Brunch Menu

Oysters 6 for $18 or 12 for $30
Glistening on the half shell with coastal accompaniments – served with blackberry mignonette, seaweed salad, classic cocktail sauce, horseradish, créme fraiche & charred lemon.

Bread & Oil $14
Caramelized onion & goat chèvre paired with Maison Bakery’s herbed focaccia from Brunswick, MD. Served with herb-infused olive oil – humble, handmade, and meant to be shared.

Charmed Chopped Salad $16
Earth and Eats Mesclun mix with feta, castelvetrano olive, red onion, garbanzo bean & tomato. Tossed in a herb vinaigrette – bright and full of grounded charm.

Carriage House Salad $16
Romaine lettuce with cucumber, pickled cherry tomato, house-cured pork belly lardon. Finished with a creamy buttermilk dill dressing- familiar, hearty, and quietly indulgent.

Pick 3 $27 or Chef’s Board (all) $45)
3 Chef Selected Cheeses & Charcuterie / Roasted Beet Hummus / Fig Jam / House Made Boursin / Seasonal Fruit / House Pickles / Candied Pecan / Country Olives / Whiskey Infused Dijon / Lavash Crackers / Crostini

Curried Cream of Crab $23
Jumbo lump crab in a rich cream base, layered with slow-cooked soubise and a delicate touch of curry. 

Brunch Burger $23
8oz burger, sharp cheddar, thick-cut applewood bacon & a sunny-side up egg, all kissed with maple aioli. 

“Chick”en Salad Sliders (Vegan) $18
Chickpea “faux chicken” salad sliders with spinach & pickled shallot, tucked into vibrant onion & beet ciabatta. A vegan take deceptively classic, delightfully unexpected.

Chicken Biscuit $19
Buttermilk-brined chicken thigh, crisped and stacked on a house-made cheddar biscuit with house pickles & a drizzle of Old Bay honey. 

Eggs Chesapeake $25
Poached eggs over an English muffin crowned with jumbo lump & claw crabcake, finished with hollandaise. 

Eggs Benedict $21
Classic and composed—Black Forest ham & poached eggs on a toasted English muffin with a generous pour of hollandaise. 

Omelette $19
Tender eggs folded with wilted spinach & warm goat chèvre—simple, elegant, and softly savory.