with candied pecans and cherry balsamic glaze.

Crispy green tomatoes topped with sweet lump crab and our signature Eastern Shore sauce.

Shrimp and crab with green bell pepper, red bell pepper, jalapeño, red onion and lime juice. Served with house-made, salted tortilla chips.

Chopped shrimp in a zesty, creamy dip with onion, lemon, and coastal spices. Served chilled with house-made flatbread crisps.

Warm, melty Eastern Shore crab dip served with toasted bread.

Strawberries, blackberries, and blueberries with red onion, arugula, and champagne vinaigrette. Finished with goat cheese and pistachios.

Char-grilled asparagus, corn, summer squash, and heirloom tomatoes over Israeli couscous with roasted tomato vinaigrette.

Milton Prairie Breeze cheddar, Cooper sharp, and Colby Jack with fried green tomatoes and bacon jam on grilled sourdough.

Golden hush puppies folded with lump crab, drizzled with Old Bay honey. Served with Eastern Shore sauce.

Crispy fried shrimp with shredded lettuce, pickles, and Eastern Shore sauce on a toasted roll.

6 oz grilled chicken breast glazed with our house-made sweet and tangy BBQ, grilled onion, peppers, arugula, topped with Manchego served on focaccia.

Flame-grilled custom blend of chuck, brisket, and short rib, topped with applewood smoked cheddar, bourbon mushrooms and onions, black peppercorn steak sauce, and arugula on focaccia.

4 oz pepper-crusted New York strip with Wildfire Blue Cheese, onion jam, and orange-infused oil.

Crispy duck wings tossed in house-made Carolina Gold BBQ, finished with pickled red onions and house pickles.

Flame-grilled flank steak, grilled chicken, smoked pork belly, and smoked brisket with summer vegetables and fingerling potatoes. Served with warm bread and house-made sauces.

Grilled rockfish, grilled shrimp, fried black bass, and fire-braised mussels with summer vegetables and fingerling potatoes. Served with warm bread and house-made sauces.

Chef’s selection of artisan cheeses and cured meats with seasonal fruits, nuts, and accompaniments.

Grilled summer vegetables, sliced heirloom tomatoes, grilled corn, and farmhouse cucumber salad. Served with warm bread and house-made sauces.

Fresh mozzarella, heirloom tomatoes, and basil on garlic-infused oil with balsamic glaze.

Marinated zucchini, eggplant, peppers, and tomatoes with mozzarella, provolone, arugula, and shaved parmesan.

Shrimp and crab with brie and provolone, finished with crispy bacon and Old Bay.

Cajun-spiced chicken with caramelized onions, buttermilk blue cheese, brie, and provolone, finished with cherry balsamic glaze.

Coke, Diet Coke, Sprite, Ginger Ale, Orange Juice, Apple Juice, Cranberry Juice.

Perrier Sparkling, Panna Still; Dasani Water ($3).

Coffee, Decaf Coffee, Iced Tea, Hot Tea.

Red grapefruit juice, lavender syrup, grenadine, sparkling water.

Mint, lime, blackberries, grapefruit juice, coconut water, sparkling water.

Non-alcoholic Italian aperitif, lemon-lime soda.