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Saturday & Sunday Brunch

A La Carté Menu

Dining Rooms are Open!!

Deck Seating First Come First Served

Saturday & Sunday
10:00 am to 1:30 pm

Breads

Cheddar Biscuits

5

Jam and honey butter

Pancakes

12

Served with honey butter, strawberrys and syrup

Appetizers

Maryland Crab Dip

16

Toasted baguette

Deviled Eggs

8

 Pickles, cilantro, jalapeno, Dijon and mayo

Wedge Salad

14

Served with bacon, blue cheese, ranch, cherry tomatoes and crispy onions 

Cream of Crab Soup

12

Maryland Crab Meat

Seared Tuna Toast

16

Smashed avocado, local micro greens, tobiko, chili oil and sesame lime chili salt

Chicken Wings

14

 House hot honey and ranch 14

Sandwiches

Served with your choice of Fresh Fruit, House Cut Fries or Green Salad

Creekstone Farms Tri-Blend Burger

16

Special sauce, lettuce, tomato, onion, pickles and cheddar

add Bacon $1.00

Sausage Egg & Cheese

12

Brioche bun with house breakfast sausage, scrambled egg and cheddar 

CubanoSmoked Brisket Dip

16

Onion soup, horsey mayo and swiss on baguette

Brunch Entrée

Substitute Home Fries for Fresh Fruit or Green Salad $3

Crab Benedict

22

MD crab cakes, local tomato, English muffin, poached eggs, hollandaise and home fries 

Omelet

14

Bacon, sausage, tomato, pepper, onion, cheddar and home fries

Chilaquiles

12

Eggs, crema, feta, cilantro, scallions, tortilla chips and salsa roja 12

Breakfast Bowl

12

Home fries, sausage, scrambled eggs, hollandaise and sourdough toast

Crab Quiche

17

Market greens with pecorino and lemon herb vinaigrette

Lunch Entrée

Grilled Fish Tacos

16

Pickled cabbage, roasted jalapeno crema, grilled pineapple, roasted tomato salsa, and tortilla chips 16

Substitute tortilla chips for house cut fries, fresh fruit or green salad $3.00

Maryland Crab Cake

22

Roasted ragout, fried green tomato and tartar sauce

Sides

Local Fruit Salad

8

House Cut Fries

5

Bacon

6

Eggs

3

Home Fries

5

Green Salad

8

Sausage Patty

6

Drinks

Endless Bloody Mary's & Mimosas

18

Per person

No substitutions 

(must be 21 or older with valid ID)

In light of the challenges we are all facing, We really appreciate your understanding of the restrictions and changes that we have implemented to help keep you and our staff safe

Stay Well, Jami Curtis, GM & Nick Baker, Executive Chef

Menu is subject to change. If you are interested in a particular menu item contact the restaurant for availability.

Everything is made from scratch and to order. All our food is sourced locally as much as possible and super fresh. Please let your server know of any dietary restrictions. Consuming raw or uncooked seafood may increase your risk of foodborne illness